| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an acid milk foodstuff with mild acidity within a range pH4.6 of pH5.1, smooth to the taste, without water separation, and with good stability. <P>SOLUTION: The acid milk foodstuffs are hard yogurt, soft yogurt, and acid milk beverages within the range pH4.6 to pH5.1. The cellulose is in a microfibrous form and contains 10 mass% or more of constituents which stably suspend in water and the loss tangent when water dispersion is 0.5 mass% is less than 1. <P>COPYRIGHT: (C)2008,JPO&INPIT |
