GB1091545A - Method of treating low-acid food to improve its keeping properties - Google Patents

Method of treating low-acid food to improve its keeping properties

Info

Publication number
GB1091545A
GB1091545A GB626965A GB626965A GB1091545A GB 1091545 A GB1091545 A GB 1091545A GB 626965 A GB626965 A GB 626965A GB 626965 A GB626965 A GB 626965A GB 1091545 A GB1091545 A GB 1091545A
Authority
GB
United Kingdom
Prior art keywords
milk
food
cream
nisin
curd
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
GB626965A
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.)
Aplin and Barrett Ltd
Original Assignee
Aplin and Barrett Ltd
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 Aplin and Barrett Ltd filed Critical Aplin and Barrett Ltd
Publication of GB1091545A publication Critical patent/GB1091545A/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
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A23C9/1585—Antibiotics; Bacteriocins; Fungicides from microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics

Abstract

A nisin-producing strain of Streptoccus lactis is cultured in a milk caseinogen medium maintained at a pH of 6.0. The casein or paracasein is then precipitated, the curd cut, and the pH adjusted to 4.5 or less. The drained-off whey, together with acidified-water washings of the curd, is foamed and nisin is salted out of the recovered broth, dried and ground.ALSO:Low-acid foods of pH between 6 and 7.2 are preserved by adding nisin to the food and then subjecting the food to a heat treatment having an F value of from 0.01 to 6.0. The F value, which describes the amount of heat necessarily applied to a food product to sterilize it, is the equivalent in time in minutes that every particle of the product is held at 250 DEG F. assuming instantaneous heating and cooling. Examples are given of the preservation of chocolate flavoured milk, evaporated milk, homogenised milk, whipping cream and coffee cream. Other suitable foods having a pH between 6.0 and 7.2 are asparagus, beets, lima beans, spinach, mushrooms, cream style corn and ice cream mixes.
GB626965A 1964-02-14 1965-02-12 Method of treating low-acid food to improve its keeping properties Expired GB1091545A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US34480864A 1964-02-14 1964-02-14

Publications (1)

Publication Number Publication Date
GB1091545A true GB1091545A (en) 1967-11-15

Family

ID=23352131

Family Applications (1)

Application Number Title Priority Date Filing Date
GB626965A Expired GB1091545A (en) 1964-02-14 1965-02-12 Method of treating low-acid food to improve its keeping properties

Country Status (9)

Country Link
AT (1) AT254673B (en)
CH (1) CH455473A (en)
DE (1) DE1492545A1 (en)
ES (1) ES309638A1 (en)
FR (1) FR1457289A (en)
GB (1) GB1091545A (en)
IL (1) IL22908A (en)
NL (1) NL6501738A (en)
SE (1) SE321135B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0865735A1 (en) * 1997-03-19 1998-09-23 Societe Des Produits Nestle S.A. Process for sterilising beverages

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0865735A1 (en) * 1997-03-19 1998-09-23 Societe Des Produits Nestle S.A. Process for sterilising beverages

Also Published As

Publication number Publication date
IL22908A (en) 1968-07-25
NL6501738A (en) 1965-08-16
SE321135B (en) 1970-02-23
ES309638A1 (en) 1965-12-16
DE1492545A1 (en) 1969-06-19
CH455473A (en) 1968-07-15
AT254673B (en) 1967-06-12
FR1457289A (en) 1966-11-04

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