Fecha de publicación: -- Fuente: WIPO "milk" A method for making condensed hydrolyzed nonfat milk includes pasteurizing milk, cooling, enzymatic hydrolysis of lactose, inactivating an enzyme preparation, preparing and adding sugar syrup and/or a milk and sugar syrup, and/or sugar, condensed milk, cooling. The hydrolysis of lactose is carried out with addition of enzyme in amount of 0.01-0.02% of nonfat milk weight at temperature of 6-80 C for 18-20 hours, consistence stabilizer is added to hydrolyzed nonfat milk in amount of 0.8-1.5% of raw material weight.