Method of preparing milk-fermented food
US5230912A · kind A · utility
17Cited by
7References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 23, 1990 |
| Grant date | Jul 27, 1993 |
| Priority date | — |
| Expiry date | Nov 23, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C9/1322
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed mainly of milk, and an isolated soybean protein or a yeast extract or a combination of these substances are added to the culture medium or a culture obtained by cultivation of the bacteria. The bifidobacteria is one or two species selected from Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium bifidum, or Bifidobacterium infantis.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.