| 摘要 |
Milk product (I) comprises ingredients, which are homogeneously distributed and stable in the milk product, and the product does not contain gelling agent and/or thickener in an amount sufficient to induce a viscosity or a texture able to retain the ingredients in homogeneous and stable suspension. An independent claim is included for preparing a milk product comprising: (a) pasteurizing the cream at 90-120[deg] C for 2-10 minutes; (b) subjecting the heated cream of step (a) to a mechanical homogenization process under pressure of >= 100 bars, preferably 150-400 bars; (c) mixing at 45-55[deg] C, the ingredients and optionally other ingredients with the cream obtained in step (b), where the conditions of pasteurization and homogenization is chosen such that the mixture obtained after step (c) has a viscosity, measured according to the protocol indicated in the description, 70-250 cP at 70[deg] C; and (d) subjecting the mixture to heat treatment. |
