IT1009890B - Procedimento per la produzione di un concentrato di coltura per generi alimentari acidi - Google Patents
Procedimento per la produzione di un concentrato di coltura per generi alimentari acidiInfo
- Publication number
- IT1009890B IT1009890B IT2157274A IT2157274A IT1009890B IT 1009890 B IT1009890 B IT 1009890B IT 2157274 A IT2157274 A IT 2157274A IT 2157274 A IT2157274 A IT 2157274A IT 1009890 B IT1009890 B IT 1009890B
- Authority
- IT
- Italy
- Prior art keywords
- procedure
- production
- culture concentrate
- acid foodstuffs
- foodstuffs
- Prior art date
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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
-
- 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19732319457 DE2319457C3 (de) | 1973-04-17 | 1973-04-17 | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel |
Publications (1)
Publication Number | Publication Date |
---|---|
IT1009890B true IT1009890B (it) | 1976-12-20 |
Family
ID=5878413
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT2157274A IT1009890B (it) | 1973-04-17 | 1974-04-17 | Procedimento per la produzione di un concentrato di coltura per generi alimentari acidi |
Country Status (5)
Country | Link |
---|---|
AT (1) | AT342962B (it) |
CH (1) | CH595770A5 (it) |
DE (1) | DE2319457C3 (it) |
IT (1) | IT1009890B (it) |
NL (1) | NL7405185A (it) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL185600C (nl) * | 1975-11-18 | 1991-12-16 | Stichting Nl I Zuivelonderzoek | Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren. |
US4362750A (en) * | 1979-10-25 | 1982-12-07 | Stauffer Chemical Company | Production of fermented type sausage |
FR2619124B1 (fr) * | 1987-08-07 | 1990-04-20 | Boll Ets | Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages |
DE4422024C1 (de) * | 1994-06-23 | 1996-01-18 | Kurhessische Molkereizentrale | Verfahren zur Herstellung eines Molkenerzeugnisses und dessen Verwendung |
EP1281322A1 (en) * | 2001-07-31 | 2003-02-05 | Wageningen Centre for Food Sciences | Preparation of a gelled aqueous composition by means of microbial acidification |
EP2460413A1 (en) * | 2010-12-01 | 2012-06-06 | Nestec S.A. | Set-style fruit yoghurts |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1190309B (de) * | 1963-07-26 | 1965-04-01 | Otto Nagel | Verfahren zur diskontinuierlichen oder kontinuierlichen Sauerrahmbutterherstellung |
IE33766B1 (en) * | 1969-04-22 | 1974-10-16 | Miles Lab | Production of cell culture concentrates |
BE788120A (fr) * | 1971-09-01 | 1973-02-28 | Coca Cola Co | Traitement des proteines du petit-lait |
BE789091A (fr) * | 1971-09-22 | 1973-03-21 | Stauffer Chemical Co | Procede de demineralisation de petit-lait |
-
1973
- 1973-04-17 DE DE19732319457 patent/DE2319457C3/de not_active Expired
-
1974
- 1974-04-16 CH CH522774A patent/CH595770A5/xx not_active IP Right Cessation
- 1974-04-17 AT AT318074A patent/AT342962B/de not_active IP Right Cessation
- 1974-04-17 NL NL7405185A patent/NL7405185A/xx not_active Application Discontinuation
- 1974-04-17 IT IT2157274A patent/IT1009890B/it active
Also Published As
Publication number | Publication date |
---|---|
DE2319457B2 (de) | 1980-07-10 |
AT342962B (de) | 1978-05-10 |
DE2319457C3 (de) | 1981-05-27 |
DE2319457A1 (de) | 1974-11-07 |
NL7405185A (it) | 1974-10-21 |
CH595770A5 (it) | 1978-02-28 |
ATA318074A (de) | 1977-08-15 |
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