CZ56392A3 - 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

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 subsp. bulgaricus CCM 4179

Prior art

Rational nutrition plays an important role in the prophylaxis of certain diseases, particularly in the elderly. Recently, the importance of fermented dairy products has been increasingly important, including fermented dairy products from areas where a large population of long-lived people, such as the South Caucasus, live. Research studies on the population consuming fermented dairy products showed a statistically significant decrease in cholesterol levels. The data obtained show that fermented milk - although it contains cholesterol and fatty acids - 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 yoghurt, acidophilic milk, kefir - that is, products obtained by fermentation with lactic acid bacteria, or yeast (not all of them are suitable for infant and infant formulas, respectively).

SUMMARY OF THE INVENTION

The drawbacks of some of the present fermented dairy products, mainly due to the increased kyáotec, are overcome by the fermented dairy product prepared according to the invention. The invention is based on the fact that pasteurized milk has a fat content of 0.05 to 30% by weight. and with a maximum acidity of 20 ° T, i. 8x2,5 mmol.dm ^- · ^ Inoculate culture of the microorganism

Streptococcus thermophilus CCM 4264 in an amount of 8.10? To 5.10? Germs / dm of milk and fermented for 5 to 12 h at 0/45 to -29 ° C. It has been found that a culture of Lactobacillus delbrueckii subsp. Can also be used for inoculation with S. thermophilus CCM 4264. bulgaricus CCM 4179 in amounts of 6.4 x 10 4 to 4 x 10 g / ml milk. Milk can be used cow, sheep, goat respectively. byvo1 ie.

Fermented dairy products prepared according to the invention have a mild taste and lower acidity than yoghurt, acidophilic milk or kefir, have a low energy charge and are suitable as part of a medical diet for diabetic, reducing, sparing, liver diseases, chronic kidney diseases , on a gluten-free diet. They are also useful in disrupting the saprophytic bacterial flora of the gastrointestinal tract caused by the administration of antibiotics, chemotherapeutics, or radiation. The favorable drop in pH during fermentation is due to the primary metabolite of the microorganisms used, namely L / + / lactic acid.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

Cow pasteurized milk with a density of 1,030 kg / m 2 and an acidity of 20 ° T (1 L) was inoculated with Streptococcus thermophilus CCM 4264 at 2.10 µm 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 i.e. 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 (100g) 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, swords 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, milky, fragrance-free odor.

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 skimmed milk was cooled to 45 ° C and inoculated with fermentation at 3% by weight. to the weight of fermented milk (corresponding to about 2.10θ Streptococcus thermophilus CCM 4264 germs per liter of fermentation) and mixed thoroughly for 15 minutes. The process volume was dispensed into the tumblers for 30 to 4.0 minutes, with occasional stirring and maintaining the temperature at 45.0. The inoculated milk aa was transferred to a tempered room (45 ° C) with a controlled temperature regime, with a temperature drop of 3 ° C per hour for 6 hours. From the thermostat, the acid-lactic product was transferred to a transient j. chambers (15 ° C) for 2 h. In the final phase before shipping, the product is kept at a temperature of 4 to 8 ° C for at least 4 h.

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.

Example 3

The procedure was as in Example 1 except that whole milk sheep was used, fermentation was performed for 12 h, the milk temperature decreased by 1 ° C per hour in the temperature range between 45-33 ° C.

The coagulated fermented milk lacks a low pH of 4.8, i.e. 80 ° T, and after transfer to a refrigerator (4 to 10 ° C) the coagulate solidified within 5 h. The surface of the coagulate was continuous, bubble-free, milky-creamy, with the added 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 cream containing 30 wt. fat, prepared from cow's milk, with an acidity of 16 ° T. During the fermentation process, the pH of the cream dropped to 4.9, i.e. to 70 ° T. The product obtained had a cream of cream color and an acid-milky smell without side odors.

Example 6 goat

Whole-milk pasteurized milk (1 liter) was used and inoculated with 2 × 10 microbes of Streptococcus thermophilus CCM 4264 and 2.2 x 10 microbes of Lactobacillus delbrueckii subsp. bulgaricus CCM 4179. Actually, the fermentation was carried out at 42 ° C for 5 hours and was terminated by milk coagulation at pH 4.5, i.e. 110 ° T. The permeated 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.

Industrial use

This 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.

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Claims (2)

- - = PATE NT O R 'CLAIMS' ' 1. A process for preparing a fermented product mlléčného, y ₌ ...... characterized thereby that the pasteurized milk with a fat content of 0.05 to 30% by weight. with an acidity of max 20 ° T, it is inoculated with a culture of Streptococcus thermophilus CCM 4264 in an amount of 8.10 až to 5.10 rod germs per 1 dm ^{J of} milk, fermented for 5 to 12 hours at 45 to 29 ° C and aged and coagulated at 4-10 ° C min. 5 hours. 2. A method according to claim 1, characterized in that a culture of Lactobacillus delbrueckii subf sp. bulgaricus CCM 4179 in amounts of 6.4 x 10 ⁴ to 10 ^{x 5 5} per fetus per dm of milk.