DE116387C - - Google Patents
Info
- Publication number
- DE116387C DE116387C DENDAT116387D DE116387DA DE116387C DE 116387 C DE116387 C DE 116387C DE NDAT116387 D DENDAT116387 D DE NDAT116387D DE 116387D A DE116387D A DE 116387DA DE 116387 C DE116387 C DE 116387C
- Authority
- DE
- Germany
- Prior art keywords
- milk
- kefir
- fermentation
- casein
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 239000005018 casein Substances 0.000 claims description 10
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 10
- 235000021240 caseins Nutrition 0.000 claims description 10
- 235000015141 kefir Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- 238000006386 neutralization reaction Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000002274 desiccant Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE116387C true DE116387C (mo) |
Family
ID=385740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT116387D Active DE116387C (mo) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE116387C (mo) |
-
0
- DE DENDAT116387D patent/DE116387C/de active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69903790T2 (de) | Verfahren zur herstelung von sojamilch | |
| DE2741670A1 (de) | Schaumig schlagbares, modifiziertes molkenprotein enthaltendes gemisch | |
| DE60005104T2 (de) | Diätzusatz aus fermentierte milchprodukte zur prävention von östeoporose | |
| DE2621965A1 (de) | Verfahren zur herstellung von eiweissersatz aus molke | |
| DE2202266C2 (de) | Verfahren zur Herstellung eines pulverförmigen Geschmacksstoffes mit einem verbesserten käseartigen Geschmack | |
| DE2630157A1 (de) | Verfahren zur herstellung eines laktulosehaltigen pulvers | |
| DE69317754T2 (de) | Verfahren zur Herstellung von Nahrungsmitteln, damit hergestellte Schaumprodukte und zusammengesetzte Endprodukte | |
| DE2323107C2 (de) | Quark | |
| DE2900442A1 (de) | Verfahren zum strecken von produkten aus zerkleinertem fleisch | |
| DE69001570T2 (de) | Fermentiertes lebensmittel. | |
| EP2839748B1 (de) | Quarkgrundmasse mit verbesserten Geschmackeigenschaften II | |
| DE116387C (mo) | ||
| DE3344073C2 (mo) | ||
| WO2021018626A1 (de) | Bio-interaktive verbindungen von huminsäuren und/oder fulvinsäuren mit proteinen für den einsatz als futterzusatzmittel oder nahrungsergänzungsmittel | |
| EP0941669B1 (de) | Mischung zur bereitung von eiscreme | |
| DE2125728A1 (de) | Verfahren zur Herstellung eines isolierten Proteinproduktes | |
| DE69305579T2 (de) | Nahrungsmittel, das teilweise gelierte Mannan-Paste enthält | |
| DE2853556A1 (de) | Verfahren zur herstellung von nahrungsmitteln, die eialbumin und milchfeststoffe enthalten, sowie auf diese weise erhaltene nahrungsmittel | |
| DE3438450C2 (mo) | ||
| DE69430144T2 (de) | Hartkäse und verfahren zur herstellung | |
| DE2541102C3 (de) | Verfahren zur Herstellung eines Käsepulvers, das nach Rekonstituierung die Eigenschaften von Mozzarella aufweist | |
| DE538626C (de) | Verfahren zur Herstellung eines Zusatzmittels fuer Backzwecke | |
| DE2555145C2 (de) | Wasserlösliches Milchpulverprodukt und Verfahren zu dessen Herstellung | |
| DE119364C (mo) | ||
| DE3546004A1 (de) | In wasser dispergierbares hydrophiles milchprotein-produkt |