Харківський Торговельно-Економічний Інститут Київського Національного Торговельно-Економічного Університету
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A method of production of soft ice-cream for sour milk based includes mixing the fermented product with other components, pasteurizing the mixture, cooling and milling. As a fermented milk product use kefir with fat content 2.5 %, as a stabilizer - cream of wheat or mashed potatoes in the amount of 15 % of the total weight of the raw material as a sweetener - honey 13 %, as food fillers - apples and raspberries in the amount of 22 % of the total weight of raw materials. The pasteurized mixture is carried out at a temperature of 60-65 °C for 2-3 min, after which it is cooled to a temperature of 18-20 °C.
UAU201504394U2015-05-052015-05-05Method of production of soft ice-cream on a dairy basis
UA103887U
(en)