| 摘要 |
<p>A method of preparing a product similar to low-fat milk by physical modification of a whey protein solution, wherein calcium ions are added to a whey protein concentrate having a protein content of 25-50%, drawn to the solids, and a pH value of 5.9-6.7, the concentrate is subsequently subjected to a heat treatment and homogenization, whereafter the product is optionally evaporated and dried.</p> |
