ARTICLE DE CONFISERIE A BASE DE COMPOSANTS DU LAIT, COMPRENANT DES AGGLOMERATS DE GRAISSE ALIMENTAIRE DEFINIS, ET PROCEDE ET SYSTEME DE FABRICATION DE CET ARTICLE
The invention relates to a sweet that has a long shelf life and is provided inthe form of asoft, creamy, shape-retaining, and foamed mass comprising milk components,edible fats,sugar and/or sugar substitutes, and water. At least one portion of the ediblefat is providedin a crystallized form at ambient temperature. The inventive sweet does notcontain anylactose crystals that can be perceived by the consumer. The milk proteincontent amountsto 5.5 to 20 % by weight while the fat-free dry milk content ranges between 14and 55 %by weight and the degree of denaturation of the whey protein amounts to<；= 10 %. Theinventive sweet is characterized by the fact that the crystallized and non-crystallizededible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18µm.
