FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and may be used during production of a curd whey beverage. Method envisages ultrafiltration of curd whey to produce a permeate, mixing the stevia extract and curd whey permeate. Inulin, colourant and starter containing Streptococcus salivarius ssp are introduced. thermophilus AiBi Golden Time S 4.01 SWEET, fermentation at temperature 37 °C for 3 hours to degree of hydrolysis of lactose of not less than 99 % and cooling to temperature of 4 ± 2 °C.
EFFECT: invention allows to enhance the ready beverage quality and its biological value, as well as extend the storage life to 30 days.
1 cl, 2 tbl, 1 ex
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