Lactose-reduced ice cream and process for the production thereof

Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product

Patent

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Details

426565, A23G 900, A23C 912

Patent

active

043748619

ABSTRACT:
A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. 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, with addition of aromas and/or coloring matters as desired.

REFERENCES:
patent: 1415715 (1922-05-01), Sanna
patent: 1737101 (1929-11-01), Turnbow
patent: 2668765 (1954-02-01), Stimpson
patent: 2681858 (1954-06-01), Stimpson
patent: 2738279 (1956-03-01), Stimpson
patent: 2749242 (1956-06-01), Stimpson
patent: 2767098 (1956-10-01), Fear
patent: 2826503 (1958-03-01), Roberts et al.

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