| 摘要 |
The process consists of (a) mixing the ingredients such as milk whey in de-mineralised powder form, sugar, lactase, stabilisers and emulsifiers; (b) maintaining the mixt. at 30-50 deg.C for 1-3 h.; (c) adding the fatty material; (d) pasteurising the mixt.; (e) homogenising; (f) adding flavours and/or colorants; (g) cooling; (h) maturing; (i) freezing; and (j) setting the mixt. at between -20 and 30 deg.C, to obtain an ice-cream with 7-12% fatty material, 9-12% milk whey, 10-14% saccharose, 3% mono-saccharides, 0.4-0.6% emulsifier and stabiliser and the rest water.
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