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CONFECTIONERY WITH HIGH MILK PROTEIN CONTENT, HIHG MILK DRY MASS, LOW DENATURATION LEVEL OF THE MILK PROTEIN AND METHOD FOR PRODUCTION THEREOF
CONFECTIONERY WITH HIGH MILK PROTEIN CONTENT, HIHG MILK DRY MASS, LOW DENATURATION LEVEL OF THE MILK PROTEIN AND METHOD FOR PRODUCTION THEREOF
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机译:具有高牛奶蛋白含量,高牛奶干质量,低脱氢水平的牛奶蛋白的果酱及其生产方法
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摘要
The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is =20%.
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