| 摘要 |
<p>The process comprises concentration by heating at 760 mm Hg of the (reconstituted) milk with addition of up to 30 per cent of white sugar. Partial neutralising is followed by substitution of up to 43 per cent of the sugar with dextrose etc. for addition of natural or synthetic aromatising agents. - With concentration throughout or otherwise the noncrystalline product contains water maximum 20, solids minimum 24, milk fats minimum 6 and ash at 500-550 degrees C., maximum 2 per cent respectively.</p> |
