| abstract |
(57) [Abstract] [Problem] To provide a novel casein material which is excellent in solubility, heat stability and flavor and can be used for production of foods and beverages such as milk drinks, fermented milk, bread and cheese. A casein-phosphate buffer solution is prepared by dissolving casein in a phosphate buffer, and calcium is dissolved in an organic acid that chelate calcium ions to prepare a calcium-organic acid solution. Both solutions contain 60-92% by weight of casein in solids, contain 0.06 or less of calcium per casein by weight, and have a calcium / phosphorus ratio of 0.8-2.2 by weight. To produce a new casein material. |