ICE-CREAM AND METHOD OF ITS PRODUCTION

FIELD: food industry, particularly, production of ice-cream containing lactic-acid bacteria. SUBSTANCE: homogenized and pasteurized mixture for ice-cream is mixed with fermented milk containing lactic-acid bacteria. Then prepared mixture is aged in freezer, where mixture is whipped and chilled. Then molds are filled with whipped and chilled mixture. Molds contain coating envelope including lactic-acid bacteria in amount from 10-3-109 CFU/g. Ice-cream contains whipped and chilled mixture coated partially or fully by unwhipped coating containing 10-3-109 CFU/g of lactic bacteria. Preferably, whipped mixture contains not more 106 CFU/g of lactic-acid bacteria, and ratio (u/g) between quantity of lactic-acid bacteria in coating (u) and quantity of lactic-acid bacteria in whipped mixture (g) more than 1. Coating may contain 1-70% of milk fermented by lactic-acid bacteria, 0.5-5% of animal or vegetable proteins. Content of milk fat is 2-20%, and preferably, ice-cream contains strain of Lactobacillus acidophilus CNCM 1-1225. EFFECT: increased prophylactic index, stability at storage and dietetic properties. 12 cl, 7 tbl, 6 ex