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Title:
チーズ及びその製造方法、原料乳の製造方法、並びに食品汚染微生物の発育阻止方法
Document Type and Number:
Japanese Patent JP6942917
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide cheese which shows antibacterial properties to food-contaminant microorganism even without using additive such as synthetic food preservative, excellently safe, storable for a long period of time, a method for producing cheese, a method for producing raw material milk preferable for producing the cheese, and a growth inhibition method of food-contaminant microorganism.SOLUTION: Cheese contains at least one of 918 mg/kg or more of butanoic acid, 908 mg/kg or more of hexanoic acid, 626 mg/kg or more of octanoic acid, 1,795 mg/kg or more of decanoic acid, and 443 mg/kg or more of 9-decenoic acid.SELECTED DRAWING: None

Inventors:
Kazuo Nakamura
Kishimoto Sowa
Morimasa Tanimoto
Application Number:
JP2017031462A
Publication Date:
September 29, 2021
Filing Date:
February 22, 2017
Export Citation:
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Assignee:
Yamanashi University
International Classes:
A23C19/10; A23C19/032
Domestic Patent References:
JP2012050361A
JP2017023080A
JP2002538796A
JP2014180247A
JP2009178054A
Foreign References:
US20110104332
WO2013062034A1
Other References:
J. Dairy Sci.,2002年,Vol.85,p.1670-1676
ミルクサイエンス,2016年,Vol.65,p.139
学習内容紹介 牛乳からできる製品,Internet Archive: Wayback Machine [online],2016年 9月27日,[検索日:2020.10.5],URL,https://web.archive.org/web/20160927190151/http://souchi.lin.gr.jp/fureai/help/gakusyu-w1.htm
ノンホモジナイズとは何?デメリットはあるの?|三丸機械工業 公式ブログ,Internet Archive: Wayback Machine [online],2016年 3月24日,[検索日:2020.10.5],URL,https://web.archive.org/web/20160324150639/https://sanmaru-m.co.jp/blog/2015/05/20/90
Attorney, Agent or Firm:
Koichi Hirota
Yoshihiro Nagare
Naoko Matsuda