METHOD FOR PRODUCING SEMI-FINISHED PRODUCT FOR ICE-CREAM

摘要

A method for producing a semi-finished product for ice-cream includes separate heating of milk and cheese whey to the temperature 92...93 °С, holding thereof during 30 min, cooling to the temperature 60...62 °С, coagulation of proteins by mixing milk with cheese whey at the ratio 60:40 respectively. At the stage of proteins coagulation preliminary dissolved in water Elamin (at the ratio 10:1 respectively) is introduced in concentration 1 % to the weight of milk-protein concentrate of whey proteins and casein.