Fuente: WIPO "milk" The compns which can be reconstituted with water, are mixts of liq. whole eggs and liq- skim-milk concentrate, which are homogenised and spray-dried. The pref. skim-milk concentrate before mixing contains 45-50% solids. The egg- and milk solids are mixed in a ratio of 0.8:1 to 1.2:1 esp. 1:1. The mixts are used in the baking industry and are better than spray-dried whole eggs. They are excellent for baking cakes, sponges, fruitcakes etc, and may also be used for making omelets and scrambled eggs. For the latter purpose a mixt of skim-milk solids, eggs solids and butter in a ratio of 1:0.75:0.25 is prefd. All materials are pasteurised before use and must be dried to a water-content of 5%. The prod is cooled and sieved before packing.