TW201642750A - 發酵乳食品之製造方法 - Google Patents
發酵乳食品之製造方法 Download PDFInfo
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- TW201642750A TW201642750A TW105104627A TW105104627A TW201642750A TW 201642750 A TW201642750 A TW 201642750A TW 105104627 A TW105104627 A TW 105104627A TW 105104627 A TW105104627 A TW 105104627A TW 201642750 A TW201642750 A TW 201642750A
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- Prior art keywords
- lactic acid
- fermented milk
- bacteria
- glucose
- acidity
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Abstract
本發明係以提供一種保存中之乳酸菌的生存性較高，且可抑制酸度的上升，生菌數之減少與風味劣化較少的發酵乳食品為課題。
解決該課題的發酵乳食品之製造方法，其特徵為對下述培養基接種乳酸菌並進行培養：該培養基係以乳為主成分，且添加有在培養結束時實質上全部被同化的量之葡萄糖與相對於葡萄糖以質量比計為2倍以上之果糖。
Description
本發明係有關於一種發酵乳食品之製造方法，更詳而言之，係有關於一種可提升保存中之乳酸菌的生存性，且可抑制酸度的上升，可維持生菌數及良好的風味的發酵乳食品之製造方法。
近年來，已完成乳酸菌等有用微生物所具有的各種生理活性作用相關研究，例如，有報導指出這些乳酸菌可改善腸內菌叢，對通便改善或免疫力之強化等屬有效。隨著消費者對健康的關心提高，市場上已販售有多種可簡便地攝取這些有用微生物的發酵乳飲料或優酪乳等的發酵乳食品。
為獲得乳酸菌所產生的生理活性效果，一般認為重要的是在乳酸菌存活的狀態下更多量地攝取之，因此，提高發酵乳食品中之乳酸菌的生存性的方法受到廣泛研究。然而，以高菌數含有乳酸菌的發酵乳食品，由於在製品保存中，乳酸菌會產生乳酸等的有機酸，導致酸味變強而有風味劣化的問題。
對此，有人提出一種添加屬高甜味度甜味料的三氯蔗糖來遮蔽酸味的方法(專利文獻1)。然而，生菌數愈高，保存中的酸度變化愈大，因此，僅以高甜味度甜味料並不易改善風味，而需要一種根本上不會提高酸度的方法。
另一方面，有人揭露一種在發酵豆乳中，藉由在製品中不摻入乳酸菌可同化的糖，來抑制保存中的酸度上升的方法(專利文獻2)。然而，使用脫脂奶粉或全脂奶粉等來自乳之成分時，由於其本身含有乳糖，不可能從製品中排除所有的乳酸菌之同化性糖，而無法將此技術直接應用於發酵乳食品。又，專利文獻2中，對於乳酸菌的生存性尚無其記載。
[專利文獻1]日本特開平10-243776號公報
[專利文獻2]日本特開2002-51720號公報
本發明係以提供一種用來製造保存中之乳酸菌的生存性較高，且可抑制酸度的上升，生菌數之減少與風味劣化較少的發酵乳食品之技術為課題。
本案發明人等為解決上述課題而致力進行研究的結果發現，在發酵乳食品的製造中，藉由在添加有在培養結束時全部被同化的量之葡萄糖與相對於葡萄糖以質量比計為2倍以上之果糖的培養基中將乳酸菌進行培養，可維持製品保存中的生菌數，同時可抑制酸度的上升，終至完成本發明。
亦即，本發明係一種發酵乳食品之製造方法，其特徵為對下述培養基接種乳酸菌並進行培養：該培養基係以乳為主成分，且添加有在培養結束時實質上全部被同化的量之葡萄糖與相對於葡萄糖以質量比計為2倍以上之果糖。
又，本發明係一種發酵乳食品，其係藉由上述製造方法而得。
根據本發明之製造方法，可改善乳酸菌在發酵乳食品之保存中的生存性，且可抑制酸度的上升。從而，本發明之發酵乳食品可維持良好的風味，可在具有各種生理活性作用的乳酸菌存活的狀態下大量攝取之。
本發明之發酵乳食品之製造方法係包含對以乳為主成分的培養基(以下，有稱為「乳培養基」)接種乳
酸菌並進行培養而得到乳酸菌培養物的步驟。
作為培養基之主成分的乳，只要是乳本身或以乳為原料而製成的乳製品則不特別限定，可列示例如牛乳、山羊乳、羊乳、全脂奶粉、脫脂奶粉、鮮奶油等，可將此等直接或視需求稀釋後使用作為培養基。此外，該培養基亦可為添加有一般的乳酸菌培養基所使用之成分者。作為此類成分，可舉出例如維生素A、維生素B類、維生素C、維生素E等的維生素類、或各種胜肽、茶萃取物、油酸、胺基酸類、鈣、鎂等的鹽類。
作為接種於該乳培養基的乳酸菌，只要是除了具有葡萄糖同化能力以外，還通常使用於食品之製造的乳酸菌則不特別限定，可舉出例如酪蛋白乳酸桿菌(Lactobacillus casei)、加氏乳酸桿菌(Lactobacillus gasseri)、嗜酸乳酸桿菌(Lactobacillus acidophilus)、乳酪乳酸桿菌(Lactobacillus cremoris)、克菲爾瑞士乳酸桿菌(Lactobacillus helveticus)、唾液乳酸桿菌(Lactobacillus salivarius)、乳酸桿菌屬酵母菌(Lactobacillus fermentum)、日本乳桿菌(Lactobacillus yoghurti)、德氏乳酸桿菌保加利亞亞種(Lactobacillus delbrueckii subsp.bulgaricus)、德氏乳酸桿菌德氏亞種(Lactobacillus delbrueckii subsp.delbrueckii)、約氏乳酸桿菌(Lactobacillus johnsonii)、馬里乳酸桿菌(Lactobacillus mali)等的乳酸桿菌屬細菌、嗜熱鏈球菌(Streptococcus thermophilus)等的鏈球菌屬細菌、乳酸乳球菌(Lactococcus lactis subsp.lactis)、乳酸乳球菌(Lactococcus
lactis subsp.cremoris)、胚芽乳球菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcus raffinolactis)等的乳球菌屬細菌、糞腸球菌(Enterococcus faecalis)、尿腸球菌(Enterococcus faecium)等的腸內球菌屬細菌，可使用此等乳酸菌的1種或2種以上。此等當中，較佳為可將葡萄糖及果糖的乳酸菌。作為此類具有葡萄糖及果糖同化能力的乳酸菌，可舉出例如乳酸桿菌屬細菌、鏈球菌屬細菌等，其中，較佳為酪蛋白乳酸桿菌等，尤以酪蛋白乳酸桿菌YIT9029(FERM BP-1366，受託日：1981年1月12日，獨立行政法人產業技術綜合研究所專利生物寄託中心(郵遞區號305-8566日本茨城縣筑波市東1丁目1番地1中央第6))為佳。此外，前述專利生物寄託中心係自2013年4月1日起搬遷至：新名稱 獨立行政法人製品評定技術基礎機構 專利生物寄託中心；新地址郵遞區號292-0818千葉縣木更津市Kazusakamatari 2丁目5番地8 120號室。
本發明之方法中，在將上述乳酸菌進行培養之際，係將作為糖質的葡萄糖與果糖添加於乳培養基來調製培養基。葡萄糖需添加可使乳酸菌增殖的量，俾於培養結束時達到所期望的生菌數或酸度；又，需添加在培養結束時實質上添加之葡萄糖的全部被同化的量。在設定在培養結束時實質上全部被同化之葡萄糖的量時，例如，只要使用比色法等測定培養至所期望之生菌數或酸度的乳酸菌培養物所含的葡萄糖殘量，並適當調整葡萄糖對培養基的添加量即可。比色法可舉出例如在二磷酸腺苷(ATP)存在
下，以己糖激酶(HK)將葡萄糖(glucose)磷酸化，並使生成之D-葡萄糖-6-磷酸在輔酶NADP+的存在下，使用葡萄糖-6-磷酸脫氫酶(G6PDH)進行脫氫反應，再以分光光度計測定生成之NADPH的吸光度(340nm)的增加之方法，可使用F-套組D-葡萄糖/果糖(和光純藥工業製)等現有之套組進行測定。此外，所稱「在培養結束時實質上全部被同化之葡萄糖的量」，係指即使摻入於發酵乳食品中也不會對保存中之酸度造成影響之程度的量，具體而言，培養結束後之乳酸菌培養物中的殘留量為達0.1質量%以下，較佳為0.01質量%以下，更佳為0.001質量%以下的量。此外，質量%係指w/w%。
葡萄糖的添加量係如上述，只要根據所期望的酸度或生菌數來適當設定即可，例如使用酪蛋白乳酸桿菌時，作為可確保充分的生菌數，且可在培養結束時將添加之葡萄糖實質上全部同化的量，需將0.5~4質量%左右，較佳為1.5~2.5質量%左右的葡萄糖添加於培養基。
另一方面，就果糖而言，需將相對於如上述決定之葡萄糖的添加量，以質量比計為2倍以上的量添加於乳培養基，較佳為添加2~4倍，特佳為添加2.4~4倍。藉由添加相對於葡萄糖為2倍以上的果糖，可提升保存中之乳酸菌的生存性。另一方面，果糖的量若超過葡萄糖的4倍，因乳酸菌培養物的糖度極高，發酵乳食品的風味有時較為不佳。採用本發明之製造方法時，於培養時果糖幾乎不會被乳酸菌同化，添加於乳培養基的量實質上直
接殘留於乳酸菌培養物中，而摻入發酵乳食品中。
將上述添加量的葡萄糖及果糖添加於乳培養基，對其接種乳酸菌後，將乳酸菌進行培養至達到所期望的生菌數或酸度。乳酸菌的培養條件不特別限定，例如，只要以乳培養基中的菌數達到1×104~1×108cfu/ml左右的方式接種乳酸菌，再將其以30~40℃的條件進行培養即可。又，培養只要由靜置、攪拌、振盪、通氣等中適當選出適於使用之乳酸菌的培養的方法來進行即可。
乳酸菌的培養較佳進行至達到乳酸菌之酸的產生變得極緩慢，酸度在表觀上維持一定的時間點，其後終止、結束培養。酸度維持一定後仍過度持續培養的話，則保存時的酸度會上升，因此，較佳在酸度維持一定後迅速結束培養，例如，較佳在每小時的酸度上升未達0.05之後，在48小時以內結束培養，更佳為24小時以內，特佳為12小時以內。為了終止培養，例如只要將培養物冷卻至10℃以下等即可，亦可預測終止培養的時間點，從初始培養溫度起階段性地降低培養溫度，最終達10℃以下而終止培養等。此外，酸度能以將試樣9g調成pH8.5所需之0.1N NaOH的量(mL)求得。
又，於培養之際，亦可併用乳酸菌以外的微生物，例如雙叉乳酸桿菌屬細菌、芽孢桿菌屬、醋酸桿菌屬、葡萄桿菌屬等的細菌類、酵母菌屬、念珠菌屬、紅酵母屬、畢赤酵母菌屬、裂殖酵母菌屬、串狀酵母菌屬、接合酵母菌屬等的酵母類、或者麴菌屬、青黴菌屬、散囊菌
屬、紅麴菌屬、毛黴菌屬、紅黴菌屬、根黴菌屬等的絲狀菌等來進行發酵，而為了抑制保存時的酸度上升，較佳為僅以乳酸菌進行發酵。
如此所得之乳酸菌培養物可直接、或者與通常添加於發酵乳食品的其他食品素材混合，而製成本發明之發酵乳食品。
本發明之發酵乳食品不僅包含乳等省令所規定的發酵乳，尚包含乳製品乳酸菌飲料、乳酸菌飲料等飲料、克弗爾(kefir)、優酪乳等含有生菌之形態者。又，就其形態而言，可舉出例如固體(硬式)形態、軟式形態、原味形態、甜味形態、水果形態、飲料形態、冷凍形態等。
此等發酵乳食品，除將葡萄糖與果糖調整為本發明之添加量外，亦可對上述乳酸菌培養物視需求摻混除此之外的各種食品素材，例如各種糖質、增黏劑、乳化劑、各種維生素劑等的任意成分。作為此等食品素材，具體例可舉出蔗糖、巴拉金糖(palatinose)、海藻糖、乳糖、木糖、麥芽糖等的糖質、山梨糖醇、木糖醇、赤藻糖醇、乳糖醇、還原巴拉金糖、還原水飴、還原麥芽糖水飴等的糖醇、阿斯巴甜、索馬甜(thaumatin)、蔗糖素、醋磺內酯鉀、甜菊等的高甜度甜味料、瓊脂、明膠、鹿角菜膠、瓜爾豆膠、三仙膠、果膠、刺槐豆膠、結蘭膠、羧甲基纖維素、大豆多糖類、褐藻酸丙二醇酯等的各種增黏(安定)劑、蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、卵磷脂等的乳化劑、奶酪(cream)、奶
油、酸乳油等的乳脂肪、檸檬酸、乳酸、乙酸、蘋果酸、酒石酸、葡糖酸等的酸味料、維生素A、維生素B類、維生素C、維生素E類等的各種維生素類、鈣、鎂、鋅、鐵、錳等的礦物質、優酪乳系、莓系、柳橙系、花梨系、紫蘇系、柑橘系、蘋果系、薄荷系、葡萄系、杏仁系、梨、卡士達糊、桃子、哈密瓜、香蕉、熱帶系(水果)、香草系、紅茶、咖啡系等的香料類。此外，作為糖質，更佳使用使用之乳酸菌無法同化的糖。
如以上所得之發酵乳食品，可提升保存中之乳酸菌的生存性，且可抑制酸度的上升，風味劣化或生菌數之降低較少，可在顯示各種生理活性作用的乳酸菌存活的狀態下大量攝取之。
又，本發明之方法係如上述，其特徵為生菌數即使較高，保存中的酸度變化仍較少，因此，本發明之發酵乳食品其以10℃保存21日後相對於剛製造後之生菌數的生存率為85%以上，更佳為90%以上，而且，以10℃保存21日後的生菌數係以1×109/ml以上，更佳為1.25×109/ml以上為佳。
再者，本發明之發酵乳食品其以10℃保存30日後相對於剛製造後之生菌數的生存率為70%以上，更佳為80%以上，而且，以10℃保存30日後的生菌數係以8×108/ml以上，更佳為1×109/ml以上為佳。
此處所稱「生存率」，係指在10℃下保存後之生菌
數除以剛製造後(保存第0日)之生菌數所得之值乘以100而得的值。此外，乳酸菌的生菌數，例如可藉由計數將以生理食鹽水適當稀釋的試樣，在BCP培養基中、37℃下保持3日後所出現之乳酸菌的菌落來測定。
又，本發明之發酵乳食品其以10℃保存21日後相對於剛製造後之酸度的酸度變化率較佳為60%以下，更佳為50%以下，特佳為40%以下。再者，發酵乳食品之以10℃保存30日後相對於剛製造後之酸度的酸度變化率較佳為65%以下，更佳為60%以下，特佳為50%以下。此外，此處所稱「酸度變化」，係指試樣在10℃下保存後之酸度與剛製造後(保存第0日)之酸度的差，酸度變化率可由酸度變化除以剛製造後之酸度所得之值乘以100來求得。
如此，根據本發明之製造方法，可提升發酵乳食品在保存中之乳酸菌的生存性，且可抑制酸度的上升，因此，可作為包含與上述本發明之製造方法相同之步驟的發酵乳食品在保存中之乳酸菌的生存性提升方法或發酵乳食品在保存中的酸度上升抑制方法，且本發明亦包含這些方法。
以下，舉出實施例對本發明詳細加以說明，惟本發明不受此等任何限制。
實施例1
對15質量%脫脂奶粉培養基(含約7.5質量%的乳糖、酸度2)添加表1所記載之單糖並予以溶解，以100℃、60分鐘進行殺菌。對各培養基接種0.5質量%的酪蛋白乳酸桿菌YIT9029之菌元(初始菌數：7.5×107cfu/ml)，於37℃開始培養，並一面調整培養溫度，一面在酸度達到23的時間點予以冷卻至10℃。此外，每培養1小時的酸度上升，在結束培養的12小時前的時間點為0.03。此外，酪蛋白乳酸桿菌YIT9029為具有葡萄糖及果糖同化能力的乳酸菌。另外將表2所記載之成分溶於水中，製成糖漿。將所得乳酸菌培養物與糖漿以質量比1：3.1混合而調製成飲料形態之發酵乳食品。冷藏(10℃)保存發酵乳食品，在剛製造後(保存第0日)、保存第21日與第30日藉由下述測定方法測定酸度與生菌數。又，對於風味評定亦同樣地在剛製造後(保存第0日)、保存第21日與第30日進行。
表3示出培養結束後之乳酸菌培養物及剛製造後之發酵乳食品中所含之葡萄糖及果糖的實測值。此外，葡萄糖及果糖的測定係根據下述方法來進行。表4示出酸度與生菌數的測定結果。表1~3中的%係指質量%。
<酸度(mL/9g)>
以將試樣9g調成pH8.5所需之0.1N NaOH的量(mL)求得。
<生菌數>
藉由計數將以生理食鹽水適當稀釋的試樣，在BCP培養基中、37℃下保持3日後所出現之菌落來測定。
<生存率>
由測定之生菌數，依下述式求出生存率。
生存率={在10℃下保存第21日或第30日之生菌數/剛製造後(保存第0日)之生菌數}×100(%)
<葡萄糖、果糖的測定>
使用食品分析試劑F-套組D-葡萄糖/果糖(和光純藥工業製)來測定葡萄糖或果糖。
<酸度變化>
以試樣在10℃下保存第21日或第30日之酸度與剛製造後(保存第0日)之酸度的差求得。
<酸度變化率>
由酸度變化，依下述式求出酸度變化率。
酸度變化率={酸度變化/剛製造後(保存第0日)之酸度}×100(%)
<風味評定基準>
○：酸味少，為良好之風味。
△：雖有酸味，但為容許範圍。
×：酸味強烈而不好飲用。
就過量添加葡萄糖而在發酵乳食品中摻入有葡萄糖的比較例1，酸度劇烈上升，可看出風味劣化。又，就添加於培養基之葡萄糖雖為在培養結束時全部被同化的量，但果糖之添加量為無添加、或相對於前述葡萄糖未達2倍的比較例2~4，酸度上升雖無大幅變化，但任一者在保存中其生菌數均偏低。相對於此，在添加有在培養結束時全部被同化的量之葡萄糖與相對於葡萄糖以質量比計為2倍以上之果糖的培養基進行培養的實施例1之發酵乳食品，其酸度的上升較少，可維持良好的風味，且亦幾無生菌數的降低，生存性明顯較高。就比較例4，係在糖漿中摻混果糖，並使發酵乳食品中的果糖含量與實施例1成同量，但與實施例1相比，生存率較低，因此，其顯示在培養時的培養基中，果糖需存在有葡萄糖的2倍以上。
根據本發明之方法，可獲得在保存中生菌數之降低或酸度之變化均較少的發酵乳食品。因此，可有用於作為可穩定地維持風味或生菌數，可在具有各種生理活性效果的乳酸菌存活的狀態下大量予以攝取的發酵乳食品之製造方法。
Claims (7)
- 一種發酵乳食品之製造方法，其特徵為對下述培養基接種乳酸菌並進行培養：該培養基係以乳為主成分，且添加有在培養結束時實質上全部被同化的量之葡萄糖與相對於葡萄糖以質量比計為2倍以上之果糖。
- 如請求項1之發酵乳食品之製造方法，其中乳酸菌係具有果糖同化能力。
- 如請求項1或2之發酵乳食品之製造方法，其中乳酸菌為乳酸桿菌屬細菌。
- 如請求項1~3中任一項之發酵乳食品之製造方法，其中乳酸菌為酪蛋白乳酸桿菌。
- 如請求項1~4中任一項之發酵乳食品之製造方法，其中乳酸菌為酪蛋白乳酸桿菌YIT9029株(FERM BP-1366)。
- 一種發酵乳食品，其係藉由如請求項1~5中任一項之製造方法而得。
- 如請求項6之發酵乳食品，其中以10℃保存21日後相對於剛製造後之生菌數的生存率為85%以上，且以10℃保存21日後的生菌數為1×109/ml以上。
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| AU (1) | AU2016220905B2 (zh) |
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| MY (1) | MY187271A (zh) |
| PH (1) | PH12017501489A1 (zh) |
| SG (1) | SG11201706568TA (zh) |
| TW (1) | TWI696425B (zh) |
| WO (1) | WO2016133009A1 (zh) |
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| JPWO2020170776A1 (ja) * | 2019-02-19 | 2021-12-16 | 株式会社ヤクルト本社 | 乳酸菌及び／又はビフィドバクテリウム属細菌培養物の製造方法 |
| JP7309412B2 (ja) * | 2019-03-29 | 2023-07-18 | 株式会社ヤクルト本社 | 乳酸菌発酵食品の製造方法 |
| CN111493146A (zh) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | 一种茉莉花风味柿子发酵乳的制备方法 |
| WO2023190332A1 (ja) * | 2022-03-29 | 2023-10-05 | 株式会社ヤクルト本社 | 発酵食品及びその製造方法 |
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| KR800000240B1 (ko) * | 1975-07-31 | 1980-04-02 | 시로다 미노루 | 유산균 음료의 제조법 |
| JPS5283975A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Method of producing fermented milk product containg living cell of bifidus strain |
| KR880002178B1 (ko) * | 1982-11-18 | 1988-10-17 | 마쓰 소노 히사미 | 유산균 음료의 제조법 |
| PH31093A (en) * | 1993-08-06 | 1998-02-05 | Nestec Ltd | Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production and food composition comprising said lactobacillus. |
| CN1156005A (zh) * | 1995-08-11 | 1997-08-06 | 株式会社斗农 | 乳酸菌发酵饮料的制备方法 |
| JP3013157B2 (ja) * | 1996-09-27 | 2000-02-28 | カルピス株式会社 | 乳酸酸度上昇が抑制された乳酸菌発酵乳材料 |
| JP3929101B2 (ja) | 1997-03-03 | 2007-06-13 | 三栄源エフ・エフ・アイ株式会社 | 酸味のマスキング方法 |
| JP4377522B2 (ja) * | 2000-05-09 | 2009-12-02 | 株式会社ヤクルト本社 | 安定な酸性乳飲料、その製造方法およびこれに使用する酸性乳飲料用添加剤 |
| KR20020093155A (ko) * | 2000-05-16 | 2002-12-13 | 가부시키가이샤 야쿠루트 혼샤 | 내분비 교란 화학물질 흡착제 및 이를 함유하는 음식품 |
| JP2002051720A (ja) | 2000-08-08 | 2002-02-19 | Yakult Honsha Co Ltd | 発酵豆乳及びその製造方法 |
| WO2002032441A1 (fr) * | 2000-10-13 | 2002-04-25 | Kabushiki Kaisha Yakult Honsha | Agent ameliorant le metabolisme osseux |
| JP2007028920A (ja) * | 2005-07-22 | 2007-02-08 | Japan Research & Development Association For New Functional Foods | 発酵乳およびその製造方法 |
| CN105123922A (zh) | 2010-01-06 | 2015-12-09 | 株式会社明治 | 发酵乳的制造方法和乳制品 |
| CN101911973B (zh) | 2010-08-13 | 2012-08-22 | 武汉光明乳品有限公司 | 一种活性干酪乳杆菌饮品及其制备方法 |
| CA2814492C (en) | 2010-10-12 | 2016-06-07 | Meiji Co., Ltd. | Method for manufacturing liquid fermented milk |
| JP5261617B2 (ja) | 2011-03-31 | 2013-08-14 | 森永乳業株式会社 | 新規乳酸菌、並びに新規乳酸菌を含有する医薬、飲食品、及び飼料 |
| WO2012136833A1 (en) * | 2011-04-08 | 2012-10-11 | Chr. Hansen A/S | Mesophilic dairy products with enhanced flavor |
| US20120329135A1 (en) * | 2011-06-23 | 2012-12-27 | Agrinos AS | Process for Making Chitin Derivatives |
| CN104159450A (zh) | 2012-03-07 | 2014-11-19 | 株式会社明治 | 酸度上升被抑制了的发酵乳及其制造方法 |
| JP5923360B2 (ja) * | 2012-03-27 | 2016-05-24 | 株式会社ヤクルト本社 | 乳酸菌培養物およびその製造方法 |
| SG11201509806UA (en) * | 2013-05-31 | 2015-12-30 | Meiji Co Ltd | Fermented milk that does not undergo increase in acid level, and method for producing same |
| CN103999935B (zh) * | 2014-05-16 | 2015-09-30 | 山西维尔生物乳制品有限公司 | 一种抗后酸化发酵型酸奶及其制备方法 |
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| WO2016133009A1 (ja) | 2016-08-25 |
| MX2017010557A (es) | 2017-12-07 |
| US11457641B2 (en) | 2022-10-04 |
| CN107404890A (zh) | 2017-11-28 |
| PH12017501489A1 (en) | 2018-01-15 |
| US20180042252A1 (en) | 2018-02-15 |
| TWI696425B (zh) | 2020-06-21 |
| AU2016220905A1 (en) | 2017-09-07 |
| KR20170117430A (ko) | 2017-10-23 |
| AU2016220905B2 (en) | 2020-02-27 |
| JP6602836B2 (ja) | 2019-11-06 |
| EP3259995A1 (en) | 2017-12-27 |
| SG11201706568TA (en) | 2017-09-28 |
| JPWO2016133009A1 (ja) | 2017-12-07 |
| MY187271A (en) | 2021-09-17 |
| BR112017017026B1 (pt) | 2022-09-20 |
| EP3259995A4 (en) | 2018-08-01 |
| CN107404890B (zh) | 2021-06-01 |
| BR112017017026A2 (pt) | 2018-04-10 |
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