CS214142B1 - A method of manufacturing thermo-acidic dairy products - Google Patents

Abstract

The essence of the invention is the use of plain flour as a stabilizer in the production of thermized fermented milk products and especially fermented milk drinks, which are not produced in the Czechoslovak Socialist Republic mainly due to the lack of domestic stabilizers. The production of fermented milk products with an extended shelf life is not possible without the use of stabilizing substances. At thermization temperatures, there is a risk of casein precipitation and the release of fat. The invention solves the stabilization of milk protein by using plain flour in an amount of 1 to 3% added to the milk mixture before its pasteurization. The vegetable protein and sugars contained in plain flour sufficiently stabilize casein at higher temperatures and at the same time bind water and improve the consistency of thermized fermented milk product. The above invention can be used mainly in the dairy industry.

Description

The invention relates to a process for the production of thermally-sourced milk products, in particular to a method for stabilizing milk proteins during heating.

So far, thermally sour milk products and the most beverages in Czechoslovakia have not been produced due to insufficient domestic stabilizers. When thermally-sourced milk products are produced in the Czech Republic and abroad, mainly using stabilizers such as modified starches and their derivatives, hydrocolloids, gelatin, agar, caseinates and the like, as well as carboxymethylcellulose. These stabilizers are scarce in our country and usually their combination is needed. The risk of precipitation of the most casein and water release is the risk of thermic-milk drinks.

Homogenisation must be used, limiting the casein content and ensuring low active acidity.

The above-mentioned drawbacks are overcome by the invention 2, which is based on the fact that thermally-lactic-milk products are produced by adding to the milk 12 to 18% by weight dry flour, directly 1-3% by weight of flour, and pasteurizing the milk at 85-95 °. C with endurance up to 15 minutes. After cooling, the milk is inoculated with an acid-milled culture in an amount given by the ripening method according to the activity of the cultures from 0.05 to 2% by volume. The milk matures at a temperature of 30-42 ° C until optimal acidity is achieved. Thereafter, the thermization is carried out with continuous movement either by direct or indirect heating at a temperature of from 60 to 70 ° C for 1 to 3 minutes and is subsequently filled into consumer packaging after a possible prior taste.

The invention is based on the practical use of plain flour as a means to stabilize milk proteins and to bind free water in the thermalization of acid-milk products.

The use of the invention will enhance the increased production of thermally-sourced milk products and, in particular, beverages, with the aid of an available stabilizer without special technological treatment. The product will not rely on the import of inaccessible foreign stabilizers and there will be no risk of flocculation of the protein. Vegetable protein and sugars contained in smooth flour sufficiently stabilize the most casein at higher temperatures, while binding free water and improving! consistency.

Example 1

To the milk treated with dried milk to a dry matter of 15% by weight, 2% by weight of flour is added as a stabilizer. The treated milk is pasteurized at 95 with a holding time of 1 minute. The milk is cooled to 30 ° C and seeded with a 1% v / v yoghurt culture.

After vigorous mixing, the milk is aged at 30 ° C for 16 to 18 hours until the optimum acidity is 4.0 - 4.2 pH. Thermization at 65 ° C followed by a 1 minute hold. The product is aseptically packed after addition of a pH stabilized fruit syrup of 3.8 in an amount of 8% by volume. Do not store above 10 ° C.

Example 2

To the milk treated with dried milk to a dry matter of 15% by weight, 2% by weight of plain flour is added as a stabilizer. The treated milk is pasteurized at 95 ° C for one minute. The milk was cooled to 42 C and ^Q zaoěkuje yoghurt mother solution at 0.05% by volume. After vigorous stirring, the milk is aged in the calm at 42 ° C for a short time until an optimum acidity of 4.0 - 4.2 pH is achieved. Thermization is then carried out at 65 ° C with a residence time of 1 minute. The product is aseptically packaged after addition of a pH-stabilized fruit syrup of 3.8 in an amount of 8% by volume. Do not store above 10 ° C.

Claims (1)

21klk2 2 for 1 minute. After the addition of a pH-adjusted fruit syrup to 3.8 in an amount of 8% by volume, the product is aseptically packaged. Store below 10 ° C. SUBSTITUTE SHEET METHOD FOR PRODUCING THERMAL ACID LIQUID PRODUCTS characterized by adding 1 to J $ of smooth weight to the milk treated to a dry weight of 12 to 18% by weight, then pasteurizing the milk at 85 to 95 ° C for up to 15 minutes and milk after cooling to a culture temperature of 30 to 42 ° C, the inoculum is inoculated with a yoghurt culture at a rate of 0.05 to 2% by volume, and after optimum acidity, the mixture is agitated with either direct or indirect heating at 60 to 70 ° C within 1 to 3 minutes and subsequently filled into consumer packaging.