TH88313B - How to improve the taste of curd - Google Patents
How to improve the taste of curdInfo
- Publication number
- TH88313B TH88313B TH601004555A TH0601004555A TH88313B TH 88313 B TH88313 B TH 88313B TH 601004555 A TH601004555 A TH 601004555A TH 0601004555 A TH0601004555 A TH 0601004555A TH 88313 B TH88313 B TH 88313B
- Authority
- TH
- Thailand
- Prior art keywords
- less
- weight
- alpha
- yogurt
- fermented milk
- Prior art date
Links
- 235000013618 yogurt Nutrition 0.000 claims abstract 9
- 239000000203 mixture Substances 0.000 claims abstract 7
- 235000015140 cultured milk Nutrition 0.000 claims abstract 5
- 238000004519 manufacturing process Methods 0.000 claims abstract 5
- 239000002994 raw material Substances 0.000 claims abstract 3
- 210000004080 Milk Anatomy 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
Abstract
การประดิษฐ์นี้เป็นการนำเสนอนมเปรี้ยวที่มีระดับความแข็งกับกลิ่นที่ดีกับวิธีการผลิตนั้น หัวข้อดังกล่าวสามารถขจัดได้โดยวิธีการผลิตนมเปรี้ยวที่ใช้โยเกิร์ตมิกซ์ที่เติม อัลฟา-แล็กโตแอล บูมินไม่น้อยกว่า 0.3% ของน้ำหนักในวัตถุดิบนมเปรี้ยว โยเกิร์ตมิกซ์ซึ่งมีโปรตีนหางนมเข้มข้นที่มี อัลฟา- แล็กโตแอลบูมินไม่น้อยกว่า 60% ของน้ำหนักในโปรตีนโดยรวม โยเกิร์ตมิกส์ซึ่งเติม เบตา- แล็กโตโกลบู มินไม่น้อยกว่า 0.4% ของน้ำหนักในวัตถุดิบนมเปรี้ยว หรือโยเกิร์ตมิกซ์ซึ่งมีโปรตีนหางนมเข้มข้นที่มี เบตา- แล็กโตโกลบูมินไม่น้อยกว่า 65% ของน้ำหนักในโปรตีนโดยรวม รูปที่เลือก ไม่มี This invention presents curd with good hardness and aroma to the method of manufacture. The thread can be eliminated by means of a yogurt production method using a yogurt mix added. Alpha-Lactoal Bumin not less than 0.3% by weight in fermented milk raw materials. A yogurt mix that contains a concentrated whey protein with no less than 60% alpha-lactoalbumin in total protein weight. Yogurt mixes containing beta-lactoglobumin not less than 0.4% by weight in fermented milk raw materials. Or yoghurt mix which contains concentrated whey protein with beta-lactoglobumin not less than 65% by weight in overall protein.
Claims (4)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH88313A TH88313A (en) | 2008-01-31 |
| TH88313B true TH88313B (en) | 2008-01-31 |
Family
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