GB809598A - Fermented milk products - Google Patents

Fermented milk products

Info

Publication number
GB809598A
GB809598A GB1625655A GB1625655A GB809598A GB 809598 A GB809598 A GB 809598A GB 1625655 A GB1625655 A GB 1625655A GB 1625655 A GB1625655 A GB 1625655A GB 809598 A GB809598 A GB 809598A
Authority
GB
United Kingdom
Prior art keywords
lactic acid
milk
yoghurt
per cent
containers
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
GB1625655A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1625655A priority Critical patent/GB809598A/en
Publication of GB809598A publication Critical patent/GB809598A/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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss

Abstract

A yoghurt-like product is made by inoculation of whole or skimmed milk with yoghurt lactic acid bacteria and a Saccharomyces yeast to produce alcohol and the requisite aroma and flavour, adding a mucilaginous substance, e.g. agar-agar or methyl cellulose, and fruit juice, slices or pulp, adjusting the pH to 5.0-5.5, adding unfermented milk, pasteurizing the mixture by heating, and, after cooling, inoculating again with yoghurt lactic acid bacteria. Sucrose amounting to 3-5 of the milk may be incorporated. The lactic acid bacteria are Lactobacillus p bulgaricus, L. acidophilus, Streptococcus lactis and Streptococcus thermophilus. The yeast may be Saccharomyces fragilis, S. cerevisiae, S. ellipsoideus, S. elegans or S. cartilaginosus. Fruits referred to are citrus fruits, strawberries, peaches, bananas, apples, grapes, pineapples and tomatoes. According to an example, 1 kg. of skim milk inoculated with a culture of Saccharomyces fragilis and Lactobacillus bulgaricus is allowed to ferment at 30-35 DEG C. for 12-24 hours until 1.6 per cent of lactic acid and 0.4 per cent of alcohol have been produced; sucrose, methyl cellulose and condensed orange juice are added, sufficient calcium carbonate to produce pH 5-5.5 is mixed in, and 120 g. of skim milk are added; the mixture is pasteurized at 75 DEG C. and cooled rapidly, inoculated with a culture of Lactobacillus bulgaricus and poured into small containers; fermentation is allowed to proceed at 37 DEG C. for about 5 hours, until the contents of the containers jellify and 0.6-0.7 per cent of lactic acid is formed, whereupon the containers are placed in a refrigerator.
GB1625655A 1955-06-06 1955-06-06 Fermented milk products Expired GB809598A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1625655A GB809598A (en) 1955-06-06 1955-06-06 Fermented milk products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1625655A GB809598A (en) 1955-06-06 1955-06-06 Fermented milk products

Publications (1)

Publication Number Publication Date
GB809598A true GB809598A (en) 1959-02-25

Family

ID=10074036

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1625655A Expired GB809598A (en) 1955-06-06 1955-06-06 Fermented milk products

Country Status (1)

Country Link
GB (1) GB809598A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4837036A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat thin-bodied yogurt product and method
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method
EP1228752A2 (en) * 2001-02-02 2002-08-07 Istituto Profilattico Italiano Torino-I.P.I.T. S.r.l. Cosmetic compositions containing natural yeast cells
ES2191572A1 (en) * 2002-02-28 2003-09-01 Casani Agustin Soriano Fermented milk product (yoghurt or kefir) contains natural anti-oxidants derived from grape skin, pips and stalk of black grape (vitis vinifera)
ES2255451A1 (en) * 2004-12-07 2006-06-16 Maria Patricia Guerrero Garcia-Ortega Tomato yoghurt ice cream made with juice concentrate comprises a tomato product with pasteurised and powdered milks, sugar and additives
CN101703105B (en) * 2009-11-17 2012-02-29 黑龙江八一农垦大学 Method for preparing brown rice enzyme yogurt

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4837036A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat thin-bodied yogurt product and method
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method
GB2210769A (en) * 1987-10-09 1989-06-21 Pro Mark Inc Low fat thin-bodied yogurt product and method
GB2210769B (en) * 1987-10-09 1992-03-18 Pro Mark Inc Low fat thin-bodied yogurt product and method
EP1228752A2 (en) * 2001-02-02 2002-08-07 Istituto Profilattico Italiano Torino-I.P.I.T. S.r.l. Cosmetic compositions containing natural yeast cells
EP1228752A3 (en) * 2001-02-02 2003-04-02 Istituto Profilattico Italiano Torino-I.P.I.T. S.r.l. Cosmetic compositions containing natural yeast cells
ES2191572A1 (en) * 2002-02-28 2003-09-01 Casani Agustin Soriano Fermented milk product (yoghurt or kefir) contains natural anti-oxidants derived from grape skin, pips and stalk of black grape (vitis vinifera)
ES2255451A1 (en) * 2004-12-07 2006-06-16 Maria Patricia Guerrero Garcia-Ortega Tomato yoghurt ice cream made with juice concentrate comprises a tomato product with pasteurised and powdered milks, sugar and additives
CN101703105B (en) * 2009-11-17 2012-02-29 黑龙江八一农垦大学 Method for preparing brown rice enzyme yogurt

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