Moscow, Moscow, Russian Federation
Ice cream is a sought-after variety of dairy products, but due to the use of expensive raw materials, it is sold at high prices. This makes it inaccessible to a number of consumers. Currently, Russian legislation provides for the production of milk-containing ice cream with a reduced mass fraction of milk solids up to 20 %. This makes it possible to reduce the cost of dairy raw materials and produce products at dairy enterprises using milk and cream – dairy products with a short shelf life, which will positively affect the storage capacity of ice cream. To increase the nutritional value of milk-containing ice cream, its production is justified using fermented milk products, with a low mass fraction of fat and sucrose, low-lactose and enriched with dietary fiber and whey protein concentrates. The possibilities of enterprises of the dairy industry for the production of milk-containing products based on fermented milk products are indicated. The content of milk solids and the ratio of fat/SOMO in milk-containing ice cream with a low mass fraction of fat are recommended. Attention is drawn to the expediency when choosing functional ingredients on the example of whey proteins and inulin to take into account their influence on technological properties.
ice cream, low content of milk solids, fortification
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