| 摘要 |
Milk products are customarily flavoured with non-acidic flavourings to avoid curdling the milk proteins. The invention provides milk products containing compatible artificial flavourings, and additionally from 0.1 to 0.5% w/v of phosphonic, lactic or a polycarboxylic acid and sufficient of a salt of any of the aforesaid acids to buffer the composition at a pH of from 5.3 to 6.7. |
