| 摘要 |
Ice cream is produced by holding at 30-50 deg.C for 1-3 hrs. a starting mixt. comprising skimmed milk powder, sugar, stabilisers, emulsifiers, lactase, water and opt. flavouring and/or colouring agents, adding fat to the mixt., pasteurising, homogenising, opt. ageing, freezing and hardening with opt. addn. of flavouring and/or colouring agent. The improvement consists in adding to the starting mixt. 4-10 wt.% whey powder and using 4-8 (7-9) wt.% skimmed milk powder. A high quality ice cream is produced having softness, good consistency and excellent creamy structure. |
