ES230733A1 - Process of preparing milk products such as sour milk by use of starter cultures - Google Patents
Process of preparing milk products such as sour milk by use of starter culturesInfo
- Publication number
- ES230733A1 ES230733A1 ES0230733A ES230733A ES230733A1 ES 230733 A1 ES230733 A1 ES 230733A1 ES 0230733 A ES0230733 A ES 0230733A ES 230733 A ES230733 A ES 230733A ES 230733 A1 ES230733 A1 ES 230733A1
- Authority
- ES
- Spain
- Prior art keywords
- milk
- lactobacillus
- torulopsis
- intestinal form
- products
- 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
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 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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 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 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
- A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Abstract
In the production of milk products such as curd and cottage cheese, a high temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may also be grown with the lactobacillus : the lactosefermenting yeasts Saccharomyces fragilis, torulopsis sphaerica, torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Proliferation of the microorganisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.ALSO:In the production of milk products such as pourable, soured milk, curd and cottage cheese, a high-temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may be grown also with the lactobacillus: the lactose-fermenting yeasts Saccharomyces fragilis, Torulopsis sphaerica, Torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Growth of the micro-organisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DESCH18051A DE1019896B (en) | 1955-05-28 | 1955-05-28 | Process for the production of milk products, such as sour milk or the like, with the addition of bacteria |
Publications (1)
Publication Number | Publication Date |
---|---|
ES230733A1 true ES230733A1 (en) | 1957-03-16 |
Family
ID=38724497
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES0230733A Expired ES230733A1 (en) | 1955-05-28 | 1956-09-03 | Process of preparing milk products such as sour milk by use of starter cultures |
Country Status (4)
Country | Link |
---|---|
CH (1) | CH371671A (en) |
DE (2) | DE1019896B (en) |
ES (1) | ES230733A1 (en) |
GB (1) | GB831797A (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1535109A (en) * | 1976-01-01 | 1978-12-06 | Yakult Honsha Kk | Fermented milk product containing viable bifidobacteria and method for producing the same |
FR2762478B1 (en) * | 1997-04-28 | 1999-07-02 | Sarl Biodyn | IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK |
AT412050B (en) * | 2000-02-18 | 2004-09-27 | Viernstein Helmut Dr | Fermented milk product useful as a food for people with a lactase deficiency comprises Saccharomyces cerevisiae boulardii and a prebiotic carbohydrate |
BRPI0207372B1 (en) * | 2001-02-19 | 2015-06-02 | Nestle Sa | Process for obtaining a dry, low water consuming consumable product comprising fresh probiotics |
DE10251456B4 (en) * | 2002-11-05 | 2007-05-03 | Bayernwald Früchteverwertung GmbH | Process for obtaining fruit fibers |
NL1026818C2 (en) * | 2004-08-10 | 2006-02-13 | Campina Nederland Holding Bv | Formation of vitamin B12 in fermented milk products. |
NL1026817C2 (en) * | 2004-08-10 | 2006-02-13 | Campina Nederland Holding Bv | Increased vitamin content in a fermented milk product. |
WO2006052135A2 (en) * | 2004-11-15 | 2006-05-18 | Nizo Food Research B.V. | Satiety enhancing compositions |
-
1955
- 1955-05-28 DE DESCH18051A patent/DE1019896B/en active Pending
- 1955-09-22 DE DESCH18720D patent/DE1022892B/en active Pending
-
1956
- 1956-09-03 ES ES0230733A patent/ES230733A1/en not_active Expired
- 1956-09-11 CH CH3730156A patent/CH371671A/en unknown
- 1956-09-19 GB GB2862656A patent/GB831797A/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
DE1019896B (en) | 1957-11-21 |
GB831797A (en) | 1960-03-30 |
CH371671A (en) | 1963-08-31 |
DE1022892B (en) | 1958-01-16 |
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