<；p>；The process for obtaining whey milk beverage with honey and fruit is related to the production of soft fresh cheese. The point is that whole milk pasteurized milk at a temperature of 28-30<；sup>；0<；/sup>；C is subjected to the effect of starter culture for 30-40 minutes. The milk is then adds milk with chymosine rennet at a temperature of 28-32<；sup>；0<；/sup>；C for 30-45 minutes. During the processing of pears, whey is taken into the vessels. Pre-prepared nd weighed ingredients (honey in the amount of 5% and fruit in the amount of 15%) are added with constant stirring of the mass. After equalization, the beverage is pasteurized at low pasteurization (70-75<；sup>；0<；/sup>；C), packaged in food packaging (bottles) and cooled to 4<；sup>；0<；/sup>；C. It is stored in a cooling chamber at 4-8<；sup>；0 <；/sup>；C until use.<；/p>；<；p>；Postupak za dobijanje mlečnog napitka od surutke sa dodatkom meda i voća vezan je za izradu mekog svežeg sira. Sastoji se u tome što se punomasno pasterizovano mleko na temperaturi od 28-30<；sup>；0 <；/sup>；C podvrgava dejstvu starter kulture u trajanja od 30-40 minuta. Zatim se mleko podsirava himozinskim sirilom na temperaturi od 28-32<；sup>；0 <；/sup>；C u vremenu od 30-45 minuta. U toku obrade gruša, prihvata se surutka u sudove. Prethodno pripremljeni i odmereni sastojci (med u količini od 5% i voće u količini od 15% ) dodaju se uz stalno mešanje mase. Nakon izjednačavanja, napitak se pasterizuje na niskoj pasterizaciji (70-75<；sup>；0 <；/sup>；C), pakuje u prehrambenu ambalažu (flaše ) i hladi na +4 <；sup>；0 <；/sup>；C. Čuva se u rashladnoj komori na temperaturi od 4-8<；sup>；0 <；/sup>；C do upotrebe.<；/p>；
