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Title:
FERMENTED MILK PRODUCTION METHOD, METHOD FOR SHORTENING FERMENTATION TIME IN FERMENTED MILK PRODUCTION, METHOD FOR SUPPRESSING INCREASED SOURNESS IN FERMENTED MILK
Document Type and Number:
WIPO Patent Application WO/2017/179640
Kind Code:
A1
Abstract:
In order to achieve, simultaneously and with a simple method, both a reduction in fermentation time (promotion of fermentation) during fermented milk production and also suppression of increased sourness during cold transport and cold storage of fermented milk, this fermented milk production method involves adding a prescribed amount of live bacterial cells of propionibacteria to raw milk or fermented dairy substrate immediately before and immediately after adding a lactic acid bacteria starter to the raw milk or at the same time as adding the lactic acid bacteria starter to the raw milk. A method for shortening fermentation time in fermented milk production, and a method for suppressing increased sourness in fermented milk are also provided.

Inventors:
FURUICHI Keisuke (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
TAKAHASHI Saori (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
SAITOU Mizue (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2017/015057
Publication Date:
October 19, 2017
Filing Date:
April 13, 2017
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-1 Kyobashi 2-chome, Chuo-ku Tokyo, 06, 〒1048306, JP)
International Classes:
A23C9/127; C12N1/20
Domestic Patent References:
2013-11-28
2016-08-04
Foreign References:
JP2014097081A2014-05-29
JP2005529960A2005-10-06
Other References:
EKINCI F.Y. ET AL.: "Effect of using propionic acid bacteria as an adjunct culture in yogurt production", J. DAIRY SC., vol. 91, no. 3, 2008, pages 892 - 899, XP026956437
Attorney, Agent or Firm:
WAKUI Kenichi et al. (202 Shinjuku-Yamazaki Bldg, 8-5 Shinjuku 6-chome, Shinjuku-k, Tokyo 22, 〒1600022, JP)
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