Title:
METHOD FOR PRODUCING CHEESE WHEY DRINK YOGURT
Document Type and Number:
Japanese Patent JP3435460
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing cheese whey drink yogurt where suspended substance of protein taking part in film-formed feeling in the oral cavity, astringent taste, bad throat-passing feeling, generation of grassy smell and the like, is eliminated in advance, and also fermented smell due to lactic acid bacteria is masked.
SOLUTION: This method for producing cheese whey drink yogurt is characterized by comprising the following steps: degreasing cheese whey obtained in a cheese production process followed by adding a calcium compound thereto, heating the resultant mixture followed by adding a casein-containing material to the whey produced by eliminating causative substance of forming unpleasant flavor, and then, adding a lactic acid bacteria for yogurt to the resultant whey to make it fermented followed by refrigerating the fermented whey to obtain curd, and then homogenizing the thus obtained curd.
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Inventors:
Ichiro Suzuki
Kenji Mitani
Katsuhiro Tachiuchi
Kenji Mitani
Katsuhiro Tachiuchi
Application Number:
JP2000366587A
Publication Date:
August 11, 2003
Filing Date:
December 01, 2000
Export Citation:
Assignee:
National Institute of Agricultural Technology
International Classes:
A23C21/02; A23C9/13; A23C21/06; A23C21/08; A23C21/10; (IPC1-7): A23C21/02; A23C9/13; A23C21/06; A23C21/08; A23C21/10
Domestic Patent References:
| JP10295270A | ||||
| JP9131162A | ||||
| JP7104A | ||||
| JP614708A |
Attorney, Agent or Firm:
Tokuro Kubota (1 outside)
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