Process for Manufacturing Product of Sour Milk in the raw Milk that contains physically modified Fatty cells treated with a cross-linking Enzyme and then acidified and Sour Milk based product.
The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.PROCESO PARA ELABORAR UN PRODUCTO DE LECHE AGRIA, DONDE LA MATERIA PRIMA DE LECHE QUE CONTIENE GLÓBULOS GRASOS DE TAMAÑO MENOR A 1 µm MODIFICADOS POR HOMOGENIZACIÓN A ALTA PRESIÓN A PRESIÓN DE 250-1000 BARES Y/O MICROFILTRACIÓN, SE TRATA CON UNA ENZIMA RETICULANTE O UNA ENZIMA MODIFICADORA DE PROTEÍNAS Y SE ACIDIFICA； PRODUCTO A BASE DE LECHE AGRIA.
