Method of preparing lactose-hydrolyzed milk with suppressed sweetness

摘要

A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 0.01 to about 0.15% by weight of potassium chloride, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating therein potassium chloride.