US 12,219,969 B2
Fermented milk and method for manufacturing fermented milk
Hiroshi Horiuchi, Kanagawa (JP); Takefumi Ichimura, Kanagawa (JP); Nobuko Inoue, Kanagawa (JP); and Nao Takagi, Kanagawa (JP)
Assigned to Meiji Co., Ltd., Tokyo (JP)
Filed by Meiji Co., Ltd., Tokyo (JP)
Filed on Apr. 27, 2022, as Appl. No. 17/730,669.
Application 17/730,669 is a division of application No. 16/652,068, granted, now 11,344,040, previously published as PCT/JP2018/035502, filed on Sep. 25, 2018.
Claims priority of application No. 2017-189949 (JP), filed on Sep. 29, 2017.
Prior Publication US 2022/0248699 A1, Aug. 11, 2022
Int. Cl. A23C 9/127 (2006.01); A23C 9/123 (2006.01); C12N 1/20 (2006.01); C12R 1/225 (2006.01)
CPC A23C 9/1275 (2013.01) [A23C 9/1238 (2013.01); A23V 2400/123 (2023.08); C12N 1/205 (2021.05); C12R 2001/225 (2021.05)] 5 Claims
OG exemplary drawing
 
1. A production method of fermented milk comprising:
a preparation step of preparing raw material milk;
a lactose degradation step of degrading at least part of lactose included in the raw material milk using a lactose-degrading enzyme; and
a fermentation step of adding a lactic acid bacterium to the raw material milk in which the at least part of lactose is degraded and fermenting the raw material milk to which the lactic acid bacterium is added, wherein:
a lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk; and
a count of Lactobacillus bulgaricus in the fermented milk is not less than 23 (×107 cfu/g) and not more than 100 (×107 cfu/g).