The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.USO DO UN SISTEMA DE PROTEÍNAS PARCIALMENTE COAGULADAS QUE COMPRENDE KAPPA-CASEÍNA Y BETA-LACTOGLOBULINA PARA ELABORAR UN PRODUCTO DE CONFITERÍA CONGELADA； PRODUCTO DE CONFITERÍA CONGELADA AIREADA QUE COMPRENDE UN SISTEMA DE PROTEÍNAS PARCIALMENTE COAGULADA DE KAPPA-CASEÍNA Y BETA-LACTOGLOBULINA, A PH 5,6-6,3； MÉTODO DE ELABORACIÓN
