| 摘要 |
<p>A low fat spread having a low pH is prepared from an aqueous phase comprising water, a gelling agent, salt, lactic acid and fermented reconstituted skim milk solids and a fat phase comprising milk fat, monoglyceride emulsifier and a colouring agent. The aqueous and fat phases are mixed together to form a water-in-oil emulsion which is pumped by a positive displacement pump through a scraped surface heat exchanger to form a spread. The relatively low content of milk fat solids as a source of protein yields a low fat spread with a protein content in the aqueous phase of 0.1% to 0.4% which is easily processed and which has good organoleptic properties.</p> |
