人造バターの品質改良に關する研究(第2報)

概要

論文の詳細を見る
We carried out the fundamental expriment and semi-pilot plant examination for the purpose of improving the margarine-making, using the procedure to add fermented milk to raw material (i.e. fat).We used two methods for adding the milk material to fat material.1. Inoculate the available milk bacteria formerly reported in sterilized cow's milk, and incubate under suitable condition, then mix with raw margarine material.2. After mixing sterilized milk with fat material, inoculate the milk bacteria and incubate this mixed material.In the fundamental experiments, the 1st method which consisted of the mixed inoculation of both strains No. 3104 and No. 7211 and the addition of a little butter flavour, and the 2nd method with inoculation of strain No. 3104,produced the best margarine.We carried out a semi-pilot plant experiment (scale of 100 kg production) by the 1st method. As the results of the functional test by many men, this product was most delicious of all market margarines examined.
社団法人日本生物工学会の論文
1953-01-15