| 摘要 |
PURPOSE:To produce a low-calorific dairy product spread having plasticity, by dissolving an lipophilic nonionic emulsifier in a milk fat cream, dispersing and dissolving a specific amount of a milk protein raw material in the cream and cooling the mixture after homogenization. CONSTITUTION:A milk protein raw material is dispersed and dissolved in a milk fat cream having a milk fat content of 40-60wt% and containing 1.5-5wt% lipophilic nonionic emulsifier such as monoglyceride, diglyceride, polyglycerol ester, etc., in dissolved state. The amount of the milk protein raw material is selected to give a milk protein content of 4-10wt%. The obtained mixture is homogenized under heating to obtain an emulsion mixture composed of a W/O-type emulsion and an O/W-type emulsion. The emulsion mixture is cooled and, if necessary, tempered at a temperature below the melting point of the fat to obtain the objective dairy product spread having plasticity.
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