| 摘要 |
<p>Action of microorganisms e.g. yoghurt culture, is stopped by cooling to 7 degrees C when the pH is still above the isoelectric point (e.g. at pH 5.1) and an acid, pref. lactic acid or a whey concentrate, is added to adjust the pH to optimum value (pref. 4.6-3.8) whereby side reactions are eliminated and optimal conditions for the binding of water are created. The state of the gel can be controlled and varied as desired. The storage stability is improved. The product can be sterilised without causing separation of water and stored for e.g. 1 year.</p> |
