METHOD OF PRODUCTION OF MILK DESSERT Russian patent published in 2008 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention is related to milk industry. Method includes preparation of mix for beating, which contains dry skimmed milk restored at temperature of 45-50°C for 3-4 hours, which is cooled down to 6-8°C and kept at this temperature for 3-4 hours. Then stabiliser, which has been preliminarily prepared by soaking and swelling at temperature of 18-20°C for 50-120 minutes, is introduced in it. Prepared mixture of restored skimmed milk and stabiliser are heated up to 70-75°C for 510 minutes, pasteurised at 90-95°C for 5-10 minutes and taste filler is introduced, which is pasteurised at 65-70°C for 3-5 minutes. Proportion of restored skimmed milk, stabiliser and filler amounts from 65.6:0.75:20.0 to 79.1:3.2:30.0, accordingly. Prepared mixture is cooled down to 30-40°C and beaten at cooling temperature, rotation frequency of 3000 rpm and gap from 0.1 to 0.5 mm for 3-5 minutes.

EFFECT: acquisition of fast method for production of high quality milk dessert.

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