TR201004131A2 - Microbial freezing - Google Patents

Microbial freezing

Info

Publication number
TR201004131A2
TR201004131A2 TR2010/04131A TR201004131A TR201004131A2 TR 201004131 A2 TR201004131 A2 TR 201004131A2 TR 2010/04131 A TR2010/04131 A TR 2010/04131A TR 201004131 A TR201004131 A TR 201004131A TR 201004131 A2 TR201004131 A2 TR 201004131A2
Authority
TR
Turkey
Prior art keywords
ice cream
production
stabilizers
salep
cost
Prior art date
Application number
TR2010/04131A
Other languages
Turkish (tr)
Inventor
Cankurt Hasan
Sağdiç Osman
Yeti̇m Hasan
Original Assignee
Cankurt Hasan
Sağdiç Osman
Yeti̇m Hasan
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 Cankurt Hasan, Sağdiç Osman, Yeti̇m Hasan filed Critical Cankurt Hasan
Priority to TR2010/04131A priority Critical patent/TR201004131A2/en
Publication of TR201004131A2 publication Critical patent/TR201004131A2/en

Links

Abstract

Tüketimi tüm dünyada yaygın olan dondurmanın üretiminde katkı olarak kullanılan hammaddelerden biri de salep ve başka diğer stabilizör veya stabilizör karışımlarıdır. Ancak bunlar dondurma üretiminde maliyeti çok arttıran bileşenlerdir. Bunlara altematif olarak bakteriyel stabilizörlerin kullanılabileceği düşünülmüştür. Ancak bunlar da saf halde iken önemli bir maliyet teşkil etmektedirler. Bu nedenle dondurma üretiminde stabilizör yapıda madde üreten bakteriler kullanılmış ve bu maddeleri dondurma üretimi esnasında üretmeleri sağlanmıştır. Bu şekilde az miktarda bakteri kullanıp süt içerisinde aktifleşerek çoğalmaları ve arzulanan oranda kıvam verici madde üretmeleri sağlanmıştır. Neticede dondurma üretiminde yüksek maliyete neden olan salep ve diğer stabilizorler kullanılmadan da bakteriyel yolla dondurma üretimi gerçekleştirilmiştir.One of the raw materials used in the production of ice cream, whose consumption is widespread all over the world, is salep and other stabilizers or stabilizer mixtures. However, these are components that increase the cost in ice cream production. Alternatively, bacterial stabilizers may be used. However, they also represent a significant cost in pure form. For this reason, in the production of ice cream, bacteria producing stabilizing substances were used and they were produced during the production of ice cream. In this way, by using a small amount of bacteria to activate in milk to multiply and produce the desired rate of thickening agent is provided. As a result, ice cream production was carried out without using salep and other stabilizers which caused high cost in ice cream production.

TR2010/04131A 2010-05-25 2010-05-25 Microbial freezing TR201004131A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
TR2010/04131A TR201004131A2 (en) 2010-05-25 2010-05-25 Microbial freezing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR2010/04131A TR201004131A2 (en) 2010-05-25 2010-05-25 Microbial freezing

Publications (1)

Publication Number Publication Date
TR201004131A2 true TR201004131A2 (en) 2011-04-21

Family

ID=44948888

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2010/04131A TR201004131A2 (en) 2010-05-25 2010-05-25 Microbial freezing

Country Status (1)

Country Link
TR (1) TR201004131A2 (en)

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