PROBLEM TO BE SOLVED: To provide a shelf-stable concentrated dairy product such as concentrated milk with improved flavor, color and mouthfeel, and a method for producing the same.SOLUTION: The method eliminates any thermal treatment prior to and during concentration which may substantially cross-link casein to whey, and preferably utilizes microfiltration to produce the stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting product has a sterilization value Fo of at least 5 and is also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during long-term preservation.COPYRIGHT: (C)2010,JPO&INPIT【課題】香料、色、および口当たりが改善された、濃縮乳などの貯蔵安定な濃縮乳製品と、その製造方法を提供すること。【解決手段】この方法は、カゼインと乳清とを実質的に架橋し得る、濃縮の前および間の任意の熱処理をなくし、好ましくは、低減した量の乳清およびラクトースを有する安定な濃縮乳製液を生成するために精密濾過を利用する。得られた生成物は、少なくとも5の滅菌値Foを有し、また高温滅菌中にゲル化および褐変し難く、また長期貯蔵中にもゲル化し難い。【選択図】図1
