| 摘要 |
A process for batchwise preparing a liquid having increased viscosity on the basis of milk, which comprises adding starch, flavors, pH affecting substances, sugar and other conventional substances to milk, heating the resulting mixture with stirring to a temperature of about 75-85 DEG C and cooling it, the starch used being a non-chemically modified starch in which the natural granular form is still essentially present, and the microscopic image of which, in polarized light, does not show the cross characteristic of starch. |
