DE2555146A1 - PROCESS FOR PRODUCING KUMYSS FROM COW'S MILK - Google Patents

Description

SHIP ν. FÜNER STREHL SCHÜBEL-HOPF EBBIN

MUNICH 9O, MARIAHILFPLATZ 2 & 3 POST ADDRESS: D-8 MÜNCHEN 95, POST BOX 95Ο16Ο

HÄÜS ^

Belorusskij filial Wseso ^ usnowo nautschno-issledowatelskowo instituta molochnoj promyshlennosti

DIPL. CHEM. DR. OTMAR DITTMANN (t187E) KARL LUDWIG SCHIFF DIPL. CHEM. DR. ALEXANDER V. FÜNER DIPL. INTO THE. PETER STREHL DIPL. CHEM. DR. URSULA SCHUBEL-HOPF DIPL. INTO THE. DIETER EBBINSHAUS TELEPHONE (Οββ) 48 2Ο64 TELEX 6-23 665 AURO D TELEGRAMS AUROMARCPAT MUNICH

DÄ-16605 December 8, 1975

PROCESS FOR PRODUCING KUMYSS FROM COW'S MILK

Priority! August 5th, 1975 USSR No. 2154551 27. 8. 1975 USSR No. 2160303

The present invention "relates to the dairy industry, in particular a process for the production of kumyß from cow's milk.

The kumyss from cow's milk is used for human nutrition used as a diet, spa and sour milk drink.

Kumyß is a product of sour milk fermentation The milk mixture of cubic milk components with lactic acid, carbonic acid, Alcohol,! Ferments, vitamins and antibiotic substances enriched, the combination of which has a diet and cure effect exercises on the human organism.

Discloses a process for the preparation of Kumyss of mare's milk, Kumyßsauer consisting of sour milk rods and yeast, is added to the one of the pasteurized and cooled to 30-32 ⁰ C milk in an amount of 10 Ge? ''%. The GE-

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ORIGINAL INSPECTED

acidified milk is stirred intimately. The acidification is ended when an acidity of 55-70 ° Terner is reached. The acidified milk is filled in! Bottles! sealed and endured C 1-1.5 hours at a temperature of 18-20 ^0; the milk is then allowed to mature at 5-7 ° C.

The kumyss made from horse milk is a diet and health food. These properties are both due to the chemical Composition of mare's milk as well as by biochemical - processes in the production of Kumyß are determined.

However, kumyß is not produced industrially from mare's milk. Its production is mainly only at Kumyssheilanstalten or horse breeding farms according to semi-indigenous methods organized. The production of horse milk is quite limited and the price is high.

Taking into account the great importance of Kumyß as a sour milk, diet and health drink, various procedures were used for the production of kumyß from cow's milk and secondary milk raw materials, which are used in the processing of the same (skimmed milk) Buttermilch, Mölke) are suggested. It is known, that the cow's milk of mare's milk in the chemical, amino acid-j Composition of vitamins and minerals, the nutritional power and is not only inferior to the biological value, but is also superior in some of the most important parameters ("Dairy Industry" magazine, No. 5, 1963 - in Russian).

All of the previously suggested methods are based on the use of whole or skimmed milk and buttermilk at under

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different ratios between the same with the addition of water in an amount of 20-30 %, of beet sugar in an amount of 1.2-7 ^, of baking, beer or milk yeast as well as lactic acid bacteria.

In the known methods, no optimal parameters were found found the implementation of the technological process. The acidification process was carried out either with separate or simultaneous implementation of lactic acid and yeast fermentation processes.

A major disadvantage of the methods mentioned is that the chemical composition of the mixture according to the content of lactose, protein, fat, dry matter and vitamins are not identical to those of mare's milk. lin high content of casein and low content of whey protein (Albumin and globulin) led to the formation of a coarse quark-like consistency and rapid whey separation * The product did not have a commodity-like appearance.

A method for the production of Kumyß is known from Skimmed cow's milk. According to this process, Kumyß of the following chemical composition, in% by weight i

Dry matter 8.5

Fats 0.05

Egg white 3.2

Casein 2.6

Whey protein 0.6

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Lactose. 4-6

Sucrose 2.5

Water to fill up to 100

Vitamin C ₁ mg / kg 8-12

The Eumyß is generated in the following way. The skim milk is. Pasteurized after the addition "of beet sugar in an amount of 2.5% at 90-92 ⁰ C, cooled to 26-28 ⁰ C, containing with 10% Kumyßsauer that SauermiIchstäbchen and Milchgärhefe, eingesäuert. Then the Mix for 15-20 min
touched. The acidification is carried out for 5-6 hours until
Achievement of an acidity of 75-85 ° Terner through. Thereafter
The clot obtained is mixed, aerated for 25-35 min, cooled to 16-18 ° C, filled into hashes and kept for 1 to 3 days for the purpose of maturation. The ripening process • passing the first two hours in _# the bottling division, then in the cooling chamber at 4 ^0C. After cooling and maturing, the product is realized ( ⁿ Sbornik technologitscheskich instruktzij po proizvodstwu pasterizowannogo moloka, sliwok,
kJsLomolotschnych dietitscheskich produktow i smetany ". Izdatelsfewo" Pishchevaja promyschlennostj ", M. 1971, p. 98).

The Kumyß produced by the process mentioned has the disadvantages mentioned above. In addition, the low lactose content (4.5%) compared to mare's milk (6.8-7%) leads to a reduction in yeast fermentation, which leads to a reduction in alcohol and

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Carbon dioxide collection in the finished product and for setting a higher degree of acidity compared to mare's milk kumyss "up to 150 ° Terner leads. In addition, the existing process gives no way of using a product of homogeneous consistency to obtain finely dispersed egg clots. According to the known Technology provided ventilation of the product after acidification can lead to unwanted oxidation reactions and to Contamination of the product by foreign microflora.

The aim of the present invention is to eliminate the drawbacks mentioned.

The invention was based on the object through the selection of whole milk and its components as well as technological Operations to develop a process for the production of kumyß from cow's milk, which makes it possible to obtain a kumyß, that of its chemical composition, physical properties, nutritional power and biological value according to the Kumyß from mare's milk is maximally approximated.

This object is achieved in that a process for the production of Kumyß from cow's milk by pasteurization of the starting milk products, acidification of the starting products mentioned with Kumyss acid and subsequent acidification, cooling to a temperature of 16-18 ° C, filling and holding at a temperature of 4 to 8 ° C is proposed in the course of 1 to 3 days, in which, according to the invention, a mixture of unseparated whey with skimmed milk and cream or whole milk, or a milk powder product made from whole milk, skimmed milk

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milk, and not separately whey, obtained in the following quantities., on dry matter, expressed in% by weight, are:

Whole milk 33-36

Skimmed milk 0.6-1.0

not separated I.ielke 61-67

what is preserved, is soluble in water and the following chemicals Composition, in% by weight:

Casein 8-9

Whey protein '8-9 fats 12-14-

Lactose 56-58

Minerals 7-8,

Water until replenishment

on _in 100

has Prasser at a temperature of 4-0-4-5 ⁰ C in a ratio of 16.7 to 8.5 is used, the pasteurized starting milk products being homogenized before acidification under a pressure of 100-120 atm, then cools to a temperature of 28-30 ⁰ G, in the acidification stage Kumyßsauer in an amount of 20-50% of the mixture volume and the vitamin C in an amount of 180-200 mg / kg and during the acidification the Gemich uninterrupted stirring undergoes.

According to the invention, the unseparated whey can sev / ohl in fresh as well as in before poetry. Condition used will.

It is recommended according to the invention, when using a Mixture of skimmed milk, cream and unseparated whey 0.35-0.4-5 parts by weight of skimmed milk per 1 part by weight of dry substance this idolke and 0.15-0.2 parts by weight of Eahm, based on the Dry matter, to take. ·

According to the invention, it is expedient to add the mixture of skimmed milk, Add cream and unseparated whey buttermilk, • where one part per part by weight of dry matter of the whey accordingly 0.2-0.25i 0.15-0.2} 0.2-0.25 parts by weight of the mentioned liomponents, based on dry matter, takes.

When using a mixture of whole milk and unseparated whey, it is recommended according to the invention, per 1 wt.

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Part! Dry matter of the whey 0.5-0.6 parts by weight whole milk, to take "based" on dry matter.

Palis uses the unseparated wolf in the fresh state is, it is recommended according to the invention, the mixture of diesel Kolke, .uagemilch, cream, and buttermilk or whole milk 0.6-0.8 wt. Add parts of edible lactose per 1 part by weight of dry matter of the whey mentioned.

The process for making kumyss from cow's milk is realized as follows.

As a starting milk products can be according to the invention Process both different mixtures of whole cow milk and secondary milk products as well as specially produced milk powder products, that consists of the following components, which are in the following quantities, based on dry matter, expressed in% by weight, are taken Whole milk - 33-36j LC age paint - 0.6-1.0} not separated iViolke - 61-67 »is obtained, is water-soluble and the following former Composition in wt.% Hatj

Casein "8-9

Whey protein - 8-9

Fats 12-14

Lactose, 56-58

Minerals 7-8

Use water to fill up to 100.

The kumys is made from mixtures that contain different components Include the cow's milk, for example a mixture of unseparated oil with luageroilch and cream, a mixture of these Whey with whole milk or a mixture of whey with skimmed milk, cream and buttermilk ^ -;

- ■ 709808/0707.

The unseparated whey is pasteurized both fresh and previously, and thickened to different concentrations of dry substances. It is purposeful- moderate to obtain the thickened whey with a dry matter content of 40 to 45% by weight. The concentration of Dry substances. If necessary, it is brought to 10-12% by weight by adding an appropriate amount of drinking water.

The mentioned components of cow's milk are taken into account their chemical composition and the maximum approximation of the mixture to its chemical composition according to the mare's milk.

This involves taking. Part dry matter of the non-separated whey $ e O, 35-O, 45 wt per 1 wt. Parts of skimmed milk and 0.15-0.2 parts by weight of cream or 0.2-0.25 parts by weight of skimmed milk; 0.15-0.2 part by weight of milk and 0.2-0.25 part by weight of buttermilk} or 0.5-0.6 part by weight of mad milk, based on the dry substances.

When using fresh whey, the mixture with the. components mentioned 0.6-0.8 parts by weight of edible lactose per 1 part by weight of dry matter added to the whey.

When applying the above-mentioned dairy product "■ milk as raw material is the same / ater at a temperature of 40-45 ⁰ C in a ratio of 1 in the warm ¥: 6.7 to 8.5, preferably 7.3, dissolved This gives. the reconstituted jffi-mixture, the composition of which is the composition of the

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Mare's milk is approximated to the maximum. The new powdered milk product used is obtained from whole milk, skimmed milk and unseparated whey, which in the following amounts, based on dry matter, Expressed in% by weight, the following are taken:

Whole milk 33-36} skimmed milk 0.6-1.0 | not separated whey 61-67

While maintaining the stated ratio, mixtures of "whole milk with skimmed milk or whole milk with skimmed milk." and unseparated whey, taken in full or in an amount of 40-60% of the calculated amount. This mixture is pasteurized at a temperature of 80-85 ° C, then homogenized at a pressure of 100-120 atm, Thickened to a dry matter content of 40-45% by weight and dried. When using a mixture of whole milk with skimmed milk, the same is done after thickening Drying the whey, pasteurized beforehand at 70-75 ° C. and thickened to a dry matter content of 40-45% by weight, is added.

If you add the fresh whey to the starting mixture in a Amount of 40-60% of the calculated additions, the remaining Amount of pasteurized and thickened whey added to the mixture after thickening before drying.

The product obtained is stable in storage and can be stored for 6 months.

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The milk products are pasteurized at 8 ° -85 ° C Such a pasteurization temperature ensures the necessary effectiveness for the destruction of harmful microflora and has no negative influence on the stability of the composition of the mixture.

If in mixtures the not separated concentrated whey is used, it is pasteurized at a temperature of 72-75 ° C separately from the whole mixture. It is necessary, to prevent the precipitation of proteins, which is due to the different degrees of concentration of lactic acid takes place in the mixture and in the thickened whey.

The milk mixture (without thickened whey) is homogenized at a pressure of 100-120 atm. Carrying out the homogenization of the mixture at the said pressure helps to obtain a product of homogeneous consistency that can approximates the degree of dispersion of fat and protein fractions after mare's milk.

After homogenization, the mixture is cooled to 28-30 ⁰ G, the thickened whey is separately cooled to the same temperature and the entire mixture was added.

Vitamin C (ascorbic acid) is added to the entire mixture and Kumyß acid in an amount of 20-50% of the mixture volume.

The acidification process is carried out for 3-4 hours Constant stirring until an acidity of 75-90 ° Terner is reached.

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- ΛΛ -

The mixture used to make Kumyß is used to prepare Sauer.

A cooling and acidification temperature of 28- -30 ° C is used to carry out the microbiological process optimal·

The addition of ■ vitamin C (ascorbic acid)

before acidification, it allows to preserve the effectiveness of the mixture and its content Ms on that of the mare's milk to increase. It is known that the content of mare's milk in which vitamin C is 15- ^ 6 times higher than that of the Cow's milk.

The addition of Sauer in an amount of 20-50% by weight causes Increase the original acidity of the mixture to 40-45 ° Terner, which creates favorable conditions for yeast development creates.

In this case, the fermentation of fermented milk and yeast takes place simultaneously and more intensively.

The constant stirring of the mixture during the acidification accelerates the growth of yeast cells and gives the opportunity to obtain a product with a homogeneous and finer consistency.,

By adding the specified amount of Kumyßsauers and Carrying out constant stirring of the mixture during acidification will speed up the technological process the production of Kumyß reached by 3-4 hours and gained the opportunity to 'get a product that corresponds to the content in alcohol, carbonic acid and other parameters according to which Kumyß from mare's milk is maximally approximated.

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The preparation of the Kumyss sour from the same mixture, which is used to generate Kumyß secures the shaft of more favorable conditions for the development of sour-milk

bacteria and yeast.

After fermentation, the product is cooled to 16-18 ⁰ C and held "1-1.5 hours at this temperature. This is for activating yeast fermentation necessary · .After enduring is the product to 4-8 ⁰ C in the V / poor exchange apparatus are further cooled and filled in IPIasehen, after which one carries out the ripening process at the same temperature and realizes the kumys of 1, 2 and 3 "days of ripening.

The production of Kumyß by the method according to the invention ensures the receipt of a product of high quality, with a homogeneous fine consistency. The chemical composition of the mixture prepared according to the proposed method and the finished product is as close as possible to that of mare's milk and the kumyss produced from it, what from the comparable characteristics of the main parameters listed in the tables.

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Table 1

Chemical composition of the raw milk raw material

'to generate kumyss

Chemical composition

Measuring mares milk output the -wiedereinmilch Mixture produced from what is called a liquid milk mixture

Components from milk · cow's milk powder product

1 Dry matter % 10.5 11.0 11.2 2 fat dd 1.5-1.8 1.5-1.6 3 Eivjeiß Il 2.0 2.13 "2.04 including casein It 1.1 1.09 1.0 including whey protein substances It • 0.9 1.04 1.04 4th lactose » 6.7-6.9 6.85 6.9 5 vitamin C mg / kg 180-200 200 200

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"■ - ■ '· table

Comparative values for alcohol, carbonic acid content and Degree of acidity in different types of Kumyss (average data) -

Kumyß from the river Kumyß from the strong muscle tone - restored

Characteristic values Kumyß from studs of the cow- produced milk • tenmilch milk mix from the

Milk powder product,

1-day- 2-day-'3-day-'i-day- ^{! 2-f} 3-TAE TAE TAE 1-2-Secretary

gig gig. gig gig gig gig gig

■ i. Alcohol 1.3 1.9 2.8 1.0 1.6 2.6 1.2 1.7 2.7

.2. Carbon dioxide. '■ -, -.

re % from 0.1 to 0.8 from 0.2 to 0.7 from 0.2 Ms 0.7 3rd degree of acidity

in ° Turner 60- 81-106- 75 95 120 75 95

- 80 -105 -200

An industrial organization of the production of kumyss by the process according to the invention gives an important economic one Beneficial effect, which is expressed in the fact that this method makes it possible to produce Kumyß, the Kumyß from mare's milk is identical, i.e. for eating purposes

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"To rationally use cheap secondary milk starting products of high nutritional power and high biological value (skimmed milk, butter milk and whey) · At the same time, the price of kumyss from cow's milk is so lower than the price from mare's milk.

In the Departments Organization of Kumyßproduktion according demerfindtngsgemäßen process conditions are created under which the production operation without waste, d _e h _o works using all milk constituents for food.

The generation of kumys according to the technology according to the invention can be organized on the equipment available in the dairy industry using the necessary mechanization ■ become. When using the technological according to the invention. "" Will speed up the process achieved by the generation of income, by the work done by 30-35% iEi compared to the costs of generating Eumyß rise from cow's milk according to the known method will.

The use of powdered milk product to produce KumyB In addition to the advantages mentioned, it enables the production of kumyss throughout the year by building a stock of powdered milk product in the factories, the storage time of which is 6 months without any noticeable deterioration in quality, Regardless of the seasonal nature of the milk delivery, on schedule to design. -

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The filling of the finished product can not only be done in Bottles with crown caps, but also in milk bottles with

Aluininiumkapsel made what the operation a certain There is an advantage, since in this case there is no need to To set up additional equipment for washing, filling and capping bottles.

The Kumyß b e produced by the method according to the invention

a.

sits good taste properties, has [pure, slightly tingling refreshing sour milk taste with a weak yeasty texture

- and one,

odor I fine, homogeneous consistency with finely dispersed protein particles without whey settling.

At the same time, there is nothing specific in this kumyß for the kumyß own odor from mare's milk present.

In addition, it is distinguished by the method according to the invention produced kumyss from cow's milk due to an increased content of mineral salts compared to the kumyss from mare's milk. In its composition it has those present in cow's milk Potassium, sodium, calcium and phosphorus salts necessary for humans in amounts up to 0.8-0.9% by weight as well as micro-elements te like cobalt, zinc, iron, manganese. The content of these salts in the mineral water is at most 1% by weight.

The presence of biologically valuable substances (proteins, Fats, carbohydrates, mineral salts and vitamins) in the starting milk mixture for kumys production and enrichment this milk mixture with lactic acid, carbonic acid,

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Alcohol, ferments, vitamins and antibiotics get through the vital activity of sour milk bacteria and yeast, determines the Kumyß produced by the proposed method from the Cow's milk as a valuable diet and health drink for human Nourishment.

For a better understanding of the present invention, concrete examples of the implementation of the above, Sehlagan method for the production of Kumyß from cow's milk mentioned.

example 1

It is believed to produce 1000 kg Kumyss 377 kg skim milk and sets these 29 kg cream ^ u..Das mixture is pasteurized at 85 ° C, atm homogenized at a pressure of 120 and cooled to 30 ⁰ C. In the cooled mixture to wear 200 g of vitamin C (As-ascorbic), sets 59 ^ kg & ei pasteurized 72 ⁰ C, thickened and at 30 ⁰ C, not separated whey to · cooled the resulting mixture was added 20% Kumyßsauer, based to the volume of the mixture, which was prepared from the same proportionally taken starting components. The acidification is carried out for 4 hours with constant stirring until the degree of acidity of 80 ° is also reached.

The acidified mixture is cooled in the same container at 16 ~ 18 ° C, held for 1-1.5 hours, then subjected to further cooling to 6-8 ⁰ C, bottled and sealed · then be allowed to mature at this temperature and receives Kumyß from one, two and three days maturity.

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Example 2

To produce 1000 kg of Kumyß, 189 kg of skimmed milk, 188 kg of buttermilk, 29 kg of cream and 597 kg of concentrated, unseparated whey are used. The technological process for the production of Eumyß is carried out analogously to Example 1. The vitamin C is added in the same amounts and the acid in the amount of 30% of the mixture volume. The acidification is carried out until the acidity level of 90 ° Terner is achieved. ■ Example 3

To produce 1000 kg of Kumyß, 366 kg of skimmed milk are used, from which 34 kg of cream and 575 kg of fresh milk are not separated Whey and 25 kg of lactose added.

Before adding the lactose to the mixture, it is dissolved in a portion of the fresh whey heated to 65 ° C.

The pasteurization at 80 ^° C. and the homogenization at the pressure of 100 atm are all subjected to the mixture components together. The addition of vitamin C and acid and the further technological process are carried out in the same way as in Example 1.

Example 4

300 kg of whole milk are used to produce 1000 kg of Kumyß and 700 kg of concentrated unseparated whey. The rest of the operations of the technological process, as well as the addition of vitamin C and Sauer are carried out analogously to Example 1.

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example 5

For Erzeugimg of 1000 kg Kumyss one takes SS kg Milehpul- verprodukt, it lost in 704 lig at 40 ° C heated ^ drinking water. The pasteurization is carried out at 85 ° C and homogenization at the bridge of 120 atm % the mixture is ^{cooled to 28 G} C, 200 g of vitamin C and the acid prepared from the same mixture are added in an amount of 200 kg. The acidification is carried out until the acidity level of 90 ° Terner is achieved. The other operations of the technological process are implemented in the same way as in example 1.

Bie composition and characteristics of the used Starting milk raw material, which is named in Examples 1-5, are listed in Table 3 ·

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Table 3

Designation, from dry fats, casein, whey, lacto- mineral and acidity raw milk substance- wt.% wt.% protein, substances, degree, materials,% by weight% by weight ° Ter-

% Weight% ner

8th, 5 0 , 05 2 , 6 0 , 7 4th , 5 0 , 7 22nd 45 40 2 , 0 0 , 3 2 , 3 0 , 4 16 12th 0 , 5 0 , 2 1 , 2 9 , 0 1 ,1 35

S example 1
ο skimmed milk

** · * Cream
ο

^ thickened

--a ro

not separ- <cn

te whey ·. I cn

M-

1 . 2 . 3 -. 4, 5 ■ -. 6, 7th 8th Example 2 Skimmed milk 9 * 0 0.05 2.7 0.8 4.6 0.8 20th Buttermilk 8.5 0.3 2.3 0.6 4.6 0.7 18th cream 45 40 2.0 0.3 2.3 0.4 16 thickened 12th 0.6 0.2 1.2 8.9 1.1 32 not sepa ried whey • Example 3 Skimmed milk 8.6 0.05 2.6 0.7 4.6 0.7 19th cream 45 40 - .- 2.0 0.3 2.3 0.4 17th freshness not separated 6.5 0 _t 3 0.1 0.7 4.6 0.8 16 Whey. Edible lactose - " - -. 93 -. - Example 4 Whole milk 12th 3 »5 2.6 0.7 4.5 0.7 20th thickened not separ - ■ te whey '10 0.5 0.15 1.1 7.1 1.1 24 Example 5 Hilehpulverprc * -
duct
(Solvability- . 95 12.5 8.3 8.7 57.9 7.6 22nd 0.1 ml low impact - 99%)

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Claims (6)

PATENT CLAIMS: Γΐ) Process for the production of kumyß from cow's milk by Pasteurization of milk raw material, acidification 'of the aforementioned milk raw material of fe with kumyssic acid and subsequent acidification, cooling to a temperature of 16-18 ° C, filling and holding at a temperature of 4 ~ 8 ° C for 1 to 3 days, characterized in that as milk raw material a mixture of unseparated whey with skimmed milk and cream or whole milk or a mixture of whole milk, skimmed milk and Unseparated whey, which was taken in the following amounts, based on dry matter, expressed in% by weight: Whole milk 33-36 Skimmed milk 0.6-1.0. not sepa- ..., -... ried whey 61-6? ' obtained, water-soluble and the following chemical composition, composition, expressed in% by weight,. _; casein 8-9 Whey egg fabrics 8-9 JPette 12-14 lactose 56-58 Minerals 7-8 Water to fill up to 100 70980870707 zi own milk powder product is used "at a temperature of 40-45 ° C in water at a ratio of 1: 6.7-8.5, the pasteurized milk raw material being homogenized at a pressure of 100-120 atm before acidification, then on a temperature of 28-30 ⁰ C is cooled, the same Kumyfi ^ sauer in an amount of 20-50%, taken from the mixture volume, and the vitamin C is added in an amount of 180-200 mg / kg in the acidification stage and during the Acidification the mixture is constantly stirred. 2. The method according to claim 1, characterized in that that the unseparated whey is used either fresh or previously thickened. 3. The method according to claim 1, 2, characterized in that that when using a mixture of skimmed milk, cream and unseparated whey per 1 weight Part dry matter of this whey 0.35-0.45 part by weight of skimmed milk and 0.15-0.2 part by weight of cream, based on dry matter, takes. 4. The method according to claim 1,2, characterized gekenni ζ eich η et that buttermilk is added to the mixture of skimmed milk, cream and unseparated whey, whereby per 1 part by weight of dry matter of the Mölke corresponding to 0.2-0.25 , 0.15-0.2} 0.2-0.25 parts by weight of the components mentioned, based on dry matter. 709808/0707 5. The method according to claim 1-5 »thereby marked ' draws that when using the mixture of whole milk and non-separated whey per 1 part by weight of dry matter the whey takes 0.5-0.6 parts by weight of whole milk, based on dry matter. 6. The method according to claim 1-5, characterized in that if fresh is not separated Whey is used, the mixture thereof with skimmed milk, cream and buttermilk or whole milk 0.6-0.8 parts by weight Edible lactose is added to the whey mentioned per 1 part by weight of dry matter. 709808/0707