| abstract |
An L-carnitine agent has an indispensable function in the body and utility as anmaterial for pharmaceutical agents or food and drink. By subjecting milk or modifiednmilk products of mammals from which casein is removed, to the treatment of desaltingnand partial removal of lactose followed by drying, L-carnitine content, lactose content,nand ash content are adjusted to 0.1 ∼ 100mmol/100g, 20 ∼ 95g/100g, and 5g/100g ornless, respectively. |