METHOD OF PRODUCING MILK DESSERT "ARONIYA" Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: prepared mixture of milk components contains, %: fat-free curd, 26-36; dry fat-free milk, 5-6; emulsifier - mixture of salts: disubstituted sodium phosphate, 3; sodium bicarbonate, 0.5; and water. Mixture ageing is conducted at mixing in installation for thermal and mechanical treatment for 10-15 min. Then mixture is heated up to 70-75 C and fat-containng component (20-22% of butter "Krestianskoye") is added, with the following mixture heating up to 85-90 C. After it, 8-9% of granulated sugar and 15-18% of black chokeberry pulped with sugar, used as a filler, are added and aged at temperature 15-20 min and stabilizer (0.4-0.5% of gelatine) is introduced. Prepared product is prepacked and cooled up to 8-10 C for 10-12 h. EFFECT: increased biological activity and storage stability; broadened assortment of dairy products. 5 tbl