FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages mixing curd whey for 13–15 minutes with pH adjusted with distilled water, linseed fiber and cranberries ground with fructose in ratio 1:1. Mixture is heated to temperature of 60–65 °C, pasteurized at 93±2 °C and cooled to 10–14 °C. Pass through filtration device with diameter of holes of not more than 0.5 mm, poured into container and cooled. Initial components are used at the following content, wt%: linseed fiber 2–5; cranberries ground with fructose 5–8; distilled water 15–30; curd whey 60–70.
EFFECT: invention allows to manufacture a product with functional orientation, with increased food value.
1 cl, 1 tbl, 3 ex
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