JPS5747442A - Preparation of milk fermented with bifidus - Google Patents

Preparation of milk fermented with bifidus

Info

Publication number
JPS5747442A
JPS5747442A JP12102480A JP12102480A JPS5747442A JP S5747442 A JPS5747442 A JP S5747442A JP 12102480 A JP12102480 A JP 12102480A JP 12102480 A JP12102480 A JP 12102480A JP S5747442 A JPS5747442 A JP S5747442A
Authority
JP
Japan
Prior art keywords
bifidus
milk
bifidus bacteria
yeast
proliferation
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
JP12102480A
Other languages
Japanese (ja)
Other versions
JPS6053580B2 (en
Inventor
Mizuho Tanaka
Takefumi Iwanami
Koichiro Arai
Yoshikatsu Nakagawa
Kazuo Uemitsu
Kazuya Murota
Motozumi Yamadaki
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.)
Asahi Soft Drinks Co Ltd
Original Assignee
Calpis Food Industry Co Ltd
Calpis Shokuhin Kogyo KK
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 Calpis Food Industry Co Ltd, Calpis Shokuhin Kogyo KK filed Critical Calpis Food Industry Co Ltd
Priority to JP55121024A priority Critical patent/JPS6053580B2/en
Priority to FR8026494A priority patent/FR2489098A1/en
Priority to DE19803048438 priority patent/DE3048438A1/en
Publication of JPS5747442A publication Critical patent/JPS5747442A/en
Publication of JPS6053580B2 publication Critical patent/JPS6053580B2/en
Expired legal-status Critical Current

Links

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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.

Abstract

PURPOSE: To enable the vigorous proliferation of bifidus bacteria in a milk medium in which the proliferation of bifidus bacteria is difficult without assistance, and to prepare bifidus-fermented milk having excellent taste and flavor, easily.
CONSTITUTION: Bifidus bacteria and yeast are inoculated in a milk medium, and cultured by mixed cultivation method under aerobic condition. There is no particular limitation in the bifidus bacteria, and Bifidobacterium bifidum, Bifidobacterium breve, etc. can be cited as the examples. Although the yeast has no particular limitations, it is preferable to use the strain which generates perfume component during cultivation, i.e. those belonging to Saccharomyces genus. The milk medium is a milk for the conventional lactic fermentation in dairy. The mixed cultivation is defined as the cultivation wherein the proliferation of bifidus bacteria is carried out in a milk medium in the presence of yeast.
COPYRIGHT: (C)1982,JPO&Japio
JP55121024A 1980-09-03 1980-09-03 Method for producing bifidobacteria-fermented milk Expired JPS6053580B2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP55121024A JPS6053580B2 (en) 1980-09-03 1980-09-03 Method for producing bifidobacteria-fermented milk
FR8026494A FR2489098A1 (en) 1980-09-03 1980-12-12 Fermented milk prodn. using bifido-bacteria - as mixed culture with yeasts
DE19803048438 DE3048438A1 (en) 1980-09-03 1980-12-22 FERMENTED MILK AND METHOD FOR THEIR PRODUCTION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55121024A JPS6053580B2 (en) 1980-09-03 1980-09-03 Method for producing bifidobacteria-fermented milk

Publications (2)

Publication Number Publication Date
JPS5747442A true JPS5747442A (en) 1982-03-18
JPS6053580B2 JPS6053580B2 (en) 1985-11-26

Family

ID=14800919

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55121024A Expired JPS6053580B2 (en) 1980-09-03 1980-09-03 Method for producing bifidobacteria-fermented milk

Country Status (3)

Country Link
JP (1) JPS6053580B2 (en)
DE (1) DE3048438A1 (en)
FR (1) FR2489098A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6041441A (en) * 1983-04-06 1985-03-05 ジエ−ムス、ゴ−ドン、ロバ−ツ Multi-culture yogurt, solid spread, cottage cheese and production thereof
CN1051439C (en) * 1995-08-08 2000-04-19 包头市环境保护技术开发公司 Nutrient health food
JPWO2018181455A1 (en) * 2017-03-29 2020-02-06 株式会社明治 Lactic acid bacteria starter and method for producing fermented milk

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4756913A (en) * 1985-09-30 1988-07-12 Khorkova Evgenia A Sour milk product
JP2826808B2 (en) * 1995-07-14 1998-11-18 カルピス株式会社 Functional food with brain function improvement, learning ability enhancement and memory enhancement effect

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD19091A (en) *
DE1018710B (en) * 1954-10-07 1957-10-31 Kaiun Mishima Process for the production of a foodstuff containing active lactic acid bacteria and flavorings

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6041441A (en) * 1983-04-06 1985-03-05 ジエ−ムス、ゴ−ドン、ロバ−ツ Multi-culture yogurt, solid spread, cottage cheese and production thereof
CN1051439C (en) * 1995-08-08 2000-04-19 包头市环境保护技术开发公司 Nutrient health food
JPWO2018181455A1 (en) * 2017-03-29 2020-02-06 株式会社明治 Lactic acid bacteria starter and method for producing fermented milk

Also Published As

Publication number Publication date
FR2489098A1 (en) 1982-03-05
DE3048438A1 (en) 1982-07-08
JPS6053580B2 (en) 1985-11-26

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