Process for the production of a cultured milk beverage

Details Process for the production of a cultured milk beverage Process for the production of a cultured milk beverage

1992-08-07

1995-11-14

Wong, Leslie A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 42, 426580, 426583, A23C 912

Patent

active

054664721

ABSTRACT:
A cultured milk beverage contains at least 3.times.10.sup.8 cells/ml of at least one type of lactic acid bacterium selected from the group consisting of Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helveticus and Lactobacillus jugurti and a mixture of a galactooligosaccharide, which is represented by the following formula:

REFERENCES:
patent: 4435389 (1984-03-01), Mutai et al.
patent: 4944952 (1990-07-01), Kobayashi et al.
patent: 5032509 (1991-07-01), Matsumoto et al.
Tamime et al., Yoghurt Science and Technology, 1985, Pergamon Press, Oxford, p. 393.
Tamine, A. Y. and Robinson, R. K., Yoghurt Science and Technology, 1985, pp. 8, 32, 33, 236, 276, 277, and 372, Pergamon Press, Oxford.
Patent Abstracts of Japan, vol. 11, No. 365 (C-460)(2812), Nov. 27, 1987, & JP-A-62-138-147, Jun. 20, 1987, Sakanori Ideie, et al., "Formula Feed of Galactooligosaccharide".
Patent Abstracts of Japan, vol. 15, No. 76 (C-0809), Feb. 21, 1991, & JP-A-2-299-582, Dec. 11, 1990, Matsumoto Keisuke, et al., "Proliferation Promoting Agent and Production Thereof".

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