METHOD FOR PRODUCING A MILK PRODUCT AND A MILK PRODUCT
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Jan 4, 2024
app pub date -
Sep 19, 2023
filing date -
Aug 31, 2015
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Abstract
An aseptically packed long shelf-life milk product comprising about 3 mg furosine/kg milk product to about 9 mg furosine/kg milk product; a plasmin activity of 0 μmol/g*h; about 0.20 g/100 ml to about 0.35 g/100 ml of native β-lactoglobulin; about 0.06 g/100 ml to about 0.11 g/100 ml of α-lactalbumin, and a tyrosine equivalent of most 50 mg/L after 135 days storage time.
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