| 摘要 |
Yoghurt contains normalized milk with a starter culture. According to the invention, the yoghurt is supplemented with a dry whey product with lactulose. As a result, the ready product has a palatable pronounced pure lactic-acid flavour and aroma, a moderately thick homogenous consistency with the gloss surface, a milk-white colour which is uniform through the entire mass. A weight part of the lactulose in the ready product is of 0.225-0.450%. |
