Method for preparing a frozen goat milk yogurt dessert

Abstract

The present utility model relates to a method for preparing a frozen goat milk yogurt dessert. The method includes fermenting pasteurized goat milk with yogurt starter cultures to produce goat milk yogurt, blending the yogurt with refined white sugar, powdered milk, all-purpose cream, rock salt, and pectin to form a homogeneous mixture, and pasteurizing the mixture to ensure microbiological safety and proper ingredient hydration. The mixture is then cooled and aged to improve viscosity and consistency before being frozen with aeration using a batch freezer or ice cream machine to obtain a smooth frozen yogurt texture. The resulting frozen product is subsequently packaged and stored under frozen storage conditions. The method provides a controlled preparation process that improves product stability, texture, and quality while producing a frozen goat milk yogurt dessert suitable as an alternative dairy-based frozen dessert.