JPH0352940B2 - - Google Patents
Info
- Publication number
- JPH0352940B2 JPH0352940B2 JP63021625A JP2162588A JPH0352940B2 JP H0352940 B2 JPH0352940 B2 JP H0352940B2 JP 63021625 A JP63021625 A JP 63021625A JP 2162588 A JP2162588 A JP 2162588A JP H0352940 B2 JPH0352940 B2 JP H0352940B2
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- wpc
- stabilizers
- added
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013618 yogurt Nutrition 0.000 claims description 31
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000003381 stabilizer Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2162588A JPH01196254A (ja) | 1988-02-01 | 1988-02-01 | ヨーグルトの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2162588A JPH01196254A (ja) | 1988-02-01 | 1988-02-01 | ヨーグルトの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01196254A JPH01196254A (ja) | 1989-08-08 |
| JPH0352940B2 true JPH0352940B2 (fr) | 1991-08-13 |
Family
ID=12060246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2162588A Granted JPH01196254A (ja) | 1988-02-01 | 1988-02-01 | ヨーグルトの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01196254A (fr) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03198738A (ja) * | 1989-12-27 | 1991-08-29 | Morinaga Milk Ind Co Ltd | ヨーグルトの製造法 |
| US6544567B1 (en) * | 1997-10-10 | 2003-04-08 | Davisco Foods International, Inc. | Reduced fat yogurt preparation |
| KR19990041424A (ko) * | 1997-11-21 | 1999-06-15 | 이은선 | 변성유청단백질을 첨가하여 안정성을 향상시킨 발효유 및 그 제조방법 |
| JP5436246B2 (ja) * | 2010-01-28 | 2014-03-05 | 株式会社明治 | 乳製品製造用組成物、乳製品およびその製造方法 |
| CN104381443B (zh) * | 2014-09-23 | 2017-06-30 | 绿雪生物工程(深圳)有限公司 | 一种利用陶瓷膜制备富含益生菌的脱脂高蛋白酸奶的方法 |
| JP6092907B2 (ja) * | 2015-01-29 | 2017-03-08 | 日本酪農協同株式会社 | 濃厚ヨーグルトの製造方法 |
| JP6655405B2 (ja) * | 2016-01-27 | 2020-02-26 | 森永乳業株式会社 | 発酵乳の製造方法 |
| CN109430384A (zh) * | 2018-11-22 | 2019-03-08 | 黑龙江省绿色食品科学研究院 | 一种添加变性乳清蛋白的凝固性酸奶的制备方法 |
| CN109393029A (zh) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | 源态酪乳浓缩酸奶的制备方法 |
| CN111436492A (zh) * | 2020-04-21 | 2020-07-24 | 新疆畜牧科学院畜牧业质量标准研究所（新疆维吾尔自治区种羊与羊毛羊绒质量安全监督检验中心） | 一种凝固型酸奶及制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62262950A (ja) * | 1986-04-29 | 1987-11-16 | エクスプレス フ−ズ グル−プリミテツド | 低脂肪ホエ−・タンパクの製造法 |
| JPS62269644A (ja) * | 1986-05-19 | 1987-11-24 | Meiji Milk Prod Co Ltd | ホエ−タンパク質の改質法 |
-
1988
- 1988-02-01 JP JP2162588A patent/JPH01196254A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62262950A (ja) * | 1986-04-29 | 1987-11-16 | エクスプレス フ−ズ グル−プリミテツド | 低脂肪ホエ−・タンパクの製造法 |
| JPS62269644A (ja) * | 1986-05-19 | 1987-11-24 | Meiji Milk Prod Co Ltd | ホエ−タンパク質の改質法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01196254A (ja) | 1989-08-08 |
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