YOGURT

PROBLEM TO BE SOLVED: To provide yogurt having reduced sourness and a smooth texture.SOLUTION: The present invention relates to yogurt comprising a milk fat globule membrane component of 0.5 mass% or more; yogurt with a content of a milk fat globule membrane component of 0.5-4 mass%; and yogurt with...

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Bibliographic Details
Main Authors ARAI YOICHI, SHIOYA YASUSHI, ISHIDA YUKI
Format Patent
LanguageEnglish
Japanese
Published 18.05.2017
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 provide yogurt having reduced sourness and a smooth texture.SOLUTION: The present invention relates to yogurt comprising a milk fat globule membrane component of 0.5 mass% or more; yogurt with a content of a milk fat globule membrane component of 0.5-4 mass%; and yogurt with a content of phospholipid of 0.05-3 mass%.SELECTED DRAWING: None 【課題】酸味が少なく、且つ滑らかな食感を有するヨーグルトの提供。【解決手段】乳脂肪球皮膜成分を０．５質量％以上含有するヨーグルト。乳脂肪球皮膜成分の含有量が０．５〜４質量％であるヨーグルト。ヨーグルト中のリン脂質の含有量が０．０５〜３質量％であるヨーグルト。【選択図】なし
Bibliography:Application Number: JP20150214188