| 摘要 |
In the process, the production of an uncurdled milk product is described, in which to the milk product is added an effective amount of an artificial aromatizing mixture or flavouring agent which is tolerated by non-curdled milk or products which contain non-curdled milk. Also, when the process is carried out, phosphoric acid, lactic acid or a polycarboxylic acid and a water-soluble salt of the said acids is added, so that the milk product has a pH of 5.3-6.7. The resulting uncurdled milk products frequently have a slightly sour fruit taste, but they can also taste sweet and of ginger or cola. |
