FR2394251A2 - Produit laitier fermente dietetique et son procede de preparation - Google Patents

Produit laitier fermente dietetique et son procede de preparation

Info

Publication number
FR2394251A2
FR2394251A2 FR7718747A FR7718747A FR2394251A2 FR 2394251 A2 FR2394251 A2 FR 2394251A2 FR 7718747 A FR7718747 A FR 7718747A FR 7718747 A FR7718747 A FR 7718747A FR 2394251 A2 FR2394251 A2 FR 2394251A2
Authority
FR
France
Prior art keywords
ferments
pts
streptococcus
dietetic
prepn
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
FR7718747A
Other languages
English (en)
Other versions
FR2394251B2 (fr
Inventor
Henri Janowski
Paul Pronnier
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.)
STENVAL SA
Original Assignee
STENVAL SA
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
Application filed by STENVAL SA filed Critical STENVAL SA
Priority to FR7718747A priority Critical patent/FR2394251A2/fr
Publication of FR2394251A2 publication Critical patent/FR2394251A2/fr
Application granted granted Critical
Publication of FR2394251B2 publication Critical patent/FR2394251B2/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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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
    • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Procédé de préparation d'un produit laitier fermenté, diététique conservé à l'état frais et susceptible de reconstituer la flore intestinale dans des conditions améliorées. Ce procédé consiste à traiter un produit laitier préalablement pasteurisé, refroidi, et exempt d'inhibiteurs biologiques, par une culture simultanée contenant des ferments intestinaux et des ferments du type yaourt ou du type mésophile acidifiants ou aromatisants selon des gammes bien déterminées notamment en ce qui concerne les proportions des ferments intestinaux à faible pente d'acidification, des ferments acidifiants et aromatisants, et des levures dans les laits acidifiés. On peut préparer selon ce procédé, des laits fermentés du type yaourt, des laits brassés du type yaourt, des fromages frais et des laits acidifiés << boisson >> conservés à l'état frais.
FR7718747A 1977-06-17 1977-06-17 Produit laitier fermente dietetique et son procede de preparation Granted FR2394251A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7718747A FR2394251A2 (fr) 1977-06-17 1977-06-17 Produit laitier fermente dietetique et son procede de preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7718747A FR2394251A2 (fr) 1977-06-17 1977-06-17 Produit laitier fermente dietetique et son procede de preparation

Publications (2)

Publication Number Publication Date
FR2394251A2 true FR2394251A2 (fr) 1979-01-12
FR2394251B2 FR2394251B2 (fr) 1980-10-10

Family

ID=9192253

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7718747A Granted FR2394251A2 (fr) 1977-06-17 1977-06-17 Produit laitier fermente dietetique et son procede de preparation

Country Status (1)

Country Link
FR (1) FR2394251A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0281467A1 (fr) * 1987-02-25 1988-09-07 The Calpis Food Industry Co., Ltd. Procédé de préparation de lait fermenté contenant des bifidobactéries
FR2618644A1 (fr) * 1987-07-31 1989-02-03 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0281467A1 (fr) * 1987-02-25 1988-09-07 The Calpis Food Industry Co., Ltd. Procédé de préparation de lait fermenté contenant des bifidobactéries
FR2618644A1 (fr) * 1987-07-31 1989-02-03 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation
GR880100465A (en) * 1987-07-31 1989-04-12 Sitia Yomo Spa Fresh creamy food appropriate for rubbing containing active lactic enzymes
BE1004195A3 (fr) * 1987-07-31 1992-10-13 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation.

Also Published As

Publication number Publication date
FR2394251B2 (fr) 1980-10-10

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Legal Events

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