Fremgangsmåde til fremstilling af et strukturmiddel til mælkeprodukter

摘要

A texturising agent for dairy prods. is made by preparing a first lactic matter contg. casein and serum proteins in a ratio by wt. of 70:30-40:60, opt. adjusting the pH to 6.1-6.7 by addn. of an acidifier, and heating the mixt. at 70-95 degrees C for 1-15 mins., to form co-pptes. which are subjected to strong shearing, followed by drying.