FERMENTED WHEY PREPARATION AND METHOD FOR PRODUCING THE SAME

摘要

A fermented whey preparation obtained by sterilizing an aqueous whey prot ein solution, which has a solid concentration of 11 to 35% by weight and is adjusted to pH 6.5 to 8.0, at a high temperature, subjected it to lactic aci d fermentation and then homogenizing the thus obtained fermented liquor as s uch. This fermented whey preparation has both of a unique and favorable flav or owing to the fermentation and a crispy and refreshing flavor. Also, it ha s a smooth texture on the tongue. Further, this fermented whey preparation i s excellent in heat stability and safety.