| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method for preparing a viscous composition comprises preparing a mass having a high whey protein content, and then mixing it with an aqueous preparation containing a polysaccharide, namely starch, and dosing it into a packaging container. n EFFECT: invention enables to obtain a composition with a modified adjustable texture, which can be approved by the user and controlled during storage life. n 15 cl, 2 dwg, 4 tbl, 2 ex |