USE OF A NUCLEOTIDE FOR IMPROVING THE HEAT STABILITY OF AN AQUEOUS MICELLAR CASEIN COMPOSITION

摘要

The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6to 20 g, preferably 9-20 g,of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.