| 摘要 |
PROBLEM TO BE SOLVED: To provide a shelf-stable-type lactic food which does not undergo brownish discoloration even after storage at ambient temperature for a long period, and a process for producing the lactic food.SOLUTION: A brownish-discoloration-prevented lactic food is produced by homogenizing a lactic composition that comprises a milk protein, a sugar and an emulsifying agent and therefore can become an oil-in-water-type emulsion, and is characterized in that the oil-in-water-type emulsion after homogenization has a 50% particle diameter of 0.2-1.0 μm.SELECTED DRAWING: None |
