FERMENTED MILK WITH IMPROVED FLAVOR AND METHOD FOR PRODUCING SAME
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United States of America Patent
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Issued Date -
Feb 27, 2014
app pub date -
Mar 2, 2012
filing date -
Mar 4, 2011
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Abandoned
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Abstract
The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.
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