Preparing stable milk beverage contg. alcohol and fruit juice - comprises pretreating milk with lactic acid pref. generated in situ

摘要

In the prepn. of alcoholic milk beverages contg. acid fruit juices, the milk is pre-treated with lactic acid and/or its salts before adding the acid fruit juices and alcohol. A stable emulsion or dispersion of components is achieved, resisting storage in bottles for several months, at 25 degrees C without unmixing. The lactic acid and/or salts can be generated in milk itself by microbiological activity on lactose, pref. using a microflora which converts lactose to lactic acid and partly also to alcohol. Microflora inactivation is prevented by adding alkali to maintain pH 3.5-5. The de-stabilising effect of fruit-juices on milk and/or beverage can be overcome by adding sugar.