FERMENTED MILK

PROBLEM TO BE SOLVED: To obtain a fermented milk having stable structure. SOLUTION: This fermented milk having a stable structure hardly causing generation of decrease of hardness and viscosity, leaving of water, and separation even if a stabilizer or the like is not added, is produced by formulatin...

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Bibliographic Details
Main Authors SERIZAWA ATSUSHI, OKANO MASAKO, UEYASU KENICHI, MOCHIJI WATARU, YAMAMOTO HARUTAKA, MORITA MINORU
Format Patent
LanguageEnglish
Published 10.10.2000
Edition7
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To obtain a fermented milk having stable structure. SOLUTION: This fermented milk having a stable structure hardly causing generation of decrease of hardness and viscosity, leaving of water, and separation even if a stabilizer or the like is not added, is produced by formulating 0.3-2.5 wt.% urea or urea-containing composition based on the amount of the protein in the product when producing the fermented milk.
Bibliography:Application Number: JP19990092922