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Machine translation
1. (WO2008096419) DELICIOUS FERMENTED MILK WITH LOW MILK FAT CONTENT AND PROCESS FOR PRODUCING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2008/096419    International Application No.:    PCT/JP2007/052042
Publication Date: 14.08.2008 International Filing Date: 06.02.2007
IPC:
A23C 9/12 (2006.01)
Applicants: Meiji Dairies Corporation [JP/JP]; 2-10, Shinsuna 1-chome, Koto-ku, Tokyo 1368908 (JP) (For All Designated States Except US).
HORIUCHI, Hiroshi; (For US Only).
INOUE, Nobuko; (For US Only)
Inventors: HORIUCHI, Hiroshi; .
INOUE, Nobuko;
Agent: KUZUWA, Kiyoshi; Patent Attorneys KUZUWA & PARTNERS T & T Bldg. 8-21, Tomihisa-cho Shinjuku-ku, Tokyo 1620067 (JP)
Priority Data:
Title (EN) DELICIOUS FERMENTED MILK WITH LOW MILK FAT CONTENT AND PROCESS FOR PRODUCING THE SAME
(FR) DELICIEUX LAIT FERMENTE PRESENTANT UNE FAIBLE TENEUR EN MATIERES GRASSES ET PROCEDE DE PRODUCTION ASSOCIE
(JA) おいしい乳脂肪分の少ない発酵乳及びその製造方法
Abstract: front page image
(EN)A process for producing a fermented milk which comprises lowering the dissolved oxygen concentration in a starting mixture for producing the fermented milk to 5 ppm or less at the initiation of the fermentation and conducting the fermentation at a temperature of from 30°C to 39°C, or adding a starter to the starting mixture for producing the fermented milk in an amount of from 25% to 50% based on the usual level and conducting the fermentation at a temperature of from 38°C to 46°C.
(FR)L'invention concerne un procédé de production de lait fermenté consistant : à réduire la concentration d'oxygène dissous dans un mélange de départ pour produire le lait fermenté à 5 ppm ou inférieure au début de la fermentation et à effectuer la fermentation à une température comprise entre 30°C et 39°C; ou à ajouter un levain au mélange de départ pour produire le lait fermenté dans une quantité comprise entre 25% et 50% du niveau habituel et à effectuer la fermentation à une température comprise entre 38°C et 46°C.
(JA) 本発明は、発酵開始時の発酵乳原料ミックス中の溶存酸素濃度を5ppm以下に低減させることと発酵温度を30°C~39°Cで発酵を行うこと又は発酵乳ミックスに添加するスターターの添加量を通常添加量の25%~50%とし、かつ、発酵温度を38°C~46°Cで発酵を行うことを含む、発酵乳の製造方法に関する。
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)