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

FIELD: food industry.

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

EFFECT: increasing the nutritional value and preventive, biological and immunomodulating properties and reducing the energy value of the finished product.

1 tbl, 2 ex