| 摘要 |
<p>In the prodn. of a homogenised and sterilised milk prod., an algadan stabiliser is added to the milk prod., and the latter is then homogenised. The milk prods. can be sterilised after having been packed into bottles or cans; the viscosity is sufficiently low for the interior of the contents of teh container to be sterilised before the outer parts of the contents have been caramelised. The use of starch which has been esterified by acetic acid, phosphoric acid or vinyl acetate is avoided. The milk prods. include puddings, custards and ice-cream mixes, which can be beaten at 10 degrees C to aerated compsns.</p> |
