| 摘要 |
A method of preparing a dry whole milk substitute suitable for young farm animals, comprises adding from 0.4 to 0.6% by volume of acidophilic bacteria to pasteurised whey and fermenting the whey at a temperature of from 37 DEG to 39 DEG C, adding from 1.5 to 2.5% by volume of propionic acid bacteria and further fermenting the whey at a temperature of from 30 DEG to 32 DEG C, neutralising the fermented whey, mixing the neutralised whey with a condensed milk base and a fat base containing fat-soluble vitamins, and homogenising and drying the mixture. |
