| 摘要 |
PROBLEM TO BE SOLVED: To suppress the emission of a deteriorated smell derived from a milk even when preserved under heated conditions and obtain a milk-flavored beverage excellent in stability by including a specific fat and a nonfat milk solid as an ingredient substitute for the milk therein. SOLUTION: This milk-flavored beverage contains a fat having the total content of <=10C fatty acids of <=80 wt.% based on that of cow's milk such as a fresh cream and a nonfat milk solid such as a milk protein concentrate as an ingredient substitute for the milk (the total lactose content is preferably <=1 wt.%, more preferably <=0.5 wt.%). The milk-flavored beverage preferably contains a sugar alcohol such as erythritol and/or a sweetener of nonsaccharides (a diterpenic glycoside) such as stevia without containing monosaccharides and/or disaccharides other than the lactose. |
