HK1199178A1 - Yoghurt with limited rise in acidity and method for producing same - Google Patents
Yoghurt with limited rise in acidity and method for producing sameInfo
- Publication number
- HK1199178A1 HK1199178A1 HK14112742.0A HK14112742A HK1199178A1 HK 1199178 A1 HK1199178 A1 HK 1199178A1 HK 14112742 A HK14112742 A HK 14112742A HK 1199178 A1 HK1199178 A1 HK 1199178A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- yoghurt
- acidity
- producing same
- limited rise
- rise
- Prior art date
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
- A23C9/123—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.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012050299 | 2012-03-07 | ||
PCT/JP2013/056108 WO2013133313A1 (ja) | 2012-03-07 | 2013-03-06 | 酸度上昇が抑制された発酵乳およびその製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
HK1199178A1 true HK1199178A1 (en) | 2015-06-26 |
Family
ID=49116786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK14112742.0A HK1199178A1 (en) | 2012-03-07 | 2014-12-19 | Yoghurt with limited rise in acidity and method for producing same |
Country Status (5)
Country | Link |
---|---|
JP (1) | JP6317251B2 (xx) |
CN (1) | CN104159450A (xx) |
HK (1) | HK1199178A1 (xx) |
SG (1) | SG11201405534RA (xx) |
WO (1) | WO2013133313A1 (xx) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015068790A1 (ja) * | 2013-11-08 | 2015-05-14 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
CN103749673B (zh) * | 2013-12-27 | 2016-04-27 | 李跃东 | 一种牦牛酸奶及其制备方法 |
BR112017017026B1 (pt) * | 2015-02-17 | 2022-09-20 | Kabushiki Kaisha Yakult Honsha | Método para produção de alimentos lácteos fermentados |
US20190116820A1 (en) * | 2016-04-14 | 2019-04-25 | Meiji Co., Ltd. | Fermented milk production method, method for shortening fermentation time in fermented milk production, method for suppressing increased sourness in fermented milk |
JP2019058132A (ja) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | 発酵乳及び発酵乳の製造方法 |
CN108094541A (zh) * | 2018-01-11 | 2018-06-01 | 黑龙江完达山林海液奶有限公司 | 一种具有保健益生功能的风味发酵乳及其制备方法 |
JP7249737B2 (ja) * | 2018-03-30 | 2023-03-31 | 株式会社明治 | 発酵乳の製造方法 |
SG11202108657YA (en) | 2019-02-19 | 2021-09-29 | Yakult Honsha Kk | Method for producing culture of lactic acid bacterium and/or bacterium belonging to genus bifidobacterium |
CN110973251A (zh) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | 一种可脱冷含活菌的酸奶及其制备方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5629504B2 (xx) * | 1973-11-10 | 1981-07-08 | ||
JPS566246B2 (xx) * | 1973-12-26 | 1981-02-10 | ||
JP2965281B2 (ja) * | 1994-01-14 | 1999-10-18 | 雪印ローリー株式会社 | ビフィズス菌培養物及びその製造法 |
JP3101143B2 (ja) * | 1994-03-02 | 2000-10-23 | 雪印乳業株式会社 | 保存中の酸度上昇を抑制した発酵乳の製造法 |
JPH07327594A (ja) * | 1994-06-10 | 1995-12-19 | Taiyoudou Yakuhin Kk | 乳酸菌飲料及びその製造方法 |
BG61712B1 (bg) * | 1994-12-29 | 1998-04-30 | "Ел Би Булгарикум" ЕАД | закваски за българско кисело мляко и млечнокисели продукти и методи за получаването им |
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 |
JP3666871B1 (ja) * | 2004-06-14 | 2005-06-29 | 明治乳業株式会社 | 発酵乳の製造法及び発酵乳 |
EP1869983A1 (en) * | 2006-06-23 | 2007-12-26 | Chr. Hansen A/S | Low post-acidifying lactic acid bacteria |
JP5592048B2 (ja) * | 2006-06-30 | 2014-09-17 | 雪印メグミルク株式会社 | 乳酸菌の増殖促進剤および生残性向上剤 |
TWI491362B (zh) * | 2006-12-01 | 2015-07-11 | Meiji Co Ltd | 發酵乳之製造方法及發酵乳 |
CN102695422A (zh) * | 2010-01-06 | 2012-09-26 | 株式会社明治 | 发酵乳的制造方法和乳制品 |
CN102138583B (zh) * | 2011-01-25 | 2013-01-23 | 内蒙古伊利实业集团股份有限公司 | 一种使用乳酸钠控制酸奶后酸化的方法 |
-
2013
- 2013-03-06 JP JP2014503876A patent/JP6317251B2/ja active Active
- 2013-03-06 SG SG11201405534RA patent/SG11201405534RA/en unknown
- 2013-03-06 CN CN201380012383.8A patent/CN104159450A/zh active Pending
- 2013-03-06 WO PCT/JP2013/056108 patent/WO2013133313A1/ja active Application Filing
-
2014
- 2014-12-19 HK HK14112742.0A patent/HK1199178A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
WO2013133313A1 (ja) | 2013-09-12 |
JP6317251B2 (ja) | 2018-04-25 |
SG11201405534RA (en) | 2014-10-30 |
CN104159450A (zh) | 2014-11-19 |
JPWO2013133313A1 (ja) | 2015-07-30 |
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