HEAT-RESISTANT SOUR CREAMS AND PROCESS FOR THEIR PRODUCTION

摘要

Live cultures contg. soured cream is prepd. to be resistant to cooking without addn. of heat resistant cpds. Treated soured cream may be stirred into hot water without phasing out. During treatment soured cream is vigorously agitated followed by homogenising in a 0-45 degrees C temp. interval under 1-9 mPa pressure, or is treated by other equally suitable means, that subject the soured cream to corresponding shearing stress.