ICE-CREAM PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves preparing mixture of milk, milk products, sweetener, and stabilizer; stirring resultant mixture, filtering and pasteurizing, with following cooling; introducing concentrate of microorganisms selected from group comprising Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus casei, Bifidobacterium bifidum, or Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivatorius, Lactobacillus casei, Enterococcus faecium, Escherichia coli, Bifidobacterium bifidum. Concentrate of microorganisms is introduced in an amount of 5-40 ml/10 l of basic ice-cream component mixture. EFFECT: increased biological value of ice-cream, improved prophylactic properties and wider range of products. 1 tbl