| 摘要 |
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. <??>More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk 10 product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared. <IMAGE> |
