Milk or whey based desserts made without addition of hydrocolloids

摘要

Milk or whey based dessert products or spreads contain a milk protein mixture which contains > 65 wt. % whey protein, and gives a 10 wt. % aqueous solution which forms a gel on heating to 90 deg C over 10 minutes. The dessert is produced by: (i) mixing whole, skimmed and/or butter-milk, cream and/or whey, as well as sugar mixtures; (ii) adding the above milk protein mixture and optionally also various additives; (iii) heating to 75-90 deg C; and (iv) homogenising at this temperature prior to cooling.