METHOD OF MANUFACTURING GREEK YOGURT MINIMIZING LOSS OF WHEY NUTRIENTS

Embodiments relate to a method for manufacturing Greek yogurt minimizing the loss of whey nutrients. The method for manufacturing Greek yogurt minimizing the loss of whey nutrients of the present invention comprises the steps of: boiling and concentrating raw milk for a long time; adding lactic acid...

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Bibliographic Details
Main Author PARK, JUNG RAN
Format Patent
LanguageEnglish
Korean
Published 17.04.2023
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:Embodiments relate to a method for manufacturing Greek yogurt minimizing the loss of whey nutrients. The method for manufacturing Greek yogurt minimizing the loss of whey nutrients of the present invention comprises the steps of: boiling and concentrating raw milk for a long time; adding lactic acid bacteria thereto; fermenting the concentrated milk added with lactic acid bacteria while removing moisture from the same; aging the moisture removed product; and performing final distribution and packaging on the aged product. 유청 영양소 손실을 최소화하는 그릭요거트 제조 방법에 관한 것으로, 원유를 오랫동안 끓여 농축하는 단계; 유산균을 넣는 단계; 수분을 제거하며 발효하는 단계; 숙성하는 단계; 최종 소분 및 포장하는 단계; 를 포함한다.
Bibliography:Application Number: KR20210134211