Title:
IMPROVEMENT OF OXIDATION STABILITY OF DAIRY PRODUCTS
Document Type and Number:
Japanese Patent JPH1084866
Kind Code:
A
Abstract:
To provide dairy products which are preservable over a long period of time by drastically lessening the formation of uncomfortable smell by photooxidation.
The formation of the uncomfortable smell of the dairy products by the photooxidation is prevented and the oxidation stability thereof is improved by adding ≤0.1wt.% ascorbic acid to the dairy products, such as cow's milk.
Inventors:
IN SEKIKO
TEI BUNYU
DAVID B MIN
TEI BUNYU
DAVID B MIN
Application Number:
JP24369996A
Publication Date:
April 07, 1998
Filing Date:
September 13, 1996
Export Citation:
Assignee:
KOREA FOOD RES INST
International Classes:
A23C3/08; (IPC1-7): A23C3/08
Attorney, Agent or Firm:
Yusuke Hiraki (2 outside)
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