To provide butter using clean deep ocean water containing much microminerals so as to add safe microminerals to the butter.
A production method for milk products such as cheese, fermented milk, sour milk beverage and butter is performed by using deep ocean water or its condensed water. It is possible to promote fermentation of a lactic acid bacterium and obtain natural acid taste by rich mineral components contained in deep ocean water and also to produce high-quality products by the addition of microelements to the milk products. The method for producing the milk products comprises adding 30 wt.% of sterilized deep ocean water to sterilized raw material fresh cream followed by aging at 4°C for 16 h, churning at 10°C-13°C to obtain butter grains, washing few times the produced butter grains in clean water at 10°C, adding salt of approximately 2 wt.% based on the butter grain weight to the product followed by working to uniform butter texture, adjusting the water content to about 15 wt.% and forming the product, followed by packaging.
Tamura, Yoshifumi
Sasaki, Akiharu
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