Харківський Державний Університет Харчування Та Торгівлі
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A method for obtaining ice-cream comprises preparing raw material components, mixing, pasteurizing, cooling and freezing the mixture. Acidity of the initial milk whey consists of 140...150 °T, pasteurizing the mixture is carried out at a temperature of 90...95 °C, in the course of 10...12 min, after cooling the obtained mixture is homogenized.
UAU201208088U2012-07-022012-07-02Method for obtaining ice-cream
UA76281U
(en)
Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation