FR2443211A1 - PROCESS FOR THE MANUFACTURE OF A YOGHURT TASTE BEVERAGE - Google Patents

PROCESS FOR THE MANUFACTURE OF A YOGHURT TASTE BEVERAGE

Info

Publication number
FR2443211A1
FR2443211A1 FR7836963A FR7836963A FR2443211A1 FR 2443211 A1 FR2443211 A1 FR 2443211A1 FR 7836963 A FR7836963 A FR 7836963A FR 7836963 A FR7836963 A FR 7836963A FR 2443211 A1 FR2443211 A1 FR 2443211A1
Authority
FR
France
Prior art keywords
manufacture
taste beverage
yoghurt
drink
hydrolysed
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
FR7836963A
Other languages
French (fr)
Other versions
FR2443211B1 (en
Inventor
Jaime Hidalgo
Ernesto Dalan
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle 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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of FR2443211A1 publication Critical patent/FR2443211A1/en
Application granted granted Critical
Publication of FR2443211B1 publication Critical patent/FR2443211B1/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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid 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
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

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)

Abstract

Lactic protein solids are enzymatically hydrolysed in aqueous suspension, a solution containing the hydrolysed lactic protein solids and lactose is fermented using a yoghurt culture, the acidification of the solution by addition of an edible acid is continued, the insoluble matter is separated, the drink is packaged and it is pasteurised. The drink obtained has a similar unctuosity to that of milk and is refreshing and nutritous.
FR7836963A 1978-12-04 1978-12-29 PROCESS FOR THE MANUFACTURE OF A YOGHURT TASTE BEVERAGE Granted FR2443211A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1234778A CH635483A5 (en) 1978-12-04 1978-12-04 Process for the manufacture of a drink with yoghurt taste

Publications (2)

Publication Number Publication Date
FR2443211A1 true FR2443211A1 (en) 1980-07-04
FR2443211B1 FR2443211B1 (en) 1982-05-28

Family

ID=4382177

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7836963A Granted FR2443211A1 (en) 1978-12-04 1978-12-29 PROCESS FOR THE MANUFACTURE OF A YOGHURT TASTE BEVERAGE

Country Status (9)

Country Link
JP (1) JPS5951247B2 (en)
AU (1) AU526000B2 (en)
CH (1) CH635483A5 (en)
ES (1) ES486960A1 (en)
FR (1) FR2443211A1 (en)
MX (1) MX6169E (en)
OA (1) OA06397A (en)
SU (1) SU1105110A3 (en)
ZA (1) ZA796227B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567366A1 (en) * 1984-07-12 1986-01-17 Vieco De Velez Stella Maria Process for the manufacture of a nutritious drink from whey
EP0426210A2 (en) * 1989-09-15 1991-05-08 Tastemaker B.V. Yoghurt flavor and process for the manufacturing of a yoghurt flavor
FR2775162A1 (en) * 1998-02-24 1999-08-27 Simin Soleymanian Bradier Carbonated beverage prepared from water and fermented milk
FR2836014A1 (en) * 2002-02-15 2003-08-22 Gervais Danone Sa Making fermented milk products and yoghurt by subjecting a milk substrate to a kappa caseinolytic enzyme of bacterial origin to give a degree of caseinolysis of 20 percent or more which gives improved thickness
EP1908354A1 (en) * 2005-07-26 2008-04-09 Calpis Co., Ltd. Process for production of fermented milk and fermented milk beverage/food

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59220153A (en) * 1983-05-30 1984-12-11 Kagome Kk Lactic acid fermentation beverage and production thereof
JPS60248131A (en) * 1984-05-24 1985-12-07 Kagome Kk Lactic acid fermentation drink and production thereof
DE69103732T2 (en) * 1990-11-01 1995-04-06 Sandoz Nutrition Ltd Food formulations containing a highly acidic system.
JPH1033115A (en) * 1996-07-24 1998-02-10 Nouchikusangiyou Shinko Jigyodan Whey beverage and its production
CN111213718A (en) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 Application of leavening agent in preparing low-lactose-content yoghourt and yoghourt preparation method

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567366A1 (en) * 1984-07-12 1986-01-17 Vieco De Velez Stella Maria Process for the manufacture of a nutritious drink from whey
EP0426210A2 (en) * 1989-09-15 1991-05-08 Tastemaker B.V. Yoghurt flavor and process for the manufacturing of a yoghurt flavor
EP0426210A3 (en) * 1989-09-15 1991-05-15 Tastemaker B.V. Yoghurt flavor and process for the manufacturing of a yoghurt flavor
FR2775162A1 (en) * 1998-02-24 1999-08-27 Simin Soleymanian Bradier Carbonated beverage prepared from water and fermented milk
FR2836014A1 (en) * 2002-02-15 2003-08-22 Gervais Danone Sa Making fermented milk products and yoghurt by subjecting a milk substrate to a kappa caseinolytic enzyme of bacterial origin to give a degree of caseinolysis of 20 percent or more which gives improved thickness
WO2003070011A2 (en) * 2002-02-15 2003-08-28 Compagnie Gervais Danone Method for the production of fermented milk products by means of enzymes having a bacterial origin
WO2003070011A3 (en) * 2002-02-15 2004-05-06 Gervais Danone Sa Method for the production of fermented milk products by means of enzymes having a bacterial origin
EP1908354A1 (en) * 2005-07-26 2008-04-09 Calpis Co., Ltd. Process for production of fermented milk and fermented milk beverage/food
EP1908354A4 (en) * 2005-07-26 2011-12-28 Calpis Co Ltd Process for production of fermented milk and fermented milk beverage/food

Also Published As

Publication number Publication date
ZA796227B (en) 1980-11-26
OA06397A (en) 1981-08-31
CH635483A5 (en) 1983-04-15
ES486960A1 (en) 1980-06-16
JPS5577859A (en) 1980-06-12
MX6169E (en) 1984-12-03
AU5325079A (en) 1980-06-12
JPS5951247B2 (en) 1984-12-13
AU526000B2 (en) 1982-12-09
FR2443211B1 (en) 1982-05-28
SU1105110A3 (en) 1984-07-23

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Legal Events

Date Code Title Description
ST Notification of lapse