| 摘要 |
The invention concerns a method for making an evaporated milk substitute fro m a product containing whey, wherein the whey is optionally partly substituted by lactose, the whey is added in the form of an aqueous whole fresh milk solution, providing the advantage of avoiding or reducing the presence of fr ee calcium ions in the solution capable of destabilising the casein micelle. Th e method for making milk substitute from whey comprises steps which consist in : dissolving in an aqueous medium, the fresh milk mixture, ensuring the produc t thermal stability despite the presence of a large amount of whey proteins, then in concentrating the mixture by evaporation resulting in a product tasting very much like fresh milk. |
