WHIPPED DESSERT PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves preparing mixture adapted for whipping and including foamer, such as pasteurized non-fat curd preliminarily joined with water in the ratio of 1:1.3; whipping said mixture to increase its volume by 3.0-3.5 times at rotational speed of 3,000-3,500 rev/min for 12-15 min; introducing filler 5 min before completion of whipping procedure; whipping at rotational speed of 750-1,000 rev/min; introducing gelatin 1 min before completion of whipping procedure. EFFECT: wider range of products, increased expansion, improved biological value, reduced caloricity and improved organoleptical properties of product. 3 ex