Fuente: WIPO "dairy products" PROCESS FOR THE PREPARATION OF CREAM IN WHICH A MIXTURE CONTAINING A MILK DERIVATIVE 8- 30% OF SUGARS 10-60% OF FERMENTED DAIRY PRODUCT 0-25% OF SOUR CREAM OR OF DAIRY CREAM CONTAINING 25-45% OF FATTY SUBSTANCE 0-35% OF TEXTURIZING AGENT 0-20% OF AROMATIC PRODUCT AND 0-0.5% OF SALT IS PREPARED WITH STRIRRING IT IS HEAT TREATED ITS TEMPERATURE IS ADJUSTED TO 15-40C AND MOLTEN FATTY SUBSTANCE IS ADDED TO IT WITH STIRRING SO AS TO OBTAIN A HOMOGENOUS CREAM . THE CREAM THUS OBTAINED CAN BE USED IN THE MANUFACTURE OF A FOOD COMPOSITION BY DEPOSITING IT ON AT LEAST ONE LAYER PERFERABLY BETWEEN TWO LAYERS OF BISCUIT