Milk ice cream

Details Milk ice cream Milk ice cream

A - Human Necessities

23

G

99/37

A23G 9/04 (2006.01) A23G 9/00 (2006.01) A23G 9/32 (2006.01)

Patent

CA 1153612

ABSTRACT OF THE DISCLOSURE A process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non fat, of which quantity from about 25 to about 35 percent by weight may optionally be replaced by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or colouring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30 to about 50°C for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, optionally with addition of aromas and/or colouring matters.

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