FIELD: dairy industry.
SUBSTANCE: claimed mixture contains full milk, full cream milk powder, vegetable oil, sugar sand, dehydrated milky whey, bioactive additive, vanillin, stabilizer and water. Ice-cream of present invention has improved nutrient value, biological activity, digestibility, structure and consistence. Moreover mixture of present invention makes it possible to extend ice-cream shelf-life up to 6 months and to increase overrun by 4 times.
EFFECT: ice-cream with prophylaxis and synergic properties and acceptable persimmon-like taste.
2 tbl
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