DE2114172B2 - Process for making sour milk products - Google Patents

Description

is distributed centrally, the more perfect the transfer of the protein and the stronger it is Damage to microorganisms.

The sour milk product produced by the method according to the invention is significantly longer S more stable than a dairy product manufactured according to the state of the art. In addition, the inventive Process much simpler and cheaper than the known process without a Impairment of quality would occur.

In the experiments carried out with the method according to the invention, the cooling took place in a temperature range below 15 ° C, preferably at 7 ° C, in the production of yoghurt and acidic milk beverages, in which range the water-binding capacity of the protein is maximum. This means that no whey can escape afterwards.

Since the culture concentrate is added after cooling has taken place, it is ensured that none If water is split off, which: Danger could if the addition of the culture concentrate take place in a temperature range that is too high would. In principle, however, the culture concentrate can also be added during cooling if the cooling has already cooled the system down to below the required temperature range Has.

The culture concentration, used to lower the pH value is used, it cannot also be used to increase the dry matter in the end product.

The destabilization of the protein and the lowering of the pH can be gradual as well be carried out in a shock.

After the protein has been destabilized and lowered by adding the culture concentrate The pH value, binders can be added. The transfer of the culture concentrate with Binder can be added to the incubated or non-incubated starting material before it is added. Furthermore can if a binder is added, whey or thickened whey can be used as the digesting substance. at The use of binders can influence the viscosity of the product through temperature treatment will.

The substitute, e.g. B. culture concentrate or whey, has a lower pH than that to be produced End product on. The culture concentrate or the whey can therefore be used as an acidulant be used because the percentage addition can only be kept within reasonable limits, if the pH value in the culture concentrate or the whey is lower than in the end product to be produced.

According to the method according to the invention, it can therefore be assumed that the milk is not incubated, because in the culture concentrate all the substances are produced and are present that were previously in the Milk first had to be produced in a long incubation process. By adding the culture concentrate the milk becomes a sour milk product almost instantly.

The method according to the invention is explained below using examples:

Example 1 ^6s

Skimmed milk (1000 ml) and whey, in which 6 g of gelatin had previously been dissolved, (1000 ml) were mixed as indicated, 300 ml of KK were added without incubation at a temperature of about 6 ° C., and after a dwell time of about 65 g of sugar and 200 g of lemon syrap were stirred in for 5 minutes. The mixture was heated to 50 ° C, homogenized at 250 atmospheres and then cooled to about 6 ° C. The result was a viscous, tasty, sour milk mix drink, which turned slightly gelatinous when standing for a long time, but regained its drinkability after shaking. The test after 14 days showed no whey leakage and no change in the pH value.

Example 2

Natural yoghurt

Milk with 3.5% fat and a pH of 6.7 was heated to 95 ° C, kept hot for a short time and cooled to 6 ° C. To this milk were in cold condition 10%> - based on the total amount - a separately prepared yoghurt culture concentrate (acidulant) with a pH value of 2.8 mixed in, so that a pH value of 4.1 resulted in the mixture. The mixture was then heated to 50 ° C., homogenized at 200 atmospheres and bottled. Formed during the cool down period make a yogurt curd. The result was a natural yoghurt of impeccable quality. One after Testing carried out for 6 weeks resulted in smell, taste, consistency and appearance as well No complaints regarding the bacteriological properties.

Example 3
Yogurt with fruit

Milk with 1.5% fat and eij <cm pH value of 6.7 was heated to 95 ° C, kept hot for a short time, then cooled to 7 ° C. To this milk were in cold condition 10% - based on the amount of milk - of a separately prepared yoghurt culture concentrate (Acidifier) with a pH of 2.8 mixed in, so that it is in the mixture set a pH of 4.1. The mixture was then heated to 60 ° C. and at 150 ° C homogenized. 12% fruit preparation was added to this yoghurt mass by means of a metering pump and 2 0/0 sugar added, cooled to about 12 ° C and filled into cups. The result was a viscous yoghurt of impeccable quality. One after Testing carried out for 4 weeks resulted in smell, taste, consistency and appearance as well No complaints regarding the bacteriological properties.

Example 4
Yogurt with fruit and binding agent

Skimmed milk with a pH of 6.7 was ^{heated to 120 °} C., then ^{cooled to 7 °} C., and 0.3% of a cold-swelling binder was added. 10% of a yoghurt culture concentrate with a pH value of 2.8 was admixed with this milk in the cold state, so that a pH value of 4.1 was established in the mixture. The milk mixed with the binding agent and culture concentrate was then heated to 60 ° C., 0.1% of a heat-swelling binding agent was added, and the mixture was homogenized at 150 atmospheric pressure. 12% of a fruit preparation was added to 100 parts of this mixture and filled at 60.degree. A solid fruit yoghurt from

impeccable quality. Tests after 4 or 6 weeks showed with regard to smell, taste, Consistency, appearance as well as the bacteriological condition no complaints.

Example 5
Mixed milk drink

Heated skimmed milk with a pH of 6.7 was mixed with 25% deionized whey, then cooled to 6 ° C. To this mixture, 25%> of a special culture concentrate with a pH value of 2.0, the starting material with st, c. lactis and st. c. cremoris was incubated, added. A pH of 3.0 was established in the mixture. The mixture was then heated to 85 ° C and cooled to 6O ⁰ C and treated with 15% of a fruit aroma. The result was a drinkable mixed milk drink of perfect quality. Tests after 4.8 and 12 weeks respectively showed no complaints with regard to odor, taste, consistency and appearance ίο as well as the bacteriological quality.

Claims (4)

1 2 a patent claim lying above the isoelectric interval: pH range interrupted by cooling and the optimal pH range for sour milk products by adding 1. Process for the production of sour milk products of the usual acidulants in a cold state products such as yoghurt and mixed milk beverages are set to S, which is characterized by U.S. Patent 2,035,675, in which the milk is heated that instead of incubating the milk above the pure cultures are added and incubated, the pH range above the isoelectric interval fri-incubation the still liquid system in one, possibly pasteurized and then passed over again at the isoelectric interval, cold milk with a culture pH range interrupted by cooling and the io concentrate to the optimal pH range of the Sauerfür Sour milk products is adjusted to the optimum pH range of the milk product. The invention Adding common acidulants to moderate procedures offers a number of advantages. To the cold State is set, this next makes it possible to continuously keep sour milk η indicates that product can be produced instead of incubation, and only by adding powder Milk above the pH range above 15 would give the culture concentrate in a cold state isoelectric interval fresh, if necessary the fresh milk. The whole souring process Pasteurized and re-cooled milk is no longer needed in the milk itself that has been cooled down Condition with a culture concentrate leads to become, but becomes in the starting material on the optimal pH range of the sour milk for the culture concentrate, z. B. in the whey, processed product is set. so lays. Since there is no incubation, they are also omitted 2. The method according to claim 1, characterized in that gelatinous systems elaborate Kühlungsvork that as culture concentrate milk, courses. Since the system is located in an area, whey or a mixture thereof is used, in which the water-binding capacity is maximum, the taste and acidification of the finished product 25 pH range for the complete formation of gel and at the same time precipitation of protein is passed through, in which the various pure cultures are incubated and the reactions take place in a dry state, the steps of homogeneity required in the prior art concentration of 30 to 55% concentrated by the technology can be achieved. ization, thickening and stabilization, e.g. B. by 3. The method according to claim 1 or 2, characterized by evaporation or addition of powder or anticoage, that the properties of the acidic 30 control agent are omitted. It can be the Reaktio-Milcliproduktes the choice of temperature, which previously could not be influenced, is now done Starting material and / or the Zugsibe of the controls. As a result, un-cultivated concentrates can also be used are changeable. desired reactions are switched off. Because 4. The method according to any one of claims 1, the microorganisms in the process of propagation3, characterized in that the fresh, 35 nisms are optionally added by the addition of the culture cone pasteurized and concentrated again so shocked or damaged that they chilled, milk treated in the same way cease their activity under these conditions. Whey can be added. Experiments have shown that the microorganisms due to the addition of the culture concentrate 40 have stopped working with yoghurt. Since the pH richly steered adjusted to its optimal range and is retained, furthermore, no water bonds can be broken. This also contributes to the The main patent has a process for producing the final state at. len sour milk products such as B. Yogurt and 45 Setting the optimal pH range under Mixed milk drinks, in which the milk is heated, with simultaneous destabilization of the protein is mixed with pure cultures and incubated, for adding a culture concentrate also has the Object, which is characterized by the fact that now the degree of firmness of the Sydie Incubation of the still liquid system in a stems by the type of addition and the type pH range above the isoelectric interval, the state of distribution of the added culture region interrupted by cooling and that of concentrate and the nature of the fermented milk products optimum pH range would result from the concentrate itself and the type of cooling the usual acidulants can be influenced in the cold state. It is possible to hire any intermediate will. Through the technical teaching of the area from liquid to solid acidic The main patent is the task of producing an optimal 55 dairy product. Under type of addition Water binding to the swelling due to the acidification is understood as the time and amount of the addition. In To achieve protein, so that the hitherto usual this way can be determined which protein homogenize and: thickening of the milk by means of species combine with each other. The longer and ever No need to concentrate or add powder. Furthermore, more culture concentrate is added, the more indigenous optimal pH range of the respective product 60 more intensive, the protein structures can be »untangled« stabilized, d. H. become the optimal condition of the product, d. H. the more active centers become is largely irreversible. Water retention released. Under Kind of Kultu-Die The present invention relates to the Improvement Council, the number of existing understanding and further development of the process according to Bpkteria as well as the degree of concentration, the main patent. It consists in a process for 65 The type of state of distribution of the added Production of sour milk products, in which the culture concentrate can for example by the Milk is heated, mixed with pure cultures and incubated. The speed of rotation of an agitator varies will be the incubation of the still liquid system in. The more homogeneous the added culture con-