| 摘要 |
In the present invention there is disclosed a process for the preparation of a cream-based composition comprising: stirring together about 10 to 20 percent by weight of milk substances, about 8 to 30 percent by weight of sugars, and about 10 to 60 percent by weight of a fermented dairy product; 0 to 45 percent by weight of sour cream or a dairy cream containing from about 25 to 45 percent by weight of fatty substances; 0 to 35 percent by weight of a texturizing agent; 0 to 20 percent by weight of an aromatic product and; 0 to 0.5 percent by weight of salt, to form a mixture; heat treating the mixture; cooling the mixture to a temperature of about 15 to 40 degC and; adding, under perpetual stirring, a melted fatty substance to obtain a homogeneous cream composition. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit |
