FR2099440A1 - Acid milk products - by cooling liquid compsn at above isoelectric interval, followed by acidification - Google Patents

Acid milk products - by cooling liquid compsn at above isoelectric interval, followed by acidification

Info

Publication number
FR2099440A1
FR2099440A1 FR7126238A FR7126238A FR2099440A1 FR 2099440 A1 FR2099440 A1 FR 2099440A1 FR 7126238 A FR7126238 A FR 7126238A FR 7126238 A FR7126238 A FR 7126238A FR 2099440 A1 FR2099440 A1 FR 2099440A1
Authority
FR
France
Prior art keywords
acid
cooling
prods
acidification
followed
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.)
Granted
Application number
FR7126238A
Other languages
French (fr)
Other versions
FR2099440B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from DE19702035675 external-priority patent/DE2035675C3/en
Priority claimed from DE19712114172 external-priority patent/DE2114172C3/en
Application filed by Individual filed Critical Individual
Publication of FR2099440A1 publication Critical patent/FR2099440A1/en
Application granted granted Critical
Publication of FR2099440B1 publication Critical patent/FR2099440B1/fr
Granted legal-status Critical Current

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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C9/1236—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
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods

Abstract

In the prodn. of acid milk prods., e.g. yoghurts, in which the milk is heated; mixed with a pure culture and incubated, incubation at a pH above the isoelectric interval is interrupted by cooling, while the compsn. is still liquid, and the pH of the cold compsn. is brought to the optimum value, pref. 4.6-3.8, by addn. of strong acid. Other prods. include acid milk, acid cream, acid protein concentrate and soft cheese. Cooling the liquid comspn. is cheaper and quicker than cooling a semi-solid. The prod. is stable, e.g. the acidity of yoghurt does not change over about 6 weeks. Prods. of consistency varying from liquid to semi-solid can be produced.
FR7126238A 1970-07-17 1971-07-16 Acid milk products - by cooling liquid compsn at above isoelectric interval, followed by acidification Granted FR2099440A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19702035675 DE2035675C3 (en) 1970-07-17 1970-07-17 Process for making sour milk products
DE19712114172 DE2114172C3 (en) 1971-03-24 1971-03-24 Process for making sour milk products

Publications (2)

Publication Number Publication Date
FR2099440A1 true FR2099440A1 (en) 1972-03-17
FR2099440B1 FR2099440B1 (en) 1976-04-16

Family

ID=25759461

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7126238A Granted FR2099440A1 (en) 1970-07-17 1971-07-16 Acid milk products - by cooling liquid compsn at above isoelectric interval, followed by acidification

Country Status (2)

Country Link
FR (1) FR2099440A1 (en)
NL (1) NL173128C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0073629A1 (en) * 1981-08-24 1983-03-09 Carlin Foods Corporation Method of preparing cultured dairy products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3357838A (en) * 1965-03-05 1967-12-12 Beatrice Foods Co Sour cream powder
FR1528944A (en) * 1966-05-07 1968-06-14 Inst Przemyslu Mleczarskiego Method for continuous production of cheese using rennet and installation for implementing this method
FR1570567A (en) * 1968-03-25 1969-06-13

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3357838A (en) * 1965-03-05 1967-12-12 Beatrice Foods Co Sour cream powder
FR1528944A (en) * 1966-05-07 1968-06-14 Inst Przemyslu Mleczarskiego Method for continuous production of cheese using rennet and installation for implementing this method
FR1570567A (en) * 1968-03-25 1969-06-13

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0073629A1 (en) * 1981-08-24 1983-03-09 Carlin Foods Corporation Method of preparing cultured dairy products

Also Published As

Publication number Publication date
NL7109891A (en) 1972-01-19
FR2099440B1 (en) 1976-04-16
NL173128B (en) 1983-07-18
NL173128C (en) 1983-12-16

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Legal Events

Date Code Title Description
ST Notification of lapse