Method for preparing yoghurt product

A method for converting milk into a low pH ready-to-drink yogurt product having human milk composition properties includes a combination of ultrafiltration, nanofiltration, reverse osmosis and diafiltration (using a microfiltration membrane) followed by heat treatment and fermentation. 用于将牛奶转化为具有人奶组...

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Hauptverfasser:	UR-REHMAN SHAKEEL, DELAPARA CAMILLE PETER, DOELMAN TIMOTHY PETER
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for converting milk into a low pH ready-to-drink yogurt product having human milk composition properties includes a combination of ultrafiltration, nanofiltration, reverse osmosis and diafiltration (using a microfiltration membrane) followed by heat treatment and fermentation. 用于将牛奶转化为具有人奶组成属性的低pH即饮酸奶制品的方法包括这样的组合：超滤、纳滤、反渗透和渗滤(使用微滤膜)，随后是热处理和发酵。