PRODUCTION METHOD FOR CURD DESSERT Russian patent published in 2009 - IPC A23C23/00 

FIELD: food products.

SUBSTANCE: invention relates to dairy products industry and can be used during curd dessert production. Method provides for preparing of mixture, containing skim cheese, milk, sugar, cooled vegetative 20% cream, stabilisers pectin and carrageenan. During mixture preparation skim cheese is mixed with milk and whipped. During whipping stabilisers and sugar are added. Obtained mixture is whipped. After that, without stopping whipping cooled vegetative cream is added to the mixture. After adding prepared stabilisers and sugar filling is added (infrared dried minced berries and vegetables).

EFFECT: curd dessert has jellied porous structure, increased food value and preventive properties.

2 cl, 1 tbl, 3 ex