JP3155242B2 - Yogurt - Google Patents
YogurtInfo
- Publication number
- JP3155242B2 JP3155242B2 JP10171598A JP10171598A JP3155242B2 JP 3155242 B2 JP3155242 B2 JP 3155242B2 JP 10171598 A JP10171598 A JP 10171598A JP 10171598 A JP10171598 A JP 10171598A JP 3155242 B2 JP3155242 B2 JP 3155242B2
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- fat
- weight
- water separation
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013618 yogurt Nutrition 0.000 title claims description 36
- 239000003381 stabilizer Substances 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 238000000926 separation method Methods 0.000 description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- RAXXELZNTBOGNW-UHFFFAOYSA-N imidazole Natural products C1=CNC=N1 RAXXELZNTBOGNW-UHFFFAOYSA-N 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000002296 dynamic light scattering Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、脂肪率の低いヨ−グル
トを製造するときに、製品の離水を防止するために、通
常は使用が必須の安定剤を用いなくても離水が抑制され
た（離水率の低い）、脂肪率1.5 〜３重量％のヨーグル
トに関する。BACKGROUND OF THE INVENTION The present invention relates to a method for producing a yogurt having a low fat percentage, in order to prevent water separation of a product, the water separation is suppressed without using a stabilizer which is usually required to be used. (Low syneresis), 1.5 to 3% by weight of yogurt.
【０００２】[0002]
【従来の技術】近年、ヨーグルトは健康指向から需要が
伸びているが、とりわけ消費者の低脂肪志向からヨーグ
ルトの低脂肪化製品の需要が高まっている。しかし、従
来の脂肪率1.5 〜３重量％の範囲のヨーグルトは保存中
に離水を起こしやすく、離水を抑制するために安定剤等
の添加物を使用するのが一般的であるが、安定剤を添加
することによりヨーグルトのもつ本来の食感が失われる
という問題点があった。2. Description of the Related Art In recent years, the demand for yogurt has been growing from the health-oriented perspective. However, conventional yogurt having a fat percentage in the range of 1.5 to 3% by weight tends to cause water separation during storage, and it is common to use additives such as stabilizers to suppress water separation. There is a problem that the original texture of yogurt is lost by the addition.
【０００３】[0003]
【発明が解決しようとする課題】本発明は上記問題点を
解決するためのものであって、安定剤を添加しなくとも
保存時の離水が抑制され、従来のヨ−グルトと変わらな
い食感のあるヨーグルトを提供することを課題とする。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and water separation during storage can be suppressed without adding a stabilizer, and the texture is not different from that of conventional yogurt. It is an object to provide yogurt with a certain quality.
【０００４】[0004]
【課題を解決するための手段】発明者らは、ヨ−グルト
ミックスに含まれる脂肪球径を通常の均質処理の場合よ
りも微粒化した後に発酵を行うことで、発酵後のヨーグ
ルトの離水を抑制できることを見出し、本発明を完成す
るに至った。即ち、本発明では、発酵前のミックスに含
まれる脂肪球の微粒化処理を行うことによって、一定範
囲の平均脂肪球径とすることを必須の要件とするもので
あり、このための微粒化処理の手段は、通常の微粒化処
理に用いられる高圧ホモゲナイザーもしくは超高圧ホモ
ゲナイザ−又はマイクロフルイダイザ−を用いて高圧、
短時間の均質処理を行うか、あるいは上記処理を適宜組
み合わせて繰り返し均質処理を行うかなどのいずれの微
粒化処理を用いてもよい。本発明で使用する原料は、乳
原料として牛乳、脱脂粉乳、無塩バター、クリーム等を
使用するが、これらの原料を脂肪率1.5 〜３重量％の範
囲で、無脂固形分としておおよそ８〜10.5重量％に調整
したミックスを用いる。本発明でミックスの脂肪率を1.
5 〜３重量％の範囲に調整するのは、脂肪率３重量％を
越えるものでは、もともと離水率が低く、また1.5 重量
％未満のものでは、脂肪球自体の絶対量が少なく、脂肪
球を小さくすることによる本発明の微粒化処理の効果が
それ程見込めないので、上記脂肪率の範囲の原料とする
ものである。また、この発明で用いる乳酸菌スターター
としては、Str. lactis 、Str. cremoris 、Str. diace
tylactis、Str. thermophilus 、Lb. bulgaricus、Lb.
acidophilus 等の乳酸菌を、単独の菌種で、又は上記２
菌種以上を混合して用いる。Means for Solving the Problems The inventors of the present invention fermented after making the fat globule diameter contained in the yogurt mix finer than in the case of ordinary homogenous treatment, so that the water separation of the yogurt after fermentation was achieved. They have found that they can be suppressed, and have completed the present invention. That is, in the present invention, by performing the atomization treatment of the fat globules contained in the mix before fermentation, it is an essential requirement that the average fat globule diameter within a certain range is obtained. Means, using a high-pressure homogenizer or ultra-high-pressure homogenizer or microfluidizer used for ordinary atomization,
Any atomization process, such as performing a short-time homogenization process or repeating the homogenization process by appropriately combining the above processes, may be used. As the raw material used in the present invention, milk, skim milk powder, unsalted butter, cream and the like are used as dairy raw materials. These raw materials have a fat ratio of 1.5 to 3% by weight and a non-fat solid content of about 8 to 3% by weight. Use a mix adjusted to 10.5% by weight. In the present invention, the fat percentage of the mix is 1.
Adjustment to the range of 5 to 3% by weight is based on the fact that if the fat percentage exceeds 3% by weight, the water separation rate is originally low. Since the effect of the atomization treatment of the present invention by reducing the size cannot be expected so much, the raw material is used in the above-mentioned range of the fat percentage. Lactic acid bacteria starters used in the present invention include Str. Lactis, Str. Cremoris, and Str.
tylactis, Str. thermophilus, Lb.bulgaricus, Lb.
Lactic acid bacteria such as acidophilus,
Mix and use bacterial species or more.
【０００５】本発明において、通常の均質処理とは、高
圧ホモゲナイザー等を用いて150kg/cm2 〜250 kg/cm2程
度の圧力で均質処理を行うことを指し、発酵後のヨーグ
ルト中の平均脂肪球径は、そのヨ−グルトミックスの配
合及び均質処理の条件によって異なる。例えば、通常処
理の後に発酵を行って製造したヨーグルトの場合、無脂
固形分（脱脂粉乳）10.0重量％のとき、脂肪率（無塩バ
ター）1.5 、2.0 又は3.0 重量％の配合の発酵後のヨー
グルト中の平均脂肪球径はそれぞれ700nm 、800nm 又は
1000nm程度となる。本発明では、ヨーグルト中の平均脂
肪球径を特定範囲に調整することによって安定剤を用い
ることなく、保存時の離水が抑制されたヨーグルトを得
ることができる。[0005] In the present invention, ordinary homogenization refers to homogenization at a pressure of about 150 kg / cm 2 to 250 kg / cm 2 using a high-pressure homogenizer or the like. The diameter of the sphere varies depending on the composition of the yogurt mix and the conditions of the homogenous treatment. For example, in the case of yogurt produced by fermentation after normal treatment, when the nonfat solid content (skim milk powder) is 10.0% by weight, the fat ratio (unsalted butter) is 1.5, 2.0 or 3.0% by weight. The average fat globule diameter in yogurt is 700 nm, 800 nm or
It is about 1000 nm. In the present invention, by adjusting the average fat globule diameter in the yogurt to a specific range, a yogurt in which water separation during storage is suppressed can be obtained without using a stabilizer.
【０００６】[0006]
【発明の実施の形態】本発明では、ヨ−グルトの離水の
大小を以下の方法で評価した。即ち、直径7.0cm （底5.
5cm ）高さ5.5cm のポリスチレン製のヨーグルト容器を
用いて培養発酵を行い、冷却後、容器の蓋を開け、逆さ
にした状態で10℃、24時間静置したときに漏れ出てくる
水の量を測定し、製造時のヨーグルトに含まれている水
分量との比（百分率）で表し、この値を離水率とした。DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, the size of water separation of yogurt was evaluated by the following method. That is, the diameter is 7.0cm (bottom 5.
5cm) Culture and fermentation using a 5.5cm high polystyrene yogurt container. After cooling, open the lid of the container, and leave it upside down at 10 ° C for 24 hours. The amount was measured and expressed as a ratio (percentage) to the amount of water contained in the yogurt at the time of production, and this value was defined as the water separation rate.
【０００７】 [0007]
【０００８】また、本発明では、離水の改善効果を表す
指標として次式の改善率（％）を用いた。即ち、改善率
が高いということは、均質処理による離水率が従来の通
常処理のものの離水率に比較し低く、改善効果の上がっ
ていることを示す。Further, in the present invention, an improvement rate (%) of the following equation is used as an index indicating the effect of improving water separation. That is, a high improvement rate indicates that the water separation rate by the homogenous treatment is lower than that of the conventional normal treatment, and the improvement effect is improved.
【０００９】 [0009]
【００１０】改善率を指標としてヨ−グルトの離水の改
善効果をみてみると、原料における無脂固形分（脱脂粉
乳）を10.0重量％として、脂肪率（無塩バター）を1.5
重量％、2.0 重量％、3.0 重量％と変化させた配合でヨ
ーグルトを製造し、発酵後のヨーグルトの平均脂肪球径
と離水率を測定した。得られた離水率を通常処理のヨ−
グルトにおける離水率と対比した改善率を表１に示す。The effect of improving the water separation of yogurt using the improvement rate as an index is as follows. Assuming that the non-fat solid content (skim milk powder) of the raw material is 10.0% by weight, the fat rate (unsalted butter) is 1.5%.
Yogurt was produced with the mixing ratio of 2.0% by weight, 2.0% by weight, and 3.0% by weight, and the average fat globule diameter and the water separation rate of the fermented yogurt were measured. The obtained water separation rate was calculated as
Table 1 shows the improvement rate in comparison with the water separation rate in the gult.
【００１１】[0011]
【表１】 [Table 1]
【００１２】また、離水の改善効果の指標である改善率
15％、30％、50％における平均脂肪球径と脂肪率の関係
を図１に示す。これによれば、発酵後のヨーグルト中の
脂肪球の平均粒径が小さくなるにつれて離水率が低下
し、離水が抑制されていることが分かる。さらに図１か
ら、改善率を一定とすると、平均脂肪球径と脂肪率には
直線関係があることがわかり、有意に離水を抑制してい
るとみなすことのできる改善率は15％であり、このとき
の平均脂肪粒径を最小二乗法により直線回帰式で求めた
ところ、次の関係が得られた。An improvement rate which is an index of the effect of improving water separation.
FIG. 1 shows the relationship between the average fat globule diameter and the fat percentage at 15%, 30%, and 50%. According to this, it can be seen that as the average particle diameter of fat globules in the yogurt after fermentation decreases, the water separation rate decreases, and water separation is suppressed. Further, from FIG. 1, when the improvement rate is fixed, it is understood that there is a linear relationship between the average fat globule diameter and the fat rate, and the improvement rate that can be regarded as significantly suppressing syneresis is 15%. When the average fat particle size at this time was determined by a linear regression equation using the least squares method, the following relationship was obtained.
【００１３】[0013]
【数１】平均脂肪球径［nm］＝ 175.7×脂肪率［重量
％］＋ 310.1## EQU1 ## Average fat globule diameter [nm] = 175.7 × fat ratio [% by weight] +310.1
【００１４】即ち、1.5 〜３重量％範囲の脂肪率では、
発酵後のヨーグルトの平均脂肪球径が上記数式１で求め
られる値以下になるようにミックスの微粒化及び均質処
理を行い、その後に発酵させることで、通常処理の場合
に比較して離水が15％以上抑制されたヨーグルトを得る
ことができることが確かめられた。That is, for a fat percentage in the range of 1.5 to 3% by weight,
The mixture is atomized and homogenized so that the average fat globule diameter of the yogurt after fermentation is equal to or less than the value determined by the above formula 1, and then fermentation is performed. It was confirmed that yogurt in which the amount of the yogurt was suppressed by at least% could be obtained.
【００１５】なお、本発明のヨーグルトの平均脂肪球径
の測定は、動的光散乱測定装置：Malvern4700system Mu
lti-8-correlater（MALVERN 社製）を使用し、測定条件
として25℃、5 μm のフィルターを通した試料が光強度
で10Kcounts 以上になるようにバッファー（イミダゾー
ル20mM、尿素6M、EDTA10mM、pH7 ）で希釈、又はレーザ
ー電圧の調整を行い、PCS1.32 測定・解析ソフト（MALV
ERN 社製）に含まれる粒径分布解析ソフトウエアCONTIN
（Provencher, S. W. 、1982、Comput. Phys.Commun.,
27, 213. ）で解析を行い、算出される値を平均脂肪球
径として求めた。The average fat globule diameter of the yogurt of the present invention was measured using a dynamic light scattering measuring device: Malvern 4700 system Mu.
Using lti-8-correlater (manufactured by MALVERN), a buffer (imidazole 20 mM, urea 6 M, urea 6 M, EDTA 10 mM, pH 7) was used as a measurement condition so that the sample passed through a 5 μm filter at 25 ° C. had a light intensity of 10 Kcounts or more. Adjust the dilution or laser voltage with PCS1.32 measurement and analysis software (MALV
Particle size distribution analysis software CONTIN included in ERN
(Provencher, SW, 1982, Comput. Phys. Commun.,
27, 213.), and the calculated value was determined as the average fat globule diameter.
【００１６】以下、本発明を実施例により具体的に説明
する。Hereinafter, the present invention will be described specifically with reference to examples.
【実施例１】脂肪1.5 重量％、無脂固形分10.0重量％に
なるように無塩バター、脱脂粉乳、水を用いてミックス
を調製する。マイクロフルイダイザー（M-100Y、みづほ
工業社製）を用いて700kg/cm2 で5 回繰り返して均質処
理した後、90℃で10分間加熱殺菌を行い、42℃付近まで
冷却を行い、これに乳酸菌スターターとしてLb. bulgar
icusとStr. thermophilus の混合培養物を3 重量％添加
した。次いで滴定による乳酸酸度が0.68になるまで41℃
で培養発酵し、5 ℃の冷蔵庫にて冷却し、ヨーグルトを
得た。Example 1 A mix is prepared using salt-free butter, skim milk powder and water so that the fat content is 1.5% by weight and the non-fat solid content is 10.0% by weight. Microfluidizer (M-100Y, manufactured by Mizuho Kogyo Co., Ltd.) After homogenization process is repeated five times with 700 kg / cm 2 using, performed 10 minutes heat sterilization at 90 ° C., subjected to cooling to near 42 ° C., to Lb. bulgar as lactic acid bacteria starter
A mixed culture of icus and Str. thermophilus was added at 3% by weight. Then 41 ℃ until titration of lactic acid acid becomes 0.68
And cooled in a refrigerator at 5 ° C. to obtain yogurt.
【００１７】[0017]
【実施例２】脂肪3.0 重量％、無脂固形分9.5 重量％に
なるように無塩バター、脱脂粉乳、水を用いてミックス
を調製する。超高圧ホモゲナイザーを用いて700kg/cm2
で３回繰り返して均質処理した後、90℃で10分間加熱殺
菌を行い、42℃付近まで冷却を行い、これに乳酸菌スタ
ーターとしてLb. bulgaricusとStr. thermophilus の混
合培養物を３重量％添加した。次いで滴定による乳酸酸
度が0.68になるまで41℃で培養発酵し、5 ℃の冷蔵庫に
て冷却し、ヨーグルトを得た。Example 2 A mix is prepared using salt-free butter, skim milk powder and water so as to have a fat content of 3.0% by weight and a fat-free solid content of 9.5% by weight. 700 kg / cm 2 using an ultra-high pressure homogenizer
The mixture was homogenized three times, and then sterilized by heating at 90 ° C. for 10 minutes, cooled to about 42 ° C., and 3% by weight of a mixed culture of Lb. bulgaricus and Str. Thermophilus was added thereto as a lactic acid bacteria starter. . Then, the fermentation was carried out at 41 ° C. until the lactic acid acidity by titration reached 0.68, and the mixture was cooled in a refrigerator at 5 ° C. to obtain yogurt.
【００１８】[0018]
【比較例１】処理条件は、通常の均質処理として、均質
処理を150kg/cm2 で1 回とし、その他の条件は実施例１
と同様である。[Comparative Example 1] The processing conditions were the same as in Example 1 except that the homogeneous processing was performed once at 150 kg / cm 2.
Is the same as
【比較例２】処理条件は、通常の均質処理として、均質
処理を250kg/cm2 で1 回とし、その他の条件は実施例２
と同様で行った。上記実施例１、２及び比較例１、２に
より得られたヨーグルトの離水率を表２に示す。[Comparative Example 2] treatment conditions, as a normal homogeneous process, a homogeneous process and once with 250 kg / cm 2, other conditions in Example 2
The same was done. Table 2 shows the water separation rate of the yogurt obtained in Examples 1 and 2 and Comparative Examples 1 and 2.
【００１９】[0019]
【表２】 [Table 2]
【００２０】上記結果によれば、本発明により得られた
ヨーグルトは、いずれも対照の比較例によるものと比較
して離水率が低くなり、離水抑制効果のあることが確か
められた。According to the above results, it was confirmed that all of the yogurts obtained according to the present invention had a lower water separation rate as compared with the control according to the comparative example, and had an effect of suppressing water separation.
【００２１】[0021]
【発明の効果】本発明によれば、需要の高い脂肪率1.5
〜3 重量％範囲のヨ−グルトにおいて、安定剤を添加す
ることなく、離水が抑制され、従来のヨ−グルトと同様
の食感のあるヨーグルトを提供することができ、食品分
野において多大の貢献をなすことができる。According to the present invention, the high fat percentage of 1.5
In the yogurt in the range of 33% by weight, water separation is suppressed without adding a stabilizer, and a yogurt having a texture similar to that of a conventional yogurt can be provided. Can be done.
【図１】改善率15％、30％、50％のヨーグルトの平均脂
肪球径と脂肪率の関係を示す。FIG. 1 shows the relationship between the average fat globule diameter and the fat percentage of yogurt with improvement rates of 15%, 30% and 50%.
フロントページの続き (56)参考文献 乳業技術講座編集委員会編「乳業ギジ ュツ講座 第１巻、牛乳」第３版（昭39 −５−５）朝倉書店，ｐ．369−371 津郷勇夕吉監修「乳製品工業上巻」 （1971−８−10）地球出版、ｐ．26 (58)調査した分野(Int.Cl.7，ＤＢ名) A23C 9/00 - 9/13 Continuation of the front page (56) References Dairy Technology Course Editing Committee, “Digital Giants Course Volume 1, Milk”, 3rd Edition (Showa 39-5-5), Asakura Shoten, p. 369-371 Supervised by Yuyuyoshi Tsugo, Dairy Products First Volume (1971-8-10), Earth Publishing, p. 26 (58) Field surveyed (Int. Cl. 7 , DB name) A23C 9/00-9/13
Claims (1)
おいて、安定剤無添加であって、平均脂肪球径が下記数
式１で求められる値以下に調整されていることを特徴と
するヨ−グルト。 【数１】平均脂肪球径［nm] ＝175.7 ×脂肪率［重量
％］＋310.11. A yogurt having a fat percentage of 1.5 to 3% by weight, wherein no stabilizer is added and the average fat globule diameter is adjusted to a value obtained by the following formula (1). Yogurt. ## EQU1 ## Average fat globule diameter [nm] = 175.7 × fat ratio [% by weight] +310.1
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| Application Number | Priority Date | Filing Date | Title |
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| JP10171598A JP3155242B2 (en) | 1998-03-31 | 1998-03-31 | Yogurt |
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| JP10171598A JP3155242B2 (en) | 1998-03-31 | 1998-03-31 | Yogurt |
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| JP3155242B2 true JP3155242B2 (en) | 2001-04-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR2850534B1 (en) * | 2003-02-03 | 2007-04-20 | Gervais Danone Sa | YOGHURT WITH BIMODAL STRUCTURE AND PREPARATION METHOD |
| CN101065019B (en) | 2004-11-25 | 2011-05-11 | 明治乳业株式会社 | Fermented milk and its manufacturing method |
| JP5568380B2 (en) * | 2009-05-29 | 2014-08-06 | 森永乳業株式会社 | Method for producing fermented milk |
| CN107846915A (en) * | 2015-07-23 | 2018-03-27 | 株式会社明治 | Acidified milk and its manufacture method |
| JPWO2018056455A1 (en) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | Process for producing fermented milk using raw material mix containing material subjected to ultra-high temperature sterilization treatment |
| JP7471046B2 (en) * | 2017-03-31 | 2024-04-19 | 株式会社明治 | Method for producing fermented milk by low-temperature fermentation and fermented milk produced by said method |
| JP7385984B2 (en) * | 2017-03-31 | 2023-11-24 | 株式会社明治 | High pH production method for fermented milk and fermented milk produced by the method |
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Non-Patent Citations (2)
| Title |
|---|
| 乳業技術講座編集委員会編「乳業ギジュツ講座 第１巻、牛乳」第３版（昭３９−５−５）朝倉書店，ｐ．３６９−３７１ |
| 津郷勇夕吉監修「乳製品工業上巻」（１９７１−８−１０）地球出版、ｐ．２６ |
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