GB871909A - A method for the production of casein-containing products - Google Patents
A method for the production of casein-containing productsInfo
- Publication number
- GB871909A GB871909A GB26316/59A GB2631659A GB871909A GB 871909 A GB871909 A GB 871909A GB 26316/59 A GB26316/59 A GB 26316/59A GB 2631659 A GB2631659 A GB 2631659A GB 871909 A GB871909 A GB 871909A
- Authority
- GB
- United Kingdom
- Prior art keywords
- casein
- fermentation
- thermobacterium
- lactobacillus
- containing solution
- 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
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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
-
- 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
- A23C9/123—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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
In making spreads by the lactic acid fermentation of a casein- and lactose-containing solution, the fermentation is effected by thermobacteria, e.g. Lactobacillus (thermobacterium) bulgaricus, Lactobacillus (thermobacterium) acidophilus, Streptococcus thermophilus, at the optimal growth temperature, and is halted by cooling, e.g. to a temperature below 20 DEG C., when the required pH has been attained. The casein employed may be rennet casein, acid casein, or matured cheese. The solution may contain a phosphate or a citrate, or may be made weakly alkaline by an alkali metal carbonate, lactate, or tartrate. Butter may be incorporated in the casein-containing solution. The casein-containing solution may be sterilized, e.g. by heating at 70-90 DEG C. for 15-5 minutes, before the fermentation is undertaken. The fermentation may be carried out in the packing for the product. After fermentation, the product may be covered by fruit jam or jelly, e.g. an alginate jelly, to prevent access of air and prevent surface infection. An example is concerned with fermenting a sterilized, homogenized mixture of milk curds, butter, skimmed milk, sodium tripolyphosphate and water with Lactobacillus (thermobacterium) bulgaricus at 40 DEG C.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE871909X | 1958-08-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB871909A true GB871909A (en) | 1961-07-05 |
Family
ID=6815828
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB26316/59A Expired GB871909A (en) | 1958-08-08 | 1959-07-31 | A method for the production of casein-containing products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB871909A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
-
1959
- 1959-07-31 GB GB26316/59A patent/GB871909A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied 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 |
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