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filingDate 1987-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d860990e0bbc949ca297db641a209d06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b08f9e2fc9116cd780ce7278269ea27
publicationDate 1988-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S63263044-A
titleOfInvention Preparation of low alcohol-containing carbonated fermented milk
abstract PURPOSE: To prepare the titled fermented milk contg. specific amts. of carbonic acid gas and alcohol and having good stimulation refreshing feeling and body taste, by adding lactic acid bacterial and lactose-nonfermenting yeast to milk, charging the mixture into a synthetic resin container having adequate gas- permeability and pressure resistance, sealing the container and then fermenting the charged milk. n CONSTITUTION: Milk is mixed, if necessary, with a gelling agent and a fermenting sugar and further with lactic acid bacterial (preferably Streptomyces thermophilus or the like) and a lactose-nonfermenting yeast (preferably Saccharomyces cerevisiae or the like). The mixture is charged into a synthetic resin container having adequate gas-permeability and pressure resistance and, after the container is sealed, fermented to provide the objective fermented milk contg. 0.10W0.20g% (W/V) of carbonic acid gas and ≤1% of alcohol at 10°C. n COPYRIGHT: (C)1988,JPO&Japio
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0475555-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01317355-A
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priorityDate 1987-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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