MILK CONCENTRATE AND METHOD FOR PRODUCING THE SAME

Title:

MILK CONCENTRATE AND METHOD FOR PRODUCING THE SAME

Document Type and Number:

Japanese Patent JP2018038359

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a milk concentrate in which the milk flavor is not impaired while the thermal stability is ensured, and to provide a method for producing the same.SOLUTION: The method for producing milk concentrate according to the present invention is a method for producing thermally stable milk concentrate and comprises a pH adjustment step and a milk concentrate preparation step. In the pH adjustment step, the pH of a raw milk is adjusted within a range of from 5.5 or more to less than 6.5 to prepare a pH adjusted raw milk. In the milk concentrate preparation step, the pH adjusted raw milk is subjected to ultrafiltration treatment to prepare a milk concentrate.SELECTED DRAWING: Figure 1

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Inventors:

KANEKO SHIGEKO
ECHIZEN HIROSHI

Application Number:

JP2016176613A

Publication Date:

March 15, 2018

Filing Date:

September 09, 2016

Export Citation:

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Assignee:

MEIJI CO LTD

International Classes:

A23C9/142; A23C1/14

Domestic Patent References:

JPS5750843A	1982-03-25
JP2006512073A	2006-04-13

Other References:

"Growth and Activities of Lactococcus lactis in Milk Enriched with Low Mineral Retentate Powders", ＪＯＵＲＮＡＬ　ＯＦ　ＤＡＩＲＹ　ＳＣＩＥＮＣＥ, vol. 75, JPN6020025331, 1992, pages 2344 - 2352, ISSN: 0004410776
阿彦健吉, 高橋健, 川成真美: "高濃度脱脂粉乳溶液の熱安定性に及ぼす予熱の影響", 日畜会報, vol. 53(5), JPN6020049032, 1982, pages 321 - 325, ISSN: 0004410777

Attorney, Agent or Firm:

Hiroharu Kitahara
Yuji Tada
Satoshi Yamauchi
Seiko Ito

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