TH91912A - High SNF and / or good flavored low-fat curd and their production process. - Google Patents

Abstract

DC60 (05/07/50) in relation to low-fat curd and non-high fat milk solids. (Hereinafter referred to as SNF) produced by adding skimmed milk powder to low fat curd is reduced. Of flavor and texture resulting from (a) a decrease in milk fat content or (b) the addition of high concentrations of nonfat milk powder. The one This invention aims to improve the taste. And the texture of the said curd by natural processes without the use of additives to Overcome one of the reasons mentioned above. The invention involved a process for the production of fermented milk containing SNF at 11% by weight or more and / or milk fat content of 0.1% - 2.0% by weight with the dissolved oxygen concentration in the mixture. Curd meat is regulated to 5 ppm or less at the start of fermentation. And the starter culture was added to the fermented milk mixture, and the fermentation was performed at a temperature of 30-46 degrees Celsius. Such process In relation to low-fat curd and non-high fat milk solids (Hereinafter referred to as SNF) produced by adding skimmed milk powder to low fat curd is reduced. Of flavor and texture resulting from (a) a decrease in milk fat content or (b) the addition of high concentrations of nonfat milk powder. The one This invention aims to improve the taste. And the texture of the said curd by natural processes without the use of additives to Overcome one of the reasons mentioned above. The invention involved a process for the production of fermented milk containing SNF at 11% by weight or more and / or milk fat content of 0.1% -2.0% by weight with the dissolved oxygen concentration in the mixture. Curd meat is regulated to 5 ppm or less at the start of fermentation. And the starter culture was added to the fermented milk mixture, and the fermentation was performed at a temperature of 30-46 degrees Celsius. Such process

Claims (6)

Disclaimer (all) which will not appear on the advertisement page: EDIT 11/01/2017 1. Process for producing yogurt containing milk fat content containing 0.1% -2.0% of weight, where the concentration The oxygen dissolved in the curd mixture was regulated at 5 ppm or less at the start of fermentation. And the starter leaven is added to the curd and Fermentation is carried out at 30-46 ° C, provided that In the process of producing fermented milk with dairy fat content of 0.1% -2.0% of weight and non-fat dairy (SNF) content with content less than 11% by weight, this case where oxygen concentration That dissolves in curd meat mixture was It was controlled to 5 ppm or less at the start of fermentation and fermentation at 30-39 ° C and in the process for the production of fermented milk fat content, milk containing 0.1% -2.0% by weight and SNF content. Less than 11% of the weight in this case, with the oxygen concentration The silicon dissolved in the curd meat mixture was controlled to 5 ppm or less at the start of fermentation and the initial inoculation equal to 50% -25% of the standard addition amount was added. The fermented milk meat mixture and fermentation at 38-46 degrees Celsius 2. Production process according to claim 1 where fermented milk is yoghurt 3. Production process according to claim 1 or 2 by The SNF content of fermented milk is 11% by weight or more. 4. Production process according to claim 1 to 3, where the fermentation temperature is between 30-40 degrees Celsius. Clause 1 to 3, any one Where the amount of the starter bacteria added In the curd mixture equal to 50% -25% of the initial content used for The fermented milk mixture without reducing the dissolved oxygen concentration will produce 0.7% lactic acidity after fermentation at 43 ° C for 3 hours. The fifth right holds the fermentation temperature between 38-46 degrees Celsius. 7. Fermented milk containing milk fat is 0.1% -2.0% of the weight produced by the process. Produced on any Clause 1 to 6, Obligations D 8. Yogurt according to claim 7, where the SNF content of fermented milk is 11% of weight or more 9. Yogurt according to claim 7. Or 8, which will have a milk fat flavor with a level similar to that of Fermented milk produced by fermentation process without reducing the dissolved oxygen concentration which results in lactic acidity 0.7% after fermentation at 43 ° C for 3 h, has The dairy fat content is at least 1% higher by weight than the dairy fat content of the newly invented curd. Without Optional additives, milk fat or milk additives ----------------------------- Amendment 12/1/16 1. Process for the production of fermented milk containing milk fat containing 0.1% -2.0% by weight where the oxygen concentration dissolved in the fermented milk mixture was regulated to 5 ppm or less at the start of fermentation. And the starter leaven is added to the curd and Fermentation is carried out at 30-46 ° C, provided that In the process of producing curd containing milk fat content of 0.1% -0.2% by weight and non-fat dairy (SNF) content with content less than 11% by weight, this case where oxygen concentration Jane dissolved in a tribute mixed with curd meat was Control to 5 ppm or less at the start of fermentation and fermentation at 30-39 ° C and in the process for producing fermented milk, milk fat content containing 0.1% -0.2% wt and SNF at low content. Than 11% of the weight in this case, where the oxygen concentration The silt dissolved in the curd pulp was controlled to 5 ppm or less at the start of fermentation and the initial inoculation equal to 50% -25% of the standard amount of addition was added. Into the curd meat mixture And fermentation at temperature 38-46 celsius. 2. Production process according to claim 1, where fermented milk is yogurt. 3. Process according to claim 1 or 2, where the SNF content of fermented milk is 11% of weight or more 4. Production process according to claim 1 to 3, where the fermentation temperature is between 30-40 degrees Celsius 5. Manufacturing process according to claim 1 to 3 Any one Where the amount of the starter bacteria added In the curd mixture equal to 50% -25% of the initial culture content used for The fermented milk mixture without reducing the dissolved oxygen concentration, which would produce the lactic acidity of 0.7% after fermentation at 43 ° C for 3 hrs. Claim 5, where the fermentation temperature is between 38-46 degrees Celsius. 7. Fermented milk containing milk fat is 0.1% -2.0% of the weight produced by the process. Produced on any of claims 1 to 6 8. Yoghurt according to claim 7 where the SNF content of fermented milk is 11% by weight or more 9. Yogurt according to claim 7 or 8. It has a milk fat taste with a level similar to that of Fermented milk produced by fermentation process without reducing the concentration of dissolved oxygen which results in lactic acidity of 0.7% after fermentation at 43 ° C for 3 hours, has The dairy fat content is at least 1% higher by weight than the dairy fat content of the newly invented curd. Without Add milk fat alternatives or milk additives 1 0. Process for producing curd containing SNF at 11% weight or more, where ingredients for high SNF yoghurt consist of (1) nonfat milk powder (2). ) One or more selected from milk, skim milk powder and water (3) one or more that were Choose from a group containing sugars, saccharides, and prepared additives. The dissolved oxygen concentration in the curd meat mixture was controlled at 5 ppm or less at the start of fermentation and the starter germination was added to the curd meat mixture and the fermentation was performed at Temperature 30-46 degrees Celsius, provided that the milk fat content of fermented milk is 0.1% -2.0% by weight 1. 1. Production process according to claim 10 where the curd meat mixture consists of nonfat milk. 1 2. Production process according to claim 10 or 11, where fermented milk is yoghurt 1 3. Production process according to claim 10 to 12, where the fermentation temperature is between 30 -40 degrees Celsius 1 4. Production process according to claim 10, where the amount of starter bacteria added to the meat mixture Curd was equal to 50% -25% of the original content used for the fermented milk mixture. Without reducing the concentration of dissolved oxygen. Which will cause the acidity of the acid Lactic acid was 0.7% after fermentation at 43 ° C for 3 hours. 1 5. Production process according to claim 14 where the fermentation temperature was between 38-46 ° C 1 6. Curd with SNF content. Equal to 11% or more produced by the manufacturing process according to Any of Claims 10 to 15 1 7. Methods for improving the taste and texture of curd with SNF at 11% or more weight, provided that ingredients for high SNF yoghurt consist of (1 ) One or more fat-free milk powder (2) one or more selected from milk, skimmed milk powder and water (3) one or more selected from the group containing sugar, saccharides, prepared additives. , The dissolved oxygen concentration in the curd meat mixture was controlled at 5 ppm or less at the start of fermentation and the starter germination was added to the curd meat mixture and the fermentation was performed. At temperature 30-46 degrees Celsius 1 8. Methods for improvement under claim 17 where fermented milk meat mixture consists of nonfat milk 1 9. Methods for adjustment under claim 17 or 18 whereby the method To improve solubility In the mouth without, the texture is coarse and grainy. -------------------------------------------------- ------ 1.Process for the production of fermented milk containing a nonfat solid milk component (hereinafter referred to as SNF) in 11% by weight or more and / or dairy fat content containing 0.1% -2.0% by weight. At the concentration of oxygen dissolved in the meat mixture Curd is regulated at 5 ppm or less at the start of fermentation. And the starting leaven will be added Into the curd meat mixture and fermentation is carried out at a temperature of 30-46 ° C. 2. Production process according to claim 1 where the fermentation temperature is between 30-40 degrees Celsius. 3. Production process according to claim 1, where the amount of starting leaven added to the meat mixture. Curd is 50% -25% of the standard amount of addition. 4. Manufacturing process according to claim 3 where the fermentation temperature is between 38-46 degrees Celsius. 5. Fermented milk with SNF content of 11% or more and / or milk fat content of 0.1% -2.0% of the weight produced by the production calculated according to any of the Claims 1 to 4. 6. Fermented milk, according to claim No. 5, which has special characteristics as Has a fat taste that is similar to the level Of fermented milk produced by a standardized process contains at least 1% more milk fat content than the newly invented fermented milk fat components. Without Add an alternative, milk fat, or milk flavoring agent.