A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 21/02 (2006.01) A23L 2/38 (2006.01)
Patent
CA 2684501
A fermented whey preparation obtained by sterilizing an aqueous whey protein solution, which has a solid concentration of 11 to 35% by weight and is adjusted to pH 6.5 to 8.0, at a high temperature, subjected it to lactic acid fermentation and then homogenizing the thus obtained fermented liquor as such. This fermented whey preparation has both of a unique and favorable flavor owing to the fermentation and a crispy and refreshing flavor. Also, it has a smooth texture on the tongue. Further, this fermented whey preparation is excellent in heat stability and safety.
On obtient du lactosérum fermenté en stérilisant une solution protéique aqueuse, qui présente une concentration solide de 11 à 35% en poids et dont le pH se situe entre 6,5 et 8,0 à haute température, qui est soumise à une fermentation lactique, la liqueur fermentée ainsi obtenue est alors homogénéisée. Cette préparation de lactosérum fermenté présente une saveur à la fois unique et favorable du fait de la fermentation et de la saveur croustillante et rafraîchissante. En outre, elle présente une texture lisse sur la langue. De plus, cette préparation de lactosérume fermenté est excellente en matière de stabilité thermique et de sécurité.
Akamatsu Ayumi
Honda Takeshi
Sakata Tadashi
Fetherstonhaugh & Co.
Meiji Co. Ltd.
Meiji Dairies Corporation
LandOfFree
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