| abstract |
In one aspect, the present invention provides a method for producing acid coagulation resistant milk by limited proteolytic methods without negatively affecting the sensory properties of milk. In another aspect, the present invention provides a method for increasing the absorbability of calcium in milk to the required level. In another aspect, the present invention provides a method for increasing the viscosity of milk to a required level. In further aspects, the present invention provides a method for producing acidified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature of about 40 ° C. to about 90 ° C. and treating with an effective amount of one or more proteases. The present invention also includes milk that is acid coagulation resistant, milk that has increased calcium absorption, milk that has increased viscosity, stably acidified milk, and products made using the milk of the present invention. provide. |