Method for producing modified milk
AssigneesAjinomoto Co., Inc., Amano Enzyme Inc.
InventorNoriko MIWA
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Abstract
Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw material milk having low heat history to thereby more efficiently and more effectively treat the raw material milk having low heat history with a protein deamidating enzyme. A raw material milk having low heat history is treated with a protein deamidating enzyme after or simultaneously with a treatment, such as an addition of a calcium chelating agent, for reducing a protein deamidating enzyme inhibitor.
Claims18
A method for producing modified milk, comprising:
- treating a raw material milk selected from the group consisting of raw milk, LTLT sterilized milk, and HTST sterilized milk to reduce an inhibitor of a protein deamidating enzyme;
- and
- treating said raw material milk with a protein deamidating enzyme.
A method for producing modified milk, comprising:
- adding a protein deamidating enzyme to a raw material milk selected from the group consisting of raw milk, LTLT sterilized milk, and HTST sterilized milk;
- and
- treating said raw material milk with said protein deamidating enzyme at a temperature of 60 to 65° C.
Dependencies are inferred from the claim text.