| 摘要 |
A method of producing a reduced colour dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the colouring agent from the dairy material, and partially or fully deactivating at least some of the colouring agent present in the second portion. |
