1. A method of manufacturing comprising the steps of a frozen confectionery product: (a) providing a mixture for ice cream, comprising milk proteins, at pH from 5,6 to 6,5 (b) heating the mixture at a temperature of from 90 ° C to 140 ° C in for from 5 seconds to 30 minutes, to at least partial formation of the system coagulated proteins including casein and whey protein (c) homogenizing the mixture before or after the heat treatment (d) cooling and optionally curing the mixture (e) freezing at optional aerating the mixture to an overrun of at least 20% Preference titelno at least 40%, most preferably from 100% to 120%, to form an aerated frozen confectionery product (f) optionally, hardening the confectionery produkta.2. A method according to claim 1, wherein the freezing step is accompanied by dynamic cooling confection at a temperature below -11 ° C in a single screw or twin screw ekstrudere.3. A method according to claim 1, wherein the confectionery ice cream mix additionally contains fat in an amount of 0.5-20 wt.%, Nonfat dry milk solids in an amount of 5-15 wt.%, A sweetener in an amount of 5-30 wt.%, The stabilizing system in an amount up to 6 wt.%. 4. A method according to claim 2, wherein the confectionery ice cream mix additionally contains fat in an amount of 0.5-20 wt.%, Nonfat dry milk solids in an amount of 5-15 wt.%, A sweetener in an amount of 5-30 wt.%, The stabilizing system in an amount up to 6 wt.%. 5. A method according to claim 1, wherein the confectionery ice cream mix additionally contains any flavoring agents, coloring agents, proteins, water, acidulants, alkalizing komponenty.6. A method according to claim 2, wherein the confectionery1. Способ производства замороженного кондитерского продукта, включающий стадии:(a) обеспечения смеси для мороженого, содержащей молочные белки, при рН от 5,6 до 6,5(b) нагревания смеси при температуре от 90°C до 140°C в течение от 5 с до 30 мин, по меньшей мере до частичного формирования системы коагулированны
