FIELD: milk industry.
SUBSTANCE: method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt.
EFFECT: wider range of aerated products, improved quality and reduced production costs.
1 tbl, 3 ex
| Title | Year | Author | Number |
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RU2204907C2 |
