| 摘要 |
The process consists of (a) preparing a pre-mix of casein and/or a casein deriv., an aq. vehicle and salts with sufficient peptising agent to completely peptise the casein and/or casein deriv., (b) stirring and heating at 80 deg. C for sufficient time to complete the peptising action and produce a sol.; (c) adding an edible fat and homogenising; and (d) cooling to below 5 deg. C to congeal the mixt. and crystallise the fat within the mixt.
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