CS240486B1 - A method of producing acidic beverages - Google Patents

Abstract

The invention relates to a method for producing fermented milk beverages with very good theological and sensory properties. The essence of the invention is the addition of a streptococcal culture isolated from sheep's lump cheese, or its mixture with other pure cultures, in the production of fermented milk beverages from a technologically modified milk mixture. Fermented milk beverages produced by this method are characterized by sensory properties typical of fermented milk beverages from sheep's milk.

Description

The invention relates to a process for the production of lactic acid beverages with very good theological and sensory properties.

SUMMARY OF THE INVENTION The present invention provides the addition of a streptococcal culture isolated from sheep's lump cheese, or a mixture thereof with other pure cultures, in the manufacture of acidic beverages from a technologically modified milk mixture. The milk-based beverages produced by this process are characterized by the sensory properties typical of lactic acid beverages of sheep's milk. 240486 240486

The invention relates to a process for the production of lactic acid beverages using a isolated streptococcal culture registered under the name ZS 25.

No known streptococcal cultures isolated from sheep's lump cheese are used in the known 1-lactic beverages. In addition, no pure cultures other than cows' milk are used, which makes it impossible to expand the range of sour milk beverages.

The aforementioned drawbacks are eliminated by the process of the invention in which 0.1 to 5 L of ZS 25 streptococcal culture is added to the milk before or after heating to the fermentation temperature. After the addition of the culture and after the addition of other pure cultures, the milk is allowed to ferment at 21-30 ° C for 16-20 hours.

By utilizing the technological properties of streptococcal ZS 25 culture, isolated from sheep's lump cheese, new products with improved sensory and technological properties can be expanded to date. Přikladl

Milk containing milk fat 3 µg / ml is cooled to 30 ° C after pasteurization, 1 l of streptococcal ZS 25, 0.1 l of cream culture and 0.01 l of yogurt culture per 100 l are fermented. milk and aged at this temperature for 16-20 hours. When optimum acidity is achieved, the lactic acid beverage cools perfectly, mixes and fills the consumer packaging. Example 1

The milk mixture with a milk fat content of 50 g / l 1 is homogenized at 65 ° C at a pressure of 14.7 to 19.6 MPa and pasteurized at a temperature of 95 to 98 ° C for a period of 20 seconds. After pasteurization, the dairy mixture is cooled to 21 ° C. to 23 ° C, is fermented with ZS 25 streptococcal culture at 1 l per 10 10 liters of milk mixture and aged for 16-20 hours. When the desired acidity is obtained, the mixture is thoroughly mixed and filled into consumer packaging after cooling.

Claims (1)

SUBJECT Process for the production of acid-milled beverages, characterized in that 0.1 to 5.0 parts by volume of streptococcal culture isolated from sheep's lump cheese, stored in a collection of cultures under the name ZS 25, is added to 100 parts by volume of milk prior to or after heating to fermentation temperature. to 30 ° C, or 0.1 parts by volume of a cream culture or 0.01 parts by volume of a yoghurt culture are optionally added. and the mixture is allowed to ferment at 21-30 ° C for 16-20 h.