IN2014CN02133A - - Google Patents
Info
- Publication number
- IN2014CN02133A IN2014CN02133A IN2133CHN2014A IN2014CN02133A IN 2014CN02133 A IN2014CN02133 A IN 2014CN02133A IN 2133CHN2014 A IN2133CHN2014 A IN 2133CHN2014A IN 2014CN02133 A IN2014CN02133 A IN 2014CN02133A
- Authority
- IN
- India
- Prior art keywords
- raw milk
- yogurt
- producing
- provides
- lactose
- Prior art date
Links
- 235000020185 raw untreated milk Nutrition 0.000 abstract 4
- 238000004519 manufacturing process Methods 0.000 abstract 3
- 235000013618 yogurt Nutrition 0.000 abstract 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 2
- 239000008101 lactose Substances 0.000 abstract 2
- 102100026189 Beta-galactosidase Human genes 0.000 abstract 1
- 108010059881 Lactase Proteins 0.000 abstract 1
- 102000008192 Lactoglobulins Human genes 0.000 abstract 1
- 108010060630 Lactoglobulins Proteins 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 108010005774 beta-Galactosidase Proteins 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 235000015140 cultured milk Nutrition 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000006392 deoxygenation reaction Methods 0.000 abstract 1
- 229940116108 lactase Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content wherein the present invention provides a low calorie and good flavored yogurt in which water separation is suppressed without the addition of a stabilizer and provides a method for producing the yogurt. This purpose is achieved by the method for producing a low calorie yogurt the method including a deoxygenation processing step for reducing the concentration of dissolved oxygen in the raw milk and a lactose degradation step for adding lactase to degrade the lactose in the raw milk preferably at a specified ratio of alpha lactoalbumin and/or beta lactoglobulin in the raw milk.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011201556 | 2011-09-15 | ||
| PCT/JP2012/073583 WO2013039188A1 (en) | 2011-09-15 | 2012-09-14 | Low calorie yogurt and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IN2014CN02133A true IN2014CN02133A (en) | 2015-05-29 |
Family
ID=47883404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IN2133CHN2014 IN2014CN02133A (en) | 2011-09-15 | 2012-09-14 |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6110301B2 (en) |
| CN (1) | CN103781361B (en) |
| IN (1) | IN2014CN02133A (en) |
| SG (1) | SG11201400553QA (en) |
| WO (1) | WO2013039188A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016186151A1 (en) * | 2015-05-18 | 2016-11-24 | 合同酒精株式会社 | Method for producing fermented milk |
| CN106798009B (en) * | 2015-11-26 | 2020-10-20 | 内蒙古伊利实业集团股份有限公司 | Fermented milk added with gel beta-lactoglobulin product and preparation method thereof |
| JP6683733B2 (en) * | 2015-12-16 | 2020-04-22 | 合同酒精株式会社 | Fermented milk product and method for producing the same |
| WO2018181455A1 (en) * | 2017-03-29 | 2018-10-04 | 株式会社明治 | Methods for producing lactobacillus starter and yoghurt |
| JP7109895B2 (en) | 2017-09-29 | 2022-08-01 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| BE1025572B1 (en) * | 2018-05-16 | 2019-04-19 | Zhejiang University Of Science And Technology | A method of improving the coagulability of firm yoghurt without the addition of stabilizers |
| WO2021210539A1 (en) * | 2020-04-13 | 2021-10-21 | 合同酒精株式会社 | Fermented milk, manufacturing method therefor, and dephosphorylated milk |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3968108B2 (en) * | 2005-10-14 | 2007-08-29 | 明治乳業株式会社 | Delicious fermented milk with low milk fat content and method for producing the same |
| DK2401922T3 (en) * | 2009-02-25 | 2013-05-21 | Meiji Co Ltd | Cultivated low-lactose milk and method of making them |
| CN101669544B (en) * | 2009-10-16 | 2012-05-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended particle low-fat or defatted fermented milk beverage and preparation method thereof |
| EP2606739A4 (en) * | 2010-08-21 | 2015-10-07 | Meiji Co Ltd | Fermented milk having little lactose and method for producing same |
-
2012
- 2012-09-14 JP JP2013533726A patent/JP6110301B2/en active Active
- 2012-09-14 IN IN2133CHN2014 patent/IN2014CN02133A/en unknown
- 2012-09-14 SG SG11201400553QA patent/SG11201400553QA/en unknown
- 2012-09-14 WO PCT/JP2012/073583 patent/WO2013039188A1/en not_active Ceased
- 2012-09-14 CN CN201280042753.8A patent/CN103781361B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2013039188A1 (en) | 2015-03-26 |
| CN103781361B (en) | 2016-07-06 |
| CN103781361A (en) | 2014-05-07 |
| HK1192118A1 (en) | 2014-08-15 |
| JP6110301B2 (en) | 2017-04-05 |
| WO2013039188A1 (en) | 2013-03-21 |
| SG11201400553QA (en) | 2014-06-27 |
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