METHOD FOR PRODUCTION OF STRUCTURED MILK MOUSSE Russian patent published in 2018 - IPC A23C9/12 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Pasteurize refined and cooled skim milk or refined and cooled cream in amount of 810 kg. Cool milk or cream, ferment to active pH 4.8±0.2 leaven “DELVO-YOG” 1,000–2000 units and stirred. It is cooled for intermediate storage and heated for ultrafiltration to a mass fraction of the protein of 20 %. Normalize, make prepared vanilla sugar in amount of 25 kg and flavor component in amount of 25 kg, sugar syrup (50 %) in the amount of 130 kg and a stabilizer in the amount of 10 kg. As a stabilizer, use the “CMC Acuccal 2785” or locust bean gum. Adjust the pH and homogenize, cool, gas saturation for 6–8 minutes at 3,000±100 rpm, packed and cooled, and the finished product is stored. Initial components are expressed in kg per 1,000 kg of finished products.

EFFECT: invention provides a new product that allows to increase viscosity, expand the range of dairy industry.

6 cl, 4 ex