Method for manufacturing liquid fermented milk
US9167825B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 11, 2011 |
| Grant date | Oct 27, 2015 |
| Priority date | — |
| Expiry date | Jan 21, 2032 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C9/123
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.