Lactose-free, protein and fermented milk. What kind of ice cream is being developed in Belarus

Elena Voitekhovich HEAD of the Dairy Industry Standardization and Regulation Sector, RUE "Institute of MEAT and Dairy Industry" Ice cream is one of the most popular products in the summer heat. it is loved by both children and older people. Today, stores offer an incredible range of products: different flavors, formats, and fillings. However, there is no limit to new products. And on International Ice Cream Day, Elena Voitekhovich, Head of the Dairy Industry Standardization and Regulation Sector, RUE "Institute of Meat and Dairy Industry", told a BELTA correspondent about new developments and ice cream itself.

Not only new products, but also GOSTs

The Institute of Meat and Dairy Industry does not just develop new products for the world of ice cream. It is the developer of the state standard - STB 1467-2017 "Ice Cream. General Specifications".

Also, since 2015, a technical regulation has been in effect for the development of ice cream, since Belarus is a member of the Eurasian Economic Union. "According to the regulations,Ice cream is whipped, frozen, and consumed frozen sweet dairy products. That is, ice cream is a unique product. Not only is it dairy and frozen, it is also whipped and has an airy consistency. We are all used to this, but in production conditions it is still difficult to achieve," said Elena Voitekhovich.

Plombir is not just a name

She also explained what gradation ice cream has: it can be hardened or soft. "We buy hardened ice cream in the store. That is, the temperature of such ice cream is not lower than minus 18 degrees. But soft ice cream, we can either get at home or buy in a cafeteria. This is ice cream that has not been frozen," the manager noted.

Ice cream is also divided into types: plombir, MILK, creamy, fermented milk, milk-containing and ice cream with a substitute for milk fat. "Plombir is the fattest, so its taste is the creamiest and most delicate. Plombir has at least 12% fat content. Milk and sour milk ice creams are less fatty. These are the lowest-fat types of ice cream, with no more than 7.5% fat. In the middle is cream ice cream, with a fat content ranging from 8% to 11.5%," Elena Voitekhovich shared.

Keeping up with trends onhealthy lifestyle

Ice cream, which is familiar to everyone, is a sweet product. According to Elena Voitekhovich, traditional ice cream contains at least 14% SUGAR. One of the projects that the Institute of Meat and Dairy Industry worked on was sugar-free and low-sugar ice cream. This development was included in the current standard. "Today, our population adheres to a healthy lifestyle, so many monitor the consumption of SALT, sugar, and the nutritional value of the product. Based on this, understanding the need, the Institute developed this new product range of ice cream," the head of the department shared.

If ice cream is labeled "Sugar-Free," this does not mean that it will not be sweet. "In the composition or directly on the packaging, we will see that there is a sweetener. This can be sorbitol, erythritol, or some other permitted sweetener. That is, the taste of the ice cream will remain sweet and just as creamy," said Elena Voitekhovich.

With low-sugar ice cream, everything is simpler - the sucrose level in it is reduced by 30%.

Ice cream for everyone

Another development with special care for the population is low-lactose or lactose-free ice cream. "First of all, it was developed for people who suffer from intolerance to milk sugar, that is, lactose. Ice cream is an ageless product that is consumed by children, adults, and the elderly. Therefore, first of all, we made it for the population that would like to enjoy such a delicious dessert, and so that this product is digestible for them," the manager noted.

At the same time, this ice cream is suitable for people who monitor their diet and the nutritional value of their diet. As Elena Voitekhovich said, this product is already being produced by Belarusian companies.

A2 or highly digestible ice cream

The peculiarity of A2 dairy products is that they are made from the milk of specially selected cows that do not have Beta-casein type A1. "This means that such products are easier to digest and are less allergenic," the head emphasized.

So the Institute developed a whole line of such products: cream, milk ,sour cream , yogurts, and, of course, ice cream.

Even for the little ones,

Elena Voitekhovich said that the Institute is currently working on ice cream made from goat's milk. "Goat's milk is healthy, especially for little children. It is not an allergen, and it is an alternative to the usual cow's milk raw material," she noted.

It has long been on the shelvesgoat's milk , cream, cheese. "There will be ice cream soon," the manager promised.
For lovers

of fermented milk products, fermented milk ice cream is relevant in the heat, and is also healthy and tasty. "Today it is still rare, but nevertheless, it is already being made at enterprises. It can be made from cottage cheese, sour cream, yogurt, kefir," said Elena Voitekhovich.

This is an unusual variation of classic ice cream. It tastes likeyogurt , but the soft and airy consistency clearly says that it is ice cream.

Athletes were not left without sweets either

. So, especially for people who want to build muscle mass and enjoy a sweet refreshing product, the Institute has developed ice cream with protein. "That is, ice cream with an increased content of milk protein. At the same time, since it is made for sports nutrition, the amount of fat in it is minimal - that is, no more than 7.5%. But the protein is at least 5.9% compared to the usual standard of up to 4%," Elena Voitekhovich shared.

Ice crumbs in ice cream - a mistake by the manufacturer or the seller?

As Elena Voitekhovich explained, these are violations that were received during the storage of ice cream. That is, as soon as the temperature of minus 18 degrees is violated, the ice cream begins to get a negative consistency in the form of water crystals or sandiness. The most important thing is to comply with temperature conditions, starting from transportation to storage in the store.

An assortment for every customer
Any of the above types of ice cream can be either single-layer or multi-layer. It can be made on a biscuit, with wafers, or have additional food components: raisins, cocoa, dried apricots. It can be either hardened or soft. Protein ice cream can have reduced sugar or be made with a sweetener. Manufacturers have many variations.

"We have taken care of both children and adults, people who are lactose intolerant and athletes. Our institute, understanding the needs of consumers, keeps up with them," Elena Voitekhovich emphasized.

BELTA.