| 摘要 |
<p>A method of suppressing excess sweetness of lactose-hydrolyzed milk products (at least 70 % of the lactose content has been hydrolyzed) includes incorporating therein potassium salt of one of the following organic acids: citric acid, malic acid, gluconic acid, lactic acid. The potassium concentration is raised by at most 80 mmol per litre milk product, preferably by 5-60 mmol/l. The potassium salt can be added either before the hydrolysis or after it or during it and either before the possible heat treatment of the product or after it. Furthermore, the suppression of perceived sweetness can be realized economically and without special equipment. Reduced sweetness without adverse off-flavour as well as improved consumer acceptance of the milk product are achieved.</p> |
