| 摘要 |
A lactose-hydrolyzed fluid milk, the normal lactose content of which has been reduced by at least about 70 % by lactase hydrolysis, having incorporated therein from about 0.5 to about 5 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof and from about 0.01 to about 0.06 % by weight of potassium chloride, a dairy product derived therefrom, a process for modifying lactose-hydrolyzed fluid milk to suppress the perceived sweetness thereof and a method of suppressing perceived sweetness of lactose-hydrolyzed fluid milk by incorporating therein 2-(4-methoxyphenoxy)propanoic acid or physiologically acceptable salt thereof and potassium chloride. |
