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WO2016121904A1 - Fromage à la crème présentant une meilleure acidité, et son procédé de fabrication - Google Patents

Fromage à la crème présentant une meilleure acidité, et son procédé de fabrication Download PDF

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Publication number
WO2016121904A1
WO2016121904A1 PCT/JP2016/052597 JP2016052597W WO2016121904A1 WO 2016121904 A1 WO2016121904 A1 WO 2016121904A1 JP 2016052597 W JP2016052597 W JP 2016052597W WO 2016121904 A1 WO2016121904 A1 WO 2016121904A1
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WIPO (PCT)
Prior art keywords
cream cheese
raw material
lactic acid
cream
acid bacteria
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Ceased
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PCT/JP2016/052597
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English (en)
Japanese (ja)
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WO2016121904A9 (fr
Inventor
裕美 森川
素晴 小森
基史 高橋
典明 松永
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Meiji Co Ltd
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Meiji Co Ltd
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Publication date
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Priority to JP2016572165A priority Critical patent/JP6850610B2/ja
Publication of WO2016121904A1 publication Critical patent/WO2016121904A1/fr
Publication of WO2016121904A9 publication Critical patent/WO2016121904A9/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Definitions

  • the present invention relates to cream cheese with improved acidity and a method for producing the same.
  • Cream cheese is a non-aged type soft cheese obtained by adding lactic acid bacteria to a cream alone or a mixture of cream and milk, fermenting it, and coagulating the milk with the produced lactic acid.
  • Cream cheese has a fermented flavor derived from lactic acid bacteria and a refreshing acidity, so it has a good compatibility with sweetness, and is used as a confectionery or bread processing raw material in the production of cakes, bread, and desserts. .
  • Non-patent Document 1 the starter to be added uses a thermophilic bacterium starters having an optimum fermentation temperature of about 40 ° C. or a mesophilic bacterium starters having a temperature of about 25 ° C.
  • Lactococcus lactis subsp.lactis Lactococcus lactis subsp.lactis, Leuconostoc pseudomesenteroides, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris, and the like.
  • Propionibacterium has been used as a starter for Emmental cheese since ancient times.
  • Propionibacterium Freudreinich ET-3 strain is known for its physiological function specific to its metabolite (1,4-dihydroxy-2-naphthoic acid).
  • Patent Document 2 discloses its metabolism. It describes an efficient production method.
  • Propionic acid produced by propionic acid bacteria is less likely to feel sour than lactic acid.
  • a unique ripening flavor of the ripening type cheese is generated, which tends to impair the original fermentation flavor of cream cheese.
  • the present inventors have sufficient fermentation flavor by acid coagulation by inoculating and fermenting lactic acid bacteria and propionic acid bacteria to the raw material mix, It discovered that it became cream cheese which is hard to feel the strong acidity derived from lactic acid. And the present inventors further advanced examination based on these knowledge, and came to complete this invention.
  • cream cheese obtained by the method for producing cream cheese of the present invention has a mild flavor that makes it difficult to feel a strong acidity derived from lactic acid, compared to cream cheese produced by fermentation of conventional lactic acid bacteria. Therefore, the preference as cream cheese could be improved.
  • the present invention is as follows.
  • a method for producing cream cheese comprising inoculating a raw material mix with lactic acid bacteria and propionic acid bacteria and fermenting the mixture.
  • the raw mix is inoculated with lactic acid bacteria and propionic acid bacteria and fermented to cause acid coagulation, which not only has a sufficient fermentation flavor, but also a cream produced by fermentation of conventional lactic acid bacteria
  • An object of the present invention is to provide a method for producing cream cheese having a high palatability and a mild flavor that makes it difficult to feel a strong acidity derived from lactic acid as compared with cheese.
  • cream cheese is any one of a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) related to ingredient specifications of milk and dairy products, and a standard of natural cheese specified in the Fair Competition Code. All of what is generally referred to as cream cheese are included. Therefore, for example, cream cheese (CODEX STAN 275-1973) specified by the International Food Standard (Codex Standard), cream cheese (21 CFR ⁇ 133.133) specified by the US Federal Regulations, and the like are included.
  • the manufacturing method of cream cheese is as follows, for example.
  • raw materials raw materials of milk, skim milk, cream and the like obtained from mammals such as cow's milk, goat's milk, and sheep milk can be used as a raw material mix for cream cheese.
  • Ingredient mix for cream cheese is obtained by adding cream to raw milk and / or skim milk, and the content of milk fat is, for example, 7 to 20 wt%, 7 to 18 wt%, 7 to 16 wt%, 7 to 14 wt% %, 7-12 wt%, 8-20 wt%, 8-18 wt%, 8-16 wt%, 8-14 wt%, 8-12 wt%, 9-20 wt%, 9-18 wt%, Adjust to 9-16 wt%, 9-14 wt%, 9-12 wt%, 10-20 wt%, 10-18 wt%, 10-16 wt%, 10-14 wt%, 10-12 wt% .
  • the content of milk fat of the raw material mix for cream cheese By making the content of milk fat of the raw material mix for cream cheese 7% by weight or more, it becomes easy to separate the cheese curd and whey of cream cheese described later, which is preferable. Moreover, the flavor and texture of cream cheese are not so bad that the content of milk fat in the raw material mix for cream cheese is 20% by weight or less. Therefore, from this viewpoint, the content of milk fat is more preferably 7 to 20% by weight, 8 to 20% by weight, 9 to 20% by weight, or 10 to 20% by weight.
  • the content of milk fat in the raw material mix for cream cheese can be adjusted to exceed 20% by weight.
  • the upper limit in the case of such adjustment is about 45% by weight from the viewpoint of oil separation, shape retention and the like. Therefore, when obtaining a cream cheese having a rich and heavy flavor and texture, the content of milk fat is preferably 7 to 45% by weight, 8 to 40% by weight, 9 to 35% by weight, or 10 to 30% by weight. .
  • sterilizing the raw material mix for cream cheese for example, heating at 63 ° C. for 30 minutes, 72 to 74 ° C. for 15 minutes or more, 82 to 88 ° C. for 300 to 360 seconds, 95 ° C. for 300 seconds, etc.
  • sterilization can be performed, it is not restricted to these description, It is possible to select the sterilization method of the raw material mix in well-known cheese manufacture with the quality and flavor of target cream cheese.
  • a homogenizer eg, HA4733 TYPE H-20-2 (SANWA MACHINE CO., INC)
  • homogenize at a homogenization pressure of 0 to 25 MPa before heat sterilization of the raw material mix. Can also be performed.
  • the raw material mix for cream cheese is solidified.
  • fermentation of lactic acid bacteria and propionic acid bacteria is used as a method of coagulating the pasteurized cream cheese raw material mix with acid.
  • lactic acid bacterium to be added it is common to use a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C and a mesophilic bacterium having an optimum temperature of about 25 ° C.
  • a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C
  • a mesophilic bacterium having an optimum temperature of about 25 ° C.
  • Lactobacillus helveticus Lactococcus lactis, Diacetyllactis Llactis subsp. Lactis biovar. Diacetylactis, and Cremolis (Lactococcus lactis subsp.
  • lactose any lactic acid bacterium that can ferment milk (lactose) can be selected depending on the quality and flavor of the target cream cheese.
  • the cheese curd can be obtained by separating the whey from the solidified cream cheese ingredient mix.
  • the method of separating whey used in the manufacture of known cheeses such as filtration using a membrane or mesh, or separation using centrifugal force, should be selected according to the quality and flavor of the target cream cheese. That's fine.
  • the obtained cheese curd is cream cheese.
  • the raw material mix of the present invention refers to a raw material mix for cream cheese that is generally used in the manufacture of the above cream cheese, but the components are adjusted according to the quality and texture of the target cream cheese. be able to.
  • the propionic acid bacterium of the present invention can be used without particular limitation as long as it is generally referred to as a propionic acid bacterium.
  • propionic acid bacteria belonging to the genus Propionibacterium are well known, for example, Propionibacterium freudenreichii, Propionibacterium toeni (P. thoenii), Propionibacterium Fungi for cheese such as P. acidipropionici and P. jensenii, Propionibacterium avidum, Propionibacterium acnes (P Acnes), Propionibacterium lymphophilum, Propionibacterium granulosum, and the like. Of these, Propionibacterium flodendenreich is preferred.
  • Propionibacterium freudenreichii IFO 12424 strain Propionibacterium freudenreichii ATCC 6207 strain and Propionibacterium freudenreichi ET-3 strain (P. freudenreichii ET) -3) (FERM BP-8115) is preferable, and Propionibacterium flodenreich ET-3 (FERM BP-8115) is particularly preferable.
  • the strain described as ATCC in the strain name is a strain available from American TypeACulture Collection.
  • the strain described as IFO in the strain name is a strain available from The ⁇ ⁇ institute ⁇ ⁇ for Fermentation, Osaka.
  • Propionibacterium freudenreichii ET-3 in the present specification is the independent biological corporation, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center (IPOD, AIST) (Japan 305-8666) Received number: FERM P-18454 (Indication for identification: ET-3, August 9, 2001) in Tsukuba City, Ibaraki Prefecture, 1-1-1 Higashi 1-chome, Central 6th. It was transferred to the international deposit under the Budapest Treaty on July 11, 2002, and the accession number FERM BP-8115 was assigned.Budapest Notification No.
  • the inoculation amount to the raw material mix of the propionic acid bacterium of the present invention has sufficient fermentation flavor as cream cheese, and is adjusted so that the acidity is felt milder than conventional cream cheese, but is particularly limited There is no.
  • the inoculation amount of the propionic acid bacterium of the present invention to the raw material mix is, for example, 1 to 10 9 cfu / g, 1 to 5 ⁇ 10 8 cfu / g, 1 to 10 8 cfu / g, ⁇ 5 ⁇ 10 7 cfu / g, 1 to 10 7 cfu / g, 1 to 5 ⁇ 10 6 cfu / g, 1 to 10 6 cfu / g, 10 to 10 9 cfu / g, 10 to 5 ⁇ 10 8 cfu / G, 10 to 10 8 cfu / g, 10 to 5 ⁇ 10 7 cfu / g, 10 to 10 7 cfu
  • cfu / g is the number of colonies formed in a petri dish per gram, that is, the number of propionic acid bacteria that grow in a viable cell count measurement medium present in 1 g of the raw material mix inoculated with propionic acid bacteria. To do.
  • the manufacturing method of cream cheese of this invention can be applied except inoculating propionic acid bacteria to a raw material mix.
  • the pH at which fermentation by lactic acid bacteria and propionic acid bacteria in the cream cheese production method of the present invention is terminated is, for example, pH 3 to 5, pH 3.5 to 5, pH 3.7 to 5, pH 3.9 to 5, pH 4 -5, pH 4.1-5, pH 4.2-5, pH 4.3-5, pH 4.4-5, pH 4.5-5, which can be selected according to the target cream cheese quality and flavor .
  • the pH when solidified is 3 or more, the sourness of cream cheese is not strong, which is preferable.
  • the cream cheese obtained by the method for producing cream cheese according to the present invention has the same fermented flavor reminiscent of cream cheese as compared to cream cheese prepared by adding lactic acid bacteria to a conventional raw material mix for cream cheese. It was. Thereby, compared with the conventional method, the manufacturing method of the cream cheese of this invention is generally fermenting equivalent to the conventional cream cheese in spite of using together the propionic acid bacteria which produce
  • the cream cheese obtained by the method for producing cream cheese of the present invention has a sour taste derived from lactic acid as compared with cream cheese prepared by adding lactic acid bacteria to a conventional raw material mix for cream cheese. It was difficult to feel and the sweetness derived from milk was felt, and the palatability increased as a whole of the cream cheese.
  • the manufacturing method of the cream cheese of this invention is hard to feel the acidity derived from lactic acid, and the sweetness derived from milk is felt, although it is the fermentation flavor which recalls the same cream cheese, It turns out that it is a manufacturing method of cream cheese with high palatability.
  • the cream cheese obtained by the method for producing cream cheese of the present invention contains more propionic acid than the conventional cream cheese, and this has the effect of improving the acidity, sweetness, and fermentation flavor. Yes.
  • the amount of propionic acid in the cream cheese is, for example, 1.2 to 50 times, 1.2 to 40 compared with the conventional cream cheese. Double, 1.2-35 times, 1.2-30 times, 1.2-20 times, 1.2-18 times.
  • the method for producing cream cheese of the present invention is the effect of the present invention, as long as the characteristics of being hard to feel the acidity derived from lactic acid are maintained while sufficiently having the fermented flavor of cream cheese.
  • New manufacturing processes can be added during the manufacturing process, and new food ingredients and food additives can be added.
  • the cream cheese obtained by the method for producing cream cheese of the present invention can be heated and homogenized after that, and can be subjected to new processes such as confectionery and bread making.
  • the final cream cheese has a smooth texture and little water separation, and even when this cream cheese is used as a raw material for cheesecake, the volume of the tissue shrinks or sinks.
  • 3 to 200 ⁇ g / mL, 3 to 150 ⁇ g / mL, 3 to 100 ⁇ g / mL, 3 to 80 ⁇ g / mL of polysaccharides in cream cheese especially polysaccharides derived from lactic acid bacteria 3-60 ⁇ g / mL, 3-50 ⁇ g / mL, 3-40 ⁇ g / mL, 3-30 ⁇ g / mL, 3-25 ⁇ g / mL, 3-20 ⁇ g / mL, 3-15 ⁇ g / mL Lactic acid bacteria that produce saccharides can be used.
  • the polysaccharide derived from lactic acid bacteria is a polysaccharide produced by
  • Lactobacillus delbrueckii subsp. -018144 (hereinafter referred to as Bulgarian strain OLL1247) or Lactobacillus delbrueckii ssp.
  • thermophilus Streptococcus thermophilus
  • OLS 3618 strain accesion Number: NITE BP-01815
  • thermophila Bacteria that OLS3618 strain
  • Streptococcus thermophilus OLS3078 strain accesion Number: NITE BP-01697
  • thermophilus bacteria OLS3078 strain and the like can be used alone.
  • a combination of Bulgarian bacteria and Thermophilus bacteria a combination of Bulgarian OLL1247 and Thermophilus OLS3618, a combination of Bulgarian OLL1247 and Thermophilus OLS3078, a combination of Bulgarian OLL1073R-1 and Thermophilus OLS3078 , Etc.
  • the content of the polysaccharide derived from the lactic acid bacteria of the cream cheese obtained with the manufacturing method of the cream cheese of this invention can be measured by the well-known phenol-sulfuric acid method.
  • “Bulgaria bacterium OLL1247 strain” (Lactobacillus delbrueckii subsp. Bulgaricus OLL1247) is an independent administrative agency, Product Evaluation Technology Foundation (IPOD, NITE) (Japan) 2-5 Kazusa Kamashichi, Kisarazu, Chiba Prefecture No. 122 Room No. 122) was deposited internationally based on the Budapest Treaty on March 6, 2014 and has been given the deposit number NITE BP-01814.
  • “Bulgaria OLL1073R-1” (Lactobacillus eckdelbrueckii ssp. Bulgaricus OLL1073R-1) is an independent administrative agency, National Institute of Advanced Industrial Science and Technology (IPOD, ⁇ AIST) (Japan ⁇ 305-8565 Ibaraki Prefecture) Receipt number: FERM P-17227 (Indication for identification: Lactobacillus eckdelbrueckii ssp. Bulgaricus OLL1073R-1, Tsukuba City East 1-chome 1-1-1 Chuo No. 6), commissioned domestically on February 22, 1999 No.
  • Thermophyllus OLS3618 (Streptococcus thermophilus OLS3618) in this specification is an independent administrative agency, Product Evaluation Technology Foundation (IPOD, NITE) (Japan, 292-0818, 2-10-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Japan. ) On March 6, 2014, under the Budapest Treaty, and has been given the deposit number NITE BP-01815.
  • Thermophilus OLS3078 (Streptococcus thermophilus OLS3618) in this specification is an independent administrative agency, Product Evaluation Technology Infrastructure Organization (IPOD, NITE) (Japan, 292-0818, 2-10-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Japan) ) On August 23, 2013, the international deposit was made under the Budapest Treaty and the deposit number NITE BP-01697 was assigned.
  • IP Product Evaluation Technology Infrastructure Organization
  • an appropriate strain of lactic acid bacteria that produces a fermentation flavor can be selected according to the strength of the fermentation flavor of the target cream cheese.
  • the fermented flavor can be evaluated based on the diacetyl content in the cream cheese using diacetyl as an indicator substance, in addition to the sensory evaluation based on the flavor when the cream cheese is actually eaten.
  • the content of diacetyl in the cream cheese is, for example, 1 to 20 ppm, 2 to 19 ppm, 3 to 18 ppm, 4 to 17 ppm, 5 to 16 ppm, and 5 to 15 ppm for making cream cheese with a strong fermentation flavor.
  • the cream cheese obtained by the method for producing cream cheese of the present invention is subjected to subsequent heating and homogenization treatment to obtain a cream cheese that has been heat-treated. Even when a cheesecake is used as a raw material, the volume does not decrease such as shrinkage or sinking of the tissue, and a good texture can be obtained.
  • the heating temperature is not particularly limited as long as the effect of the cream cheese of the present invention is not impaired, but for example, 60 to 100 ° C., 65 to 95 ° C., 70 to 90 ° C., 75 to 85 ° C., 77 ° C. to 77 ° C. 83 ° C. and 78 ° C. to 82 ° C.
  • the heating holding time is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes. Heating at 70 to 90 ° C. for 20 to 40 minutes is preferable, and heating at 78 to 82 ° C. for 25 to 35 minutes is particularly preferable.
  • the homogenization conditions are, for example, 5 to 50 MPa, 6 to 40 MPa when the homogenizer is used. 7 to 35 MPa, 10 to 33 MPa, 12 to 31 MPa, 15 to 30 MPa, and 15 to 25 MPa. Since the effect of this invention will be acquired if the homogenization pressure of the cream cheese obtained with the manufacturing method of the cream cheese of this invention is 5 Mpa or more, it is preferable. Moreover, if the homogenization pressure of the cream cheese cream cheese obtained with the manufacturing method of the cream cheese of this invention is 50 Mpa or less, since the effect of this invention by excessive shear is not lost, it is preferable.
  • the homogenizer a common one used in this field can be used.
  • Specific examples of the homogenizer include HA4733 TYPE H-20-2 (SANWA MACHINE CO., INC).
  • the temperature at which the homogenization is performed is not particularly limited, but is performed at, for example, about 80 ° C. in consideration of the temperature of the heat treatment before the homogenization and the process after the homogenization.
  • the cream cheese obtained by the method for producing cream cheese of the present invention can be used as a processing material for confectionery and bread making.
  • it can be processed into a souffle cheesecake having a baking process.
  • white wine, milk, egg yolk, egg white, granulated sugar and butter may be added. it can.
  • the firing temperature is, for example, 150 to 300 ° C, 150 to 250 ° C, 150 to 220 ° C, 160 to 200 ° C, or 170 to 190 ° C.
  • the holding time for firing is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes.
  • Baking is preferably performed at 160 to 200 ° C. for 20 to 40 minutes, and particularly preferably baking at 170 to 190 ° C. for 25 to 35 minutes.
  • Example 1 20 kg of cream was added to 80 kg of unsterilized raw milk (milk) to adjust the content of milk fat to 15% by weight to obtain a raw material mix for cream cheese. This raw material mix was sterilized by holding at 95 ° C. for 60 seconds, and then cooled to 75 ° C. and then homogenized at a homogenization pressure of 15 MPa.
  • the sterilized raw material mix was cooled to 37 ° C, and Bulgarian and thermophilus bacteria isolated from "Meiji Bulgaria Yogurt” (Meiji Co., Ltd., Japan) and Propionic acid bacteria (Propionibacterium Freudreinich ET-3 strain) (FERM BP-8115) was added, and stationary fermentation was performed until the pH of the raw material mix (propionic acid bacteria at the initial stage of fermentation was 9.5 ⁇ 10 6 cfu / g) was 4.8. After heating to 80 ° C. with stirring, the curd and whey were separated to obtain cream cheese of Example 1. The cream cheese was cooled to 4 ° C.
  • Example 2 20 kg of cream was added to 80 kg of unsterilized raw milk (milk) to adjust the content of milk fat to 15% by weight to obtain a raw material mix for cream cheese. This raw material mix was sterilized by holding at 95 ° C. for 60 seconds, and then cooled to 75 ° C. and then homogenized at a homogenization pressure of 15 MPa.
  • the sterilized raw material mix was cooled to 37 ° C, and Bulgarian and thermophilus bacteria isolated from "Meiji Bulgaria Yogurt” (Meiji Co., Ltd., Japan) and Propionic acid bacteria (Propionibacterium Freudreinich ET-3 strain) (FERM BP-8115) was added and static fermentation was performed until the pH of the raw material mix (propionic acid bacteria at the initial stage of fermentation was 2.6 ⁇ 10 7 cfu / g) was 4.8. After heating to 80 ° C. with stirring, the curd and whey were separated to obtain cream cheese of Example 2. The cream cheese was cooled to 4 ° C.
  • the content of propionic acid was measured by GC-MS. Assuming that the peak area of the detected amount of cream cheese of Comparative Example 1 was 1, it was found that the cream cheese of Example 1 was 1.4 and the cream cheese of Example 2 was 16.
  • the cream cheeses of Examples 1 and 2 and the cream cheese of Comparative Example 1 were evaluated using indicators of “fermented flavor” and “good sweetness derived from milk”. In “fermented flavor” and “good sweetness derived from milk”, “ ⁇ ” is very strong compared to Comparative Example 1, “ ⁇ ” is strong compared to Comparative Example 1, and “ ⁇ ” is Comparative Example 1. In comparison with Comparative Example 1, it was determined that “x” was weak.
  • the cream cheeses of Examples 1 and 2 are milder in acidity, have a strong fermented flavor reminiscent of cream cheese, and can sufficiently feel good sweetness derived from milk. It was. In particular, the effect of the cream cheese of Example 2 was significantly greater than that of the cream cheese of Example 1. As a result, the cream cheese of Examples 1 and 2 has a relatively high propionic acid content as compared with the cream cheese of Comparative Example 1, so that the cream cheese can be recalled without feeling the acidity derived from lactic acid. It was found to be a cream cheese having a high fermented flavor, a strong sweetness derived from milk, and high palatability.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention aborde le problème du développement d'un procédé de fabrication d'un fromage à la crème qui empêche la sensation d'acidité forte provoquée par l'acide lactique tout en ayant un goût fermenté suffisant. La présente invention se rapporte à un procédé de fabrication d'un fromage à la crème, le procédé étant caractérisé en ce que des bactéries lactiques et des bactéries propioniques sont inoculées dans un mélange de matière première et fermentent, grâce à quoi une solidification par oxydation se produit. Le fromage à la crème obtenu par ce procédé ne produit pas seulement un goût fermenté suffisant, mais empêche également la sensation d'acidité forte provoquée par l'acide lactique, il a un arôme doux et une meilleure palatabilité que les fromages à la crème fabriqués par fermentation de bactéries lactiques.
PCT/JP2016/052597 2015-01-29 2016-01-29 Fromage à la crème présentant une meilleure acidité, et son procédé de fabrication Ceased WO2016121904A1 (fr)

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WO2017179640A1 (fr) * 2016-04-14 2017-10-19 株式会社明治 Procédé de production de lait fermenté, procédé pour réduire la durée de fermentation dans la production de lait fermenté, procédé pour éliminer une augmentation de l'aigreur dans le lait fermenté

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WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras
US5260061A (en) * 1982-09-17 1993-11-09 The State Of Oregon Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria metabolites inhibit spoilage yeast in foods
JPH07227207A (ja) * 1994-02-18 1995-08-29 Meiji Milk Prod Co Ltd ビフィズス菌の生残性改善方法
JP2000333600A (ja) * 1999-03-23 2000-12-05 Fuji Oil Co Ltd チーズ様食品およびその製造法
WO2013174792A1 (fr) * 2012-05-21 2013-11-28 Dupont Nutrition Biosciences Aps Souches de lactobacillus aux propriétés antifongiques
WO2014132296A1 (fr) * 2013-02-28 2014-09-04 株式会社ニュートリション・アクト Préparation en poudre pour yaourt et procédé de fabrication de yaourt

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US5260061A (en) * 1982-09-17 1993-11-09 The State Of Oregon Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria metabolites inhibit spoilage yeast in foods
US4798726A (en) * 1986-05-15 1989-01-17 Sanofi Process for the treatment of milk for cheesemaking
US4728516A (en) * 1986-08-11 1988-03-01 Microlife Technigs, Inc. Method for the preservation of creamed cottage cheese
WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras
JPH07227207A (ja) * 1994-02-18 1995-08-29 Meiji Milk Prod Co Ltd ビフィズス菌の生残性改善方法
JP2000333600A (ja) * 1999-03-23 2000-12-05 Fuji Oil Co Ltd チーズ様食品およびその製造法
WO2013174792A1 (fr) * 2012-05-21 2013-11-28 Dupont Nutrition Biosciences Aps Souches de lactobacillus aux propriétés antifongiques
WO2014132296A1 (fr) * 2013-02-28 2014-09-04 株式会社ニュートリション・アクト Préparation en poudre pour yaourt et procédé de fabrication de yaourt

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WO2017179640A1 (fr) * 2016-04-14 2017-10-19 株式会社明治 Procédé de production de lait fermenté, procédé pour réduire la durée de fermentation dans la production de lait fermenté, procédé pour éliminer une augmentation de l'aigreur dans le lait fermenté

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