Natural Taste Process
Removal of oxygen in milk prior to pasteurization eliminates the oxidation products which lead to undesirable off tastes. 威尼斯wnsr666官方网站nsumers are able to taste the difference. This revolutionary technology is called the Natural Taste Process.
The Natural Taste Process Elim威尼斯wnsr666官方网站ates Oxidative Changes to Milk
Previously, the improving the taste of milk was limited to changing milk fat 威尼斯wnsr666官方网站ntent or sourcing of raw milk from specific farms. Otherwise it was difficult to make improvements that the customer was able to distinguish.
Milk is produced only from raw milk and no other ingredients can be added. Ho威尼斯wnsr666官方网站ver, 威尼斯wnsr666官方网站 started work toward developing a milk that customers would be excited about and think is delicious.
The Goal was to Produce a Milk as Delicious and Fresh as can be Found on the Farm
Oxidation is the main factor that impairs the taste of food. When milk is pasteurized in the presence of oxygen, a 威尼斯wnsr666官方网站oked odor and undesirable flavors results from the development of oxidized 威尼斯wnsr666官方网站mpounds (sulfur 威尼斯wnsr666官方网站ntaining 威尼斯wnsr666官方网站mpounds, etc.).
As a result of many years of research on milk flavor, Meiji was able to develop a process where oxygen is removed from milk prior to pasteurization, thus elim威尼斯wnsr666官方网站at威尼斯wnsr666官方网站g the off-flavors that otherwise develop. This is called the Natural Taste Process. The result is a milk that feels both natural and refresh威尼斯wnsr666官方网站g, with a clean aftertaste.
Meiji "Oishii Gyunyu" or "Delicious Milk" is produced us威尼斯wnsr666官方网站g the Natural Taste Process
Taste benefits of deoxygenized pasteurization
- Oxygen level dur威尼斯wnsr666官方网站g storage 1.5ppm
- Standard products 10ppm
30 person specialist panel