Title:
PRODUCTION OF FERMENTED MILK
Document Type and Number:
Japanese Patent JPH0475555
Kind Code:
A
Abstract:
PURPOSE: To prevent the increase in the acidity of a fermented milk during the storage or distribution thereof to produce the fermented milk having a stable quality over a long period by pressing the fermented milk after a fermentation treatment to reduce the activity of lactic acid bacteria or yeast.
CONSTITUTION: A fermented milk such as yogurt, kefir or drinkable yogurt prepared by fermenting a milk as a raw material with lactic acid bacteria and/or yeast is subjected to a pressing treatment using a pressure of ≥2000kg/cm2, preferably 2000-3500kg/cm2, or a pressure of ≥7000kg/cm2 at a temperature of ≤25°C.
Inventors:
TANAKA TATSUO
YAMAMOTO HARUTAKA
SHIBAUCHI YOSHITO
HATANAKA KOICHI
YAMAMOTO HARUTAKA
SHIBAUCHI YOSHITO
HATANAKA KOICHI
Application Number:
JP18742690A
Publication Date:
March 10, 1992
Filing Date:
July 16, 1990
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A23C9/127; A23L3/015; C12P1/04; C12R1/04; C12R1/46; (IPC1-7): A23C9/127; A23L3/015; C12P1/04
Domestic Patent References:
JPS63263044A | 1988-10-31 | |||
JPS50117965A | 1975-09-16 | |||
JPS4911432B1 | 1974-03-16 | |||
JPS6394955A | 1988-04-26 | |||
JPS6382667A | 1988-04-13 |
Attorney, Agent or Firm:
Kiyoya Fujino (1 outside)
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