| 摘要 |
A method of making a milk product is disclosed, wherein the method comprises: (a) combining a casein source, at least one sugar and glycerol monostearate (GMS), to form an intermediate product; and (b) lowering the pH of the intermediate product to below 4.6; and wherein the casein source may be selected from at least one of whole milk, skim milk, skim milk concentrate, skim milk powder, skim milk retentate, concentrated milk, buttermilk, ultrafiltered milk retentate, calcium depleted milk protein concentrate, calcium depleted milk protein concentrate, low fat milk, and low fat milk protein concentrate.
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