| 摘要 |
<p>New process for producing milk preparation products sui generis with adjusted energetic and nutrient values, preferably lean in calories, fat and cholesterine, and without using chemically treated starting products nor chemically produced additives. To produce such milk preparations, original milk and/or a milk emulsion is used as basic ingredient and optionally one or a plurality of other food products as characteristic ingredient(s). The milk preparation products produced according to said process have, despite a low calorific value (mainly from 80 to 130 kcal) a composition of active and nutrient substances with improved, very natural, varied and equilibrated nutritive value which corresponds as to the appearance, the taste and the consistency, to the conventional comparable products. The preservation is improved with respect to conventional products.</p> |
