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A process for the manufacture of milk shakes and fruit juice which essentially comprises a first phase mixing of a determined volume of milk with another slightly larger one of fruit juice, freshly prepared, heating the mixture to 90ºC and emulsifying it strongly with an emulsifier, then a four or five times larger volume of pasteurized milk is added, following a second phase of emulsification and cooled to 5ºc, then it is left to rest maintaining the temperature and then it goes on to a third pasteurization phase at 75ºc and then to a fourth cooling phase up to 2º c. Finally and after packing it is sterilized at 120ºc, leaving the frame to be kept in refrigerators or refrigerators until tasting. (Machine-translation by Google Translate, not legally binding)
ES215949A1954-06-141954-06-14A procedure for the manufacture of milk and fruit juices (Machine-translation by Google Translate, not legally binding)
ExpiredES215949A1
(en)
A procedure for the manufacture of sterilized preserves of mixture of amilaceous caulescent bulbs and animal albumin (proteins) (Machine-translation by Google Translate, not legally binding)