MD1625Z - Process for producing yogurt - Google Patents
Process for producing yogurt Download PDFInfo
- Publication number
- MD1625Z MD1625Z MDS20210091A MDS20210091A MD1625Z MD 1625 Z MD1625 Z MD 1625Z MD S20210091 A MDS20210091 A MD S20210091A MD S20210091 A MDS20210091 A MD S20210091A MD 1625 Z MD1625 Z MD 1625Z
- Authority
- MD
- Moldova
- Prior art keywords
- temperature
- yogurt
- mixture
- cooling
- dye
- Prior art date
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 12
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 239000000975 dye Substances 0.000 claims description 8
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 claims description 8
- 239000001043 yellow dye Substances 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims 2
- 238000003825 pressing Methods 0.000 claims 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims 1
- IQPNAANSBPBGFQ-UHFFFAOYSA-N luteolin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C(O)=C1 IQPNAANSBPBGFQ-UHFFFAOYSA-N 0.000 claims 1
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 claims 1
- 235000009498 luteolin Nutrition 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 229910000029 sodium carbonate Inorganic materials 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 239000001060 yellow colorant Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000021537 Beetroot Nutrition 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000005513 chalcones Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 235000020202 standardised milk Nutrition 0.000 description 2
- 238000000859 sublimation Methods 0.000 description 2
- 230000008022 sublimation Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 229930182559 Natural dye Natural products 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001789 chalcones Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000978 natural dye Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
Invenţia se referă la industria laptelui şi anume la un procedeu de fabricare a iaurtului. The invention relates to the milk industry, namely to a process for making yogurt.
Este cunoscut procedeul de producere a iaurtului degresat, aromatizat, cu adaos de zahăr, care include pregătirea amestecului din lapte degresat, lapte degresat praf (3,644%) şi zahăr (7%), curăţirea amestecului la temperatura de 41...45°С, pasteurizarea amestecului la temperatura de 90...94°С timp de 2...8 min, răcirea amestecului până la temperatura de însămânţare de 40...42°С, adăugarea culturii starter (5%), pregătită în baza culturilor pure de Lactobacterium bulgaricum şi Streptococcus thermophilus în proporţie de 1:1, fermentarea la temperatura de 40...42°С timp de 3...4 ore până la formarea coagulului cu aciditatea titrabilă de 75...85°T, amestecarea şi răcirea coagulului până la temperatura de 25...30°С, adăugarea substanţei aromatizante (0,025%) şi a colorantului (0,01%), amestecarea, răcirea până la temperatura de la 4...8°С şi ambalarea iaurtului [1]. The process of producing skimmed, flavored yogurt with added sugar is known, which includes preparing a mixture of skimmed milk, skimmed milk powder (3.644%) and sugar (7%), cleaning the mixture at a temperature of 41...45°С, pasteurizing the mixture at a temperature of 90...94°С for 2...8 min, cooling the mixture to a seeding temperature of 40...42°С, adding starter culture (5%), prepared on the basis of pure cultures of Lactobacterium bulgaricum and Streptococcus thermophilus in a ratio of 1:1, fermenting at a temperature of 40...42°С for 3...4 hours until the formation of a curd with a titratable acidity of 75...85°T, mixing and cooling the curd to a temperature of 25...30°С, adding a flavoring substance (0.025%) and a dye (0.01%), mixing, cooling to a temperature of 4...8°С and yogurt packaging [1].
Dezavantajul acestui procedeu de fabricare constă în utilizarea substanţelor aromatizante şi a coloranţilor sintetici, care pot avea efecte toxice şi cancerigene asupra organismului uman în special la copii, precum şi valoarea biologică scăzută a produsului. The disadvantage of this manufacturing process is the use of synthetic flavorings and dyes, which can have toxic and carcinogenic effects on the human body, especially in children, as well as the low biological value of the product.
Mai sunt cunoscute procedee de fabricare a iaurtului cu umplutură de fructe şi legume. Processes for making yogurt with fruit and vegetable filling are also known.
În calitate de umplutură se utilizează pireu de dovleac, obţinut prin amestecarea pulberii de dovleac cu lapte degresat în prealabil încălzit până la temperatura de 40...60°С în raport de 1:12...1:15, pasteurizarea la temperatura de 95...99°С cu menţinere timp de 40-60 min [2] sau pireu de păducel în cantitate de 2,5% raportată la cantitatea amestecul de lapte şi cultură starter [3]. As a filling, pumpkin puree is used, obtained by mixing pumpkin powder with skim milk previously heated to a temperature of 40...60°С in a ratio of 1:12...1:15, pasteurized at a temperature of 95...99°С with holding for 40-60 min [2] or hawthorn puree in an amount of 2.5% relative to the amount of the mixture of milk and starter culture [3].
Dezavantajul acestor procedee de fabricare este că nu sunt prezentate date experimentale privind stabilitatea culorii iaurtului pe durata păstrării. În perioada de depozitare la temperatura de refrigerare a iaurtului cu umplutură de fructe sau legume pot avea loc modificări ale culorii iaurtului, ca rezultat al degradării pigmenţilor din umplutură, produsul devenind astfel neatractiv pentru consumatori. The disadvantage of these manufacturing processes is that no experimental data are presented on the stability of the color of the yogurt during storage. During the storage period at refrigeration temperature of yogurt with fruit or vegetable filling, changes in the color of the yogurt may occur, as a result of the degradation of the pigments in the filling, thus making the product unattractive to consumers.
De asemenea este cunoscut un procedeu de fabricare a iaurtului, care include pregătirea amestecului din lapte degresat, zară praf 90-110 kg/t şi zahăr, curăţirea amestecului la temperatura de 41...45°С, pasteurizarea amestecului la temperatura de 95...99°С timp de 40-60 min, răcirea până la temperatura de însămânţare, introducerea culturii starter pe bază de culturi pure de Lactobacterium bulgaricum 7n şi Lactobacterium bulgaricum 24 în proporţie de 1,3:1 şi a culturii starter pe bază de culturi pure Streptococcus thermophilus 91 şi Streptococcus cremoris 9(B) în proporţii diferite, raportul culturilor starter fiind de (1,1-1,2):3,5, iar cantitatea culturii starter este de 50...70 kg/t, fermentarea coagulului la temperatura de 36...38°С timp de 3...4 ore, până la formarea coagulului cu aciditatea titrabilă de 75...85°T, amestecarea şi răcirea coagulului, adăugarea colorantului natural din sfeclă roşie (5...7 kg/t), obţinut din sfeclă roşie uscată prin sublimare şi ambalarea iaurtului [4]. Also known is a process for making yogurt, which includes preparing a mixture of skimmed milk, powdered buttermilk 90-110 kg/t and sugar, cleaning the mixture at a temperature of 41...45°С, pasteurizing the mixture at a temperature of 95...99°С for 40-60 min, cooling to the seeding temperature, introducing a starter culture based on pure cultures of Lactobacterium bulgaricum 7n and Lactobacterium bulgaricum 24 in a ratio of 1.3:1 and a starter culture based on pure cultures of Streptococcus thermophilus 91 and Streptococcus cremoris 9(B) in different proportions, the ratio of starter cultures being (1.1-1.2):3.5, and the amount of starter culture is 50...70 kg/t, fermenting the curd at a temperature of 36...38°С for 3...4 hours, until the formation of a curd with a titratable acidity of 75...85°T, mixing and cooling curd, adding natural beetroot dye (5...7 kg/t), obtained from dried beetroot by sublimation and packaging the yogurt [4].
Dezavantajul acestui procedeu de fabricare constă în adăugarea colorantului după procesul de pasteurizare ceea ce poate conduce la recontaminarea produsului cu drojdii şi mucegaiuri şi respectiv diminuarea calităţii şi siguranţei produsului finit. Totodată, nu este prezentată metoda de pregătire a colorantului din sfeclă roşie uscată prin sublimare şi nu sunt prezentate date experimentale privind stabilitatea culorii iaurtului pe durata păstrării. Coloranţii naturali, din punct de vedere tehnologic, au un şir de dezavantaje printre care stabilitatea scăzută la lumină, oxidarea şi reducerea în funcţie de valoarea pH-lui mediului, termostabilitatea scăzută. The disadvantage of this manufacturing process is the addition of the dye after the pasteurization process, which can lead to recontamination of the product with yeasts and molds and, respectively, to a decrease in the quality and safety of the finished product. At the same time, the method of preparing the dye from dried red beetroot by sublimation is not presented and experimental data on the stability of the color of the yogurt during storage are not presented. Natural dyes, from a technological point of view, have a number of disadvantages, including low light stability, oxidation and reduction depending on the pH value of the environment, low thermostability.
Problema pe care o rezolvă invenţia propusă constă în fabricarea iaurtului cu un colorant natural galben, cu caracteristici senzoriale plăcute, stabilitate înaltă a culorii, precum şi îmbogăţit cu substanţe biologic active din şofrănel (chalcone). The problem solved by the proposed invention consists in manufacturing yogurt with a natural yellow dye, with pleasant sensory characteristics, high color stability, as well as enriched with biologically active substances from safflower (chalcone).
Invenţia soluţionează problema prin aceea, că se propune un procedeu de fabricare a iaurtului, care include amestecarea laptelui cu conţinutul de grăsime de 2,6% cu lapte praf degresat (2% în raport cu masa amestecului standardizat) şi cu un colorant natural galben din şofrănel (0,2...0,3% în raport cu masa amestecului standardizat), filtrarea, omogenizarea la temperatura de 58...60°C şi presiunea de 13...20 MPa, pasteurizarea la temperatura de 90...94°C timp de 2...8 min, răcirea amestecului până la temperatura de 40...42°C, introducerea culturii starter pentru iaurt, termostatarea la temperatura de 39...42°C până la formarea coagulului cu aciditatea titrabilă de 75...85°T, răcirea până la temperatura de 2...6°C şi maturarea iaurtului la această temperatură timp de 12 ore. The invention solves the problem by proposing a process for making yogurt, which includes mixing milk with a fat content of 2.6% with skimmed milk powder (2% in relation to the mass of the standardized mixture) and with a natural yellow dye from safflower (0.2...0.3% in relation to the mass of the standardized mixture), filtering, homogenizing at a temperature of 58...60°C and a pressure of 13...20 MPa, pasteurizing at a temperature of 90...94°C for 2...8 min, cooling the mixture to a temperature of 40...42°C, introducing the starter culture for yogurt, thermostating at a temperature of 39...42°C until the formation of the coagulum with a titratable acidity of 75...85°T, cooling to a temperature of 2...6°C and maturing the yogurt at this temperature for 12 hours.
Totodată se utilizează un colorant galben obţinut conform procedeului descris în MD 1453 Y 2020.08.31. At the same time, a yellow dye obtained according to the process described in MD 1453 Y 2020.08.31 is used.
Rezultatul invenţiei constă în obţinerea unui iaurt cu stabilitate înaltă a culorii pe durata depozitării şi proprietăţi senzoriale îmbunătăţite. The result of the invention consists in obtaining a yogurt with high color stability during storage and improved sensory properties.
Avantajul invenţiei revendicate constă în faptul că prin adăugarea colorantului natural din petale de şofrănel, se obţine un iaurt inofensiv, cu caracteristici senzoriale înalte şi cu o culoare galbenă, stabilă în timpul depozitării. Colorantul natural din petale de şofrănel este încorporat înainte de procesul de pasteurizare, diminuând astfel riscul recontaminării microbiene a iaurtului. The advantage of the claimed invention is that by adding the natural colorant from safflower petals, a harmless yogurt is obtained, with high sensory characteristics and a yellow color, stable during storage. The natural colorant from safflower petals is incorporated before the pasteurization process, thus reducing the risk of microbial recontamination of the yogurt.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Pentru 100 kg iaurt se utilizează 97,8 kg lapte cu conţinutul de grăsime de 2,6%, 2 kg lapte praf degresat, 0,2 kg colorant galben din petale de şofrănel. Amestecul de lapte standardizat se filtrează, se omogenizează la temperatura de 58...60°C şi presiunea de 13...20 MPa, se pasteurizează la temperatura de 90...94°C timp de 2...8 min, se răceşte până la temperatura de 40...42°C, se însămânţează cu cultura starter de iaurt, se fermentează la temperatura de 39...42°C până la formarea coagulului cu aciditatea titrabilă de 75...85°T, se amestecă, se răceşte până la temperatura de 18...20°C, se ambalează şi se răceşte până la temperatura de 2...6°C în camera frigorifică. Maturarea iaurtului se realizează la temperatura de 2...6°C timp de 12 ore. For 100 kg of yogurt, 97.8 kg of milk with a fat content of 2.6%, 2 kg of skimmed milk powder, 0.2 kg of yellow dye from safflower petals are used. The standardized milk mixture is filtered, homogenized at a temperature of 58...60°C and a pressure of 13...20 MPa, pasteurized at a temperature of 90...94°C for 2...8 min, cooled to a temperature of 40...42°C, seeded with yogurt starter culture, fermented at a temperature of 39...42°C until the formation of a curd with a titratable acidity of 75...85°T, mixed, cooled to a temperature of 18...20°C, packaged and cooled to a temperature of 2...6°C in a refrigerator. Yogurt maturation is carried out at a temperature of 2...6°C for 12 hours.
Exemplul 2 Example 2
Pentru 100 kg iaurt se utilizează 97,8 kg lapte cu conţinutul de grăsime de 2,6%, 2 kg lapte praf degresat, 0,2 kg colorant galben din petale de şofrănel. Amestecul de lapte standardizat se filtrează, se omogenizează la temperatura de 58...60°C şi presiunea de 13...20 MPa, se pasteurizează la temperatura de 90...94oC timp de 2...8 min, se răceşte până la temperatura de 40...42°C, se însămânţează cu cultura starter de iaurt, se ambalează şi se termostatează la temperatura de 39...42°C până la formarea coagulului cu aciditatea titrabilă de 75...85oT şi se răceşte până la temperatura de 2...6°C în camera frigorifică. Maturarea iaurtului se realizează la temperatura de 2...6°C timp de 12 ore. For 100 kg of yogurt, 97.8 kg of milk with a fat content of 2.6%, 2 kg of skimmed milk powder, 0.2 kg of yellow dye from safflower petals are used. The standardized milk mixture is filtered, homogenized at a temperature of 58...60°C and a pressure of 13...20 MPa, pasteurized at a temperature of 90...94°C for 2...8 min, cooled to a temperature of 40...42°C, seeded with yogurt starter culture, packaged and thermostated at a temperature of 39...42°C until the formation of a coagulum with a titratable acidity of 75...85oT and cooled to a temperature of 2...6°C in a refrigerator. Yogurt maturation is carried out at a temperature of 2...6°C for 12 hours.
Tabel Table
Caracteristici senzoriale şi fizico-chimice ale iaurtului Sensory and physicochemical characteristics of yogurt
Indicator de calitate Exemplul 1 Exemplul 2 Aspect şi consistenţă Coagul fin, omogen, cu consistenţă fluidă. Coagul de consistenţă fermă, cu aspect de porţelan la rupere. Culoare Gălbuie specifică colorantului din petalele de şofrănel, uniformă. Miros şi gust Specific de iaurt, cu caractere de fermentaţie lactică, plăcut, acrişor, cu nuanţă florală caracteristică chalconilor din şofrănel. Conţinut de grăsime, % 2,5 2,5 Conţinut de substanţă uscată degresată, % 8,95 8,94 Aciditatea titrabilă, oT 85,5 85,0 pH 4,48 4,46 Indicele de sinereza, % 62,84 60,78 Vâscozitatea, mPa·s 2840 3925Quality indicator Example 1 Example 2 Appearance and consistency Fine, homogeneous curd, with fluid consistency. Firm consistency curd, with a porcelain appearance when broken. Color Yellowish specific to the dye from safflower petals, uniform. Smell and taste Specific to yogurt, with lactic fermentation characters, pleasant, slightly sour, with a floral nuance characteristic of safflower chalcones. Fat content, % 2.5 2.5 Fat-free dry matter content, % 8.95 8.94 Titratable acidity, oT 85.5 85.0 pH 4.48 4.46 Syneresis index, % 62.84 60.78 Viscosity, mPa s 2840 3925
Colorantul natural galben din petale de şofrănel a fost stabil pe parcursul celor 21 zile de depozitare la temperaturi de refrigerare, fără modificări semnificative în oricare dintre cele trei coordonate de culoare (L*, a*, b*). Diferenţele de culoare pe durata depozitării, exprimate prin valorile ΔE, nu au înregistrat valori mai mari de 0,79 în niciun moment în timpul depozitării, indicând o stabilitate ridicată a colorantului. The natural yellow dye from safflower petals was stable during 21 days of storage at refrigerated temperatures, with no significant changes in any of the three color coordinates (L*, a*, b*). Color differences during storage, expressed as ΔE values, did not register values greater than 0.79 at any time during storage, indicating high stability of the dye.
Gradul unghiului de nuanţă (H*) a iaurtului a rămas aproape constant în timpul depozitării. The degree of hue angle (H*) of the yogurt remained almost constant during storage.
În timpul depozitării, nu au fost observate nici diferenţe semnificative ale saturaţiei (C*), prin urmare culoarea iaurtului rămâne tot atât de intensă pe durata păstrării. During storage, no significant differences in saturation (C*) were observed, therefore the color of the yogurt remains as intense throughout storage.
1. Степанова Л. Справочник технолога молочного производства. Технология и рецептуры. Том 1. Цельномолочные продукты. Санкт-Петербург, ГРИОД, 1999, р. 116-120, 137, 141-142 1. Stepanova L. Handbook of dairy production technology. Technology and recipes. Volume 1. Whole milk products. Санкт-Петербург, ГРИОД, 1999, р. 116-120, 137, 141-142
2. RU 2348161 C1 2009.03.10 2. RU 2348161 C1 2009.03.10
3. RU 2583311 C2 2016.05.10 3. RU 2583311 C2 2016.05.10
4. RU 2586487 C1 2016.06.10 4. RU 2586487 C1 2016.06.10
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20210091A MD1625Z (en) | 2021-11-05 | 2021-11-05 | Process for producing yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20210091A MD1625Z (en) | 2021-11-05 | 2021-11-05 | Process for producing yogurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD1625Y MD1625Y (en) | 2022-06-30 |
| MD1625Z true MD1625Z (en) | 2023-01-31 |
Family
ID=82214068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20210091A MD1625Z (en) | 2021-11-05 | 2021-11-05 | Process for producing yogurt |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD1625Z (en) |
-
2021
- 2021-11-05 MD MDS20210091A patent/MD1625Z/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| MD1625Y (en) | 2022-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107427017A (en) | Fresh yoghurt cheese of thick consistency with live flora, chocolate-coated yoghurt dessert prepared therefrom and method for its production | |
| CN108260675A (en) | Processed cheese and preparation method thereof | |
| US4716045A (en) | Process for the manufacture of a dairy product | |
| DE69211777T2 (en) | Pasta Filata type cheese containing various ingredients | |
| MD1625Z (en) | Process for producing yogurt | |
| US4948613A (en) | Manufacturing process for processed cheeses with an original texture and processed cheese obtained by this procedure | |
| CN109077152A (en) | A kind of molten beans of freezing-dry tea and preparation method thereof | |
| RU2127529C1 (en) | Method of preparing combined cultured milk product "skazka" | |
| MD706Z (en) | Yoghurt with germinated sorize and process for its preparation | |
| RU2122799C1 (en) | Method of preparing cultured milk product "acidolakt-l" | |
| US4748025A (en) | Novel cultured buttermilk compositions and method of preparation | |
| RU2166857C1 (en) | Method for producing soft dietary rennet cheese | |
| US5017387A (en) | Novel natural yoghurt compositions and method of preparation | |
| EP0617899B1 (en) | A fresh, creamy, fruit-containing spread and process for preparing the same | |
| RU2150838C1 (en) | Method of curd preparation | |
| RU2851501C1 (en) | Method for preparing soft cheese | |
| AU2021102292A4 (en) | High-protein set-style corn yogurt and preparation method thereof | |
| MD1606Z (en) | Process for producing goat and cow milk yogurt | |
| RU2249972C2 (en) | Method for producing of canned sterilized curdle | |
| SU1606085A1 (en) | Method of producing melted cheese | |
| MD1424Z (en) | Process for producing functional yoghurt from goat milk | |
| RU2311036C2 (en) | Milky product | |
| RU2475029C2 (en) | Yoghurt production method | |
| RU2253253C2 (en) | Composition for production of smoked sausage processed cheese | |
| CN105558072A (en) | Cream cheese and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued |