GB840568A - Process for preparing yogourt in powdered form - Google Patents

Process for preparing yogourt in powdered form

Info

Publication number
GB840568A
GB840568A GB4013657A GB4013657A GB840568A GB 840568 A GB840568 A GB 840568A GB 4013657 A GB4013657 A GB 4013657A GB 4013657 A GB4013657 A GB 4013657A GB 840568 A GB840568 A GB 840568A
Authority
GB
United Kingdom
Prior art keywords
milk
inoculated
acid
cultures
bacillus
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
GB4013657A
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 GB4013657A priority Critical patent/GB840568A/en
Publication of GB840568A publication Critical patent/GB840568A/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
    • A23C9/1234—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.
    • 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
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form

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

Yogourt in powder form is obtained by pasteurizing or flash superheating skimmed milk, inoculating with fresh cultures of Bacillus acidophilus and Bacillus bulgaricus, incubating adjusting to pH 3.5 by means of a food acid, e.g. lactic acid, adding a proteolytic enzyme such as pepsin, allowing to ferment, neutrallizing and desiccating. In the example, skimmed milk is pasteurized or sterilized, cooled and divided into three. One portion is inoculated with Bacillus bulgaricus, one with Bacillus acidophilus and the other is concentrated to 50% of its volume and is then admixed with the previously inoculated milk cultures. After incubation until the pH is 4.0, the pH is adjusted to 3.5 with hydrochloric acid or other acid acceptable for human consumption such as lactic acid and is then treated with pepsin. After degradation of the proteins in the milk, the product is neutralized, homogerized and dried. Alternatively, the milk may be acidified to pH 3.5, treated with the proteolytic enzyme, neutralized, pasteurized, inoculated with the above cultures, incubated and then desiccated.
GB4013657A 1957-12-24 1957-12-24 Process for preparing yogourt in powdered form Expired GB840568A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4013657A GB840568A (en) 1957-12-24 1957-12-24 Process for preparing yogourt in powdered form

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4013657A GB840568A (en) 1957-12-24 1957-12-24 Process for preparing yogourt in powdered form

Publications (1)

Publication Number Publication Date
GB840568A true GB840568A (en) 1960-07-06

Family

ID=10413359

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4013657A Expired GB840568A (en) 1957-12-24 1957-12-24 Process for preparing yogourt in powdered form

Country Status (1)

Country Link
GB (1) GB840568A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3080236A (en) * 1960-12-13 1963-03-05 Jr Edgar A Forguson Instant yoghurt
US3468670A (en) * 1966-05-12 1969-09-23 H C Christians Co Dry cultured buttermilk process
NL8403309A (en) * 1984-10-31 1986-05-16 Stichting Nl I Zuivelonderzoek Prepn. of yoghurt by inoculating milk - with incompletely grown bacterial culture

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3080236A (en) * 1960-12-13 1963-03-05 Jr Edgar A Forguson Instant yoghurt
US3468670A (en) * 1966-05-12 1969-09-23 H C Christians Co Dry cultured buttermilk process
NL8403309A (en) * 1984-10-31 1986-05-16 Stichting Nl I Zuivelonderzoek Prepn. of yoghurt by inoculating milk - with incompletely grown bacterial culture

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