DAIRY DESSERT Russian patent published in 2014 - IPC A23C23/00 A23L1/187 

FIELD: food industry.

SUBSTANCE: dairy dessert includes curd or cheese whey - 62.0-75.0, dry whole milk or dry cheese whey - 2.5-15.0, sugar sand - 2.0-6.0, flavour food additive (cocoa/coffee/chicory or fruit-and-berry filler) - 0.8-15.0, "Ground" fibres (wheat or rye) - 0.2-1.0, taste flavouring agent - 0.02-0.05, stabilising agent - 0.1-0.25, citric acid - 0.01-0.05, girasol powder - 3.0-5.0, oat flour - 3.0-5.0, the ratio of oat flour to girasol flour being 1:0.6 - 1:1.25, water - balance. The initial components ratio is expressed in terms of wt %.

EFFECT: manufacture of a product with enhanced accessibility of milk protein, improvement of the product preventive properties providing for digestive tract work normalisation, lipometabolism regulation and caloric content decrease.

3 ex