| abstract |
A process for the preparation of a cream in which a mixture comprising 10 to 20 wt. % of milk derivatives, 8 to 30 wt. % sugars, 10 to 60 wt. % of the fermented milk product, up to 25 wt. a sour cream of a lactic cream containing 25 to 45 wt. % fat component, up to 35 wt. % of the shaping agent, up to 20 wt. % of the aromatic product and up to 0.5 wt. the salt is prepared by stirring, heat treated, its temperature adjusted to 15-40 ° C, optionally 0.02 to 0.5% by weight is incorporated into the mixture. crystalline lactose per 100 g of mixture, and the dissolved fat component is added to the mixture with stirring to obtain a homogeneous cream. The cream thus obtained can be used in the production of a food product by applying one layer, preferably between two layers of biscuit. |