PURPOSE: To obtain the powder capable of blending into feed and storing for a long period by heating yoghurt to a specific temperature, subjecting the yoghurt to enzymatic treatment to solubilize a protein in the yoghurt and drying and powdering the yoghurt.
CONSTITUTION: This powder is obtained by heating yoghurt to 55-100°C, preferably 80-95°C, adding an enzyme such as protease thereto to solubilize a protein in the yoghurt, further preferably subjecting the yoghurt to 100-1000kg/cm2 high pressure emulsifying treatment and then drying and powdering the yoghurt. Furthermore, after solubilizing, 0.1-10% of a surfactant having ≥7 HLB value is preferably added to the yoghurt.
KAGAKU SHIRYO KENKYUSHO:KK
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