Method for improving the texture of fermented milk

Details Method for improving the texture of fermented milk Method for improving the texture of fermented milk

A - Human Necessities

23

C

A23C 9/123 (2006.01) A23C 9/13 (2006.01)

Patent

CA 2622691

[PROBLEMS] To provide a fermented milk which is excellent in hardness and flavor and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] The above problem is solved by a method of producing a fermented milk by using a yogurt mix in which 0.3% by weight or more .alpha.-lactalbumin is added to a starting milk mixture, a yogurt mix containing a whey protein concentrate in which .alpha.-lactalbumin is contained in an amount of 60% by weight or more based on the protein, a yogurt mix in which 0.4% by weight or more .beta.- lactoglobulin is added to a starting milk mixture, or a yogurt mix containing a whey protein concentrate in which .beta.-lactoglobulin is contained in an amount of 65% by weight or more based on the protein.

La présente invention a pour objet un lait fermenté dont la dureté et l'arôme sont excellents, ainsi qu'une méthode de production dudit lait. La présente invention a plus spécifiquement pour objet une méthode de production d'un lait fermenté utilisant un mélange de yaourt dans lequel 0,3 % en masse ou plus de .alpha.-lactalbumine est ajouté à un mélange de lait de départ, un mélange de yaourt contenant un concentré de protéine lactosérique dans lequel la .alpha.-lactalbumine est contenue à une teneur de 60 % en masse ou plus par rapport à la protéine, un mélange de yaourt dans lequel 0,4 % en masse ou plus de .beta.-lactoglobuline est ajouté à un mélange de lait de départ, ou un mélange de yaourt contenant un concentré de protéine lactosérique dans lequel la .beta.-lactoglobuline est présente à une teneur de 65 % en masse ou plus par rapport à la protéine.

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