BE402194A - - Google Patents
Info
- Publication number
- BE402194A BE402194A BE402194DA BE402194A BE 402194 A BE402194 A BE 402194A BE 402194D A BE402194D A BE 402194DA BE 402194 A BE402194 A BE 402194A
- Authority
- BE
- Belgium
- Prior art keywords
- milk
- fermentation
- sugar
- bacteria
- content
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 235000014594 pastries Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000020121 low-fat milk Nutrition 0.000 claims description 5
- 230000020477 pH reduction Effects 0.000 claims description 4
- 229940108461 rennet Drugs 0.000 claims description 3
- 108010058314 rennet Proteins 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 description 32
- 239000000047 product Substances 0.000 description 21
- 239000002253 acid Substances 0.000 description 9
- 239000001888 Peptone Substances 0.000 description 8
- 108010080698 Peptones Proteins 0.000 description 8
- 235000019319 peptone Nutrition 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 239000002244 precipitate Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 108010088751 Albumins Proteins 0.000 description 4
- 102000009027 Albumins Human genes 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- 230000001018 virulence Effects 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 241000304886 Bacilli Species 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000192041 Micrococcus Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 241001416152 Bos frontalis Species 0.000 description 1
- 235000016936 Dendrocalamus strictus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 101150006061 neur gene Proteins 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE402194A true BE402194A (enrdf_load_html_response) |
Family
ID=68004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE402194D BE402194A (enrdf_load_html_response) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE402194A (enrdf_load_html_response) |
-
0
- BE BE402194D patent/BE402194A/fr unknown
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