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METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK
专利权人:
发明人:
申请号:
EP11177846.0
公开号:
EP2394515B1
申请日:
2006.09.15
申请国别(地区):
EP
年份:
2016
代理人:
摘要:
In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3 % by weight or more α-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which α-lactalbumin is contained in the amount of 60 % by weight based on the protein, yogurt mix in which 0.4 % by weight or more β-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which β-lactoglobulin is contained in the amount of 65 % by weight or more based on the protein.
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