FIELD: dairy industry.
SUBSTANCE: method for producing milk concentrate is implemented in the following way. A composition of ingredients is provided, containing micellar caseins and whey proteins in a ratio of 90/10-60/40, protein concentration of 3-25 wt.%, and pH of 6.1-7.1. 3-25 mM of divalent calcium cations is added to provide a concentration of free divalent cations of 3-8 mM in the composition of ingredients. The composition of ingredients is homogenized. The composition of ingredients is pasteurized and mixed at a temperature of 80-105°C during a period of time of 0.5-3 min to form agglomerated proteins containing caseins and beta-lactoglobulin from whey proteins. Agglomerates have a size of 3-50 mcm measured by an average diameter D(4,3). The composition of ingredients is concentrate containing 6-55 wt.% of dry milk substances.
EFFECT: invention provides for producing milk concentrate with improved texture and taste sensations.
10 cl, 19 dwg, 2 tbl, 4 ex
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