CZ278780B6 - Process for preparing fermented milk product - Google Patents

Abstract

The fermented milk product is prepared from the pasteurized milk with fat content between 0.05 and 30 weight % and maximal acidity 20 DEG T. Milk is inoculated with culture of microorganism Streptococcus thermophilus CCM 4264 in an amount from 8.10<5> to 5.10<6> CFU.dm<-3> or with mixture of cultures of S. thermophilus CCM 4264 in the amount mentioned above and Lactobacillus delbrueckii subsp. bulgaricus CCM 4179 in an amount from 6.4 x 10<4> to 4.10<5> CFU.dm<-3>, the fermentation is carried out at temperature interval between 45 and 29 DEG C for 5 till 12 h and the final step of a coagulation is carried out at a temperature from 4 to 10 DEG C for 5 h at least.

Description

Process for preparing a fermented dairy product

Technical field

The invention relates to a process for the preparation of a fermented dairy product using Streptococcus thermophilus CCM 4264 or a mixture of S. thermophilus CCM 4264 and Lactobacillus delbrueckii subs. bulgaricus CCM 4179

The prior art

Rational nutrition plays an important role in the prophylaxis of several diseases, especially in the elderly. Recently, fermented dairy products have become increasingly important, including fermented dairy products from areas where a large population of long-lived people live, such as in the South Caucasus. Research studies on the population consuming fermented dairy products have shown a statistically significant decrease in the level of chlorolesterol. The data obtained show that fermented milk - although it contains cholesterol and fatty acids in fat - can be part of diets designed to lower cholesterol and prevent atherosclerosis and other cardiovascular diseases / Hepner, G., Fried, R., St Jeor S , Fusetti, L., Morin, R., Am. J. clin. Nutr., 32 (1979) 19; Rossouw, J. E., Burger, E. M., Vyver van der P., Ferreira, J.J .: Am. J. clin. Nutr. 34 (1981) 34.

Among the known fermented dairy products are mainly yoghurts, acidophilic milk, kefir. thus, the products obtained by fermentation with lactic acid bacteria may be obtained by yeast. However, not all are suitable for baby and infant formulas. dietetic nutrition.

SUMMARY OF THE INVENTION

The drawbacks of some of the present fermented dairy products, mainly due to increased acidity, are overcome by the fermented dairy product prepared by the process of the invention. The essence of the invention is that pasteurized milk with a fat content of 0.05 to 30% by weight and with an acidity of max.

x 2.5 mmol.dm, is inoculated with a culture of Streptococcus thermophilus CCM 4264 in an amount of 8.10 ⁵ to 5.10 ⁶ embryos / dm of milk and fermented for 5-12 hours at 45 to 29 ° C. It has been found that a culture of Lactobacillus microorganism can be used for inoculation together with S. thermophilus CCM 4264

6,4.10 ⁴ cow, νζθ_LΟΧ * λΙΘΟΚ1 StlíOS. jjilly S2? 2_C ilS to 4.10 ⁵ germs / dm ^-3 milk. sheep, goat respectively. buffalo.

CCM 4179 in amount Milk can be used

Fermented dairy products prepared by the process of the invention have a mild taste and lower acidity than yogurt, acidophilic milk or kefir, have a low energy charge and are suitable as a part of medical nutrition in diabetic, reducing, sparing, liver diseases, chronic kidney diseases, gluten-free diet. They are also suitable for violations

Saprophytic bacterial flora of the gastrointestinal tract, caused by the administration of antibiotics, chemotherapeutics or radiation. The favorable pH drop during fermentation is due to the primary metabolite of the microorganisms used, namely L / + / lactic acid.

Embodiments of the invention

Example 1

Cow pasteurized milk with a density of 1,030 kg / m ^-3 and an acidity of 20 ° T (1 L) was inoculated with Streptococcus thermophilus CCM 4264 at 2.10 ⁶ and fermented at a temperature of 45 ° C so that the milk temperature decreased every hour by 2 ° C. After 8 hours of fermentation, the milk temperature was 29 ° C, the milk began to coagulate and the pH dropped to 4.9, ie 70 ° T.

The coagulated milk was then left at room temperature (18-25 ° C) for 1 hour, followed by refrigeration at 4-10 ° C for 6 hours. The obtained fermented dairy product (100 g) had an energy value of 230 kJ, an animal protein content of 3.3 g, an essential fatty acid content of 0.2 g, simple carbohydrates 4.5 g, cholesterol 10 mg, vitamin A 0.022 mg, vitamin E 0 06 mg, thiamine 0.04 mg, riboflavin 0.18 mg, calcium 120 mg, phosphorus 92 mg, iron 0.1 mg, sodium 48 mg, potassium 160 mg, magnesium 12 mg, honey 0.01 mg, zinc 0.38 mg, iodine 0.004 mg, chlorides 100 mg. The product had a milky-cream color, a bubble-free consistent surface and a pure acid-milky smell without lateral odors.

The dry weight of the finished product was 8.5 wt.

Example 2

The procedure was as in Example 1 except that whole cow's milk was normalized and the fat was separated to 0.05% by weight. The obtained liquid fraction was heated to 50 ° C, kept at 45-50 ° C, homogenized and pasteurized at 92-97 ° C. The pasteurized skim milk was cooled to 45 ° C and inoculated with fermentation at 3% by weight, to the weight of fermented milk (corresponding to approximately 2 x ^{10 6} Streptococcus thermophilus CCM 4264 seeds per liter of fermentation) and vigorously stirred for 15 minutes. The process volume was dispensed into the tumbler cups for 30-40 minutes, with occasional stirring and maintaining the temperature at 45 ° C. The inoculated mlielzo was thickened into a temperature controlled room (45 ° C) with a temperature controlled regime, with a temperature drop of 33 ° C per hour for 6 hours. From the thermostat, the lactic acid product was transferred to the intermediate chamber (15 ° C) for 2 hours. At the final stage prior to dispatch, the product was maintained at a temperature of 4 to 8 ° C for at least 4 hours.

The obtained fermented dairy product had a smooth, bubble-free surface, was transparent due to its low fat content and had an acidity of 70 ° T, i.e. pH = 4.9.

-2GB 278780 B6

Example 3

The procedure was as in Example 1 except that whole sheep's milk was used, fermentation was performed for 12 h, the milk temperature decreased by 1 ° C per hour over a temperature range of 45 to 33 ° C.

The coagulated fermented milk little pH 4.8, i.e. 80 °, T and after transfer to the refrigerator (4 to 10 ° C) the coagulate solidified within 5 h. The surface of the coagulate was continuous, bubble-free, milky-creamy, with an additional scent of sheep's milk.

Example 4

The procedure was as in Example 1 except that whole buffalo milk was used. The resulting fermented product had a pH of 4.5, i.e. 110 ° T.

Example 5

The procedure was as in Example 1 except that a cream containing 30% by weight of fat prepared from cows' milk with an acidity of 16 ° T was used. During the fermentation process, the pH of the cream dropped to 4.9, ie 70 ° T. The product obtained had a cream-cream color and an acid-milky smell without side odors.

Example 6

Whole pasteurized goat milk (1 liter) was used and inoculated with 2.10 ⁶ Streptococcus thermophilus CCM 4264 and 2.2.10 ⁵ Lactobacillus delbrueckii subs. bulgaricus CCM 4179. The actual fermentation was performed at 42 ° C for 5 hours and was terminated by milk coagulation at pH 4.5, i.e. 110 ° T. The fermented milk coagulated in a refrigerator at 4-10 ° C for 6 hours.

The product obtained was dairy-creamy in color with a subtle goat's milk scent.

Industrial use

Said technology can be used in the production of probiotics that protect the intestinal tract of humans from the occurrence of rotting bacteria. Their regular consumption also affects the lowering of blood cholesterol.

Claims (2)

PATENT CLAIMS Process for the preparation of a fermented dairy product, characterized in that pasteurized milk having a fat content of 0.05 to 30% by weight and an acidity of at most 20 ° T is inoculated with a culture of Streptococcus thermophilus CCM 4264 in an amount of 8.10 ⁵ to 5.10 ⁶ germs per dm ³ milk, fermented for 5 to 12 hours at 45 to 29 ° C and aged and coagulated at 4 to 10 ° C for at least 5 hours. 2. A method according to claim 1, wherein a culture of Lactobacillus delbrueckii subsp. bulgaricus CCII 4179 in amount of ⁴ to 6,4.10 ⁵ No.10 germs to