| 摘要 |
The milk is carbonated (at 1) with CO2 under pressure, then conveyed, under a pressure greater than 2 MPa, by a pump (9), through a heat treatment line (10) in which it is heated to a temperature of between 60 DEG C and 100 DEG C (at 11-12) for a period of time longer than 4 min, then cooled (at 13-14) and depressurised, before separating (at 15-16) the coagulum from the waste. A coagulum of textured milk proteins is obtained having remarkable viscoelastic properties. Applications to the food industries. <IMAGE>
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