Title:
PRODUCTION OF FERMENTED MILK REDUCED IN LACTOSE CONTENT
Document Type and Number:
Japanese Patent JP3389377
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a fermented milk reduced in the content of lactose, prevented in the contamination of various microbes, and reducing the amount of a sweet raw material by degrading the lactose contained in a lactose- containing milk with a specific lactase and subsequently deactivating the lactase by the lowering of pH accompanied by the advance of the fermentation.
SOLUTION: Lactose contained in a milk containing the lactose is degraded with a lactase which has the optimal pH of the activity in a neutral region and is deactivated in an acidic region, such as a lactase originated from Kluyveromyces-Lactis or Kluyveromyces-Fragilis, before and/or during the fermentation, and the lactase is subsequntly deactivated by the lowering of pH accompanied by the advance of the fermentation, thus affording the fermented milk reduced in the lactose and having a pH of ≤4.0.
Inventors:
Masayuki Sahashi
Yurie Tanaka
Ryoichi Akahoshi
Mika Oeda
Yoshiharu Kuma
Yurie Tanaka
Ryoichi Akahoshi
Mika Oeda
Yoshiharu Kuma
Application Number:
JP24786095A
Publication Date:
March 24, 2003
Filing Date:
September 26, 1995
Export Citation:
Assignee:
Yakult Honsha Co., Ltd.
International Classes:
A23C9/12; (IPC1-7): A23C9/12
Domestic Patent References:
| JP59162833A | ||||
| JP5344841A | ||||
| JP2303450A | ||||
| JP5501197A |
Attorney, Agent or Firm:
Soga Doteru (6 people outside)