| abstract |
A water continuous, acidified dairy base product is provided having a dry matter content of 19-40 % that comprises 7-18 % fat and 7-18 % protein, the protein comprising casein and whey protein and consisting for at least 50 % of casein, the portion of the protein that is undissolved being 80-100 %, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10 °C of at least 40 g and a particle size D3,2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well. |