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Title:
漉した発酵乳製品を調製するための方法
Document Type and Number:
Japanese Patent JP2016505275
Kind Code:
A
Abstract:
本発明は、加熱処理工程、高圧ホモジナイゼーション工程、発酵工程、分離工程、及びスムージング工程を含む、漉した発酵乳製品を製造するための方法に関する。

Inventors:
Francoise Wallin
Paola Flavi
Francois Colle
Almudena Bilbao
Doni Pake
Pascal crepel
Laurent Marshall
Application Number:
JP2015554256A
Publication Date:
February 25, 2016
Filing Date:
January 25, 2013
Export Citation:
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Assignee:
COMPAGNIE GERVAIS DANONE
Danone S Are
International Classes:
A23C9/12
Domestic Patent References:
JP2006296374A2006-11-02
JP2001514021A2001-09-11
JPH01235543A1989-09-20
JP2009501016A2009-01-15
Foreign References:
WO2011078107A12011-06-30
WO2007095969A12007-08-30
WO2006057265A12006-06-01
WO2012139632A12012-10-18
Other References:
A. Y. TAMIME AND R. K. ROBINSON, YOGHURT SCIENCE AND TECHNOLOGY, vol. Second edition, JPN6017025213, 1999, pages 328 - 5, ISSN: 0003599117
A. Y. TAMIME AND R. K. ROBINSON, YOGHURT SCIENCE AND TECHNOLOGY, vol. Second edition, JPN6018026031, 1999, pages 198 - 199, ISSN: 0003833070
"Effect of protein concentration on the properties and structure of concentrated yogurts", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 52, no. 4, JPN6018026030, 1999, pages 135 - 138, ISSN: 0003833071
A. Y. TAMIME AND R. K. ROBINSON, YOGHURT SCIENCE AND TECHNOLOGY, vol. Second edition, JPN6019038182, 1999, pages 332, ISSN: 0004128317
Attorney, Agent or Firm:
Yasuhiko Murayama
Shinya Mitsuhiro
Tatsuhiko Abe



 
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