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    • 85. 发明申请
    • DAIRY PRODUCT AND PROCESS
    • 奶制品和工艺
    • WO2007055604A1
    • 2007-05-18
    • PCT/NZ2006/000294
    • 2006-11-13
    • FONTERRA CO-OPERATIVE GROUP LIMITEDTSAO, MarleneLIU, Shao, Quan
    • TSAO, MarleneLIU, Shao, Quan
    • A23C3/08A23C15/20C12P39/00A23C9/152A23C17/02G01N33/48A23C13/10A23C19/10
    • A23C9/127A23C19/0325
    • A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting mixture or products prepared from it and if required further processing the mixture to obtain a further dairy product, wherein the yeast is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic. The invention also provides a method for preparing a milk product having a pH of less than 5.5 and a moisture content of at least 30% (w/v), comprising adding one or more types of lactic acid bacteria or probiotics to a dairy starting material wherein a stabilising non-lactose fermenting and non-galactose fermenting live yeast or a stabilising dead yeast or yeast extract is added before, during or after the bacteria or probiotic adding step to extend the survival of the lactic acid bacteria or probiotic at counts of ≥ 10 5 per g or ml, wherein the yeast or extract is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic.
    • 通过向乳制品原料或乳制品中加入非乳糖发酵和非半乳糖发酵酵母或非发酵酵母,其量足以延长由其制备的所得混合物或产品的保存期限,制备乳制品 并且如果需要,进一步处理混合物以获得另外的乳制品,其中酵母是弱蛋白水解或非蛋白水解的,并且也是弱脂解或非脂肪分解。 本发明还提供了一种制备pH小于5.5且含水量至少为30%(w / v)的乳制品的方法,包括向乳制品原料中加入一种或多种类型的乳酸菌或益生菌 其中在细菌或益生菌添加步骤之前,期间或之后加入稳定的非乳糖发酵和非半乳糖发酵的活酵母或稳定的死酵母或酵母提取物,以便将=乳酸菌或益生菌的存活量计算为= 10μg/ ml,其中酵母或提取物是弱蛋白水解或非蛋白水解的,也是弱脂解或非脂肪分解。