LOW-FAT OR FAT-FREE YOGHURT, AND PROCESS FOR PRODUCTION THEREOF
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United States of America Patent
Stats
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N/A
Issued Date -
N/A
app pub date -
Feb 14, 2012
filing date -
Aug 31, 2009
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material.
First Claim
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