GB343127A - - Google Patents

Info

Publication number
GB343127A
GB343127A GB34180/29A GB3418029A GB343127A GB 343127 A GB343127 A GB 343127A GB 34180/29 A GB34180/29 A GB 34180/29A GB 3418029 A GB3418029 A GB 3418029A GB 343127 A GB343127 A GB 343127A
Authority
GB
United Kingdom
Prior art keywords
milk
vessels
added
lactic acid
far
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
GB34180/29A
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.)
ALFRED HINDELANG
FRIEDRICH RUHLAND
JOSEF VON DALL'ARMY
Original Assignee
ALFRED HINDELANG
FRIEDRICH RUHLAND
JOSEF VON DALL'ARMY
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 ALFRED HINDELANG, FRIEDRICH RUHLAND, JOSEF VON DALL'ARMY filed Critical ALFRED HINDELANG
Publication of GB343127A publication Critical patent/GB343127A/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
    • A23C9/123—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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A milk product having increased digestibility and pharmacological action is obtained by subjecting whole or skim milk to a treatment by which its casein content is decomposed as far as possible, i.e. to the point of formation of amino acids, by filtering the milk, introducing it into bottles or other vessels, cooling it, e.g. to 8-10 DEG C., and inoculating it with a small quantity of a suitable culture of lactic acid bacteria, such as s. lacticus, s. kefir, s. citrovorus, b. acidi lactici, to which may be added a small amount of micrococeris acidi laevolactici and freeing it as far as possible from oxygen, e.g. by passage of inert gases such as nitrogen, hydrogen or carbon dioxide therethrough, after which the vessels in which the milk is contained are hermetically sealed. The milk may then be allowed to ferment in the vessels for about 6 weeks at about 8 DEG C., the milk being kept at rest and temperature variations being avoided. Protein decomposition takes place together with lactic acid fermentation and a weak alcoholic fermentation. The treated milk can be kept unchanged for several weeks and, if cooled with ice, for several months. Egg yolk or other nutritive substances may be added to the milk before the treatment, the protein of the added substances being also largely decomposed. The treated milk has a high vitamin content. Specification 10106/94, [Class 49, Food &c.], is referred to.
GB34180/29A 1928-11-10 1929-11-08 Expired GB343127A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE343127T 1928-11-10

Publications (1)

Publication Number Publication Date
GB343127A true GB343127A (en) 1931-02-09

Family

ID=31895107

Family Applications (1)

Application Number Title Priority Date Filing Date
GB34180/29A Expired GB343127A (en) 1928-11-10 1929-11-08

Country Status (1)

Country Link
GB (1) GB343127A (en)

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