| 摘要 |
A milk product, i.e. yoghourt or a milk product prepared in a manner analogous to yoghourt and having a similar consistency, is formed by introducing inoculated milk at fermentation temperature into a receptacle (see Division B8) after which the receptacle is closed. The upper edges of the product when filled into the receptacle lie within one or more annular depressions formed on the interior surface of the receptacle side wall. A confection layer, e.g. of strawberries, may be added above the milk product, its upper edges lying within a further annular depression in the receptacle side wall. The depressions aid in keeping the milk product and confection layer in position.ALSO:A milk product, i.e. yoghourt or a milk product prepared in a manner analogous to yoghourt and having a similar consistency, is formed in a receptacle (see Division B8) so that its upper edges lie within one or more annular depressions on the inner side of the receptacle side wall. Inoculated milk is introduced into the receptacle at fermentation temperature and the receptacle is closed after filling. A confection layer, e.g. of strawberries, may be added above the milk product, its upper edges lying within a further annular depression in the receptacle side wall. The depressions aid in keeping the milk product and confection layer in position. |
