METHOD OF PRODUCING AERATED MILK PRODUCT AND AERATED MILK PRODUCT

摘要

FIELD: biotechnology.;SUBSTANCE: group of inventions relates to the dairy industry and biotechnology. To produce aerated milk product having overrun in range of 20 % to 120 %, the method is implemented as follows. Initial components are prepared and mixed containing at least one milk product selected from the following group: quark, mixture of quark and cream, cream cheese, homemade cheese, yoghurt, neutral natural milk proteins and/or neutral milk proteins coagulated with enzyme, and mixtures thereof; at least one saccharide and sugar alcohol selected from dextrose, sorbitol, glycerine, maltitol, erythritol, xylitol, mannitol, lactitol, lactulose, galactooligosaccharide or any mixture thereof. Mixture is pasteurized, cooled and aerated. Method does not include a homogenisation step. Disclosed are a premix for an aerated dairy product and a method for production thereof.;EFFECT: group of inventions provides a product which is stored in a wide temperature range: at room temperature to 40 °C, in a refrigerator (at +4 °C) or in a freezer (at -18 °C), is a convenient for scooping ice-cream having a good texture and mouth feeling (during storage in a freezing chamber); at room temperature, the product becomes mousse, and when consumed, the aerated structure is preserved without thawing to a liquid state compared to traditional ice-cream.;16 cl, 11 ex