method of manufacturing ice cream with a fat content of from 3 to 5% by weight, in which the mixed sugar, skimmed milk powder and preparation emulguj\u0105cy bring stability - and introduces them to the water and preparing slurry, which is heated to 85\u00b0c + 1\u00b0c, introducing degrees this fat, syrup, sweetening agent, and then the whole is subjected to pasteurization with continuous stirring.after the temperature decreases to ok. 70\u00b0c + 1\u00b0c and conducts the homogenisation process, characterised by the fact that zhomogenizowan\u0105 mixture is cooled to the temperature 45\u00b0c + 1\u00b0c and introduces to the mixture preparation transglutaminazy (tg) content of transglutaminazy (tg) from 1 to 99 mg per 100g preparation and activity after below 100 u \/ kg in quantities of from 0.1 to 10 wt%.and it is at this temperature at time of 2 to 3 hours, stirring constantly with a turnover agitators from 60 to 100 rpm, after which the mixture is heated to a temperature 80\u00b0c + 1\u00b0c and maintained at this temperature for a period of from 1.5 to 2.5 minutes, and then the mixture sch\u0142ad for the temperature 4\u00b0c + 1\u00b0c and leaves at this temperature for maturation of the slow mixing.with a turnover agitators from 60 to 100 rpm, for the period from 18 to 22 hours, after which the mixture is subjected to temperature and freezing in frezerze aerate your - 5\u00b0c + 1\u00b0c, and the mass of ice distributes to the packaging and subjected to differential in temperature - or freeze + 2 oc.Sposób wytwarzania lodów o zawartości tłuszczu od 3 do 5% wagowo, w którym miesza się cukier, odtłuszczone mleko w proszku i preparat stabilizująco - emulgujący, po czym wprowadza się do nich wodę i przygotowuje się zawiesinę, którą ogrzewa się do 85°C ± 1°C, wprowadzając stopniowo tłuszcz, syrop słodzący, a następnie całość poddaje się pasteryzacji z ciągłym mieszaniem, po czym temperaturę obniża się do ok. 70°C ± 1°C i przeprowadza proces homogenizacji, charak
