YOGURT HAVING EXCELLENT BIFIDUS PROLIFERATION PROMOTION AND PERSISTENCE

• Main Authors: SHIMAMURA SEIICHI, MIYAGAWA HIROSHI, SAITO HITOSHI, FUKUWATARI YASUO, TOMITA MAMORU
• Format: Patent
• Language: English
• Published: 13.02.1996
• Edition: 6
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MAKING THEREOF; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PURPOSE:To obtain a yogurt useful for preventing/treating diarrhea, constipation and infectious disease, having excellent bifidus proliferation promotion and persistence, containing a substance such as bovine lactoferrin as an active ingredient. CONSTITUTION:This yogurt contains a substance selected from the group consisting of bovine lactoferrin, bovine apolactoferrin and bovine iron lactoferrin as an active ingredient. The amount of the active ingredient contained is >=200ppm, preferably S 300ppm. bacillus.