| 摘要 |
A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, comprises from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a milk constituent which has from 0.0% to 0.5% by weight thereof of milk fat content, from 4.0% to 8.0% by weight thereof of MSNF content, and from 0.02% to 0.2% by weight of phospholipid content, which is primarily lecithin. Typically, the milk constituent is real buttermilk derived from a butter churn, but it may also be made from dried buttermilk powder; skim milk to which lecithin has been added; or rehydrated skim milk or rehydrated condensed skim milk, to which lecithin has been added.
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