| 摘要 |
PURPOSE: To improve feeling in the mouth by replacing at least a part of a specific improved low-fat diary product with hydration-denatured protein particles and thereafter, aggregating casein. CONSTITUTION: The production of this diary product comprises: adding hydration-denatured protein particles having a 0.1 to 40μm average particle size to an improved low-fat diary product which is obtained by replacing at least a part of milk fat generally existing in milk with other components, so that the resulting mixture has a <40% fat content on the dry basis; then if necessary, subjecting the mixture to low temp. sterilization; and thereafter, aggregating casein in milk of the mixture to produce the objective diary product.
|
