| abstract |
【Task】 While maintaining and improving the flavor of conventional concentrated milk and powdered milk, the application of concentrated milk and powdered milk is expanded by giving the effect of improving the physical properties of food. [Solution] Concentrated milk and powdered milk are obtained by combining heat removal, concentration, and drying by removing ions from milk and reducing the dissolved oxygen concentration of milk. By selectively removing ions and lowering the dissolved oxygen concentration to 8 ppm or less, the generation of heated oxidized odor can be suppressed, and the concentrated milk and flavor that are not present in concentrated milk and powdered milk and the effect of improving physical properties as a food material can be achieved. And it becomes possible to produce milk powder. [Selection figure] None |