METHOD FOR PRODUCTION OF CASEOUS CREAM Russian patent published in 2006 - IPC A23C23/00 

FIELD: dairy industry.

SUBSTANCE: claimed method includes stabilizer introducing into mixer before mixture production, wherein as stabilizer turrizin, sugar and salt-melter Solva are used; and agitation for 3-5 min to produce homogeneous mass. Then curd, cream filler are introduced in obtained mixture and mixture is agitated for 3-5 min at 3000 rpm. Obtained mixture is primarily heated at 68-70°C and 3000 rpm and further at 80-85°C and 1500 rpm with simultaneous addition of filler and agitated for 1-2 min. Product as pre-packed at 60-70°C and cooled.

EFFECT: product with good taste, homogeneous soft consistence and prolonged storage time.

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