Title:
原料乳における異常風味抑制方法及び、原料乳、殺菌乳におけるヘキサナールの生成及び/又は増加の抑制方法
Document Type and Number:
Japanese Patent JP5259850
Kind Code:
B2
Abstract:
[PROBLEMS] To provide a method for preventing the formation of abnormal flavor in raw milk or pasteurized milk and to provide pasteurized milk for use in the production of milk having good quality and flavor. [MEANS FOR SOLVING PROBLEMS] During the course from the milking to the pasteurization in the milk processing process, a treatment for reducing the dissolved oxygen concentration is performed. The treatment is carried out within 72 hours after milking. After the treatment is completed, the dissolved oxygen concentration is maintained at a low level until the pasteurization is started. The prevention of the formation of abnormal flavor means the prevention of one or more of the spontaneous generation of oxidized odor in raw milk, the formation of and/or increase in a hexanal, the generation of heated odor, and the formation of and/or increase in a sulfide.
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Inventors:
Toshihiro Omori
Sanae Sato
Takeuchi Yukinari
Satoshi Kamiya
Hiroshi Koshizen
Sanae Sato
Takeuchi Yukinari
Satoshi Kamiya
Hiroshi Koshizen
Application Number:
JP2012061645A
Publication Date:
August 07, 2013
Filing Date:
March 19, 2012
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C7/04
Domestic Patent References:
| JP10295341A | ||||
| JP2001078665A | ||||
| JP5049395A | ||||
| JP2003144045A |
Attorney, Agent or Firm:
Kenichi Wakui
Norihiro Yamamoto
Kazunaga Suzuki
Masatsugu Suzuki
Norihiro Yamamoto
Kazunaga Suzuki
Masatsugu Suzuki