Calcium fortified aseptically packaged milk

摘要

This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.