| 摘要 |
<p>A sour milk beverage having good whiteness and stability is made by adding acid to skim milk to bring the pH within the range 3.50 to 3.70. The skim milk is used in a quantity such that the finished product contains 0.6 to 2.5 percent of solids-not-fat content. The acid may be added to bring the beverage to a pH of 3.70 to 3.80 provided that sugar is added first to the skim milk so that the sugar is at least 15 percent of the combined weight of skim milk and sugar. At this pH the drink may contain 0.6 to 3.0 percent of solids-not-fat content. The addition of sugar before acidification is also applicable to the beverage with pH of 3.50 to 3.70 and increases the stability.</p> |
