GB1085699A - Improvements in the production of milk products by processes utilising bacterial cultures - Google Patents

Improvements in the production of milk products by processes utilising bacterial cultures

Info

Publication number
GB1085699A
GB1085699A GB4028566A GB4028566A GB1085699A GB 1085699 A GB1085699 A GB 1085699A GB 4028566 A GB4028566 A GB 4028566A GB 4028566 A GB4028566 A GB 4028566A GB 1085699 A GB1085699 A GB 1085699A
Authority
GB
United Kingdom
Prior art keywords
milk
yeast extract
added
yeast
mass
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
Application number
GB4028566A
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.)
Evog Ets Verwalt & Org
Original Assignee
Evog Ets Verwalt & Org
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 AT913865A external-priority patent/AT279325B/en
Application filed by Evog Ets Verwalt & Org filed Critical Evog Ets Verwalt & Org
Publication of GB1085699A publication Critical patent/GB1085699A/en
Expired 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
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

In processes for the production of milk products in which at least one bacterial culture is added to sterilized milk whereby both an acidification and curdling of the milk are brought about, there is additionally added to the milk 0.1-0.5% by volume of yeast extract and 1-5% by volume of glucose may also be added. Powdered yeast extract and the glucose may be pre-dissolved in a little milk and the resulting solution stirred into the milk. The yeast extract may consist of yeast cell fluid obtained by soaking pressed baker's yeast in twice its quantity of water, covering the soaked mass with a layer of high purity toluene about 10 mm. deep and holding the mass at 37 DEG C. to complete the autolysis of the cells. After autolysis has taken place, the toluene is withdrawn under vacuum, the soaked mass is clarified by filtration and the filtrate is concentrated under vacuum, dried and pulverized. Examples disclose that the inclusion of the yeast extract substantially shortens the time for curdling of the milk and gives a finer coagulation. The following species are particularly mentioned: Lactobacillus acidophilus, L. bifidus, L. bulgaricus, L. curvatus and L. coryniformis. Reference is made also to Streptococcus cultures for cheese-making.ALSO:In processes for the production of milk products in which at least one bacterial culture is added to sterilized milk whereby both an acidification and curdling of the milk are brought about, there is additionally added to the milk 0.1-0.5% by volume of yeast extract and by 1-5% volume of glucose may also be added. Powdered yeast extract and the glucose may be pre-dissolved in a little milk and the resulting solution stirred into the milk. The yeast extract may consist of yeast cell fluid obtained by soaking pressed baker's yeast in twice its quantity of water, covering the soaked mass with a layer of high purity toluene about 10 mm. deep and holding the mass at 37 DEG C. to complete the autolysis of the cells. After autolysis has taken place, the toluene is withdrawn under vacuum, the soaked mass is clarified by filtration and the filtrate is concentrated under vacuum, dried and pulverized. Examples disclose that the inclusion of the yeast extract substantially shortens the time for curdling of the milk and gives a finer coagulation. The following species are particularly mentioned: Lactobacillus acidophilus, L. bifidus, L. bulgaricus, L. curvatus and L. coryniformis. Reference is made also to Streptococcus cultures for cheese-making.
GB4028566A 1965-10-08 1966-09-09 Improvements in the production of milk products by processes utilising bacterial cultures Expired GB1085699A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT913865A AT279325B (en) 1965-10-08 1965-10-08 Process for the manufacture of dairy products
CH226966A CH461243A (en) 1965-10-08 1966-02-16 Process for making dairy products

Publications (1)

Publication Number Publication Date
GB1085699A true GB1085699A (en) 1967-10-04

Family

ID=25605328

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4028566A Expired GB1085699A (en) 1965-10-08 1966-09-09 Improvements in the production of milk products by processes utilising bacterial cultures

Country Status (4)

Country Link
CH (1) CH461243A (en)
DE (1) DE1692314A1 (en)
GB (1) GB1085699A (en)
NL (1) NL6612716A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059942A2 (en) * 1981-03-06 1982-09-15 Eisai Co., Ltd. Fermented milk product and process for producing the same
FR2855182A1 (en) * 2003-05-19 2004-11-26 Gervais Danone Sa Inoculum for producing fermented dairy foods comprises a yeast lysate and lactic acid bacteria

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3120505C2 (en) * 1981-05-22 1986-04-24 EVOG - Etablissement für Verwaltung und Organisation, Balzers Process for the production of solid sour milk products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059942A2 (en) * 1981-03-06 1982-09-15 Eisai Co., Ltd. Fermented milk product and process for producing the same
EP0059942A3 (en) * 1981-03-06 1984-03-07 Eisai Co., Ltd. Fermented milk product and process for producing the same
FR2855182A1 (en) * 2003-05-19 2004-11-26 Gervais Danone Sa Inoculum for producing fermented dairy foods comprises a yeast lysate and lactic acid bacteria
WO2004103082A1 (en) * 2003-05-19 2004-12-02 Compagnie Gervais Danone Method and inoculum for acidifying lactic fermentation

Also Published As

Publication number Publication date
CH461243A (en) 1968-08-15
DE1692314A1 (en) 1971-07-29
NL6612716A (en) 1967-09-25

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