FIELD: food industry.SUBSTANCE: group of inventions relates to dairy industry. For manufacture of recombined 30 % fat cream the method is performed in following way. While stirring mixture of water filtrate and defatted milk is added with dry defatted milk residue and stabiliser for joining dehydrated milk fats and dry milk substances. Milk fats are dissolved to produce fat phase. Dry stabiliser is stirred with lactose and sodium caseinate. This mixture is placed in defatted milk and water filtrate phase. One performs sorbitol addition into the water phase and heating. If necessary one adds colouring agent and flavouring agent. Fat phase is stirred or by circulation through pump with an aqueous phase is treated at ultrahigh temperature, aseptically homogenised, cooled, aseptically poured and cooled, maintained and cooled. At that, preliminarily defatted milk is fed into heat exchanger by means of pump where milk is heated to 45-48 °C and delivered into bactofuge. Milk is fed into micro filtration unit by means of pump where ceramic filters 6.9-8.9″ are used, which throughput is 1.1-1.6 mcm at temperature of 48-53 °C. Filtrate is delivered into pasteuriser where at temperature of 56.5-58.5 °C is held until alkaline phosphatase test shows negative result. Cooled in heat exchanger to temperature of 4.0-6.0 °C and stored in intermediate vessels.EFFECT: group of inventions ensures preservation of natural composition and taste properties of product.4 cl, 2 dwg, 2 tblГруппа изобретений относится к молочной промышленности. Для производства рекомбинированных сливок 30% жирности способ осуществляют следующим образом. При помешивании в смесь водного фильтрата и обезжиренного молока добавляют сухой обезжиренный молочный остаток и стабилизатор для соединения обезвоженных молочных жиров и сухих молочных веществ. Молочные жиры растворяют с получением жировой фазы. Сухой стабилизатор перемешивают с лактозой и казеинатом натрия. Данную смесь при перемешивании помещают в фазу обезжи
