EP1755403A1

EP1755403A1 - Dairy product with at least one characteristic of a dairy product mixture

Info

Publication number: EP1755403A1
Application number: EP05745538A
Authority: EP
Inventors: Petronella Johanna Looijesteijn; Audrey Alkema; Maria Adriana Van Hekezen; Jan Sikkema; Arjen Nauta
Original assignee: Friesland Brands BV
Current assignee: FrieslandCampina Nederland BV
Priority date: 2004-05-07
Filing date: 2005-05-09
Publication date: 2007-02-28
Also published as: WO2005107484A1; EP1593309B1; EP1593309A1

Abstract

The present invention relates to the preparation of a dairy product that has at least one characteristic like or similar to a characteristic of a mixture of at least two dairy products. In a preferred embodiment the dairy product has the taste and preferably also the mouthfeel of a mixture of yoghurt and quark.

Description

Title: Dairy product with at least one characteristic of a dairy product mixture

The present invention relates to the preparation of a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of at least two dairy products.

Fermented milk products are widely used in many different forms and their consumption has dramatically increased during the last 50 years.

They are known to provide beneficial effects, mainly due to the presence of lactic acid bacteria which are capable of colonizing the gastrointestinal tract and improving intestinal health. Lactic acid bacteria lower both the carbohydrate content of the foods they ferment, and the pH due to lactic acid formation. The pH often drops low enough to inhibit the growth of various human pathogens.

A wide variety of dairy products continues to be developed in order to meet the demands of a critic and health-conscious public. Today, yoghurt and quark are two popular dairy products.

Yoghurt production usually involves the fermentation of milk by a yoghurt producing culture. A yoghurt producing culture is defined as a culture of at least one kind of micro-organism, often comprising a lactic acid bacterium, capable of converting a starter medium, such as milk, into yoghurt. Commonly, said yoghurt producing culture comprises

Streptococcus thermophilus. Said yoghurt producing culture preferably comprises Streptococcus thermophilus and Lactobacillus, most preferably Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. In this combination, protocooperation occurs: when cultured together, they stimulate one another's growth, producing the texture and taste characteristic for the product. The main metabolic products of these organisms are lactate, flavor compounds (e.g. acetaldehyde and diacetyl) and sometimes exopolysaccharide. Fermentation of milk usually takes place at about 40-45° C (short-set) or at about 30-37° C (long-set). Yoghurt usually has a protein content of about 3-4% (Renner et al, 1992). At present, the commercial process of yoghurt production uses defined mixed starter cultures consisting of Streptococcus thermophilus and Lactobacillus. In some countries yoghurt-equivalent products contain other organisms. For example, in India other bacteria (Lb. plantarum and Lactococcus lactis subsp. lactis) are used for the production of dahi (Marshall 1984), while Chander et al (1992) have used only mixed cultures comprising Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris. Furthermore, the Scandinavian dairy products viili and longfil are prepared using Lactobacillus lactis as starter bacterium. Other non-limiting examples of yoghurt-equivalent products are kefir, koumiss filmjδlk and leben. Preferably, said yoghurt-equivalent product is obtained by fermentation of milk by lactic acid bacteria.

The combination of Streptococcus thermophilus and Lactobacillus is often referred to as the yoghurt culture. Rasic and Kurmann (1978) summarised the findings concerning the original yoghurt microflora, and divided it into three groups: a) essential microflora consisting of Streptococcus thermophilus and Lactobacillus delbrueckii spp bulgaricus, b) non- essential microflora represented by homofermentative lactic acid strains other than in the first group and by heterofermentative lactic acid bacteria of which some may be used dietetic beneficially by supplementing the original microflora in the gastrointestinal tract, and c) contaminants: yeast, moulds, coliforms and other undesirable micro-organisms.

Quark is an unripened fresh cheese usually made from pasteurized fluid skim milk or reconstituted skim milk powder, cultured with lactic acid starter (typically containing Lactococcus lactis subsp. lactis / Lactococcus lactis subsp. cremoris bacteria) and a small amount of rennet. A coagulum usually starts setting at about pH 5.7 and continues during decreasing of the pH. After the coagulum has been stirred, quark production usually starts with thermisation and cooling to about 37°C. The acid curd is separated from the whey by bag drainage or by centrifugal force in mechanical curd concentrators. Quark usually has a protein content of about 8-13% (Renner et al, 1992).

In order to provide a dairy product with both yoghurt and quark characteristics, yoghurt and quark are currently mixed in order to produce a composition which has a thick structure and a creamy yoghurt and quark taste. Commercially available quark/yoghurt mixtures usually contain up to 20% yoghurt.For the production of such a dairy product, yoghurt and quark have to be separately produced. Subsequently, the yoghurt and quark have to be properly mixed. This involves the use of separate facilities for yoghurt and quark production and the use of further installations capable of mixing the yoghurt and quark fractions until a homogenous, creamy substance is obtained.

It is an object of the present invention to provide an alternative for the production of a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of a first and a second dairy product. Preferably an alternative for the production of a dairy product having a thick structure and a creamy yoghurt and quark taste is provided.

It has surprisingly been found that a dairy product having a thick structure and a creamy yoghurt and quark taste can be obtained by means of a single fermentation. According to the present invention, a combination of a yoghurt producing culture and a quark producing culture is capable of converting a starter medium into a dairy product with both a yoghurt and quark taste. Although yoghurt is normally produced with different conditions (such as pH, temperature) and with different micro-organisms as compared to quark, the present inventors have nevertheless demonstrated that it is possible to combine a yoghurt producing culture and a quark producing culture in a single fermentation process in order to produce a dairy product with both a yoghurt and quark taste and/or texture. Hence, although yoghurt and quark are normally produced with different conditions, it has been shown by the present inventors that one set of conditions is suitable for a fermentation reaction with both a yoghurt producing culture and a quark producing culture and that a dairy product is produced with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of yoghurt and quark. This obviates the need for mixing of separately produced yoghurt and quark. Hence, the present invention allows a cheaper and more efficient production with less equipment since a stirring installation is no more necessary. When one set of conditions is used in a single fermentation process with a thermophilic culture and a mesophilic culture, said one set of conditions will be suboptimal for at least one of said cultures. According to the present invention however conditions which are suboptimal for at least one of said cultures are nevertheless suitable for production of a dairy product of the present invention in a single fermentation process. Preferably conditions are used that are between the optimal fermentation conditions for a first culture and an adjunct culture. It is however also possible to apply at least one condition that is optimal for at least one culture. In one embodiment a suboptimal fermentation condition such as temperature and/or pH is used that is between the optimal fermentation conditions for a yoghurt producing culture and a quark producing culture.

The invention furthermore provides production of other dairy products with at least one characteristic like, or substantially indistinguishable from, a mixture of at least two dairy products. Preferably, said at least two dairy products are different from each other. Instead of mixing said at least two dairy products it is possible to use, in one fermentation reaction, a culture which is capable of converting a starter medium into a first dairy product and a culture capable of converting a starter medium into a second dairy product in order to obtain a dairy product which has at least one characteristic like, or substantially indistinguishable from, a mixture of said two dairy products. In one embodiment at least two cultures capable of optimally fermenting at essentially the same fermentation conditions are used. For instance, in one embodiment two cultures are used whose optimal fermentation temperatures only differ about 1-3 °C. According to the present invention however, it is also possible to use a single fermentation reaction when the optimal fermentation conditions of two cultures are essentially different. Hence, according to the present invention, it is possible to use at least two cultures having different optimal fermentation conditions in a single fermentation reaction. Even though fermentation may not be optimal for at least one of said cultures, it is nevertheless possible to obtain a dairy product of the invention. In one embodiment a thermophilic and a mesophilic culture are used in a single fermentation reaction at one temperature, which is suboptimal for at least one of said cultures. In one embodiment said temperature is between the optimal fermentation temperatures of said thermophilic and said mesophilic culture. By optimal fermentation conditions is meant herein the conditions during which at least one aspect of a fermentation process of a culture optimally takes place. In a preferred embodiment an optimal fermentation condition comprises a condition during which optimal growth takes place. Additionally, or alternatively, optimal fermentation conditions comprise conditions during which optimal flavour, taste and/or texture of a dairy product is produced. In one embodiment optimal growth conditions are the same conditions during which optimal flavour, taste and/or texture of a dairy product is produced. This is however not necessary: in one embodiment fermentation conditions are chosen such that optimal conditions for one aspect of fermentation (such as for instance flavour production) are obtained, while said conditions may be suboptimal for another aspect of fermentation (such as for instance growth). It is of course also possible to use more than two cultures capable of converting a starter medium into dairy products. For instance, a culture capable of converting a starter medium into a first dairy product can be used with a culture capable of converting a starter medium into a second dairy product and a culture capable of converting a starter medium into a third dairy product for converting a starter medium into a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of said first, second and third dairy product. Likewise, four cultures capable of converting a starter medium into dairy products can be used, etcetera.

Non-limiting examples are the use of a combination of a yoghurt producing culture and a quark producing culture, a combination of a yoghurt producing culture and a buttermilk producing culture, a combination of a yoghurt-equivalent producing culture with a quark producing culture, a combination of a quark producing culture with a buttermilk producing culture and a combination of a sour cream producing culture with a quark producing culture. A buttermilk producing culture is a culture of at least one kind of micro-organism capable of converting a starter medium (preferably milk) into buttermilk. Said buttermilk producing culture preferably comprises a lactic acid bacterium, more preferably Lactococcus lactis and/or Leuconostoc. A yoghurt-equivalent producing culture is a culture of at least one kind of micro-organism capable of converting a starter medium (preferably milk) into a yoghurt-equivalent. Said yoghurt-equivalent producing culture preferably comprises a combination of Lb. plantarum and Lactococcus lactis subsp. lactis and/or a combination of Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris. By a mixture of at least two dairy products is meant a mixture of at least two dairy products that has been obtained by mixing at least two separately produced dairy products. The present invention thus provides a use of a culture capable of converting a starter medium into a first dairy product, and an adjunct culture capable of converting a starter medium into a second dairy product, for converting a starter medium into a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of said first and said second dairy product. Preferably said first dairy product is different from said second dairy product. In one embodiment said characteristic comprises the taste. A culture capable of converting a starter medium into a first dairy product and an adjunct culture capable of converting a starter medium into a second dairy product are used for converting a starter medium into a dairy product with a taste like, or substantially indistinguishable from, the taste of a mixture of said first and said second dairy product. In further embodiments, a culture capable of converting a starter medium into a first dairy product and an adjunct culture capable of converting a starter medium into a second dairy product are used for converting a starter medium into a dairy product with a mouthfeel, structure, protein content, fat content and/or pH like, or substantially indistinguishable from, the mouthfeel, structure, protein content, fat content and/or pH of a mixture of said first and said second dairy product. Of course, dairy products with other kinds of characteristics like, or substantially indistinguishable from, a characteristic of a mixture of a first and second dairy product are also produced. Hence, in one embodiment a dairy product of the invention is produced which has at least two characteristics like, or substantially indistinguishable from, at least two characteristics of a mixture of a first and a second dairy product. In one preferred embodiment said at least two characteristics comprise the taste and the mouthfeel. In a further preferred embodiment said at least two characteristics comprise the taste and the structure. In yet another preferred embodiment said at least two characteristics comprise the taste and the protein content.

In one embodiment a dairy product of the invention is produced which has at least three characteristics like, or substantially indistinguishable from, at least three characteristics of a mixture of a first and a second dairy product. Said at least three characteristics preferably comprise the taste, mouthfeel and the structure. In another embodiment said at least three characteristics preferably comprise the taste, structure and the protein content.

Preferably, said first dairy product comprises yoghurt, sour cream and/or a yoghurt-equivalent product such as dahi, kefir, koumiss, filmjδlk, leben, viili, longfil, a fermentation product of Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris and/or a fermentation product of Lb. plantarum and Lactococcus lactis subsp. lactis. Said second dairy product preferably comprises quark and/or buttermilk. Of course, other combinations are possible and within the scope of the present invention.

One aspect of the invention provides a use of a yoghurt producing culture and a quark producing culture for converting a starter medium into a dairy product with a yoghurt and quark taste. As defined above, a yoghurt producing culture is a culture of at least one kind of micro-organism, preferably comprising a lactic acid bacterium, capable of converting a starter medium (preferably milk) into yoghurt. A quark producing culture is defined as a culture of at least one kind of micro-organism, preferably comprising a lactic acid bacterium, capable of converting a starter medium (preferably milk) into quark. A starter medium is a medium that is capable of being converted into yoghurt and/or quark. Preferably said starter medium is a liquid. Said starter medium preferably comprises milk from a mammal such as, but not limiting to, the milk of a cow, goat, sheep, mare and/or yak. In order to obtain desired characteristics such as a desired protein and/or fat content, said milk may be concentrated or diluted, and/or additional components such as for instance saccharose and/or starch may be added to the milk. In one embodiment, said starter culture comprises soy milk. In a preferred embodiment said starter medium is heated in order to at least partly destroy harmful organisms. Preferably, pasteurized milk is used. A dairy product with a yoghurt and a quark taste is defined herein as a dairy product having a taste hke, or significantly indistinguishable from, the taste of a composition which has been produced by mixing separately produced yoghurt and quark, preferably in a ratio of between 1:10 and 10:1, more preferably in a ratio of between 1:5 and 5:1, more preferably in a ratio of between 1:2 and 2:1, more preferably in a ratio of about 1:1. Most preferably, a dairy product with a yoghurt and a quark taste of the present invention has a taste hke, or significantly indistinguishable from, the taste of a composition comprising about 5-30%, more preferably 10-25%, most preferably about 15-20% yoghurt which has been produced by mixing separately produced yoghurt and quark. This also applies to other dairy products of the invention. A dairy product preferably has at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of a first and a second dairy product which mixture comprises a ratio of said first dairy product to said second dairy product of between 1:10 and 10:1, more preferably of between 1:5 and 5:1.

In a preferred embodiment said yoghurt producing culture comprises Streptococcus thermophilus and Lactobacillus. Most preferably, said yoghurt producing culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. As outlined above, these strains are commonly used in order to obtain a symbiotic relationship, where each species stimulates the growth of the other. This interaction results in a shortened fermentation time.

Said quark producing culture preferably comprises Lactococcus lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, and/or Leuconostoc spp.

A preferred embodiment provides a use of the invention wherein said quark producing culture comprises Lactococcus. More preferably, said quark producing culture comprises Lactococcus lactis. As is shown in the examples, a combination of a yoghurt producing culture with Lactococcus results in a preferred dairy product, having a particularly good taste. In another preferred embodiment said quark producing culture comprises Lactococcus lactis subspecies lactis. A combination of a yoghurt producing culture with Lactococcus lactis subspecies lactis also results in a preferred dairy product, having a particularly good taste, as shown in the examples. In another preferred embodiment said quark producing culture comprises Lactococcus lactis subspecies cremoris and/or Lactococcus lactis subspecies lactis biovar diacetylactis.

In yet another aspect of the invention said quark producing culture comprises Leuconostoc. Preferably, said quark producing culture comprises Leuconostoc mesenteroides. The addition of Leuconostoc mesenteroides, optionally in combination with Lactococcus, allows the production of a dairy product with a sparkling taste due to the gas produced by Leuconostoc and/or Lactococcus, preferably Lactococcus lactis subsp. lactis biovar. diacetylactis.

In a particularly preferred embodiment, said quark producing culture comprises Lactococcus lactis and Lactococcus lactis subsp. cremoris. In one embodiment said quark producing culture is essentially not proteolytic, such that it does not, or to a small extent, break down the protein content of the dairy product. Moreover, in one embodiment said quark producing culture is not, or to a small extent, capable of producing exopolysaccharide (EPS) and/or capsular exopolysaccharide (CPS), since the production of too much EPS and/or CPS can result in a product whose structure is too long. Moreover, said quark producing culture is preferably not, or to a small extent, capable of producing any off-flavors.

According to the present invention, a yoghurt producing culture and a quark producing culture are capable of converting a starter medium into a dairy product with at least one characteristic like, or substantially indistinguishable from, a mixture of yoghurt and quark. Said dairy product preferably has both a yoghurt and quark taste. In one aspect said dairy product has a mouthfeel between the mean mouthfeel of yoghurt and quark.

Furthermore, said dairy product preferably has a protein content which lies between the mean protein content of yoghurt and quark. Preferably, the protein content of a product of the present invention is between about 3 and 13 %, more preferably between about 4 and 11 %. Moreover, said dairy product preferably comprises a structure which is between the short structure of quark and the long structure of yoghurt. Of course, the preferences of different people vary, such that each individual will have its own preferred kind of dairy product of the present invention. A dairy product of the present invention may therefore be provided with additional ingredients such as fruit, sugar, cacao, vitamins, calcium, etcetera. In one aspect a dairy product of the invention comprises a lowered lactose content as compared to normal yoghurt, like childrensyoghurt (Renner et al, 1992). A lactose content of between 3.5 and 4.0 % is preferred.

A starter medium is preferably converted into a dairy product of the invention in one fermentation reaction. This means that a first culture and an adjunct culture are actively fermenting in the same fermentation reaction. Preferably said first culture and said adjunct culture are simultaneously active under the same conditions. This means that a fermentation reaction is carried out under conditions wherein said first culture and said second culture are both capable of fermenting. A method of the invention is preferably carried out in one fermentation reaction at one temperature at which a first and an adjunct culture are both active. As already mentioned before, according to the present invention it is possible to use conditions that are suboptimal for at least one culture. Hence, with a method of the invention there is no need to use separate facilities for the production of a first and a second dairy product. Mixing of separately produced dairy products is no longer necessary. Moreover, it is not necessary to use various consecutive fermentation reactions with different reaction conditions. It is, for instance, not necessary to firstly perform a fermentation reaction with a favourable temperature for one culture, during which reaction one culture is active while an adjunct culture is dormant, and to subsequently change the temperature such that said adjunct culture becomes active. Instead, it is now possible to use one single fermentation reaction at one temperature in order to produce a dairy product of the invention. An advantage of a method of the invention using one fermentation reaction under the same conditions is that changing of conditions is no longer necessary, enabling a fast, simple, cheaper continuous process. A method of the invention obviates the need for expensive equipment for controlling and varying various fermentation conditions over time. Moreover, with a method of the invention a dairy product with a constant quality is obtainable.

In one embodiment a yoghurt producing culture and a quark producing culture are essentially simultaneously administered to said starter medium. This means that a starter medium, preferably milk, is either inoculated with a mixture of said yoghurt producing culture and said quark producing culture, or inoculated with said yoghurt producing culture and inoculated with said quark producing culture within a short time span of approximately one hour, preferably within 30 minutes, more preferably within 15 minutes, most preferably within 5 minutes. Alternatively, said starter medium is firstly provided with a yoghurt producing culture and subsequently with a quark producing culture. This means that yoghurt production is started by inoculation of a starter medium, preferably milk, with a yoghurt producing culture. Afterwards, for instance after 1-3 days, preferably after 1-48 hours, more preferably after 1-24 hours, more preferably after 1-5 hours, most preferably after 1-2 hours, a quark producing culture is provided. In yet another embodiment quark production is started by providing said starter medium, preferably milk, with a quark producing culture. Subsequently, for instance after 1-3 days, preferably after 1-48 hours, more preferably after 1-24 hours, more preferably after 1-5 hours, most preferably after 1-2 hours, a yoghurt producing culture is provided.

In a further embodiment, a starter medium is provided with a buttermilk producing culture (preferably Lactococcus lactis and/or Leuconostoc) and a yoghurt producing culture in order to convert it into a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of buttermilk and yoghurt. Said dairy product preferably has a taste, mouthfeel, structure, protein content, fat content and/or pH which lies between the mean taste, mouthfeel, structure, protein content, fat content and/or pH of buttermilk and the mean taste, mouthfeel, structure, protein content, fat content and/or pH of yoghurt.

Said starter medium is in a preferred embodiment provided with at least one additional probiotic strain, which beneficially affects the host by improving its intestinal microbial balance. Non-limiting examples of such probiotic strains are Bifidobacterium, Propionibacterium and Lactobacillus acidophilus. Said starter medium is also preferably provided with at least one additional prebiotic, which is defined as a food ingredient that benefits the host by selectively stimulating the growth and/or activity of health-promoting bacteria over undesirable or pathogenic microorganisms. Non-limiting examples of such prebiotics are galacto oligosaccharide (GOS) and fructo oligosaccharide (FOS).

Said starter medium is preferably fermented by a yoghurt producing culture at a temperature which is suitable for the production of yoghurt. A dairy product with a sufficiently long structure associated with a good mouth feel is obtained. In one embodiment of the invention said starter medium is fermented at a temperature of about 40-45 °C. In another embodiment of the invention said starter medium is fermented at a temperature of about 30-40 °C, preferably of about 30-37 °C, more preferably of about 31-33 °C, more preferably of about 32 °C. In order to ferment at a temperature which is suitable for the production of yoghurt, said adjunct culture capable of converting a starter medium into a second dairy product preferably comprises a mesophilic culture.

Alternatively, said starter medium is fermented at a temperature which is suitable for the production of quark. This is especially suitable when quark production is started and subsequently, for instance after 1-3 days, preferably after 1-72 hours, more preferably after 1-24 hours, a yoghurt producing culture is added. In one embodiment of the invention said starter medium is fermented at a temperature of about 20-30 °C, preferably at a temperature of about 23-25 °C.

It is also possible to ferment said starter medium at a temperature which is suitable for the production of buttermilk, preferably at about 20-23 °C. In one aspect a starter medium is inoculated with a buttermilk producing culture, preferably Lactococcus lactis and/or Leuconostoc, as well as (either beforehand, simultaneously or afterwards) a yoghurt producing culture. A dairy product with a taste, mouthfeel, structure, protein content, fat content and/or pH which lies between the mean taste, mouthfeel, structure, protein content, fat content and/or pH of buttermilk and the mean taste, mouthfeel, structure, protein content, fat content and/or pH of yoghurt is subsequently obtained.

In a preferred embodiment a dairy product of the invention is produced which is soft. Such products comprise dairy products which are liquid and/or creamy, such as for instance dairy products with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture comprising at least one liquid dairy product (such as yoghurt and/or buttermilk) and/or a soft dairy product such as soft cheese or cream cheese (for instance quark). A soft dairy product of the invention preferably has a solids content of between 5-25%, more preferably of between 9-20%. In one embodiment a dairy product of the invention is of the liquid type. Non-limiting examples of a liquid type dairy product of the invention are drinking quark -yoghurt, drinking quark-buttermilk and drinking yoghurt- buttermilk. A dairy product is converted into a dairy product of the liquid type using common technologies. The process can vary depending on the demanded characteristics of the end product. A dairy product of the liquid type is produced as described before and is preferably exposed to shear, for instance by mixing, Ultra Turax, pressure valve or homogenisation. Either low or high shear can be used, for instance homogenisation at low pressure (preferably 5-25 bar) or high pressure (preferably 100-200 bar). Stabilising agents that are effective at low pH, such as for instance pectin, is optionally used to decrease sedimentation. Fruit preparations are optionally added, for instance via a batch process and/or via in-line dosages, preferably in doses between 1 and 99%, more preferably between 1 and 30%. The present invention allows for the production of a drinking quark-yoghurt with a smooth mouthfeeling and a mild taste as a result of the combined quark-yoghurt fermentation.

In one aspect of the invention said dairy product is homogenized after the fermentation reaction. Preferably, said dairy product is homogenized in the presence of pectin.

The invention furthermore provides a method for producing a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of a first and a second dairy product, comprising inoculating a starter medium with a culture capable of converting a starter medium into said first dairy product and with an adjunct culture capable of converting a starter medium into said second dairy product, and fermenting said starter medium. Preferably said first dairy product comprises yoghurt and/or a yoghurt- equivalent product such as dahi, kefir, viili, longfil or a fermentation product of Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris.

Said second dairy product preferably comprises quark and/or buttermilk.

In one aspect the invention provides a method for producing a dairy product having a yoghurt and quark taste, comprising:

- inoculating a starter medium with a yoghurt producing culture and a quark producing culture, and

- fermenting said starter medium. Said yoghurt producing culture preferably comprises Streptococcus thermophilus and Lactobacillus, more preferably Streptococcus thermophilus and Lactobacillus bulgaricus. In a most preferred embodiment a Lactobacillus delbrueckii susp. bulgaricus strain is used that is a mild fermenting and high polysaccharide forming strain. Said starter medium preferably comprises milk, more preferably pasteurized milk. Said milk preferably has a fat content of about 0-15%, preferably 0- 5%, and a protein content of about 2-12 %, preferably 3-5%. In one embodiment saccharose and starch are added to the milk. Said quark producing culture preferably comprises Lactococcus lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis,

Lactococcus lactis subsp. lactis biovar. diacetylactis, and/or Leuconostoc spp. More preferably, said quark producing culture comprises Lactococcus lactis or Lactococcus lactis subsp. lactis.

The invention furthermore provides a method of the invention wherein said starter medium is fermented at a temperature of about 30-37°C, preferably at a temperature of about 32°C, because such temperature is especially suitable for the production of a dairy product of the invention with a long structure associated with a good mouth feel. In another embodiment said starter medium is fermented at a temperature of about 25-28°C, which temperature is suitable for the production of quark. The starter medium is preferably incubated until a pH of about 3.0-5.0, preferably 3.9-5.0, more preferably 3.9-4.6, more preferably 4.3-4.5 is reached.

In one embodiment a yoghurt producing culture and a quark producing culture are essentially simultaneously administered to said starter medium. Alternatively, said starter medium is firstly provided with said yoghurt producing culture and subsequently with said quark producing culture, or said starter medium is firstly provided with said quark producing culture and subsequently with said yoghurt producing culture. Said starter culture is preferably provided with at least one additional probiotic strain and/or with at least one prebiotic.

A dairy product obtainable by a method of the invention is also herewith provided. In one aspect a dairy product is provided which has both a yoghurt and quark taste. In one aspect said dairy product has a mouthfeel between the mean mouthfeel of yoghurt and quark.

Furthermore, said dairy product preferably has a protein content which lies between the mean protein content of yoghurt and quark. Preferably, the protein content of a product of the present invention is between about

3 and 13 %, more preferably between about 4 and 11 %.

Moreover, said dairy product preferably comprises a structure which is between the short structure of quark and the long structure of yoghurt.

The invention is further explained in the following examples. The examples do not limit the scope of the invention; they merely serve to exemplify the invention. Examples

Experimental:

Milk: Saccharose (5.7%) and starch (1.0%) are added to milk containing 3.54% protein and 1.61% fat. If necessary, the milk was standardised with water. The final milk contained 1.5% fat and 3.3% protein. After the addition of starch and saccarose, the milk was heated to 75°C and homogenised at 130 bar. The milk was heat-treated by means of a batch pasteurisation for 5 minutes at 90°C.

Fermentation: The milk was inoculated with 0.02% Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus mix (a Lactobacillus delbrueckii susp. bulgaricus strain that is a mild fermenting and high polysaccharide forming) and various different adjunct cultures (see lists below) and incubated at 32°C until a pH of 4.45 was reached (in about 14 hours). The fermented milk was stirred and cooled to 15°C. Fiver bottles of one litre and 5 beakers of 200 ml were filled with the fermentation product obtained. They were placed in ice-water after filling for 2 hours in order to cool them to a temperature of about 7°C.

Preculturing: The adjunct cultures were precultured (1% from frozen stock culture) in sterile milk (containing 0.25% of casiton and 0.2% of yeast extract for the proteolytic negative strains) for ca. 20h at 20°C for the Lactococci (until coagulation occurs) and about 55 h at 25°C for the leuconostocs.

Analysis: The fermentation products were subjected to several analysis in order to determine pH, amount of serum in time, taste, texture and microbiological composition: Viscosity

Viscosity was determined by using a Posthumus funnel. Product present in funnel is placed for 1 hour in a waterbath of 20°C after which the bottle is swung 3 times. A posthumus funnel with an opening with a diameter of 8 mm is filled until indicated line (=360 ml). It is determined how long it takes before the product has flew out of the Posthumus (Posthumus, 1954).

Microbiological composition Rogosa agar was used to determine the number of Lactocobacilli

Per liter 82 gram of Rogosa agar (Oxoid CM627) was used. In addition, 1.25 ml acetic acid (99-100% Boom 51830) was added.

LM17 agar (Terzaghi) was used to determine the number of Lactococci and Streptococci.

Per liter demiwater, 55 g of M17 agar (Merck 15108) was used.

Results experiment I.

The adjunct cultures that were tested:

1 % Lactococcus lactis FCDF0200 (proteolytic) 1 % Lactococcus lactis FCDF0201 (not proteolytic) 1% Lactococcus lactis FCDF0413 (EPS-producing, proteolytic) 1 % Lactococcus lactis subsp. lactis biovar. diacetylactis FCDF0202 (moderatly proteolytic) 1% Lactococcus lactis subsp. lactis biovar. diacetylactis FCDF0203 (not proteolytic) 1 % Lactococcus lactis subsp. lactis biovar. diacetylactis FCDF0204 (not proteolytic) 1 % Leuconostoc mesenteroides FCDF4007

9. 1% Leuconostoc mesenteroides FCDF4100 (EPS-producing) 10. 0.5% Leuconostoc mesenteroides FCDF4007 and 0.3% Lactococcus lactis FCDF0201 Culturing:

Variant Acidification time (h)

1 17.5

2 14

3 14

4 14

5 14

6 16

7 14

8 21.5

9 20

10 16

Posthumus-viscosity at day 1 at 20°C: variant 1 (sec) 2 (sec) Average (sec)

1 52 45.52 48.76

2 19.28 15.19 17.24

3 25.97 20.06 23.02

4 92 77.14 84.57

5 30.66 32.09 31.38

6 32.52 31.72 32.12

7 24.07 22.87 23.47

8 47.56 46.31 46.94

9 - 42.41 42.97 42.69

10 21.19 23.69 22.44

pH in time: variant pH pH pH l pH 2 pH 3 pH 4 after day 1 week weeks weeks weeks filling

1 4.46 4.41 4.37 4.30 4.22 4.30

2 4.31 4.29 4.32 4.24 4.29 4.21

3 4.42 4.36 4.37 4.33 4.34 4.34

4 4.34 4.33 4.34 4.33 4.30 4.32

5 4.43 4.39 4.37 4.33 4.37 4.36

6 4.45 4.43 4.36 4.38 4.38 4.38

7 4.44 4.41 4.36 4.37 4.36 4.35

8 4.54 4.48 4.37 4.36 4.37 4.37

9 4.47 4.43 4.34 4.32 4.32 4.33

10 4.45 4.45 4.44 4.44 4.43 4.43 Sensoric analysis at day 1 and day 21:

Variant Day 1 Day 21 Smooth, creamy, yoghurt, good Good reference yoghurt reference

2 Undesired rough structure, no option Not tested 3 Smooth, thin, short, fresh quark taste Good quark yoghurt flavour, short structure, somewhat thicker is desired

4 Long structure, sticky, no option Not tested 5 Buttermilk yoghurt, acid flavour, gas Not tested bubbles, no option

6 Long structure, smooth, gas bubbles, No option because of gas bubbles quark flavour resulting in twinkling

7 Gas bubbles, undesired flavour, thin, Not tested no option 8 Long, creamy, thick, sticky, some gas Sticky, mild, fresh, twinkling bubbles

9 Long structure, mild, slimy Too long structure

10 Short structure, smooth, somewhat Gas bubbles, undesired flavour quark flavour and mouthfeel, too thin, twinkling, good option

Microbiological analysis at day 1: variant Sf. thermophilus Lb. bulgaricus L. lactis Leuconostoc

1 8.1 * 10⁸ 1.8 * 10⁶ ND ND

2 3.5 * 10⁸ 2.4 * 10⁵ 1.2 * ND 10⁹

3 2.7 * 10⁸ 1.2 * 10⁵ 2.4 * ND 10⁸

4 3.6 * 10⁸ 3.0 * 10⁵ 2.7 * ND 10⁸

5 5.5 * 10⁸ 1.9 * 10⁵ 9.3 * ND 10⁸

6 5.3 * 10⁸ 1.5 * 10⁵ 1.3 * ND 10⁹

7 4.2 * 10⁸ 1.6 * 10⁵ 6.2 * ND 10⁸

8 9.3 * 10⁸ 8.0 * 10⁵ ND 6.0 * 10⁷

9 1.2 * 10⁹ 8.8 * 10⁵ ND 2.4 * 10⁷

10 6.4 * 10⁸ 2.2 * 10⁵ 4.7 * 2.0 * 10⁷ 10⁸ Microbiological analysis at day 21: variant St. Lb. L. leuconostoc thermophilus bulgaricus lactis

1 1.0 * 10⁹ 8.2 * 10⁵ ND ND

2^* 1.1 * 10⁸ 2.4 * 10⁵ 2.1 * ND 10⁷

3 1.8 * 10⁸ 7.8 * 10⁴ 8.0 * ND 10⁵

4 1.1 * 10⁸ 1.2 * 10⁵ 3.7 * ND 10⁶

5 5.6 * 10⁷ 2.5 * 10⁵ 1.7 * ND 10⁸

6 6.2 * 10⁷ 2.0 * 10⁵ 8.9 * ND 10⁸

7 1.5 * 10⁸ 2.1 * 10⁵ 9.3 * ND 10⁷

8 8.2 * 10⁷ 7.4 * 10⁵ ND 1.3 * 10⁷

9 1.5 * 10⁹ 1.6 * 10⁶ ND 2.6 * 10⁷

10 3.6 * 10⁸ 3.8 * 10⁵ 3.7 * 9.4 * 10⁶ 10⁷

ND: not determined

Serum:

The amount of serum was negligible. No serum was detected for variants 2, 3, 5, 6 and 9. The highest amount (2-3 mm, for a product height of 9 cm) was found for variant 4. For all the other variants the amount of serum was 1-2 mm.

Conclusions It is possible to produce quarkyoghurt with the desired properties by the fermentation of milk with a yoghurt culture and additional quark producing culture. Variant 3 and 10 showed the best potentials. Variations of these two variants are tested in a further experiment. Results experiment II.

The adjunct cultures that are tested:

0.5% Leuconostoc mesenteroides FCDF4007 and 0.3% Lactococcus lactis FCDF0201 0.9% Leuconostoc mesenteroides FCDF4007 and 0.1% Lactococcus lactis FCDF0201 0.1 % Leuconostoc mesenteroides FCDF4007 and 0.9% Lactococcus lactis FCDF0201 1 % Lactococcus lactis FCDF0201 (prt-) 1 % Lactococcus lactis FCDF0381 (prt-, cps+) 2% Lactococcus lactis FCDF0201 1 % Lactococcus lactis subsp. lactis FCDF0684 (prt-/+, commercial starter culture) 1 % Lactococcus lactis subsp. cremoris FCDF0685 (prt-, commercial starter culture) 1 % Lactococcus lactis subsp. cremoris FCDF0642 (prt-, commercial starter culture)

Milk: Cream Tapte Water productmilk

Fat (%) 43.39 0.05 0 1.61 Protein (%) 1.81 3.61 0 3.54 Amount 3.3584 89.8070 0.1346 93.3

Culturing:

Variant Acidification time (h)

11 18.5

12 21

13 18.75

14 15.75

15 15.75

16 20.75

17 20.5

18 15.5

19 15.5

20 15.5

Posthumus-viscosity at day 1 at 20°C: variant 1 (sec) 2 (sec) Average (sec)

11 147 118 133

12 67 54 61

13 54 49 52

14 27 23 25

15 24 21 23

16 36 29 33

17 38 31 35

18 23 20 22

19 48 43 46

20 26 24 25 pH in time: variant pH after pH pH pH l pH 2 pH 3 pH 4 14 h after weeks day 1 week weeks weeks culturing filling

11 4.66 4.48 4.49 4.38 4.33 4.27 4.28

12 4.65 4.50 4.52 4.46 4.43 4.38 4.4

13 4.55 4.49 4.49 4.45 4.42 4.38 4.41

14 4.46 4.44 4.45 4.42 4.40 4.37 4.39

15 4.49 4.42 4.44 4.37 4.38 4.37 4.36

16 4.61 4.48 4.44 4.31 4.27 4.22 4.24

17 4.62 4.44 4.47 4.35 4.30 4.23 4.25

18 4.37 4.36 4.39 4.33 4.32 4.26 4.30

19 4.31 4.30 4.29 4.24 4.22 4.19 4.21

20 4.39 4.34 4.34 4.28 4.25 4.21 4.22

Sensoric analysis at day 1 and day 21:

Variant Day 1 Day 21

11 Good reference yoghurt Good reference yoghurt

12 Twinkling, buttermilk flavour, no Not tested option

13 Twinkling, buttermilk flavour, no Not tested option

14 Some off taste (buttermilk) Reasonable quark yoghurt, no option because product changes too much during storage

15 Slightly too thin, good flavour Good quark yoghurt, selected for pilot plant production

16 Good flavour but too long Too long structure 17 Good flavour, slightly too long Too long structure 18 Good flavour and mouthfeel, slightly Good quark yoghurt, selected for pilot too thin plant production

19 Very thick, too long Not tested

20 Good flavour, slightly to thin Some off taste

Microbiological analysis at day 1 variant St. thermophilus Lb. bulgaricus L. lactis leuconostoc

11 1.6 * 10⁹ 3.3 * 10⁶ ND ND

12 6.8 * 10⁸ 1.2 * 10⁶ 8.4 * 10⁶ 2.6 * 10⁷

13 3.9 * 10⁸ 2.4 * 10⁵ 3.8 * 10⁸ 1.7 * 10⁷

14 3.1 * 10⁸ 1.8 * 10⁵ 4.0 * 10⁸ ND, < 10⁶

15 3.1 * 10⁸ 2.2 * 10⁵ 4.3 * 10⁸ ND

16 7.1 * 10⁸ 1.5 * 10⁶ 3.7 * 10⁶ ND

17 5.4 * 10⁸ 6.2 * 10⁵ 6.1 * 10⁵ ND

18 3.1 * 10⁷ 4.8 * 10⁵ 2.9 * 10⁸ ND

19 3.4 * 10⁸ 5.2 * 10⁵ 1.1 * 10⁶ ND

20 4.1 * 10⁸ 5.7 * 10⁵ 9.0 * 10⁷ ND

ND: not detected

Microbiological analysis at day 21 variant St. thermophilus Lb. bulgaricus L. lactis leuconostoc

11 6.0 * 10⁸ 1.1 * 10⁶ ND ND

14 3.5 * 10⁸ 1.3 * 10⁵ 1.0 * 10⁶ 5.8 * 10⁵

15 3.3 * 10⁸ 1.2 * 10⁵ 6.4 * 10⁴ ND

16 8.3 * 10⁸ 1.2 * 10⁶ 1.6 * 10⁵ ND

17 1.2 * 10⁹ 6.9 * 10⁵ 7.0 * 10³ ND

18 2.8 * 10⁸ 3.9 * 10⁵ 9.2 * 10⁶ ND

20 1.8 * 10⁹ 5.8 * 10⁵ 8.0 * 10⁸ ND

ND: not detected

Serum:

The amount of serum was negligible. Only for variants 4 and 9 some serum was found, about 1-2 mm for a product height of 9 cm.

Experiment III.

The desired product is also obtained by the addition of a mesophihc multiple strain starter culture, containing a mixture of at least Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. References

Chander, H., Batish, V.K., Mohan, M., Chand, R., and Singh, R.S. (1992). Effect of heat processing on bacterial quahty of dahi-an Indian fermented dairy product. Cultured Dairy Products Journal, 27(2) 8-9.

Marshall, V.M.E. (1984) Flavour development in fermented milks, in Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk, 1^st edn (eds F.L. Davies and B.A. Law), Elsevier Applied Science Publishers, London, pp. 153-186.

Rasic, J.L. and Kurmann, J.A. (1978). Yoghurt-Scientific Grounds, Technology, Manufacture and Preparations, Technical Dairy Publishing House, Copenhagen.

Renner, E. and Renz-Schauen, A. (1992). Nahrwerttabellen fur Milch und Milchprodukte. Verlag M. Drathen, Giessen, Germany.

Posthumus, G. (1954) In: Officieel orgaan FNZ 46; 55-56.

Claims

1. Use of a culture capable of converting a starter medium into a first dairy product, and an adjunct culture capable of converting a starter medium into a second dairy product, for converting a starter medium into a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of said first and said second dairy product.

2. Use according to claim 1, wherein said characteristic comprises the taste.

3. Use according to claim 1 or 2, wherein said characteristic comprises the mouthfeel.

4. Use according to any one of claims 1-3, wherein said characteristic comprises the structure.

5. Use according to any one of claims 1-4, wherein said characteristic comprises the protein content.

6. Use according to any one of claims 1-5, wherein said characteristic comprises the fat content.

7. Use according to any one of claims 1-6, wherein said characteristic comprises the pH.

8. Use according to any one of claims 1-7, wherein said first dairy product comprises yoghurt.

9. Use according to any one of claims 1-8, wherein said first dairy product comprises a yoghurt-equivalent product such as dahi, kefir, koumiss, filmjδlk, leben, viili, longfil, a fermentation product of Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris and/or a fermentation product of Lb. plantarum and Lactococcus lactis subsp. lactis.

10. Use according to any one of claims 1-9, wherein said second dairy product comprises quark.

11. Use according to any one of claims 1-10, wherein said second dairy product comprises buttermilk.

12. Use according to any one of claims 1-11, wherein a yoghurt producing culture and a quark producing culture are used for converting a starter medium into a dairy product with a yoghurt and quark taste.

13. Use according to any one of claims 8-12, wherein said yoghurt producing culture comprises Streptococcus thermophilus and Lactobacillus.

14. Use according to any one of claims 8-13, wherein said yoghurt producing culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii spp bulgaricus.

15. Use according to any one of claims 10-14, wherein said quark producing culture comprises Lactococcus.

16. Use according to any one of claims 10-15, wherein said quark producing culture comprises Lactococcus lactis.

17. Use according to any one of claims 10-16, wherein said quark producing culture comprises Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris and/or Lactococcus lactis subspecies lactis biovar diacetylactis.

18. Use according to any one of claims 10-17, wherein said quark producing culture comprises Leuconostoc.

19. Use according to any one of claims 10-18, wherein said quark producing culture comprises Leuconostoc mesenteroides.

20. Use according to any one of claims 10-19, wherein said quark producing culture comprises Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.

21. Use according to any one of claims 1-20, wherein said starter medium comprises pasteurized milk.

22. Use according to any one of claims 12-21, wherein said yoghurt producing culture and said quark producing culture are essentially simultaneously administered to said starter medium.

23. Use according to any one of claims 12-21, wherein said starter medium is firstly provided with said yoghurt producing culture and subsequently with said quark producing culture.

24. Use according to any one of claims 12-21, wherein said starter medium is firstly provided with said quark producing culture and subsequently with said yoghurt producing culture.

25. Use according to any one of claims 1-24, wherein said dairy product is provided with at least one additional probiotic strain and/or rennet.

26. Use according to any one of claims 1-25, wherein said dairy product is of a liquid type.

27. Use according to any one of claims 1-26, wherein said dairy product is exposed to shear in the presence of a gel-forming agent such as pectin, alginate and/or starch.

28. Use according to any one of claims 1-27, wherein said starter medium is fermented at a temperature which is suitable for the production of yoghurt.

29. Use according to any one of claims 1-28, wherein said starter medium is fermented at a temperature of about 30-37°C.

30. Use according to any one of claims 1-29, wherein said starter medium is fermented at a temperature of about 32°C.

31. Use according to any one of claims 1-27, wherein said starter medium is fermented at a temperature which is suitable for the production of quark.

32. Use according to any one of claims 1-27, wherein said starter medium is fermented at a temperature of about 20-30°C.

33. Use according to any one of claims 1-27, wherein said starter medium is fermented at a temperature which is suitable for the production of buttermilk.

34. A method for producing a dairy product with at least one characteristic like, or substantially indistinguishable from, a characteristic of a mixture of a first and a second dairy product, comprising: - inoculating a starter medium with a culture capable of converting a starter medium into said first dairy product and with an adjunct culture capable of converting a starter medium into said second dairy product, and - fermenting said starter medium.

35. A method according to claim 34, wherein said first dairy product comprises yoghurt.

36. A method according to claim 34 or 35, wherein said first dairy product comprises a yoghurt-equivalent product such as dahi, kefir, viili, longfil, a fermentation product of Lactococcus lactis biovar. diacetylactis and Lactococcus lactis subsp. cremoris and/or a fermentation product of Lb. plantarum and Lactococcus lactis subspecies lactis.

37. A method according to any one of claims 34-36, wherein said second dairy product comprises quark.

38. A method according to any one of claims 34-37, wherein said second dairy product comprises buttermilk.

39. A method according to any one of claims 34-38 for producing a dairy product having a yoghurt and quark taste, comprising: - inoculating a starter medium with a yoghurt producing culture and a quark producing culture, and - fermenting said starter medium.

40. A method according to any one of claims 34-39, wherein said starter medium is fermented at a temperature of about 30-37°C.

41. A method according to any one of claims 34-40, wherein said starter medium is fermented at a temperature of about 32°C.

42. A method according to any one of claims 34-39, wherein said starter medium is fermented at a temperature of about 20-30°C.

43. A method according to any one of claims 34-42, wherein said starter medium is fermented until a pH of about 4.0-5.0 is reached.

44. A method according to any one of claims 39-43, wherein said yoghurt producing culture and said quark producing culture are essentially simultaneously administered to said starter medium.

45. A method according to any one of claims 39-43, wherein said starter medium is firstly provided with said yoghurt producing culture and subsequently with said quark producing culture.

46. A method according to any one of claims 39-43, wherein said starter medium is firstly provided with said quark producing culture and subsequently with said yoghurt producing culture.

47. A method according to any one of claims 34-46, wherein said starter medium is provided with at least one additional probiotic strain.

48. A dairy product obtainable by a method according to any one of claims 34-47.

49. A dairy product having a taste, mouthfeel, structure, protein content, fat content and/or pH like, or substantially indistinguishable from, the taste, mouthfeel, structure, protein content, fat content and/or pH of a mixture of yoghurt and quark.