METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK

In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3 % by weight or more ±-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which...

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Bibliographische Detailangaben
Hauptverfasser:	OHTOMO, HIDEO, HORIUCHI, HIROSHI, ECHIZEN, HIROSHI
Format:	Patent
Sprache:	eng ; fre ; ger
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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Zusammenfassung:	In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3 % by weight or more ±-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which ±-lactalbumin is contained in the amount of 60 % by weight based on the protein, yogurt mix in which 0.4 % by weight or more ²-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which ²-lactoglobulin is contained in the amount of 65 % by weight or more based on the protein.