CS252973B1 - Method of fermented dairy products production with reduced energetic value - Google Patents

Abstract

The solution relates to a process for the production of fermented dairy products with reduced energy value at which milk after 1.5 to 7-fold concentration and calcium concentrations up to 4-fold content in the feedstock used is added fermented dairy cultures at temperatures of 20 to 50 ° C.

Description

The invention relates to a process for the production of fermented dairy products with reduced energy value.

In the prior art processes for the production of fermented dairy products, pasteurized, concentrated water, or powdered milk, is pasteurized after addition of pure dairy cultures at a temperature of 20-50 degrees Celsius and either without or without the addition of flavorings. consumer packaging.

The disadvantages of the current technologies for the production of fermented dairy products are higher lactose content in final products, which results in higher energy value of products, their lower suitability for diabetics and unsuitability for consumers unable to digest lactose (about 10-20% of the population of Czechoslovakia). due to the higher calcium content in the products, it reduces the stability of the coagulant.

The drawbacks of the prior art processes are eliminated by the process according to the invention in which the milk proteins for the production of fermented dairy products are concentrated before or after the addition of the pure dairy cultures without significantly increasing the lactose content over the starting material. After pasteurization and addition of pure dairy cultures, the milk is fermented at temperatures of 20-50 ° C. After the fermentation is complete, the products have been cooled to 2-15 ° C and wrapped in consumer packaging after prior addition of flavorings before or after filling or without addition of flavorings.

Advantages of the method according to the invention are lower energy demands of production, higher stability of the coagulated product of fermented products due to reduced calcium content, reduced content of lactose and energy in products and thus wider possibilities of their application in rational nutrition.

Example 1

Protein pasteurized milk with a fat content of 2 g in 100 g is concentrated to a content of 5 g in 100 g. To the concentrated milk, 2 g of yogurt culture is added per 100 g and the milk is allowed to ferment at 45 ° C until clot formation.

Example 2

Pasteurized milk proteins with a fat content of 1.5 g per 100 g are concentrated to a content of 27.5 g per 100 g. The concentrate after addition of the yoghurt culture is allowed to ferment at 42 ° C until clot formation. The coagulate is cooled to 10 ° C and fruit syrup or jam sweetened with synthetic sweeteners is added at 8 g per 100 g.

Example 3

Pasteurized milk with a fat content of 1 g per 100 g is inoculated with a cream culture. It is concentrated to a protein content in the dry matter of 5 g per 100 g and, after addition of the acidophilic culture, is allowed to ferment until clot formation.

Claims (2)

SUBJECT Method for producing fermented dairy products of reduced energy value, wherein the concentrated milk of dry matter 10-25 g in 100 g is fermented at 20-50 ° C by addition of pure dairy cultures, after cooling it is cooled to 15 to 25 ° C 2 ° C and either without prior addition of flavorings, or after addition of flavorings before or after filling, the product is packaged in: BACKGROUND OF THE INVENTION characterized in that the milk proteins before or after the addition of pure dairy cultures are concentrated to a concentration of 1.5 to 7.0 times the starting milk, while the lactose concentration remains in the range of 4.3 to 4.9 g in 100 g of the concentrate and the calcium content does not exceed 4 times the concentration in the raw material used.