DE2319457C3 - Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel - Google Patents
Verfahren zur Herstellung eines Kulturkonzentrats für saure LebensmittelInfo
- Publication number
- DE2319457C3 DE2319457C3 DE19732319457 DE2319457A DE2319457C3 DE 2319457 C3 DE2319457 C3 DE 2319457C3 DE 19732319457 DE19732319457 DE 19732319457 DE 2319457 A DE2319457 A DE 2319457A DE 2319457 C3 DE2319457 C3 DE 2319457C3
- Authority
- DE
- Germany
- Prior art keywords
- milk
- culture
- culture concentrate
- concentrate
- acidification
- 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.)
- Expired
Links
- 239000012141 concentrate Substances 0.000 title claims description 81
- 238000000034 method Methods 0.000 title claims description 43
- 230000002378 acidificating effect Effects 0.000 title claims description 17
- 235000013305 food Nutrition 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title description 29
- 235000013336 milk Nutrition 0.000 claims description 45
- 239000008267 milk Substances 0.000 claims description 45
- 210000004080 milk Anatomy 0.000 claims description 45
- 239000005862 Whey Substances 0.000 claims description 29
- 102000007544 Whey Proteins Human genes 0.000 claims description 29
- 108010046377 Whey Proteins Proteins 0.000 claims description 29
- 230000020477 pH reduction Effects 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 25
- 102000004169 proteins and genes Human genes 0.000 claims description 25
- 108090000623 proteins and genes Proteins 0.000 claims description 25
- 244000005700 microbiome Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000006172 buffering agent Substances 0.000 claims description 6
- 239000007795 chemical reaction product Substances 0.000 claims description 5
- 229940108461 rennet Drugs 0.000 claims description 4
- 108010058314 rennet Proteins 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000005341 cation exchange Methods 0.000 claims 1
- 150000002500 ions Chemical class 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 description 23
- 235000018102 proteins Nutrition 0.000 description 22
- 239000006071 cream Substances 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 235000020183 skimmed milk Nutrition 0.000 description 12
- 239000007858 starting material Substances 0.000 description 11
- 235000013351 cheese Nutrition 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 235000014121 butter Nutrition 0.000 description 8
- 238000011534 incubation Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000012466 permeate Substances 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000000108 ultra-filtration Methods 0.000 description 5
- 239000011230 binding agent Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000005342 ion exchange Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- 235000020124 milk-based beverage Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products 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 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000015090 marinades Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 101800000263 Acidic protein Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010053567 Coagulopathies Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- -1 cations hydrogen ions Chemical class 0.000 description 2
- 230000035602 clotting Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19732319457 DE2319457C3 (de) | 1973-04-17 | 1973-04-17 | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel |
| CH522774A CH595770A5 (enExample) | 1973-04-17 | 1974-04-16 | |
| NL7405185A NL7405185A (enExample) | 1973-04-17 | 1974-04-17 | |
| IT2157274A IT1009890B (it) | 1973-04-17 | 1974-04-17 | Procedimento per la produzione di un concentrato di coltura per generi alimentari acidi |
| AT318074A AT342962B (de) | 1973-04-17 | 1974-04-17 | Verfahren zur herstellung eines kulturenkonzentrats fur saure lebensmittel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19732319457 DE2319457C3 (de) | 1973-04-17 | 1973-04-17 | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2319457A1 DE2319457A1 (de) | 1974-11-07 |
| DE2319457B2 DE2319457B2 (de) | 1980-07-10 |
| DE2319457C3 true DE2319457C3 (de) | 1981-05-27 |
Family
ID=5878413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19732319457 Expired DE2319457C3 (de) | 1973-04-17 | 1973-04-17 | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel |
Country Status (5)
| Country | Link |
|---|---|
| AT (1) | AT342962B (enExample) |
| CH (1) | CH595770A5 (enExample) |
| DE (1) | DE2319457C3 (enExample) |
| IT (1) | IT1009890B (enExample) |
| NL (1) | NL7405185A (enExample) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL185600C (nl) * | 1975-11-18 | 1991-12-16 | Stichting Nl I Zuivelonderzoek | Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren. |
| US4362750A (en) * | 1979-10-25 | 1982-12-07 | Stauffer Chemical Company | Production of fermented type sausage |
| FR2619124B1 (fr) * | 1987-08-07 | 1990-04-20 | Boll Ets | Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages |
| DE4422024C1 (de) * | 1994-06-23 | 1996-01-18 | Kurhessische Molkereizentrale | Verfahren zur Herstellung eines Molkenerzeugnisses und dessen Verwendung |
| EP1281322A1 (en) * | 2001-07-31 | 2003-02-05 | Wageningen Centre for Food Sciences | Preparation of a gelled aqueous composition by means of microbial acidification |
| EP2460413A1 (en) * | 2010-12-01 | 2012-06-06 | Nestec S.A. | Set-style fruit yoghurts |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1190309B (de) * | 1963-07-26 | 1965-04-01 | Otto Nagel | Verfahren zur diskontinuierlichen oder kontinuierlichen Sauerrahmbutterherstellung |
| IE33766B1 (en) * | 1969-04-22 | 1974-10-16 | Miles Lab | Production of cell culture concentrates |
| BE788120A (fr) * | 1971-09-01 | 1973-02-28 | Coca Cola Co | Traitement des proteines du petit-lait |
| BE789091A (fr) * | 1971-09-22 | 1973-03-21 | Stauffer Chemical Co | Procede de demineralisation de petit-lait |
-
1973
- 1973-04-17 DE DE19732319457 patent/DE2319457C3/de not_active Expired
-
1974
- 1974-04-16 CH CH522774A patent/CH595770A5/xx not_active IP Right Cessation
- 1974-04-17 AT AT318074A patent/AT342962B/de not_active IP Right Cessation
- 1974-04-17 IT IT2157274A patent/IT1009890B/it active
- 1974-04-17 NL NL7405185A patent/NL7405185A/xx not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AT342962B (de) | 1978-05-10 |
| IT1009890B (it) | 1976-12-20 |
| CH595770A5 (enExample) | 1978-02-28 |
| NL7405185A (enExample) | 1974-10-21 |
| DE2319457A1 (de) | 1974-11-07 |
| DE2319457B2 (de) | 1980-07-10 |
| ATA318074A (de) | 1977-08-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| C3 | Grant after two publication steps (3rd publication) |