Yoghurt-contg. ice cream - prepd. by adding yoghurt culture to fat-poor milk, then adding sugar, skimmed milk and gelatin

摘要

Ice cream prodn. uses yoghurt as the main milk-contg. component. Pref. pasteurised, fat-poor milk is treated with a yoghurt culture and sugar, skimmed milk and gelatin are added to the prod. 80-120% of air is then added. A pref. prod. comprises H2O 60-85% (75.4); fat 0.5-5% (1.2); albumen 1.5-7% (3.6); carbohydrate 12-23% (17.8); acid 0.5-3% (1.2); minerals 0.5-2% (0.8). Brackets indicate pref. amts. The prod. has reduced calories and improved taste.