FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises collection of curd-whey, separation at temperature (30–35) °C for 15–20 minutes, its microfiltration cleaning at temperature (25–30) °C for up to 2 hours and fractionation by ultrafiltration at temperature (25–30) °C with duration of 6.5 hours to obtain permeate, concentration of the permeate whey obtained after ultrafiltration by nanofiltration at temperature of (20–25) °C for 6.5 hours to dry substances content of 20–22 %, freezing to temperature of (−18–(−20)) °C, sublimation drying with pressure of 0.0075 mm of mercury. for 23–24 hours and heat additionally at temperature (30–35) °C.
EFFECT: method improves organoleptic properties in terms of appearance and increases efficiency of the sublimation drying of the finished product.
1 cl, 4 tbl, 4 ex
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