METHOD FOR PRODUCING FERMENTED MILK, AND DAIRY PRODUCT

WIPO Patent Application WO/2011/083776

A1

Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long period of time without requiring any troublesome operation such as post-fermentation heating or addition of an additive. By adding a lactic acid bacillus and a lactic acid coccus to a starting material of a fermented milk and then conducting fermentation at 44-55°C, the fermentation temperature being higher than the optimum temperature in the conventional fermentation processes, the acidity of a dairy product containing the fermented milk can be maintained at an appropriate level during refrigerated storage, compared with a case wherein fermentation is conducted at the conventional optimum temperature. Thus, a change in the flavor of a fermented milk, which is caused by the excessively strong acidity of the fermented milk, can be prevented.

ISHIKAWA, Toma (540 Naruda Odawara-sh, Kanagawa 62, 〒2500862, JP)
石川　冬馬 (〒62 神奈川県小田原市成田５４０　明治乳業株式会社研究本部内 Kanagawa, 〒2500862, JP)
ENAMI, Mari (540 Naruda Odawara-sh, Kanagawa 62, 〒2500862, JP)

JP2011/050001

July 14, 2011

January 04, 2011

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MEIJI CO., LTD. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
株式会社明治 (〒08 東京都江東区新砂一丁目２番１０号 Tokyo, 〒1368908, JP)
ISHIKAWA, Toma (540 Naruda Odawara-sh, Kanagawa 62, 〒2500862, JP)
石川　冬馬 (〒62 神奈川県小田原市成田５４０　明治乳業株式会社研究本部内 Kanagawa, 〒2500862, JP)

A23C9/123; A23C9/13

HIRATA, Naoyuki (LEAD INTERNATIONAL PATENT OFFICE, Takou Building Kudan 4F,8-5, Iidabashi 2-chome, Chiyoda-k, Tokyo 72, 〒1020072, JP)

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