METHOD FOR PRODUCTION OF FERMENTED MILK ICE CREAM Russian patent published in 2025 - IPC A23G9/40 A23G9/36 

FIELD: dairy industry.

SUBSTANCE: described is a method for the production of fermented milk ice cream, which provides for the preparation of raw materials, the preparation of a mixture according to the recipe, dosing, mixing, homogenisation, heat treatment of the mixture, cooling to the fermentation temperature, starter introduction and ripening, aging, freezing, packing and hardening, characterized by that the mixture is prepared using cow milk, dry whole cow milk, dry defatted cow milk, a starter consisting of Streptococcus salivarius subsp. thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus, allulose and psyllium at a certain content of initial ingredients.

EFFECT: invention ensures production of fermented milk ice cream using probiotic microorganisms with addition of a prebiotic component.

1 cl, 1 tbl