RU2018124827A - Применение лактазы в приготовлении сцеженного ферментированного молочного продукта - Google Patents
Применение лактазы в приготовлении сцеженного ферментированного молочного продукта Download PDFInfo
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- RU2018124827A RU2018124827A RU2018124827A RU2018124827A RU2018124827A RU 2018124827 A RU2018124827 A RU 2018124827A RU 2018124827 A RU2018124827 A RU 2018124827A RU 2018124827 A RU2018124827 A RU 2018124827A RU 2018124827 A RU2018124827 A RU 2018124827A
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- bifidium
- lactobacillus
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- mass
- lactase
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- 102100026189 Beta-galactosidase Human genes 0.000 title claims 5
- 108010059881 Lactase Proteins 0.000 title claims 5
- 108010005774 beta-Galactosidase Proteins 0.000 title claims 5
- 229940116108 lactase Drugs 0.000 title claims 5
- 235000021001 fermented dairy product Nutrition 0.000 title claims 2
- 238000000034 method Methods 0.000 claims 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 8
- 241000894006 Bacteria Species 0.000 claims 7
- 235000014048 cultured milk product Nutrition 0.000 claims 5
- 235000013365 dairy product Nutrition 0.000 claims 4
- 235000014655 lactic acid Nutrition 0.000 claims 4
- 239000004310 lactic acid Substances 0.000 claims 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims 2
- 241000186012 Bifidobacterium breve Species 0.000 claims 1
- 241001608472 Bifidobacterium longum Species 0.000 claims 1
- 241000131482 Bifidobacterium sp. Species 0.000 claims 1
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 244000199866 Lactobacillus casei Species 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 241000186605 Lactobacillus paracasei Species 0.000 claims 1
- 241000186684 Lactobacillus pentosus Species 0.000 claims 1
- 240000006024 Lactobacillus plantarum Species 0.000 claims 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 1
- 241000186604 Lactobacillus reuteri Species 0.000 claims 1
- 241000186610 Lactobacillus sp. Species 0.000 claims 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims 1
- 241000194037 Lactococcus raffinolactis Species 0.000 claims 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims 1
- 244000057717 Streptococcus lactis Species 0.000 claims 1
- 235000014897 Streptococcus lactis Nutrition 0.000 claims 1
- 241000194022 Streptococcus sp. Species 0.000 claims 1
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 claims 1
- 229940009291 bifidobacterium longum Drugs 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 1
- 229940001882 lactobacillus reuteri Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
Classifications
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- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
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- 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
-
- 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
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- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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- 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
- A23C21/023—Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase
-
- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
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- 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
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- 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
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- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- 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
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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- 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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- 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
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
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- 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
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biophysics (AREA)
- Inorganic Chemistry (AREA)
- Dairy Products (AREA)
- Enzymes And Modification Thereof (AREA)
Claims (14)
1. Способ производства сцеженного ферментированного молочного продукта, включающий следующие последовательные стадии:
(a) получение молочного продукта;
(b) добавление лактазы и культуры бактерий, содержащей по меньшей мере один штамм термофильных молочнокислых бактерий, при условии, что она не содержит штамм мезофильных молочнокислых бактерий, и ферментирование молочного продукта с получением ферментированного молочного продукта, и
(c) сепарирование жидкой сыворотки от ферментированного молочного продукта с получением сцеженного ферментированного молочного продукта.
2. Способ по п. 1, отличающийся тем, что молочный продукт, полученный на стадии (а), имеет общее содержание белка, лежащее в диапазоне от 2,8% до 4,6%, в частности - от 3,1% до 4%, например - от 3,2% до 3,6%.
3. Способ по п. 1 или 2, отличающийся тем, что полученный сцеженный ферментированный молочный продукт имеет общее содержание белка, лежащее в диапазоне от 6% до 16%, в частности - от 7% до 12%, например - от 8 до 10%.
4. Способ по любому из пп. 1-3, отличающийся тем, что штамм термофильных молочнокислых бактерий выбран из Streptococcus sp., Lactobacillus sp., Bifidobacterium sp. и их комбинаций, причем в частности он выбран из Lactobacillus bulgaricus, и в особенности - Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus pentosus, Lactobacillus helveticus, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bifidus, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium animalis, и в особенности - Bifidobacterium animalis subsp. lactis, Bifidobacterium breve, Bifidobacterium longum, Streptococcus thermophilus, Streptococcus lactis, Streptococcus raffinolactis, Streptococcus cremoris, и их комбинаций.
5. Способ по любому из пп. 1-4, отличающийся тем, что штамм термофильных молочнокислых бактерий выбран из Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus и их комбинаций.
6. Способ по любому из пп. 1-5, отличающийся тем, что лактазу добавляют до добавления культуры бактерий.
7. Способ по п. 6, отличающийся тем, что лактазу добавляют за 10-40 минут до добавления культуры бактерий, в частности - за 20-30 минут до добавления культуры бактерий.
8. Способ по любому из пп. 1-7, отличающийся тем, что лактазу добавляют в количестве, лежащем в диапазоне от 0,005 масс. % до 0,20 масс. %, в частности - от 0,01 масс. % до 0,15 масс. %, предпочтительно - от 0,02 масс. % до 0,06 масс. %, в пересчете на общую массу молочного продукта.
9. Способ по любому из пп. 1 и 8, отличающийся тем, что молочный продукт ферментируют при температуре, лежащей в диапазоне от 25°С до 44°С, в частности - от 30°С до 40°С, в течение периода, лежащего в диапазоне от 3 часов до 25 часов, предпочтительно - от 5 часов до 15 часов.
10. Способ по любому из пп. 1-9, отличающийся тем, что стадию (с) осуществляют посредством центрифугирования.
11. Способ по любому из пп. 1-10, отличающийся тем, что он включает после стадии (с) дополнительную стадию (е) охлаждения сцеженного ферментированного молочного продукта до температуры, лежащей в диапазоне от 1°С до 10°С, в частности - от 4°С до 8°С.
Applications Claiming Priority (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201562387393P | 2015-12-24 | 2015-12-24 | |
| US201562387391P | 2015-12-24 | 2015-12-24 | |
| US201562387392P | 2015-12-24 | 2015-12-24 | |
| US201562387416P | 2015-12-24 | 2015-12-24 | |
| US62/387,416 | 2015-12-24 | ||
| US62/387,392 | 2015-12-24 | ||
| US62/387,393 | 2015-12-24 | ||
| US62/387,391 | 2015-12-24 | ||
| PCT/US2016/068368 WO2017112883A1 (en) | 2015-12-24 | 2016-12-22 | Use of a lactase in the preparation of a strained fermented dairy product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2018124827A3 RU2018124827A3 (ru) | 2020-01-24 |
| RU2018124827A true RU2018124827A (ru) | 2020-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| RU2018124827A RU2018124827A (ru) | 2015-12-24 | 2016-12-22 | Применение лактазы в приготовлении сцеженного ферментированного молочного продукта |
| RU2018126883A RU2763539C2 (ru) | 2015-12-24 | 2016-12-22 | Подслащенные молочные продукты с стевиолгликозидами и ферментом лактазой |
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| Application Number | Title | Priority Date | Filing Date |
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| RU2018126883A RU2763539C2 (ru) | 2015-12-24 | 2016-12-22 | Подслащенные молочные продукты с стевиолгликозидами и ферментом лактазой |
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| Country | Link |
|---|---|
| US (8) | US20200260751A1 (ru) |
| EP (2) | EP3393260A1 (ru) |
| AU (2) | AU2016377689A1 (ru) |
| BR (2) | BR112018012950B1 (ru) |
| CA (2) | CA3009504A1 (ru) |
| IL (1) | IL260180B (ru) |
| MA (2) | MA44147A (ru) |
| MX (2) | MX2018007874A (ru) |
| RU (2) | RU2018124827A (ru) |
| WO (4) | WO2017112873A1 (ru) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180139986A1 (en) * | 2016-03-31 | 2018-05-24 | Suntory Holdings Limited | Fading reduced beverage |
| SG11201906480QA (en) | 2017-02-03 | 2019-08-27 | Codexis Inc | Engineered glycosyltransferases and steviol glycoside glucosylation methods |
| WO2018224698A1 (en) | 2017-08-23 | 2018-12-13 | Dsm Ip Assets B.V. | Yoghurt comprising rebaudioside m |
| CA3072843A1 (en) * | 2017-10-03 | 2019-04-11 | Sodima | Non-dairy fermented food product |
| RU2685150C1 (ru) * | 2018-03-02 | 2019-04-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) | Способ производства напитка из молочной сыворотки |
| GB201805578D0 (en) * | 2018-04-04 | 2018-05-16 | Optibiotix Health Ltd | Prebiotic compositions and methods of production thereof |
| EP3793365A1 (en) * | 2018-05-18 | 2021-03-24 | Arla Foods amba | Fermented milk ingredient |
| US11925188B2 (en) * | 2018-06-20 | 2024-03-12 | General Mills, Inc. | Cultured dairy products and method of preparation |
| US11771121B1 (en) | 2021-01-05 | 2023-10-03 | Chobani Llc | Plant-based zero sugar food product and associated method |
| US20220279805A1 (en) * | 2021-02-24 | 2022-09-08 | Sonik Cooking Technologies Pte. Ltd | Method and apparatus for making yogurt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR2500269A1 (fr) * | 1981-02-20 | 1982-08-27 | Tetra Pak Int | Procede pour le traitement des produits laitiers pour diminuer leur teneur en lactose notamment |
| US4434184A (en) * | 1982-12-13 | 1984-02-28 | Kharrazi N Michael | Yogurt spread resembling cream cheese |
| BE904225A (fr) * | 1985-02-14 | 1986-05-29 | Fuji Oil Co Ltd | Procede de fractionnement de proteines. |
| EP1254664A3 (en) * | 1995-07-10 | 2004-01-02 | Abbott Laboratories | Enteral products containing indigestible oligosaccharides for treating and preventing otitis media in humans |
| US20020119234A1 (en) * | 2000-12-07 | 2002-08-29 | Finocchiaro Eugene Terry | Lactose-reduced milk fortified with soy protein |
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