To prepare a beverage containing a milk component capable of suppressing the sporulation and proliferation of spores of a thermostable sporulating bacterium without causing physical and chemical changes in beverage contents for a long period when carrying out the retort sterilizing treatment of the beverage containing the milk component and then preserving the resultant beverage in a high-temperature state.
This beverage containing a milk component comprises (A) a mono fatty acid ester of diglycerol, (B) at least one emulsifying agent selected from the group consisting of a citric acid and fatty acid ester of glycerol, a succinic acid and fatty acid ester of the glycerol, a diacetyltartaric acid and fatty acid ester of the glycerol, a fatty acid ester of a polyglycerol having 3-16 hydrophile-lipophile balance(HLB) and a fatty acid ester of sucrose having 3-16HLB. The composition of the fatty acid constituting the mono-fatty acid ester of the diglycerol is a mono-fatty acid ester of the diglycerol having ≥70wt.% total amount of the myristic acid and/or palmitic acid and ≥70wt.% content of the monoester.
YOSHIDA FUMIKO
MURAKAMI HITOSHI
