CZ282449B6 - Fermented milky article and process for producing thereof - Google Patents

Abstract

This fermented dairy product consists of butter milk and/or a mixture of milk and/or cream and butter milk which contains at least 10% by weight of butter milk and has a fat percentage of 0.1 to 20% by weight, contains cultures of Streptococcus salivarius subsp. thermophilus mixed with cream cultures of the type LD, L and O. The fermented dairy products is produced so that the raw material, which is butter milk or a mixture of milk and/or cream and butter milk containing at least 10% by weight of butter milk with a milk fat content of 0.1 to 20% by weight, is pasteurised at a temperature of 80 to 95% with a dwell of at least 25 sec, then it is cooled down to 20 to 28 degrees C, inoculated with 0.2 to 10% by weight of the thermophile culture of Streptococcus salivarius subspecies thermophilus and 0.3 to 1% by weight of mezophilic cream culture and is fermented to a pH of 5.1 to 4.2 and cooled to a temperature of 4 to 8 degrees C.

Description

(57)

The fermented dairy product consists of buttermilk and / or a mixture of milk and / or cream and buttermilk containing at least 10 wt. buttermilk and has a fat content of 0.1 to 20% by weight, contains cultures of Streptococcus sallvarius subsp. thermophilus in a mixture with cream cultures of the LD, L and O type. The fermented dairy product is produced such that the raw material being buttermilk or a mixture of milk and / or cream and buttermilk containing at least 10 wt. buttermilk with a milk fat content of 0.1 to 20 wt. The mixture is pasteurized at a temperature of 80 to 95 ° C with a residence time of at least 25 s, cooled to 20 to 28 ° C, and seeded with 0.2 to 10 wt. % thermophilic cultures of Streptococcus sallvarius subspecies thermophilus and 0.3 to 1 wt. mesophilic cream cultures, and fermented to pH 5.1-4.2, cooled to 4-8 ° C.

CZ 282 449 B6

Fermented dairy product and process for its production

Technical field

The invention relates to a fermented dairy product comprising buttermilk or buttermilk in admixture with milk and / or cream.

BACKGROUND OF THE INVENTION

Up to now, a fully aromatic cream culture has been used in buttermilk processing. The disadvantage is the short shelf life of the products due to oxidative defects caused by fully aromatic cream cultures.

Due to the sensitivity of the phospholipids contained in buttermilk, sour products labeled as buttermilk are often produced abroad, although they do not contain this raw material at all and are based on modified fat milk.

Based on production tests, it was assumed that a durable product with a fully aromatic cream culture of sweet buttermilk cannot be produced.

The use of other thermophilic cultures, including yoghurt, does not provide products with the typical character of buttermilk, the products have a different taste and consistency. The same applies to the known use of acidophilic cultures and bifidobacteria in the processing of buttermilk, and / or other thermophilic cultures alone. The taste of the product is empty, atypical, unbalanced, the consistency of the products is low in the use of common types of cultures, but buttermilk products very easily release whey. The use of stabilizing and thickening agents has limitations and can only be applied to desserts and not to conventional, natural product types, characterized by the type of raw materials, without additional additives.

The application of microflora alone with known probiotic effects manifests their atypical taste, due to heterofermentative properties, often separate cultivation is necessary. Higher cultivation temperatures of 30 to 45 ° C are used, which is more energy intensive and also it is difficult to control the acidity of the product.

An overview of the application of known methods using intestinal and probiotic microflora was taken from the publications of the International Dairy Federation IDF in Brussels, including congress reports, the work of the Dutch research institute NIZO, all until 1993, the computer research STI until 1990, publication, Hylmar, B. Production of Fermented Dairy Products, SNTL Praha 1986, from French Patent No. 80 20685, 1980, UK Patent GB 2215178, 1988, and DE 2939528 C2, 1990.

Use of a mixture of Streptococcus thermophilus, Lbe. acidophilus and bifidobacteria is a conventional procedure, and cultures of this composition are commercially available, suitable for flavored beverages and where stabilizers are added.

In addition to the said taste and consistency properties, the thermophilic cultures themselves do not form CO ₂ or diacetyl, a characteristic creamy aroma.

The use of L cultures alone will only partially reduce the oxidation defect, O cultures will remove this defect, but will not lead to the desired taste characteristics. The article of the invention provides a durable article even when using LD cultures, L cultures, or mixtures thereof with O cultures, in addition in combination with a microflora containing a beta-galactosidase source such as Streptococcus thermophilus,

Which is capable of passage through the digestive tract, and simultaneously with the positive effects of probiotic thermophilic cultures as known from the literature, including company literature for bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei and Enterococcus faecium.

SUMMARY OF THE INVENTION

The present invention provides a fermented dairy product based on buttermilk, or a mixture of milk and / or cream and butter, containing at least 10 wt. buttermilk, wherein the fat content of the product is 0.1 to 20% by weight, based on the weight of the product, and further comprises a thermophilic culture of Streptococcus salivarius subspecies thermophilus in admixture with a mesophilic cream culture selected from LD, L or a type blend LD and O. The product further comprises Lactobacillus acidophilus and / or bifidobacteria with the exception of Bifidobacterium dentium and / or Enterococcus faecium and / or Lactobacillus casei, containing mucilaginous strains selected from the group of Lactococcus lactis, subspecies lactis and / or cremoris salivis and / or Streptusecspecies and / or Lactobacillus casei and / or Lactobacillus acidophilus and / or bifidobacteria and / or Enterococcus faecium.

The fermented dairy product is produced by:

(a) a raw material which is buttermilk or a mixture of milk and / or cream and buttermilk containing at least 10% by weight of butter; % buttermilk and 0.1 to 20 wt. pasteurizes the milk fat at temperatures between 80 ° C and 95 ° C with a holding time of at least 25 seconds,

(b) cooled to 20 to 28 ° C;

c) seed 0.2 to 10 wt. % thermophilic cultures of Streptococcus salivarius subspecies thermophilus and 0.3 to 1 wt. mesophilic cream cultures, wherein the mesophilic cream cultures are selected from the group consisting of LD, L and / or a mixture of cream cultures in a ratio of 30 to 70 wt. % LD and 30 to 70 wt. Type O, with the vaccine doses expressed in terms of starters with an average number of micro-organisms of 1x10 ⁸ g ^-1 ,

d) fermenting to a pH of 5.1 to 4.2, preferably to a pH of 4.55,

e) cooled to 4 to 8 ° C.

According to a further preferred embodiment, as in the previous case, in addition, in step c) 0.2 to 10 wt. cultures of Lactobacillus acidophilus and / or bifidobacteria with the exception of Bifidobacterium dentium and / or Enterococcus faecium and / or Lactobacillus casei, according to another claim, inoculation is additionally carried out with mucilaginous strains selected from the group of Lactococcus lactis, subspecia lactis and / or Streptocoris and / or Streptocecis thermophilus and / or Lactobacillus casei and / or bifidobacteria and / or Lactobacillus acidophilus and / or Enterococcus faecium, according to the continuing further claim, the starting mixtures according to the previous processes having a fat content of 1 to 20 wt. it is subjected to homogenization, preferably at a temperature of from 60 to 70 ° C and a pressure of from 12 to 20 MPa, according to the following further claim the previous description of the production methods is followed, except that the fermentation takes place in a fermentation tank to pH 4.8 to 4; 2, is preferably cooled to 18 to 25 ° C before filling and to 4 to 8 ° C after filling.

The invention has utility in dairy technology for the production of fermented milk products containing buttermilk, which is a natural source of phospholipids, also useful in the processing of buttermilk, including a product that falls outside the production of fat spreads based on churning an emulsified mixture of milk and vegetable fat. The products may be flavored with fruit

The ingredients, stabilized to the dessert form, can be flavored, fortified with vitamins and minerals, and other substances with dietary supportive effects.

The cultures to be inoculated are in the form of liquid starches, concentrates in lyophilized or frozen form. The concentrates are inoculated directly after pre-dilution or partial pre-cultivation.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

Buttermilk from butter cream production with a fat content of 0.5 to 1 wt. The mixture was pasteurized at 85-95 ° C with a holding time of 25 seconds to 10 minutes, cooled to 20 ° C, and seeded with 10% w / w. Streptococcus thermophilus, and 0.3% LD creamy culture, are cultured to pH 4.55 in containers or in a visual tank, filled without further cooling and cooled to 4-8 ° C in the cold.

Example 2

The embodiment of Example 1, wherein the raw material having a fat content of 1 wt. for production homogenizes at 60 ° C and 20 MPa pressure.

Example 3

Embodiments according to Examples 1 and 2, provided that the homogenization is carried out at 75 ° C and 18 MPa.

Example 4

A mixture containing 10% by weight of cream, buttermilk and milk is prepared. buttermilk, the fat is treated with cream with a fat content of 40% by weight. The mixture is homogenized at 12 MPa and 75 ° C, pasteurized at 95 ° C for 10 minutes, cooled to 28 ° C, seeded with 0.4% by weight. cultures containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacteria in equal proportions according to the order of bacteria and 0.8% mesophilic cream culture LD, the mixture is filled into consumer containers stored at 20-25 ° C, after reaching pH 5.1 to 4.8 is started to cool so that the final acidity of the product in 18 hours reaches a pH of 4.55 to 4.35.

Example 5

The embodiment of Example 4, except that the mixture consists of buttermilk and milk in a ratio of 1: 1 by weight, by centrifugation, the fat is adjusted to 0.1% by weight, before pasteurization and fermentation.

Example 6

The embodiment as in Example 5, except that the fat content was 0.1 wt. it is obtained by mixing skimmed milk and buttermilk, and the culture of Lactobacillus casei used is mucilaginous.

-3 CZ 282449 B6

Example 7

A mixture containing 80% by weight of buttermilk and milk is prepared. % buttermilk and 20 wt. % of milk, including adjustment of fat to 10 wt. A further procedure is as in the embodiment of Example 5, except that 0.1 to 0.2 wt. Lactobacillus casei culture, in terms of operational fermentation.

Example 8

Embodiments according to Examples 1 to 7 except that mucilaginous strains of Streptococcus thermophilus are included.

Example 9

Embodiments according to Examples 1 to 8, characterized in that mucilaginous strains of Lactococcus lactis, subsp. lactis, or cremoris.

Example 10

The embodiment of Example 7 is inoculated with both a mucilaginous strain of Lactobacillus casei and Lactobacillus acidophilus.

Example 11

Embodiment according to Example 10 with the addition of a mixture of 0.2 to 0.5% by weight of Enterococcus faecium culture.

Example 12

The embodiment of Example 11 wherein Enterococcus faecium is a mucilaginous strain.

Example 13

Embodiments according to Examples 1 to 12 except that Lbe only. acidophilus belongs to mucilaginous strains.

Example 14

Embodiments according to Examples 1 to 13, wherein the cream culture consists of 50 wt. of culture L and 50 wt. LD culture.

Example 15

Embodiments according to Examples 1 to 13, except that a cream culture of 1 wt. and it consists of 30 wt. LD type and 70% O cultures of Lactococcus lactis and / or crenioris.

-4GB 282449 B6

Example 16

The embodiment of Example 15 with 70 wt. % constitutes an LD-type culture, and 30 wt. O-cultures.

Example 17

Buttermilk with a fat content of 1 wt. The mixture was pasteurized at 95 ° C, homogenized at 65 ° C, cooled to 23 ° C, seeded in a 0.4% wt. mixed cultures, comprising Streptococcus thermophilus, a mucilaginous strain, Lactobacillus acidophilus, and Bifidobacterium species, in ratios of microorganisms of the order of magnitude and 0.8% of the cream type LD and 0.4% of Lactobacillus casei. mucilaginous strain. Upon reaching pH 4.55, the product is filled and cooled to 4 to 8 ° C under refrigeration.

Example 18

The embodiment of Example 17, except that the mixture was seeded with 0.2 wt. % Streptococcus thermophilus, cream culture in unchanged proportions and 10 wt. Lactobacillus acidophilus.

Example 19

The embodiment according to Example 18, except that the inoculation is carried out with 0.2 wt. % Streptococcus thermophilus, 0.2 wt. Lactobacillus acidophilus, 0.8 wt. % cream cultures LD and 10 wt. bifidobacteria.

Example 20

The embodiment of Example 19 except that the seed dose of bifidobacteria is 10% by weight. and Lactobacillus casei also 10 wt.

Example 21

The embodiment of Example 17 wherein the inoculation dose of Enterococcus faecium is 10% by weight.

Example 22

The embodiment of Example 17, except that the inoculation dose of cultures of Lactobacillus acidophilus, bifidobacteria, Enterococcus faecium and Lactobacillus casei together is 10% by weight, in an equivalent order of cultures.

Example 23

The embodiment of Example 22 wherein the cream cultures are 0.8 wt. Lactobacillus casei and Lactobacillus acidophilus in a ratio of 1: 1 wt. total 10%.

-5I!

Example 24

The embodiment of Example 22 wherein Lactobacillus casei and Enterococcus faecium in uniform weight ratios is 10% of the vaccine dose.

Example 25

The embodiment of Example 22 except that Lactobacillus acidophilus and Enterococcus faecium correspond to each other by weight. ratio of 1: 1 to a total vaccination dose of 10 wt.

Example 26

The embodiment of Examples 1 to 25, except that the inoculation is performed with a Type L cream culture instead of an LD culture.

Example 27

The embodiment of Examples 1 to 25, except that only 50 wt. culture of LD and 50 wt. L-type cream cultures, while maintaining a total inoculum batch of cream cultures of 0.3 to 1% by weight, based on operating fermentation.

Claims (9)

PATENT CLAIMS A fermented dairy product based on buttermilk, or a mixture of milk and / or cream and buttermilk, characterized in that it contains at least 10 wt. buttermilk, wherein the fat content of the product is 0.1 to 20% by weight of the product, and further comprises a thermophilic culture of Streptococcus salivarius subspecies thermophilus in admixture with a mesophilic cream culture selected from the group consisting of LD, L, or a mixture of LD and O type. The fermented dairy product according to claim 1, further comprising Lactobacillus acidophilus and / or bifidobacteria with the exception of Bifidobacterium dentium and / or Enterococcus faecium. The fermented dairy product according to claims 1 and 2, further comprising Lactobacillus casei. Fermented dairy product according to claims 1 to 3, characterized in that it contains mucilaginous strains selected from the group of Lactococcus lactis, subspecies lactis and / or cremoris and / or Streptococcus salivarius subspecies thermophilus and / or Lactobacillus casei and / or Lactobacillus acidophilus and and / or bifidobacteria and / or Enterococcus faecium. A process for producing a fermented dairy product according to claims 1 to 5 4, characterized in that -6GB 282449 B6 (a) a starting material which is buttermilk or a mixture of milk and / or cream and buttermilk containing at least 10% by weight of butter; buttermilk containing 0.1 to 20 wt. milk fat, pasteurized at temperatures of 80 to 95 ° C with a holding time of at least 25 s, (b) cooled to 20 to 28 ° C; c) seed 0.2 to 10 wt. % thermophilic cultures of Streptococcus salivarius subspecies thermophilus and 0.3 to 1 wt. mesophilic cream cultures, wherein the mesophilic cream cultures are selected from the group consisting of LD, L and / or a mixture of cream cultures in a ratio of 30 to 70% by weight; % LD and 30 to 70 wt. Type O, with the vaccine doses expressed in terms of starters with an average number of micro-organisms of 1x10 ⁸ g ^-1 , d) fermenting to a pH of 5.1 to 4.2, preferably to a pH of 4.55, e) cooled to 4 to 8 ° C. Method according to claim 5, characterized in that in step c) an inoculation of 0.2 to 10 wt. cultures of Lactobacillus acidophilus and / or bifidobacteria with the exception of Bifidobacterium dentium and / or Enterococcus faecium and / or Lactobacillus casei. Method according to claims 5 and 6, characterized in that the inoculation additionally comprises mucilaginous strains selected from the group of Lactococcus lactis, subspecies lactis and / or cremoris and / or Streptococcus salivarius subspecies thermophilus and / or Lactobacillus casei and / or bifidobacteria and / or Lactobacillus acidophilus and / or Enterococcus faecium. Process according to Claims 5 to 7, characterized in that the starting mixture has a fat content of 1 to 20% by weight. homogenizes, preferably at a temperature of 60-70 ° C and a pressure of 12-20 MPa. Process according to claims 5 to 9, characterized in that the fermentation takes place in a fermentation tank to a pH of 4.8 to 4.2, preferably before cooling to 18 to 25 ° C and after filling to a temperature of 4 to 8 ° C.