| 摘要 |
According to the proposal the following ingredients are used: 0.9-8% by mass of full-fat milk, 0.9-8% skimmed milk, 0-1.5% by mass of sodium- or potassium chloride, 0-2% by mass of permitted acid, 0-3% flavouring, 0-30% by mass of flavouring/bulking material, 0.1-4% by mass emulsifier/conditioner, if required, yoghurt and/or cream which are homogenised in a suitable mixer. The mixer is made into ice-cream by a normal method or preserved by heat treatment and marketed in a vacuum-packed form. |
