MX9709517A - Procedimiento de fermentacion en continuo. - Google Patents

Procedimiento de fermentacion en continuo.

Info

Publication number
MX9709517A
MX9709517A MX9709517A MX9709517A MX9709517A MX 9709517 A MX9709517 A MX 9709517A MX 9709517 A MX9709517 A MX 9709517A MX 9709517 A MX9709517 A MX 9709517A MX 9709517 A MX9709517 A MX 9709517A
Authority
MX
Mexico
Prior art keywords
milk
unit
fermented milk
fermented
milk fermentation
Prior art date
Application number
MX9709517A
Other languages
English (en)
Other versions
MXPA97009517A (es
Inventor
Kurt Eyer
Jurg Aebischer
Fred Neumann
Johann Illi
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of MX9709517A publication Critical patent/MX9709517A/es
Publication of MXPA97009517A publication Critical patent/MXPA97009517A/es

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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23C9/122—Apparatus for preparing or treating fermented milk products
    • A23C9/1223—Apparatus for preparing or treating fermented milk products for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of 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
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Procedimiento para prepara en continuo una leche fermentada en el cual: (1) se prepara en un primer dispositivo, una leche fermentada por bacterias lácticas; esa leche fermentada se somete a condiciones de mezclado y de pH tales que la sinéresis de la leche no se produzca, y ese pH se regula mediante adjuncion continua de leche no fermentada en el primer dispositivo y toma continua de leche fermentada del primer dispositivo; (2) en un segundo dispositivo de post-acidificacion, se enfría la leche fermentada tomada del primer dispositivo, a una temperatura inferior a 15 degree C de tal manera que se somete la leche fermentada a una post-adicificacion; el tiempo de residencia de la leche fermentada en el segundo dispositivo, se ajusta de manera que, a la salida de éste, el pH de la leche fermentada, sea inferior a 4.7; (3) se toma un continuo del segundo dispositivo, una leche fermentada que tiene un pH inferior a 4.7.
MXPA/A/1997/009517A 1996-12-24 1997-12-04 Procedimiento de fermentacion en continuo MXPA97009517A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96203706A EP0850568B1 (fr) 1996-12-24 1996-12-24 Procédé de fermentation en continu de lait
EP96203706 1996-12-24

Publications (2)

Publication Number Publication Date
MX9709517A true MX9709517A (es) 1998-10-31
MXPA97009517A MXPA97009517A (es) 1999-01-11

Family

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Also Published As

Publication number Publication date
JPH10191884A (ja) 1998-07-28
ES2164834T3 (es) 2002-03-01
DE69616360D1 (de) 2001-11-29
AU4853797A (en) 1998-06-25
PT850568E (pt) 2002-04-29
AR013901A1 (es) 2001-01-31
RU2216190C2 (ru) 2003-11-20
AU723403B2 (en) 2000-08-24
CA2221220C (en) 2006-05-16
DE69616360T2 (de) 2002-05-29
ZA9711523B (en) 1999-06-22
EP0850568B1 (fr) 2001-10-24
US5962046A (en) 1999-10-05
NZ329432A (en) 1999-06-29
TW497957B (en) 2002-08-11
CA2221220A1 (en) 1998-06-24
DK0850568T3 (da) 2001-11-19
BR9706277A (pt) 1999-05-04
EP0850568A1 (fr) 1998-07-01
ATE207302T1 (de) 2001-11-15

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