NO310133B1 - Fremgangsmåte til å omdanne melk til gj¶ret melk og apparat til bruk ved omdannelsen - Google Patents
Fremgangsmåte til å omdanne melk til gj¶ret melk og apparat til bruk ved omdannelsen Download PDFInfo
- Publication number
- NO310133B1 NO310133B1 NO19913114A NO913114A NO310133B1 NO 310133 B1 NO310133 B1 NO 310133B1 NO 19913114 A NO19913114 A NO 19913114A NO 913114 A NO913114 A NO 913114A NO 310133 B1 NO310133 B1 NO 310133B1
- Authority
- NO
- Norway
- Prior art keywords
- milk
- heat
- treated
- stated
- gas
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 196
- 239000008267 milk Substances 0.000 title claims abstract description 196
- 210000004080 milk Anatomy 0.000 title claims abstract description 196
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000006243 chemical reaction Methods 0.000 title description 2
- 239000007858 starting material Substances 0.000 claims abstract description 22
- 235000020200 pasteurised milk Nutrition 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 239000000126 substance Substances 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000003763 carbonization Methods 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- 238000011144 upstream manufacturing Methods 0.000 claims 2
- 230000000977 initiatory effect Effects 0.000 claims 1
- 238000011534 incubation Methods 0.000 abstract description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 description 69
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 49
- 235000013618 yogurt Nutrition 0.000 description 40
- 238000004519 manufacturing process Methods 0.000 description 29
- 241000894006 Bacteria Species 0.000 description 17
- 239000007789 gas Substances 0.000 description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 9
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 240000001817 Cereus hexagonus Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009533 lab test Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 230000000638 stimulation Effects 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000006101 laboratory sample Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
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
- A23C9/1307—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
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of 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)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Absorbent Articles And Supports Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB898902912A GB8902912D0 (en) | 1989-02-09 | 1989-02-09 | Food treatment |
| PCT/GB1990/000176 WO1990009106A2 (en) | 1989-02-09 | 1990-02-06 | Food treatment |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO913114D0 NO913114D0 (no) | 1991-08-09 |
| NO913114L NO913114L (no) | 1991-08-09 |
| NO310133B1 true NO310133B1 (no) | 2001-05-28 |
Family
ID=10651401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO19913114A NO310133B1 (no) | 1989-02-09 | 1991-08-09 | Fremgangsmåte til å omdanne melk til gj¶ret melk og apparat til bruk ved omdannelsen |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US5453286A (hu) |
| EP (1) | EP0457794B1 (hu) |
| AT (1) | ATE99493T1 (hu) |
| AU (1) | AU5034290A (hu) |
| DE (1) | DE69005814T2 (hu) |
| DK (1) | DK0457794T3 (hu) |
| ES (1) | ES2062511T3 (hu) |
| FI (1) | FI102583B1 (hu) |
| GB (1) | GB8902912D0 (hu) |
| HU (1) | HU214539B (hu) |
| IE (1) | IE62332B1 (hu) |
| NO (1) | NO310133B1 (hu) |
| RU (1) | RU2087100C1 (hu) |
| WO (1) | WO1990009106A2 (hu) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2127227C (en) * | 1993-07-26 | 2004-06-22 | Kaiser R. Nauth | Stabilization of cultured skim bactericidal activity |
| US6787348B1 (en) * | 1998-08-26 | 2004-09-07 | Chr. Hansen | Liquid starter cultures having improved storage stability and use thereof |
| EP1568280B1 (en) * | 2002-12-03 | 2014-04-09 | Meiji Co., Ltd. | Process for producing fermented milk and fermented milk |
| JP3666871B1 (ja) * | 2004-06-14 | 2005-06-29 | 明治乳業株式会社 | 発酵乳の製造法及び発酵乳 |
| FR2876871B1 (fr) * | 2004-10-21 | 2007-02-02 | Air Liquide | Procede par lequel on modifie les qualites sensorielles d'un produit laitier fermente et sa maturation lors de la conservation dudit produit |
| FR2891634B1 (fr) | 2005-09-30 | 2013-12-06 | Air Liquide | Procede de fabrication d'un produit alimentaire ou biotechnologique mettant en oeuvre une regulation du potentiel redox |
| US20070092605A1 (en) * | 2005-10-21 | 2007-04-26 | Remy Cachon | Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE942847C (de) * | 1941-07-04 | 1956-05-09 | Lato K G Hans Griesbeck | Verfahren zur Haltbarmachung von in Ausschankgefaesse abzufuellender Milch, Milchmisch- und aehnlichen Getraenken, mit oder ohne Zustaz von Fruchtsaeften und/oder Kohlensaeure |
| DE961856C (de) * | 1953-08-18 | 1957-04-11 | Dr Max E Schulz | Verfahren zur Herstellung von haltbaren Sauermilchgetraenken |
| US4676988A (en) * | 1984-03-19 | 1987-06-30 | General Mills, Inc. | Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation |
| WO1989002221A1 (en) * | 1987-09-21 | 1989-03-23 | Michael Aloysius Tracey | Carbonated milk |
-
1989
- 1989-02-09 GB GB898902912A patent/GB8902912D0/en active Pending
-
1990
- 1990-02-06 WO PCT/GB1990/000176 patent/WO1990009106A2/en active IP Right Grant
- 1990-02-06 DK DK90902640.3T patent/DK0457794T3/da active
- 1990-02-06 RU SU905001647A patent/RU2087100C1/ru not_active IP Right Cessation
- 1990-02-06 EP EP90902640A patent/EP0457794B1/en not_active Expired - Lifetime
- 1990-02-06 AT AT90902640T patent/ATE99493T1/de not_active IP Right Cessation
- 1990-02-06 DE DE90902640T patent/DE69005814T2/de not_active Expired - Fee Related
- 1990-02-06 AU AU50342/90A patent/AU5034290A/en not_active Abandoned
- 1990-02-06 HU HU901688A patent/HU214539B/hu not_active IP Right Cessation
- 1990-02-06 ES ES90902640T patent/ES2062511T3/es not_active Expired - Lifetime
- 1990-02-07 IE IE43390A patent/IE62332B1/en not_active IP Right Cessation
-
1991
- 1991-08-07 FI FI913744A patent/FI102583B1/fi not_active IP Right Cessation
- 1991-08-09 NO NO19913114A patent/NO310133B1/no unknown
-
1993
- 1993-05-06 US US08/057,450 patent/US5453286A/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2062511T3 (es) | 1994-12-16 |
| HU901688D0 (en) | 1991-11-28 |
| HUT60605A (en) | 1992-10-28 |
| IE62332B1 (en) | 1995-01-25 |
| IE900433L (en) | 1990-08-09 |
| DE69005814D1 (de) | 1994-02-17 |
| GB8902912D0 (en) | 1989-03-30 |
| RU2087100C1 (ru) | 1997-08-20 |
| WO1990009106A3 (en) | 1991-05-30 |
| HU214539B (hu) | 1998-03-30 |
| WO1990009106A2 (en) | 1990-08-23 |
| ATE99493T1 (de) | 1994-01-15 |
| US5453286A (en) | 1995-09-26 |
| FI913744A0 (fi) | 1991-08-07 |
| DK0457794T3 (da) | 1994-04-25 |
| FI102583B (fi) | 1999-01-15 |
| DE69005814T2 (de) | 1994-05-05 |
| EP0457794A1 (en) | 1991-11-27 |
| NO913114D0 (no) | 1991-08-09 |
| EP0457794B1 (en) | 1994-01-05 |
| NO913114L (no) | 1991-08-09 |
| FI102583B1 (fi) | 1999-01-15 |
| AU5034290A (en) | 1990-09-05 |
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