METHOD FOR PRODUCING OF WHIPPED PROTEIN DESSERT "USEFUL" Russian patent published in 2007 - IPC A23C9/13 

FIELD: milk industry.

SUBSTANCE: method involves preparing protein base, i.e., curdle obtained from cow milk or soya milk taken in the ratio of 1:(1-0.7) using thermal calcium coagulation process with partial dehydration until whey content in coagulum is 20-30% by weight of released whey; introducing bee honey and dried fat-free milk; cooling resultant mixture to fermentation temperature and fermenting it using starter of pure culture of acidophilous bacterium during 2.5-3.5 hours; introducing stabilizers prepared with the use of whey remained after partial dehydration of coagulum; cooling mixture; whipping and packaging.

EFFECT: improved quality, aeration extent and biological value of product, reduced process time, increased yield and prolonged shelf life of product.

4 tbl, 2 ex