| 摘要 |
The method for production of a milk like product is characterized by the fact that transglutaminase is added to a liquid containing milk proteins, that the liquid contains Ca<++>, if required, in an amount sufficient for the reaction catalyzed by the transglutaminase, and that the pH of the liquid, if required, is adjusted to a value of between 5.5 and 7.5. Hereby a milk like product which is physically more stable than the hitherto known milk like products is obtained. By further addition of an enzyme with milk clotting activity a milk like product with a mouth feeling like a fat emulsion and usable as a fat substitute can be produced. |
