| 摘要 |
FIELD: milk industry and public catering. SUBSTANCE: ice-cream composition comprises whole cow milk, butter "Krestianskoye", dried whole milk, dry cheese whey, sand sugar, stabilizer, vanillin, water, and sugar beet pulp containing 29-30% of dry substance. Composition allows ice-cream with increased nutritive value and improved organoleptical properties to be obtained. EFFECT: reduced production cost by using sugar beet paste and, accordingly, reduced consumption of sugar, stabilizer and cheese whey, wider range of ice-creams. 1 tbl, 3 ex |
