| 摘要 |
According to the proposal the following ingredients are used: 0-97% by mass of full-fat milk powder, 0-97% by mass of skimmed milk powder, 0.1-2.5% by mass of sodium and/or potassium chloride, 0-2% by mass of permitted acid, 0.1-4% by mass of flavouring, 0-40% by mass of flavouring/bulking material, 0.1-7% by mass of emulsifier/conditioner, and if required, natural and/or artificial colouring, yoghurt powder and/or cream powder, which are homogenised in a suitable mixer. The resulting powder is marketed in sealed packaging in industrial or retail portions, which retain the flavours. |
