1. A frozen whipped confectionery product containing a partially coagulated protein system comprising kappa-casein and beta-lactoglobulin, wherein said product has a pH of from 5.6 to 6.3, preferably from 5.8 to 6.3, in the case of melting and centrifugation at 50,000 g for 30 min and measuring at 25 ° C. 2. The product according to claim 1, in which, in the case of melting and centrifugation at 50,000 g for 30 minutes, the soluble protein content is less than or equal to 60%, the ratio between the amount of soluble kappa casein and the total content of kappa casein is less than or equal to 0, 12, and the ratio between the amount of soluble beta-lactoglobulin and the total content of beta-lactoglobulin is less than or equal to 0.57.3. The product according to claim 1, containing 0-20%, preferably 0-12%, most preferably 0-5.5 wt.% Fat, 5-15 wt.% Dry skim milk residue, 5-30 wt.% Sweetener and system stabilizer, including emulsifier, in an amount of from 0 to 6 wt.%. 4. The product according to claim 2, containing 0-20%, preferably 0-12%, most preferably 0-5.5 wt.% Fat, 5-15 wt.% Dry skim milk residue, 5-30 wt.% Sweetener and system stabilizer, including emulsifier, in an amount of from 0 to 6 wt.%. 5. A product according to any one of the preceding claims, having a degree of overrun of at least 20%, preferably at least 40%, more preferably at least 90%, and most preferably from 100 to 120% .6. A product according to any one of claims 1 to 4, which is substantially or completely free from any artificial or unnatural emulsifier or stabilizer. The product according to claim 6, which contains a dry substance1. Замороженный взбитый кондитерский продукт, содержащий частично коагулированную белковую систему, включающую каппа-казеин и бета-лактоглобулин, где упомянутый продукт имеет значение рН от 5,6 до 6,3, предпочтительно от 5,8 до 6,3, в случае плавления и центрифугирования при 50000 g в течение 30 мин и проведения измерения при 25°С.2. Продукт по п.1, у которого в случае
