METHOD FOR PRODUCING WHIPPED DESSERT ON MILK BASE Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: method involves mixing of components for preparation the following content of product, %: milk fat, 2.5-14.5; protein, 1.8-2.5; carbohydrates, 17-22. Ratio of mass part of milk fat and dry fat-free milk residue corresponds to ratio in natural milk or cream. Then mixture is pasteurized at temperature 80-85 C, homogenized at the same temperature, cooled up to 2-6 C, aged at the same temperature for 4-12 h, saturated with air up to 75-110% of whipping, frozen up to temperature minus 4-5 C in freezer, packed and stored at temperature from minus 30 to plus 5 C in period of time from 36 h to 2 months. EFFECT: improved quality of prepared product. 2 tbl