Title:
乳清タンパク質濃縮物、当該濃縮物を含む酸性化乳製品およびそれらの製造方法
Document Type and Number:
Japanese Patent JP7417483
Kind Code:
B2
Abstract:
The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.
Inventors:
Pier Orlikainen
Ritta Parthanen
Sala Raiho
Ritta Parthanen
Sala Raiho
Application Number:
JP2020114243A
Publication Date:
January 18, 2024
Filing Date:
July 01, 2020
Export Citation:
Assignee:
Valio Ltd
International Classes:
A23C21/00; A23C9/13
Domestic Patent References:
| JP564550A |
Foreign References:
| WO2014087054A1 | ||||
| WO1997005784A1 |
Attorney, Agent or Firm:
Michiko Matsutani
Norifumi Tomita
Norifumi Tomita