FI82879C - Foerbaettrat foerfarande foer framstaellning av mejeriprodukter. - Google Patents
Foerbaettrat foerfarande foer framstaellning av mejeriprodukter. Download PDFInfo
- Publication number
- FI82879C FI82879C FI842561A FI842561A FI82879C FI 82879 C FI82879 C FI 82879C FI 842561 A FI842561 A FI 842561A FI 842561 A FI842561 A FI 842561A FI 82879 C FI82879 C FI 82879C
- Authority
- FI
- Finland
- Prior art keywords
- lecithin
- culture
- medium
- acid
- milk
- Prior art date
Links
- 239000000787 lecithin Substances 0.000 claims description 82
- 229940067606 lecithin Drugs 0.000 claims description 82
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 79
- 235000010445 lecithin Nutrition 0.000 claims description 79
- 239000002609 medium Substances 0.000 claims description 47
- 239000002253 acid Substances 0.000 claims description 45
- 235000013336 milk Nutrition 0.000 claims description 36
- 239000008267 milk Substances 0.000 claims description 36
- 210000004080 milk Anatomy 0.000 claims description 36
- 235000013365 dairy product Nutrition 0.000 claims description 31
- 241000894006 Bacteria Species 0.000 claims description 20
- 239000001963 growth medium Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- 230000001580 bacterial effect Effects 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013351 cheese Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 235000015155 buttermilk Nutrition 0.000 claims description 2
- 235000015142 cultured sour cream Nutrition 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 21
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 9
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000012010 growth Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 230000035784 germination Effects 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 230000003139 buffering effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000020121 low-fat milk Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012544 monitoring process Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 206010053567 Coagulopathies Diseases 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 230000035602 clotting Effects 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 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 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000011533 pre-incubation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 241001515965 unidentified phage Species 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- 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 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
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US50792883A | 1983-06-27 | 1983-06-27 | |
| US50792883 | 1983-06-27 | ||
| US53267383 | 1983-09-16 | ||
| US06/532,673 US4544636A (en) | 1983-06-27 | 1983-09-16 | Starter cultures of improved activity for dairy products and process of making same |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| FI842561A0 FI842561A0 (fi) | 1984-06-26 |
| FI842561L FI842561L (fi) | 1984-12-28 |
| FI82879B FI82879B (fi) | 1991-01-31 |
| FI82879C true FI82879C (fi) | 1991-05-10 |
Family
ID=27056030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI842561A FI82879C (fi) | 1983-06-27 | 1984-06-26 | Foerbaettrat foerfarande foer framstaellning av mejeriprodukter. |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US4544636A (en, 2012) |
| EP (1) | EP0130775B2 (en, 2012) |
| AU (1) | AU570693B2 (en, 2012) |
| CA (1) | CA1199829A (en, 2012) |
| DE (1) | DE3466779D1 (en, 2012) |
| ES (1) | ES533739A0 (en, 2012) |
| FI (1) | FI82879C (en, 2012) |
| GR (1) | GR81446B (en, 2012) |
| IE (1) | IE55421B1 (en, 2012) |
| NO (1) | NO163697C (en, 2012) |
| NZ (1) | NZ208663A (en, 2012) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3540721A1 (de) * | 1985-11-16 | 1987-05-21 | Meyer Lucas Gmbh & Co | Verfahren zur aktivierung von in der lebensmittelverarbeitung verwendeten mikroorganismen mit hilfe von lecithin |
| US6787348B1 (en) | 1998-08-26 | 2004-09-07 | Chr. Hansen | Liquid starter cultures having improved storage stability and use thereof |
| EP1141233B2 (en) * | 1998-08-26 | 2016-05-25 | Chr. Hansen A/S | Liquid starter cultures having improved storage stability and use thereof |
| US20080070288A1 (en) * | 2000-09-25 | 2008-03-20 | Rhodia Chimie | Activator for a ferment based on lactic acid bacteria |
| JP4291139B2 (ja) * | 2001-08-03 | 2009-07-08 | セーホーエル．ハンセン アクティーゼルスカブ | 酪農製品を製造するための方法およびスターターカルチャーを製造するための装置 |
| BRPI1043371A2 (pt) * | 2009-03-31 | 2018-01-16 | Yakult Honsha Kk | método para cultivar bactérias de ácido láctico, e, produto alimentício e de bebida. |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE697440C (de) * | 1939-02-05 | 1940-10-14 | Johannes Paessler | Verfahren zur Gewinnung eines Gemisches von Quark und Lecithin |
| US3278313A (en) * | 1963-01-28 | 1966-10-11 | Pacific Vegets Le Oil Corp | Process for producing cheddar type cheese containing polyunsaturated fat |
| US4110476A (en) * | 1977-01-10 | 1978-08-29 | Johnson/Rhodes Cultured Foods, Inc. | Preparation of liquid and frozen yogurt products |
| US4343817A (en) * | 1978-02-24 | 1982-08-10 | Arthur M. Swanson | Natural cheese analog |
| US4289789A (en) * | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt drink composition |
| US4289788A (en) * | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt composition |
| US4277503A (en) * | 1979-10-19 | 1981-07-07 | Bily Robert Raymond | Addition of lecithin to increase yield of cheese |
| JPS5831897B2 (ja) * | 1980-07-15 | 1983-07-09 | 明治乳業株式会社 | クリ−ムチ−ズ様食品の製造法 |
| AU2823484A (en) * | 1983-04-11 | 1984-11-07 | Mid-America Dairymen Inc. | Cheese starter media and method of making same |
-
1983
- 1983-09-16 US US06/532,673 patent/US4544636A/en not_active Expired - Lifetime
-
1984
- 1984-06-21 CA CA000457147A patent/CA1199829A/en not_active Expired
- 1984-06-26 IE IE1618/84A patent/IE55421B1/en not_active IP Right Cessation
- 1984-06-26 NO NO842590A patent/NO163697C/no unknown
- 1984-06-26 DE DE8484304309T patent/DE3466779D1/de not_active Expired
- 1984-06-26 AU AU29879/84A patent/AU570693B2/en not_active Ceased
- 1984-06-26 EP EP84304309A patent/EP0130775B2/en not_active Expired - Lifetime
- 1984-06-26 NZ NZ208663A patent/NZ208663A/xx unknown
- 1984-06-26 GR GR75122A patent/GR81446B/el unknown
- 1984-06-26 ES ES533739A patent/ES533739A0/es active Granted
- 1984-06-26 FI FI842561A patent/FI82879C/fi not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| FI82879B (fi) | 1991-01-31 |
| IE55421B1 (en) | 1990-09-12 |
| ES8505808A1 (es) | 1985-06-16 |
| EP0130775B1 (en) | 1987-10-14 |
| AU2987984A (en) | 1985-01-03 |
| EP0130775A1 (en) | 1985-01-09 |
| NO842590L (no) | 1984-12-28 |
| NZ208663A (en) | 1987-10-30 |
| GR81446B (en, 2012) | 1984-12-11 |
| ES533739A0 (es) | 1985-06-16 |
| NO163697C (no) | 1990-07-04 |
| EP0130775B2 (en) | 1993-06-30 |
| NO163697B (no) | 1990-03-26 |
| FI842561L (fi) | 1984-12-28 |
| DE3466779D1 (en) | 1987-11-19 |
| AU570693B2 (en) | 1988-03-24 |
| CA1199829A (en) | 1986-01-28 |
| US4544636A (en) | 1985-10-01 |
| FI842561A0 (fi) | 1984-06-26 |
| IE841618L (en) | 1984-12-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM | Patent lapsed |
Owner name: BILY, ROBERT RAYMOND |