| 摘要 |
A liquid dairy concentrate for mixing with an aqueous medium to form a beverage comprises casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3:1 to 18:1. The liquid dairy concentrate can be used as a creamer for milky beverages such as latte. The composition provides a ratio of ingredients that provides good foaming properties and a full-bodied texture. This ratio of fat to casein is achieved by concentrating cream to raise the fat content, followed by adding additional casein to the concentrated cream in the form of a concentrated milk ingredient. The concentrate may be packaged in a capsule and used in a beverage preparation machine providing a flow of aqueous medium through the capsule to dispense a beverage. |
