| 摘要 |
The invention describes a cost effective method of manufacturing frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled liquid milk whey, from which the undissolved fat and most of the dissolved fat has been removed by suitable heat treatment, and to which suitable sweetening agent and binder have been added before it is subjected to a continuous process of agitation, aeration and freezing to obtain a frozen dessert with an over run.
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