JPS56124342A - Method for improving taste of dairy product - Google Patents

Method for improving taste of dairy product

Info

Publication number
JPS56124342A
JPS56124342A JP2888280A JP2888280A JPS56124342A JP S56124342 A JPS56124342 A JP S56124342A JP 2888280 A JP2888280 A JP 2888280A JP 2888280 A JP2888280 A JP 2888280A JP S56124342 A JPS56124342 A JP S56124342A
Authority
JP
Japan
Prior art keywords
dairy product
hydrolyzed
milky feeling
improving taste
poor
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.)
Granted
Application number
JP2888280A
Other languages
Japanese (ja)
Other versions
JPS6055093B2 (en
Inventor
Yasuo Kita
Makoto Sakaguchi
Takeshi Aoyama
Reiko Tomura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP55028882A priority Critical patent/JPS6055093B2/en
Publication of JPS56124342A publication Critical patent/JPS56124342A/en
Publication of JPS6055093B2 publication Critical patent/JPS6055093B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To increase the milky feeling of a dairy product having low milk fat content and poor in milky feeling, by adding hydrolyzed animal proteins thereto.
CONSTITUTION: The milky feeling and the taste of a dairy product produced mainly from skimmed milk, etc. and having low milk fat content and poor milky feeling, can be improved by adding 0.01W0.4wt% of hydrolyzed aminal proteins thereto. The hydrolyzed animal proteins are, e.g. hydrolyzed product produced mainly from gelation, fish meal, skimmed milk, stickwater, egg white, etc.
COPYRIGHT: (C)1981,JPO&Japio
JP55028882A 1980-03-07 1980-03-07 How to improve the taste of dairy products Expired JPS6055093B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55028882A JPS6055093B2 (en) 1980-03-07 1980-03-07 How to improve the taste of dairy products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55028882A JPS6055093B2 (en) 1980-03-07 1980-03-07 How to improve the taste of dairy products

Publications (2)

Publication Number Publication Date
JPS56124342A true JPS56124342A (en) 1981-09-30
JPS6055093B2 JPS6055093B2 (en) 1985-12-03

Family

ID=12260761

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55028882A Expired JPS6055093B2 (en) 1980-03-07 1980-03-07 How to improve the taste of dairy products

Country Status (1)

Country Link
JP (1) JPS6055093B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59183657A (en) * 1983-02-28 1984-10-18 Nitta Zerachin Kk Diet frozen food
WO2011024994A1 (en) 2009-08-31 2011-03-03 味の素株式会社 Low-fat or fat-free yoghurt, and process for production thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62217589A (en) * 1986-03-18 1987-09-25 株式会社デンソー Spark plug for internal combustion engine

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59183657A (en) * 1983-02-28 1984-10-18 Nitta Zerachin Kk Diet frozen food
JPH0424021B2 (en) * 1983-02-28 1992-04-23 Nitta Gelatin Kk
WO2011024994A1 (en) 2009-08-31 2011-03-03 味の素株式会社 Low-fat or fat-free yoghurt, and process for production thereof

Also Published As

Publication number Publication date
JPS6055093B2 (en) 1985-12-03

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