I will introduce a patented product that you may see every day without thinking about it.
This time I will introduce “Caspian Sea Yogurt”.
“Caspian Sea Yogurt” is different from normal yogurt in that it has less whey (the clear top layer of water that forms in yogurt) and has a texture similar to cream. It seems that the technology registered as Japanese Patent Registration No. 3878953 is used.
According to the patent, the fermentation temperature is 27-33℃ and the fermentation time is 5-9 hours. Most normal yogurts are fermented at 42℃ for around 9 hours, so this product is unique in that it is fermented at a lower temperature. Using the information in the patent, I made some delicious yogurt at home using a yogurt maker.
If you are interested in the registered content, why not try searching at the following link (J-PlatPat)? (Chamomile)