| abstract |
A simulated milk product is prepared by forming a mixture of sweet whey and vegetable protein, controlling the pH of the mixture within the range of 5.8 to 7.5, heating the mixture to 220*F to 400*F and subjecting the mixture to a vapor flash treatment to remove objectionable flavors and odors. The product is preferably flash dried to a powder and may be used as a substitute for dry skim milk. |