| abstract |
FIELD: oil-and-fat industry. SUBSTANCE: method involves using sugar for sweet addition, dry milk proteins for milk product, and citric essence as a flavoring addition. The dry milk product, sugar and citric essence are used in proportions of from 1: 4: 0.013 to 1:12.5:0.0625. Additionally, the aqueous phase is treated with tartrasine while the fat phase, with carotene in a proportion 1: 20. The citric essence is introduced into the aqueous phase with pH 2.-2.8 before adding of salt solutions, milk product and sugar. Then the fat phase is mixed with prepared aqueous milk phase. The mixture is emulsified, cooled, crystallized, and packed. EFFECT: higher efficiency. 2 cl, 3 tbl |