AR241712A1 - Stable symbiotic association, concentrated and dry for production of hard and soft cheese and eventually yoghurt and procedure for preparing a lyophilised concentrate. - Google Patents

Stable symbiotic association, concentrated and dry for production of hard and soft cheese and eventually yoghurt and procedure for preparing a lyophilised concentrate.

Info

Publication number
AR241712A1
AR241712A1 AR87307434A AR30743487A AR241712A1 AR 241712 A1 AR241712 A1 AR 241712A1 AR 87307434 A AR87307434 A AR 87307434A AR 30743487 A AR30743487 A AR 30743487A AR 241712 A1 AR241712 A1 AR 241712A1
Authority
AR
Argentina
Prior art keywords
concentrate
eventually
concentrated
hard
dry
Prior art date
Application number
AR87307434A
Other languages
Spanish (es)
Original Assignee
Ct Sperimentale Del Latte S R
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 Ct Sperimentale Del Latte S R filed Critical Ct Sperimentale Del Latte S R
Application granted granted Critical
Publication of AR241712A1 publication Critical patent/AR241712A1/en

Links

Classifications

    • 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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • 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
    • C12N1/04—Preserving or maintaining viable microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Fodder In General (AREA)

Abstract

ASOCIACION SIMBIOTICA ESTABLE CONCENTRADA Y SECA PARA LA PREPARACION DE QUESOS DUROS Y BLANDOS Y, EVENTUALMENTE, YOGUR, INALTERABLE DURANTE UN TIEMPO PROLONGADO A UNA TEMPERATURA ENTRE 4 Y 7 CY DE TRANSPORTE SIMPLE Y FACIL, CONTENIENDO LACTOBACILLUS BULGARICUS Y STREPTOCOCCUS THERMOPHILUS (SEGUN EL MANUAL BERGEY'S, 1974) VIVOS Y VITALES EN UNA CONCENTRACION DE 100 MIL MILLONES O MASDE CELULAS POR GRAMO, Y UN SUSTRATO CRIOPROTECTOR SELECCIONADO ENTRE LOS SIGUIENTES GRUPOS: A) LACTOSA 20%; B)LACTOSA 10%, GELATINA 5%, CITRATO DE SODIO 5% Y GLUTAMATO MONOSODICO 2%; Y C) LECHE DESCREMADA EN POLVO 20% O SACAROSA 10% Y GLUTAMATO MOSODICO 1-2%, SIENDO LA RELACION DEL PESO DEL CONCENTRADO RESPECTO AL VOLUMEN DEL SUSTRATO DE 1:1 A 1:5.CONCENTRATED AND DRY STABLE SYMBIOTIC ASSOCIATION FOR THE PREPARATION OF HARD AND SOFT CHEESES AND, EVENTUALLY, YOGURT, UNALTERTABLE FOR A TIME PROLONGED TO A TEMPERATURE BETWEEN 4 AND 7 CY AND SIMPLE AND EASY TRANSPORT, BACULAR, AND LACTOBACILUS , 1974) ALIVE AND VITALS IN A CONCENTRATION OF 100 BILLION OR MORE CELLS PER GRAM, AND A CRYOPROTECTOR SUBSTRATE SELECTED FROM THE FOLLOWING GROUPS: A) LACTOSE 20%; B) LACTOSE 10%, GELATIN 5%, SODIUM CITRATE 5% AND MONOSODIC GLUTAMATE 2%; AND C) SKIMMED MILK POWDER 20% OR SUCCOSE 10% AND GLUTAMATE MOSODIC 1-2%, BEING THE RATIO OF THE WEIGHT OF THE CONCENTRATE WITH RESPECT TO THE VOLUME OF THE SUBSTRATE FROM 1: 1 TO 1: 5.

AR87307434A 1986-12-30 1987-04-30 Stable symbiotic association, concentrated and dry for production of hard and soft cheese and eventually yoghurt and procedure for preparing a lyophilised concentrate. AR241712A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8622894A IT1213444B (en) 1986-12-30 1986-12-30 LACTIC FERMENTS IN SYMBIOTIC ASSOCIATION AND THEIR USE IN THE PREPARATION OF DAIRY AND FOOD PRODUCTS IN GENERAL.

Publications (1)

Publication Number Publication Date
AR241712A1 true AR241712A1 (en) 1992-11-30

Family

ID=11201625

Family Applications (1)

Application Number Title Priority Date Filing Date
AR87307434A AR241712A1 (en) 1986-12-30 1987-04-30 Stable symbiotic association, concentrated and dry for production of hard and soft cheese and eventually yoghurt and procedure for preparing a lyophilised concentrate.

Country Status (5)

Country Link
AR (1) AR241712A1 (en)
CH (1) CH683103A5 (en)
DE (1) DE3713136C2 (en)
FR (1) FR2609044B1 (en)
IT (1) IT1213444B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2649719B1 (en) * 1989-07-17 1993-08-27 Cerbio Sa PROCESS FOR THE PROTECTION AND CONSERVATION OF MICROORGANISMS, ESPECIALLY BACTERIA
US5716615A (en) * 1992-02-10 1998-02-10 Renata Maria Anna Cavaliere Vesely Dietary and pharmaceutical compositions containing lyophilized lactic bacteria, their preparation and use
DE19637112C2 (en) * 1996-09-12 1999-11-18 Matthias Kleespies Process for the production of solid bodies and use of such bodies
ITMI20022760A1 (en) * 2002-12-24 2004-06-25 Mofin S R L COMPOSITION BASED ON LACTIC FERMENTS AND COAGULATING SUBSTANCES FOR THE PRODUCTION OF CHEESE.
FR2895877B1 (en) * 2006-01-06 2012-06-22 Gervais Danone Sa FERMENTED MILK POWDER OR YOGURT WITH HIGH DENSITY IN LACTIC FERMENTS
EP2229060A4 (en) * 2007-05-29 2012-02-08 Hipp & Co Method for producing and storage of starter for a yogurt-like fermented milk product "matsoni"
CZ305880B6 (en) * 2014-06-19 2016-04-20 Yoggies s.r.o. Acidophilic yoghurt

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1490495A (en) * 1965-02-01 1967-08-04 Wenner Gren Medical Lab Aktieb Supplement intended for animal feed
SE369470B (en) * 1972-06-16 1974-09-02 Wenner Gren Med Labor Ab
USRE28488E (en) * 1973-11-19 1975-07-22 Milk fermenting product
CA1113300A (en) * 1979-07-24 1981-12-01 Haskel Robern Instant yogurt and process for its manufacture

Also Published As

Publication number Publication date
CH683103A5 (en) 1994-01-14
DE3713136C2 (en) 1998-07-02
IT1213444B (en) 1989-12-20
FR2609044B1 (en) 1990-02-02
DE3713136A1 (en) 1988-07-14
IT8622894A0 (en) 1986-12-30
FR2609044A1 (en) 1988-07-01

Similar Documents

Publication Publication Date Title
Saxelin et al. The technology of probiotics
Martini et al. Strains and species of lactic acid bacteria in fermented milks (yogurts): effect on in vivo lactose digestion
Tamime et al. Microbiology and technology of fermented milks
ES2276394T3 (en) PREPARATION OF PRODUCTS FERMENTED BY STREPTOCOCCUS THERMOPHILUS, ENRIQUECIDOS IN GALCATO-OLIGOSACARIDOS AND BETA-GALACTOSIDASA.
US5427769A (en) Prevention of dental caries
Martini et al. Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons
AR241712A1 (en) Stable symbiotic association, concentrated and dry for production of hard and soft cheese and eventually yoghurt and procedure for preparing a lyophilised concentrate.
US10433567B2 (en) Method to lighten the texture of a fermented dairy product
GB1110977A (en) Mixed bacterial concentrates for the fermentation of milk
DK89586A (en) PROCEDURE FOR PREPARING A CULTURE OF ACID RESISTANT BIFIDOBACTERIES
BR112020010907A2 (en) fermented milk composition, processes for preparing a fermented milk composition, inoculum and mixture
ES2859108T3 (en) Streptococcus thermophilus for use in the preparation of fermented products
Sinha et al. Protective effect of fortified skim milk as suspending medium for freeze drying of different lactic acid bacteria
FR2411001A1 (en) LYOPHILISATE OBTAINED AFTER ENZYMATIC DECOMPOSITION OF A DAIRY PRODUCT AND ITS PREPARATION PROCESS
ES2786654T3 (en) Lactobacillus rhamnosus for use in the preparation of fermented products
GB1202539A (en) Milk products
GB1284822A (en) Method of producing dry bulgarian yoghurt
BG106427U (en) Dry low lactose-containing dietetic dairy product
GB1208599A (en) Method for the cultivation of lactobacteria
Kim et al. Study on growth and acid production by lactic acid bacteria in soy milk
GB1474586A (en) Sour milk product production and starter combinations of bacterial strains for use therein
Negri Yogurt: Pro-host food. Introduction.
JPS55127959A (en) Assorted feed for nursing calf
Carla et al. Characterization of Lactobacillus acidophilus used in fermented milk and other dairy products.
GB1535109A (en) Fermented milk product containing viable bifidobacteria and method for producing the same