PURPOSE: To disperse cheese in fruit juice, stably for a long period, by adding a specific amount of cheese to an aqueous solution of an acid, stirring the mixture under heating, adding a specific amount of a stabilizer, and adding fruit juice to the mixture.
CONSTITUTION: Cheese is added to an aqueous solution of one or more acids selected from citric acid, malic acid, lactic acid, etc., and stirred under heating. A stabilizer is added to the mixture, homogenized by stirring, and mixed and stirred with fruit juice. The amount of the cheese is selected to give a solid content of the defatted milk of 0.2W5.0wt% in the final product, and the amount of the stabilizer is selected to achieve the stabilizer content in the final product of 0.3W6.0wt%.
FUKUTANI KEIZOU
KUBO YOSHINORI
SANO KAZUO
MATSUURA TAKASHI
HONGOU MASAAKI
