Abstract: A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60° C. to 115° C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15° C. to 40° C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.

Abstract: A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60° C. to 115° C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15° C. to 40° C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.

Abstract: An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the sugar-containing composition for a time and at a temperature sufficient to obtain a pasteurized aqueous phase. The pasteurized aqueous phase is admixed with a fatty phase at a temperature sufficient to form an emulsion, and the emulsion is overrun.