METHOD FOR PRODUCING FRUIT PUDDING FROM WHEY OR PERMEATE

摘要

Liq. obtd. by ultra-filtration, or whey, which is pasteurised and separated from its fat and protein content, are fermented in the usual way using lactic acid and aroma producing bacterial mono-cultures. The prod. is cold matured, its taste enhanced and stabilised to form the basis of the fruit pudding. - Gelling agent hydro-colloid of plant or animal origins, or a mixt. of gelling agents, is dispersed in the base material, either hot or cold, and if required, homogenised. The mixt. is heated to the swelling temp. of the hydro-colloid and preservatives are added, if required. The prod. is pasteurised, before or after packaging, using the established method.