TH64807B - Delicious fermented milk with low fat content and the same manufacturing process. - Google Patents

Abstract

DC60 (09/05/50) The current invention involves a process for the production of fermented milk. Which consists of reducing The concentration of dissolved oxygen in the fermented milk mixture was 5 parts per million. Or less at the time of fermentation. And the fermentation action At fermentation temperatures ranging from 30 ° C to 39 ° C, or determination of the amount of substrate added to the fermented milk mixture from 25% to 50% of that amount of substrate was used according to normal And fermentation operations at fermentation temperatures ranging from 38 ° C to 46 ° C.

Claims (7)

Disclaimer (all) which will not appear on the advertisement page. : ------ 08/01/2018 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Process for fermented milk production in which milk fat content is from 1.0% by water. Up to 2.0% by weight, the process includes: reduction of the dissolved oxygen concentration in the fermented milk mixture to 5 parts or less at the time of fermentation and fermentation operations. At a fermentation temperature from 30 ° C to 39 ° C, to obtain a fermented milk with the characteristic fat content of milk equivalent or greater than the fermented milk with 3% milk fat content by weight produced by a standard process. Without adding additives that are substitutes Milk fat or milk flavoring agent 2. A process for producing fermented milk in which the milk fat content ranges from 0.1% by weight to less than 1.0% by weight. This process includes: reduction of dissolved oxygen concentration. In the fermented milk mixture, 5 parts or less were left at the time of the start of fermentation and the fermentation operation at the fermentation temperature from 30 ° C to 39 ° C to obtain a fermented milk with the characteristics Only of milk fat equivalent or greater than fermented milk with a milk fat content of 1.5% by weight, which is produced by a standardized process. Without the addition of chemical additives 3. A process for producing fermented milk in which the milk fat content ranges from 0.1% wt to less than 2.0% wt. This process includes: reduction of dissolved oxygen concentration. Remain in the fermented milk mixture to 5 portions or less at the time of fermentation and to determine the amount of substrate to be added to the fermented milk mixture from 25% to 50% of The amount of it that has been used normally And fermentation at fermentation temperatures ranging from 38 ° C to 46 ° C 4. Process for producing fermented milk according to one of the claims 1 to 3 where the fermentation was Performed within every period of time when the fermentation process The procedure was completed in one day on page 2 of the number 2 pages 5. Fermented milk can be obtained by a process according to any one of its claims. Claims 1 to 4 ------------ 1. A process for producing fermented milk in which the fat content of milk ranges from 0.1% by wt to 2.0% wt. This process consists of: reduction of the dissolved oxygen concentration in the fermented milk mixture to 5 parts in Million Or less at the time of fermentation started and fermentation operations at fermentation temperatures ranging from 30 ° C to 39 ° C to improve the taste and mouth feel of milk fat. 2. The process for producing fermented milk in which the fat content of milk ranges from 0.1% wt to 2.0% wt. This process includes: reduction of dissolved oxygen concentration in fermented milk mixture to 5. Parts per million Or less at the time of the start of fermentation and the determination of the amount of substrate added to the fermented milk mixture from 25% to 50% of the amount of substrate that was normally used. And fermentation operations at fermentation temperature With values ranging from 38 degrees Celsius to 46 degrees Celsius to improve the taste and mouth taste of milk fat. 3. Processes for milk production in which milk fat content ranges from 1.0% wt to 2.0% wt. Reduction of the dissolved oxygen concentration in the fermented milk mixture to 5 parts per million Or less at the time of fermentation started and fermentation operations at fermentation temperatures ranging from 30 ° C to 39 ° C in order to obtain fermented milk with taste and mouth taste of Milk fat is equivalent to or greater than that of fermented milk with normal concentrations of milk fat content. Without the use of additives that do Influence the taste and mouth feel of milk fat 4. Processes for the production of fermented milk in which the fat content of milk ranges from 1.0% wt to 2.0% wt. Reduction of the dissolved oxygen concentration in the fermented milk mixture to 5 parts per million Or less at the time of the start of fermentation and the determination of the amount of the substrate that was added to the fermented milk mixture from 25% to 50% of that amount of the substrate that was normally used. And fermentation operations at fermentation temperature With values ranging from 38 degrees Celsius to 46 degrees Celsius to obtain fermented milk that has a sense of taste and The mouth-feel of milk fat is equivalent to Or more belonging to fermented milk with normal concentration of Milk fat content Without the use of additives that influence the taste and taste. Touch the mouth of milk fat 5. The process for producing fermented milk in accordance with any of Claim 1 through 4, where fermentation is performed within a period of time. At every fermentation process The procedure was completed in a day. 6.The process for producing fermented milk in accordance with any of Claim 1 through 4, where the fermentation time is from 3 to 7 hours. 7. Fermented milk which can be obtained through any of the claims 1 through 6 process.