| 摘要 |
A new dairy product preparation (I) comprises a homogeneous mixture of: (a) 2.3-7 (preferably 3.5-5.2) wt. % milk proteins, 30-60 (preferably 39-60) wt. % milk fats and 30-65 (preferably 35-56) wt. % water; or (b) 30-65 (preferably 34-61) wt. % butter, 23-50 (preferably 24-38) wt. % fromage frais and 10-35 (preferably 15-31) wt. % cream. An Independent claim is included for the production of (I) of type (b), by whipping the cream, adding the fromage frais and butter (and optionally also condiments such as aromatic herbs and/or mustard) and blending to give a homogeneous mixture with no water droplets visible on the surface, all stages being carried out at room temperature. |
