PROCESS FOR PRODUCING SOFT DRINKS AND NATURAL OR SEASONED CONCENTRATES HAVING COLLOID-CHEMICALLY STABLE PROTEIN CONTENT BELOW, 0,02 MASS PERCENT OF WHEY OR PERMEATE BASE

摘要

Refreshing beverages contg. less than 0.02 vol.% proteins, natural or flavoured concentrates are prepd. by lactic acid bacteria fermentation from whey permeate or protein free milk serum. - Prods. are stable colloidal systems. Lactic acid fermentation is continued until a pH value of 3.6-4.2 is obtd. Starting materials are matured in the cold, opt. pasteurised, heated to 45-70 deg.C and kept at that temp. for 30-120 mins., prior to pressing them through a 0.05-10 microm pore-size filter. The filtrate is opt. flavoured and/or coloured, and/or homogenised. Either preservatives are added, or the prods. are pasteurised; opt. they are carbonated and/or evaporated. - The condensed prod. is opt. flavoured and/or coloured, and/or homogenised, and/or pasteurised. Opt. the conc. is opt. - diluted, flavoured, coloured and/or homogenised, and/or pasteurised.