COTTAGE CHEESE DESSERT PRODUCTION METHOD Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves preparing the mixture by means of mixing cottage cheese, milk, sugar, cream, stabilizers - fonakon and cremodan - at the ratio of 1: 1 in the amount of 2.0 wt %, biologically active additive "Todikamp-Lact" in the amount of 2.0-3.0 wt %, cornel puree, cooling and packing, while using cream of 10% fat, milk of 1.5% fat, and skimmed cottage cheese. While preparing the mixture, the cottage cheese is first mixed with milk and whipped for 12-15 minutes; during the whipping process, the previously prepared stabilizers, sugar, Todikamp-Lact biologically active additive and cornel puree are added, the cooled cream of 10% fat is introduced into the resulting mixture, with the subsequent whipping for 5-7 minutes.

EFFECT: invention allows to increase the nutritional value, preventive, biological and immunomodulating properties, to reduce the energy value of the finished product, and to ensure the stability of the obtained structure and the shape of the product during the entire storage time.

1 tbl, 2 ex