| 摘要 |
A milky mousse has a high level of alive and viable lactic ferments remaining constant for all its shelf life, the presence of the lactic ferments providing said mousse with exclusive and personalized organoleptic and structural characteristics. When mixed with a lower layer usually employed for producing desserts, said mousse enables to have an end-product free of additives and with a good nutritional value. A process for preparing said milky mousse comprises concentrating and pasteurizing whole milk, cooling, adding lactic ferments, maturating at 24-30 DEG C to pH 4.9-5.0, curd-breaking at this pH, ultrafiltering at 40 DEG C and mixing the concentrate with cream and saccharose. The product is cooled, aerated and packaged, for example as an upper layer of a dessert. <IMAGE> |
