High-protein, acidified, liquid dairy product having reduced viscosity, method of producing it, and related ingredients

• Main Authors: WEJSE PETER LANGBORG, MUIR ROBERT, NIELSEN SOREN BANG, CHRISTENSEN BRITT
• Format: Patent
• Language: Chinese; English
• Published: 27.12.2019
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity. 本发明涉及一种生产高蛋白酸化液体乳制品的新方法。本发明还涉及新的高蛋白酸化液体乳制品，蛋白质/矿物质组合物以及这些用于生产具有高蛋白质含量和低黏度的液体乳制品的用途。