Method for manufacturing aerated food composition, a food composition milk aerated, and milk product in shelf stable, high humidity, aerated

摘要

Method of manufacturing aerated food composition, a food composition milk aerated, and milk product in shelf stable, high humidity, aerated.A dairy product, spray the hot stable on shelf, with high humidity is disclosed which comprises a mixture of about 10 to about 66% of a milk component.From about 20 to about 30% of a fat component and from about 0.5 to about 2.5% of a stabilizer system.The stabilizer system comprises at least a system of two bears, where a gum is gelatin or at least a system of three gums.Where a is carragenano with gelatin or gum gum remaining being different.The mixture is aerated from about 2% to around 20% in excess while the mixture is still warm and is subsequently filled in packaging in high temperature, that is,About 140 198 F (60 198 C) to about 180 198 F (82 198 C).The resulting dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored under refrigeration temperatures sIn request processing or packaging aseptic techniques.