ICE CREAM PRODUCTION Russian patent published in 2006 - IPC A23G9/04 A23G9/32 A23G9/40 

FIELD: dairy industry.

SUBSTANCE: whole milk after delivery and analysis of quality thereof is taken off, separated with simultaneous purification, separated into cream containing 35-42 % of milk fat and defatted milk which are stored separately. Part of cream is used in production of high fat-content cream, containing 61.5 % of fat, and butter-milk, which is introduced in defatted milk. Mixture is agitated and concentrated by reversal osmosis or membrane-free osmosis up to dry matter content of 16-22 %. Further mixture is prepared according to formulation based on said prepared milk components. Mixture is filtered, pasteurized, homogenized and cooled. Then freezing, hardening and pre-packing are carried out. Heat treatment of whole mixture is carried out under soft condition by hot water with temperature of 92-97°C.

EFFECT: simplified method; ice cream with improved taste and consistence; decreased energy and raw material consumption.

20 cl, 2 dwg, 2 ex