| 摘要 |
Fresh cheese-like food products may be obtained by adding at least one thermally coagulable protein selected from the group consisting of whey protein, liquid albumen, liquid whole egg, albumen powder and whole egg powder and a coagulant composed of starch and glucono- delta -lactone to milk and/or skimmed milk, mixing them, and heating the mixture to effect coagulation. These food products have a water content of 75-85% by weight, a fat content of 0-8% by weight and a protein content of 5-10% by weight, are rich in calcium and vitamin B2, and exhibit a milk flavor and slightly sweet taste attributable to lactose.
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