초록 ▼

Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk pow

Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.

대표청구항 ▼

[ We claim:] [1.] A process for preparing a de-lactose milk with(a) a fat comprising one or more milk fats selected from the group consisting of fresh cream, butter and butter oil, wherein the lactose content is less than 2%, and(b) a protein comprising one or more milk proteins selected from the gr

[ We claim:] [1.] A process for preparing a de-lactose milk with(a) a fat comprising one or more milk fats selected from the group consisting of fresh cream, butter and butter oil, wherein the lactose content is less than 2%, and(b) a protein comprising one or more milk proteins selected from the group consisting of TMP (total milk protein), MPC (milk protein concentrate), casein, casein salts and WPC (whey protein concentrate), comprising the step of:(c) homogenizing the fat and the protein in an aqueous solution to a range from 0.33 to 3.0 of ratio of the fat to the protein (F/P) to emulsify the fat with the protein thereby forming a stable oil/water O/W emulsion.