FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method comprises adding pectin-containing raw material in the form of sweet orange peel milled into 2–3 mm size, into a curd whey with temperature of 20–25 °C, in amount of 0.5–3.0% of weight of curd whey, stirring and holding of produced mixture during 30 minutes at pH 4.0–4.5 with subsequent separation of obtained mixture into clarified whey and protein-polysaccharide complex.
EFFECT: method enables to eliminate specific serum smell and sour-milk after-taste of the ready product, impart a fruit aroma to the product, enhance its biological value while providing high efficiency of clarifying milk whey.
3 cl, 1 tbl, 6 ex
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