AR101545A1 - METHOD FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH LOW CONCENTRATION OF LACTOSE - Google Patents

METHOD FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH LOW CONCENTRATION OF LACTOSE

Info

Publication number
AR101545A1
AR101545A1 ARP150101955A ARP150101955A AR101545A1 AR 101545 A1 AR101545 A1 AR 101545A1 AR P150101955 A ARP150101955 A AR P150101955A AR P150101955 A ARP150101955 A AR P150101955A AR 101545 A1 AR101545 A1 AR 101545A1
Authority
AR
Argentina
Prior art keywords
producing
lactose
low concentration
dairy product
fermented dairy
Prior art date
Application number
ARP150101955A
Other languages
Spanish (es)
Inventor
Mller Hansen Poul
Lettier Buchhorn Gelle
Ib Soerensen Kim
Christensen Nanna
Original Assignee
Chr Hansen As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of AR101545A1 publication Critical patent/AR101545A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2468—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1) acting on beta-galactose-glycoside bonds, e.g. carrageenases (3.2.1.83; 3.2.1.157); beta-agarase (3.2.1.81)
    • C12N9/2471—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01023—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Abstract

Métodos para producir un producto de leche fermentada que comprende un paso, en el cual la leche se fermenta en presencia de bacterias ácido-lácticas y en presencia de lactasa: (a) en donde las bacterias ácido-lácticas comprenden bacterias con una deficiencia en el metabolismo de la glucosa, y (b) en donde la lactasa está presente en una concentración inicial en el rango que abarca desde 40 hasta 2000 NLU/l de la composición que comprende la leche y las bacterias. Los métodos de la presente son particularmente adecuados para producir un producto de leche fermentada con baja concentración de lactosa, tal como una concentración de lactosa de £ 5 mg/g al término de la fermentación, o £ 0,5 mg/g al término de la fermentación, o £ 0,1 mg/g al término de la fermentación.Methods for producing a fermented milk product comprising a step, in which milk is fermented in the presence of lactic acid bacteria and in the presence of lactase: (a) wherein lactic acid bacteria comprise bacteria with a deficiency in the glucose metabolism, and (b) wherein lactase is present in an initial concentration in the range from 40 to 2000 NLU / l of the composition comprising milk and bacteria. The methods herein are particularly suitable for producing a fermented milk product with low lactose concentration, such as a lactose concentration of £ 5 mg / g at the end of fermentation, or £ 0.5 mg / g at the end of fermentation, or £ 0.1 mg / g at the end of fermentation.

ARP150101955A 2014-06-19 2015-06-18 METHOD FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH LOW CONCENTRATION OF LACTOSE AR101545A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP14173194 2014-06-19

Publications (1)

Publication Number Publication Date
AR101545A1 true AR101545A1 (en) 2016-12-28

Family

ID=50943241

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP150101955A AR101545A1 (en) 2014-06-19 2015-06-18 METHOD FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH LOW CONCENTRATION OF LACTOSE

Country Status (2)

Country Link
AR (1) AR101545A1 (en)
WO (1) WO2015193449A1 (en)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2733895C2 (en) 2015-12-18 2020-10-09 Кхр. Хансен А/С Lactic acid bacteria for producing fermented food products with intensified natural sweet taste and good texture
EP3393260A1 (en) * 2015-12-24 2018-10-31 The Dannon Company, Inc. Sweetened dairy products with steviol glycosides and lactase enzyme
WO2017109532A1 (en) * 2015-12-24 2017-06-29 Compagnie Gervais Danone Use of a lactase for improving the preparation of a strained fermented dairy product
DK3228194T3 (en) * 2016-04-07 2021-06-07 Dsm Ip Assets Bv FERMENTATED MILK PRODUCT WITH DIACETYL FORMED BY LACTASE
US20190343138A1 (en) * 2017-01-13 2019-11-14 Chr. Hansen A/S Process for producing a fermented milk product
DK3599877T3 (en) 2017-03-28 2022-08-15 Chr Hansen As Lactic acid bacteria composition for the production of fermented foods with increased natural sweetness and flavor
CN107136214B (en) * 2017-06-05 2024-01-12 光明乳业股份有限公司 Zero lactose fermented milk and preparation method thereof
KR101983687B1 (en) * 2017-07-31 2019-05-29 롯데푸드 주식회사 A lactose-free fermented milk and a method thereof
US11690384B2 (en) 2017-08-28 2023-07-04 Chr. Hansen A/S Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese
JP2019058132A (en) * 2017-09-27 2019-04-18 株式会社明治 Fermented milk and manufacturing method of fermented milk
EP3793365A1 (en) * 2018-05-18 2021-03-24 Arla Foods amba Fermented milk ingredient
JP7158761B2 (en) * 2018-07-05 2022-10-24 シンバイオ テック インコーポレイテッド Starter cultures containing mixtures of lactic acid bacteria strains, fermented products produced using such starter cultures, and uses of the fermented products
CN112625971B (en) * 2020-12-30 2022-07-22 杭州娃哈哈科技有限公司 Lactobacillus delbrueckii capable of consuming a large amount of lactose and having acid resistance, cholate resistance and oxidation resistance and application thereof
CN112592868B (en) * 2020-12-30 2022-07-22 杭州娃哈哈科技有限公司 Lactic acid bacteria direct vat set starter for preparing low-lactose or zero-lactose yoghourt
WO2023110858A1 (en) 2021-12-17 2023-06-22 Chr. Hansen A/S Method for producing a fermented milk product
CN115191484A (en) * 2021-12-29 2022-10-18 苏州福赛思生物科技有限公司 Low-lactose yoghourt containing prebiotics and preparation method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria
FI118115B (en) * 2006-06-30 2007-07-13 Valio Oy Producing lactose-free sour milk product e.g. yogurt involves performing pre-hydrolysis on milk raw material, inactivating lactase enzyme by heating, and hydrolyzing the residual lactose simultaneously with souring of the product
MX344042B (en) * 2009-09-01 2016-12-02 Chr Hansen As Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide.
CN103338647B (en) * 2011-03-04 2015-09-09 株式会社明治 The acidified milk that taste improves and manufacture method thereof
WO2013160413A1 (en) * 2012-04-25 2013-10-31 Chr. Hansen A/S Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

Also Published As

Publication number Publication date
WO2015193449A1 (en) 2015-12-23

Similar Documents

Publication Publication Date Title
AR101545A1 (en) METHOD FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH LOW CONCENTRATION OF LACTOSE
AR105865A1 (en) LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION
MX2022005890A (en) Methods for improving milk production by administration of microbial consortia.
MX2022000352A (en) Method of producing a fermented milk product with improved control of post acidification.
BR112017027640A2 (en) fermented milk inoculated with both lactic acid bacteria (lab) and bacillus
CL2021002602A1 (en) Microbial cells, methods for producing the same, and uses thereof (divisional of application no. 201902135)
MX2018007773A (en) Use of a lactase in the preparation of a strained fermented dairy product.
MX2018012003A (en) Microorganism-produced compositions having stimulatory activity on plants.
PE20211663A1 (en) LACTOBACILLUS BACTERIA WITH ANTIFUNGAL ACTIVITY
MX2015017994A (en) Biopreservation methods for beverages and other foods.
PE20181134A1 (en) BACTERIA LACTOBACILLUS FERMENTUM THAT REDUCE THE CONCENTRATION OF ACETALDEHYDE
MX2019010195A (en) New fermentation medium for growth of methanotrophic bacteria and method for producing said medium.
AR095877A1 (en) METHOD FOR IMPROVING THE QUALITY OF MILK IN MILK PRODUCING ANIMALS
BR112013015333A2 (en) method for controlling the growth of contaminating microorganisms
MX2020011318A (en) Microbiological growth media and methods of using the same.
MX2014010344A (en) Stable fermented milk products and methods.
EA201491932A1 (en) SUSTAINABLE TO IMPICILLIN TEXTURING STRAINS OF DAIRY ACID BACTERIA
AR125894A1 (en) METHOD FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS WITH IMPROVED TEXTURE AND REDUCED POSACIDIFICATION
WO2016154046A3 (en) Biological methods for preparing 3-hydroxypropionic acid
MX2019007315A (en) Methods for producing biomass rich in dha, palmitic acid and protein using a eukaryotic microorganism.
MX2019003883A (en) Method for the manufacture of a cream cheese.
UA109097C2 (en) A METHOD OF OBTAINING A BACTERIAL PREPARATION "KPK" FOR THE PRODUCTION OF ENZYMED MEAT PRODUCTS
TH120270B (en) Method for producing L-amino acids
RU2011127583A (en) METHOD FOR PRODUCING THE LACTOMEGANOL PRODUCED DAIRY PRODUCT
RU2013133543A (en) METHOD FOR PRODUCING A DAIRY PRODUCT BY THE CONSORTIUM OF MICRO-ORGANISMS OF THE GENUS Lactobacillus

Legal Events

Date Code Title Description
FB Suspension of granting procedure