Method for producing a fermented dairy product

Details Method for producing a fermented dairy product Method for producing a fermented dairy product

2007-03-06

2007-03-06

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S042000, C426S043000, C426S580000, C426S582000

Reexamination Certificate

active

11092352

ABSTRACT:
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.

REFERENCES:
patent: 6165761 (2000-12-01), Schneider et al.
Savary et al., Enzyme and Microbial Technology, vol. 29, p. 42-51 (2001).
Rand et al., Journal of Food and Science, vol. 37, p. 68-71(1972).
Rand et al., Journal of Dairy Science, vol. 58, p. 1144-1150.
Tahajod et al., Cultural Dairy Products Journal, p. 10-14 (1993).
Wright et al., Journal of Food Science, vol. 38, p. 1132-1135 (1973).
Lin et al., Biotech. Adv., vol. 11, pp. 417-427, (1993).
Satory et al., Biotechnology Letters, vol. 19, No. 12, pp. 1205-1208, (1997).
Japanese Abstract No. JP48016612B.

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