Title:
FERMENTED MILK AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2017/014290
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for producing a fermented milk whereby a fermented milk having a sufficient hardness and a smooth texture can be produced without lowering the production efficiency of the fermented milk. The method according to the present invention for producing a fermented milk comprises: a step for homogenizing a starting milk material so as to reduce the average grain size of the starting milk material; a step for pasteurizing the starting milk material at 115-150°C before or after the step for homogenizing the starting milk material; and a step for fermenting the starting milk material after the step for homogenizing the starting milk material and the step for pasteurizing the starting milk material.
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Inventors:
ICHIMURA TAKEFUMI (JP)
OSADA TAKASHI (JP)
OSADA TAKASHI (JP)
Application Number:
PCT/JP2016/071479
Publication Date:
January 26, 2017
Filing Date:
July 22, 2016
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C9/123
Foreign References:
| JP2013150626A | 2013-08-08 | |||
| JPH11276067A | 1999-10-12 |
Other References:
SFAKIANAKIS, PANAGIOTIS ET AL.: "Conventional and Innovative Processing of Milk for Yogurt Manufacture;", DEVELOPMENT OF TEXTURE AND FLAVOR: A REVIEW, FOODS, vol. 3, 2014, pages 176 - 193, XP002741418
LEE, W. J. ET AL.: "Formation and Physical Properties of Yogurt", ASIAN-AUST. J. ANIM. SCI., vol. 23, no. 9, 2010, pages 1127 - 1136, XP002721316
SERRA, MAR ET AL.: "Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties", JOURNAL OF DAIRY RESEARCH, vol. 75, 2008, pages 69 - 75, XP009154798
LEE, W. J. ET AL.: "Formation and Physical Properties of Yogurt", ASIAN-AUST. J. ANIM. SCI., vol. 23, no. 9, 2010, pages 1127 - 1136, XP002721316
SERRA, MAR ET AL.: "Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties", JOURNAL OF DAIRY RESEARCH, vol. 75, 2008, pages 69 - 75, XP009154798
Attorney, Agent or Firm:
AIHARA, Reiji (JP)
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