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

FIELD: food industry.

SUBSTANCE: method involves mixing skimmed cottage cheese, milk of 1.5% fat, sugar, cream of 10% fat, stabilisers - pectin and cremodan at the ratio of 1:1, the biologically active additive Biobakton, cornel puree and sweet cherry puree at the ratio of 1: 2, cooling and packing. Wherein the cottage cheese is first mixed with milk and whipped for 12-15 minutes; during the whipping process, the previously prepared stabilisers, sugar, the BAA Biobakton, and said puree are added. Then cooled cream is introduced to the resulting mixture, with the subsequent whipping for 5-7 minutes.

EFFECT: invention allows to increase the nutritional value, preventive, biological and immunomodulating properties and to reduce the energy value of the finished product.

1 tbl, 2 ex