GB871909A - A method for the production of casein-containing products - Google Patents

A method for the production of casein-containing products

Info

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
Application number
GB26316/59A
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.)
Propack GmbH
Original Assignee
Propack GmbH
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 Propack GmbH filed Critical Propack GmbH
Publication of GB871909A publication Critical patent/GB871909A/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
    • A23C9/15—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.
GB26316/59A 1958-08-08 1959-07-31 A method for the production of casein-containing products Expired GB871909A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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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