PRODUCTION OF SKIMMED MILK BEVERAGE

摘要

PURPOSE:To obtain the beverage having good preservability of lactoprotein even after subjected to UHT sterilization, by mixing skimmed milk with a sucrose fatty acid ester under specified conditions followed by making the mixture into a solution. CONSTITUTION:(A) Skimmed milk 1-30wt.% in solid concentration and (B) a sucrose fatty acid ester 3-16 in HLB number at the weight ratio A/B of >=1/360 on a solid basis are made into a solution of pH5.0-8.0. This solution is then subjected to UHT sterilization at >=110 deg.C to obtain the beverage with long-term preservability.