FIELD: food industry.SUBSTANCE: method provides the initial milk raw material delivery into the vessel, its filtration and cooling. The milk raw material is directed to reservoirs for intermediate storage, afterwards separated at a temperature of 55-60°C, the skim milk is pasteurized at a temperature of 72-75°C, with the exposure for 20-30 seconds, and cooled to the hydrolyzis temperature. Thereinafter an enzyme is added to the milk, and the hydrolysis process with maintaining is carried out with constant stirring from 1 to 16 hours, after which the hydrolyzed pasteurized skim milk is subjected to re-pasteurization and subsequent baking at a temperature of 95-97°C for 1 to 3 hours. The product is condensed to a mass fraction of solids of 43±3% at a temperature of 55-75°C, with which the condensed milk comes out of the vacuum evaporator and is directed into the drying tower, where it is dried at a temperature of 175-180°C, then cooled at 22±2°C and packed. The hydrolysis process may be carried out by means of the cold method at a temperature of 4-6°C for 12 hours, as well as by means of the warm one a temperature of 38-40°C for 2 hours.EFFECT: method allows to obtain a product with a uniform consistency typical for dry skim milk, light-brown colour characteristic for baked milk, and having taste properties similar to natural milk.3 clИзобретение относится к молочной промышленности, в частности к производству сухого топленого обезжиренного молока. Способ предусматривает поступление исходного молока-сырья в емкость, его фильтрацию и охлаждение. Молоко-сырье направляют в резервуары для промежуточного хранения, затем сепарируют при температуре 55-60°С, обезжиренное молоко пастеризуют при температуре 72-75°С, с выдержкой 20-30 секунд и охлаждают до температуры гидролизации. Далее в молоко добавляют фермент и проводят процесс гидролиза с выдержкой при постоянном перемешивании от 1 до 16 часов, после чего пастеризованное гидролизованное обезжиренное молоко подвергают повтор
