The present invention provides a new means by which milk-added beverages, in particular, milk-added coffee beverages can be prevented from developing the peculiar slack or dull flavor after heat sterilization. Specifically, the invention provides milk compositions with a reduced proportion of whey protein(s) / milk protein(s), as well as milk beverages with a reduced whey protein content.本發明係提供用於防止在含乳飲料、特別是在含乳咖啡飲料中產生加熱殺菌後的特有的滑膩、沉滯感的香味的新方法。具體而言,即是提供使乳清蛋白質/乳蛋白質的比率降低的乳組成物、及使乳清蛋白質含量降低的乳飲料。
