METHOD OF PRODUCING MILK-VEGETABLE PASTE

FIELD: food and dairy industry. SUBSTANCE: method of paste production includes preparation of mixture by melting a part of milk or vegetable fat, water heating up to temperature 30-40 C, and its mixing with fat. Then prepared dry milk-vegetable mixture is introduced with the following premelting of prepared mixture at temperature 65-70 C, and introduction of the rest part of fat. Melting of mixture is conducted at temperature 91-95 C with ageing for 10-15 min, and prepacked at 70-75 C, while cooling is carried out up to 2-6 C. Besides, homogenization may be conducted after melting. The following ingredients may be also introduced in mixture: fresh or defrosted curd of any fattiness including fat-free one from 20 to 70%, dry whey in amount from 0.4 to 13.0%, and also ground black pepper in amount from 0.02 to 0.13%. EFFECT: simplification of method; reduced energy expenditures; exclusion of production seasons due to using of reserve components. 4 cl, 4 ex