| 摘要 |
A compact soured milk product which can be turned out of its container and has an excellent flavour and a fine consistency, which is retained, is described. It is manufactured by fermentation of a mixture of milk and acidforming bacteria in the presence of a hydrocolloid mixture, for exemple, a starchcontaining binder and a starch-free gelling agent. The latter preferably consists of a mixture of pectins and gelatine in a weight ratio of 3 : 2. |
