| 摘要 |
The product consists of a foam of an "oil in water" emulsion formed from edible fat, milk proteins, water, and optionally added sugars, and having the natural pH of milk (6.2-7.5). The product may be obtained from an oil phase of edible fat and an aqueous phase of partially-skimmed, sweetened condensed milk having a viscosity of 2000-6000 cps at 20 DEG C. and having, after heating to 80 DEG C. and cooling to 40 DEG C., a variation in viscosity at 40 DEG C. not exceeding 1500 cps. Milk which is particularly suitable has a casein/serum protein ratio of from 2.8:1 to 3.2:1. The emulsion has a water content of from 17% to 35% and is physically and chemically stable for several months. |
