TW200733887A - Dairy product and process - Google Patents

Dairy product and process

Info

Publication number
TW200733887A
TW200733887A TW095141970A TW95141970A TW200733887A TW 200733887 A TW200733887 A TW 200733887A TW 095141970 A TW095141970 A TW 095141970A TW 95141970 A TW95141970 A TW 95141970A TW 200733887 A TW200733887 A TW 200733887A
Authority
TW
Taiwan
Prior art keywords
yeast
lipolytic
proteolytic
weakly
fermenting
Prior art date
Application number
TW095141970A
Other languages
Chinese (zh)
Inventor
Marlene Tsao
shao-quan Liu
Original Assignee
Fonterra Co Operative Group
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 Fonterra Co Operative Group filed Critical Fonterra Co Operative Group
Publication of TW200733887A publication Critical patent/TW200733887A/en

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
    • 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
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)

Abstract

A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting mixture or products prepared from it and if required further processing the mixture to obtain a further dairy product, wherein the yeast is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic. The invention also provides a method for preparing a milk product having a pH of less than 5.5 and a moisture content of at least 30% (w/v), comprising adding one or more types of lactic acid bacteria or probiotics to a dairy starting material wherein a stabilising non-lactose fermenting and non-galactose fermenting live yeast or a stabilising dead yeast or yeast extract is added before, during or after the bacteria or probiotic adding step to extend the survival of the lactic acid bacteria or probiotic at counts of ≥ 10<SP>5</SP> per g or ml, wherein the yeast or extract is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic.
TW095141970A 2005-11-11 2006-11-13 Dairy product and process TW200733887A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ54351105 2005-11-11

Publications (1)

Publication Number Publication Date
TW200733887A true TW200733887A (en) 2007-09-16

Family

ID=38023505

Family Applications (1)

Application Number Title Priority Date Filing Date
TW095141970A TW200733887A (en) 2005-11-11 2006-11-13 Dairy product and process

Country Status (2)

Country Link
TW (1) TW200733887A (en)
WO (1) WO2007055604A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101173223B (en) * 2007-10-24 2010-05-19 华中农业大学 Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same
ITMI20122267A1 (en) 2012-12-28 2014-06-29 Granarolo S P A FLAVORING BLEND FOR THE PRODUCTION OF MOZZARELLE.
WO2017108125A1 (en) * 2015-12-23 2017-06-29 Compagnie Gervais Danone Method for deacidifying, neutralizing or alkalinizing an acid dairy composition
JP2017143799A (en) * 2016-02-18 2017-08-24 キユーピー株式会社 Fermented milk food and drink
CN114097890B (en) * 2021-11-26 2023-05-16 沈阳农业大学 Ester-flavored mould cheese and preparation method thereof

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1503653A (en) * 1974-03-07 1978-03-15 Unilever Ltd Yeast containing food emulsions
CA2086882A1 (en) * 1992-01-23 1993-07-24 Rhodia Inc. Yogurt starter culture and process

Also Published As

Publication number Publication date
WO2007055604A1 (en) 2007-05-18

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