1. A method of manufacturing a frozen confectionery product, comprising the steps of: (a) heat treating a composition containing at least 7 wt.% Milk protein at a pH of from 5.6 to 6.5, at a temperature of from 80 ° C to 140 ° C, for a period of time from 5 seconds to 30 minutes, to at least partially form a coagulated protein system comprising casein and whey protein； (b) optionally, homogenizing said composition before or after heat treatment； (c) mixing said composition with additional ingredients before condit formation mixture for ice cream； (d) pasteurization of the confectionery mixture； (e) freezing during optional aeration of the confectionery mixture, preferably until at least 20%, preferably at least 40%, most preferably from 100% to 120%, until the frozen confectionery is formed product； (f) optionally, dynamic cooling of the confectionery product at a temperature below -11 ° C； (g) optionally, hardening of the confectionery product. 2. The method according to claim 1, wherein the composition contains at least 7 wt.% Milk protein, essentially consisting of a mixture of whey protein, skim milk powder and an acidic component in water. The method according to claim 1, in which the composition containing at least 7 wt.% Milk protein and having a pH of from 5.6 to 6.5, is subjected to heat treatment at a temperature of from 80 to 90 ° C for a period of time from 5 s up to 30 min. 4. The method according to claim 2, in which the composition containing at least 7 wt.% Milk protein and having a pH of from 5.6 to 6.5, is subjected to heat treatment at a temperature of from 80 to 90 ° C for a period of time from 5 s up to 30 min. 5. The method according to claim 1, wherein1. Способ производства замороженного кондитерского продукта, включающий стадии:(a) тепловой обработки композиции, содержащей по меньшей мере 7 мас.% молочного белка при рН от 5,6 до 6,5, при температуре от 80°С до 140°С, в течение периода времени от 5 с до 30 мин, до по меньшей мере частичного об
