| 摘要 |
A dairy product is described that is suitable for frothing by mechanical treatment and that, in addition to the customary milk components, contains 0.3 - 2.0 % (m/m) hydrolysed milk protein. The hydrolysed milk protein is, in particular, an enzymatically hydrolysed casein with a degree of hydrolysis of 2 - 20 %. The dairy product can be beaten by mechanical means or using a propellant gas to give a froth that is very suitable as milk froth for cappuccino and similar drinks. <IMAGE>
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