DE2045408A1 - Improving souring ability of milk - by addition of a thiocyanate or isothiocyanate - Google Patents

Abstract

Souring ability of milk designated for mfr. of fermented milk products, such as yoghurt, can be enhanced by addn. of a thiocyanate or isothiocyanate (e.g. 5-10 g/l of sodium isothiocyanate), unless the reluctance to souring is caused by the presence of an antibiotic or disinfection agent. Thiocyanates and isothiocyanates are always present in milk (although sometimes in a too small amt.) and stimulate the growth of streptococcus cultures.

Description

Patent application for thi <ncyanate or isothiocyanate additive too bad Sour milk before heating for making yogurt and other fermented Dairy products.

Certain observations from dairies are accumulating, and not only those containing antibiotics Medicines in milk, herbicides, insecticides and residues from cleaning agents and disinfectants inhibit the technological bacterial cultures of dairy farms, but that feeding should not be underestimated Has an influence on the acidity of milk. Forss (1951) and Limmer (1969) found that extremely high mustard oil-containing plants in the cows' feed were responsible for the production of ready-to-use dairy products. On the other hand, the change of pasture causes which is assumed to have a relatively high thiocyanate content due to the crucifera content may, an excellent acidification of the milk. Frank (1963, 1969) points out that not so much inhibitors influence the acidification properties of the milk, but that above all stimulators for the technological streptococcal cultures must be present in the milk, which, depending on the amount present, the expiry of the Can control acidification negatively (too little) or positively.

On the basis of experiments I can show that the Mustard oils (thiocyanates and isothiocyanates) play this role as stimulators; she however, they can also act as inhibitors in larger quantities. An addition of 5 - 10 sodium isothiocanate e.g. milk that is too poorly acidic (occurs above all after feed changes and during the stall period) before the usual heating, ensures good acidification and thus flawless production of milk products.

The isothiocyanates, some of which are free in raw milk and some of which are bound to fats and proteins, form uniform compounds with the milk proteins when they are heated to a high level and, as inactive thioureas, are very thermally active stable.

In the course of acidification, the bonds with proteins are below pH 5 continuously resolved again (Appelquist and Josefseon 1965) and the free active Porm is present, initially as a stumulant, later inhibiting the streptococci acts (completion of the acidification).

Boulangé (1959) demonstrates that year-round dependence varying amounts of thiocyanate are excreted from feeding. in the months January, February, March, April, the excretion is particularly low (end of stable feeding - silage feeding) and an addition of thiocyanate, which, according to my findings, has the ability to acidify greatly improved, would be considered a true substitution of naturally occurring Substances can be designated. Accordingly, there can be none with regard to the Milk Act Concerns are raised as it is not an addition of a foreign substance. thiocyanates and isothiocyanates are widespread in our foods and are to be described as health-promoting from a dietetic point of view (Winter 1953).

Authors: Appelquist, L.A. and E. Josefsson: Acta chem. scand. 2i, 1242 (1965) - Boulange, M .: Compt. rend. soc. biol. 43, 2019 (1959) - Forss, D.A .: Austr. J. of Äppl. Sci. 2, 396 (1951) - Frank, H.K. : Milk science 24, 269 (1969) - Limmer, H.D .: Arch.

Food hyg. 20, 227 (1969) - Winter, A.G .: Madaus annual report VII. 7, (1953).

Claims (1)

PATENT CLAIMS: Addition of thiocyanate or isothiocyanate to poorly acidic milk, which is intended for the production of fermented milk products, d a u r It is noted that it improves the acidity of milk becomes, unless antibiotics or disinfectants, the reason for the acidic inertia were the starting milk.