| http://www.w3.org/ns/prov#value | - d weight ratio is 0.2-0.4; within these limits, significant prebiotic effects can be obtained, without interfering with the organoleptic qualities of the dairy product. [0031] According to the invention, ??-lactalbumin may be incorporated in any ready-to-consume food product; however dairy products, especially milk and yoghurt are preferred.
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