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
  • A23C9/123—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
  • 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
  • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
  • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
• • 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
  • A23C3/00—Preservation of milk or milk preparations
• • 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
• • 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
• • 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
  • A23C3/00—Preservation of milk or milk preparations
  • A23C3/02—Preservation of milk or milk preparations by heating
  • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
• • 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
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N5/00—Undifferentiated human, animal or plant cells, e.g. cell lines; Tissues; Cultivation or maintenance thereof; Culture media therefor
  • C12N5/0018—Culture media for cell or tissue culture
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P19/00—Preparation of compounds containing saccharide radicals
  • C12P19/02—Monosaccharides
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P19/00—Preparation of compounds containing saccharide radicals
  • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P7/00—Preparation of oxygen-containing organic compounds
  • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
  • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
  • C12P7/06—Ethanol, i.e. non-beverage
  • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
• • 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
• • 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
  • A23V2400/00—Lactic or propionic acid bacteria
  • A23V2400/11—Lactobacillus
  • A23V2400/123—Bulgaricus
• • 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
  • A23V2400/00—Lactic or propionic acid bacteria
  • A23V2400/21—Streptococcus, lactococcus
  • A23V2400/249—Thermophilus
• • A23Y2220/15—
• • A23Y2240/75—
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N2500/00—Specific components of cell culture medium
  • C12N2500/70—Undefined extracts
  • C12N2500/80—Undefined extracts from animals
  • C12N2500/84—Undefined extracts from animals from mammals

Definitions

• the invention relates to improved acid whey compositions, having an improved lactose content and stability.
• the invention also relates to processes of making such compositions.
• Strained fermented dairy products such as strained yogurts
• Strained fermented dairy products are products obtained by a process involving a fermentation of a dairy material with lactic acid bacteria, and then a separation step, wherein on one hand a concentrated strained product is obtained, and on another hand an acid whey by product is obtained.
• acid whey by-product finds low usage, and large quantities are to be disposed of, preferably in a nature-friendly fashion, which can require costly treatments.
• Acid-whey comprises compounds that can be used, such as lactose. Lactose can be for example extracted and used in various applications. Such usage of lactose is however economically challenging: the less lactose the acid whey by-product comprises, the less economically viable the extraction and/or usage thereof is.
• the invention addresses at least one of the needs or problems above with an acid whey composition comprising lactose and lactic acid bacteria, wherein:
• the invention also relates to processes adapted to make the acid whey composition, typically as a by-product of a process of manufacturing strained fermented dairy products.
• the invention concerns a process comprising the following steps:
• the invention also relates to the uses of the acid whey compositions, such as:
• acid whey composition is used herein to describe a by-product of a separation step.
• acid whey also encompasses further processed compositions (e.g. filtered acid whey, neutralized acid whey and refined acid whey).
• the lactose metabolization capacity in acid whey refers to the capacity of a lactic acid bacteria to consume lactose in acid whey.
• the metabolization capacity is typically measured on an acid whey composition having:
• a low lactose metabolization capacity refers to a lactose loss of lower than 15%, preferably lower than 12%, preferably lower than 10%, preferably lower than 8%, preferably lower than 7%, after storage during 7 days at 32° C.
• the lactose stability refers to the lactose conservation, as opposed to the lactose loss, after a storage, preferably of 7 days at 32° C.
• the acid whey composition comprises lactose, in an amount of at least 3.20% by weight, preferably at least 3.50%, preferably at least 4.00%. In one embodiment the acid whey composition comprises at most 6.00% by weight of lactose, for example at most 6.00%.
• the lactose stability is of higher than 85%, preferably higher than 88%, preferably higher higher than 92%, preferably higher than 93%, preferably higher than 94%, preferably higher than 95%, preferably higher than 96%; preferably higher than 97%, preferably higher than 98%; preferably higher than 99%, during a storage of 7 days at 32° C., preferably 7 days from a production at day 0.
• the pH of the acid whey composition is preferably of from 3.50 to 4.70.
• the acid whey composition has (% by weight):
• the acid whey composition typically comprises water, for example in an amount of higher than 90% by weight.
• the pH of the acid whey composition can for example be of from 3.50 to 4.70, preferably from 3.80 to 4.65.
• the acid whey composition is typically substantially free of fat.
• the acid whey composition comprises lactic acid bacteria in an alive state.
• the acid whey composition preferably comprises at least one lactic acid bacteria having a low lactose metabolization capacity in the acid whey, preferably in an alive state.
• the acid whey composition can comprise other lactic acid bacteria used for a fermentation step. It is mentioned that the lactic acid bacteria comprised in the acid whey composition are typically alive, particularly the at least one lactic acid bacteria having a low lactose metabolization capacity in the acid whey. Details about bacteria are provided below.
• the acid whey composition is cooled after the separation step. In some embodiments, the acid whey is cooled to a room temperature or below a room temperature. In some embodiment a thermoshocking heat treatment such as a temperature increase is performed between the separation and the cooling.
• the acid whey composition is then typically used for lactose recovery (for example extraction by isolation and/or purification) or other applications wherein presence of lactose is valuable.
• the acid whey composition does not undergo a heat treatment step after separation at a temperature that might kill the bacteria comprised therein, for example at a temperature of above 75° C.
• the process according to the invention allows avoiding such a heat treatment step and thus allows energy savings and/or simplification.
• the process or composition extends the lactose shelf-life in the acid whey by-product by 3 days or more. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 7 days or more. In some embodiments, the method extends the lactose shelf-life in the acid whey by-product by 15 days or more. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 3 days to 15 days. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 3 days to 7 days.
• the process extends the lactose shelf-life in the acid whey by-product by 7 days to 15 days.
• the extension of shelf-life is typically considered with reference to acid whey by-products that do not comprises the at least one lactic acid bacteria that has a low lactose metabolization capacity, in an alive state.
• lactic acid bacteria are known by the one skilled in the art. It is mentioned that lactic acid bacteria are often referred to as ferments or cultures or starters. Examples of lactic acid bacteria that can be used include:
• the lactic acid bacteria preferably comprise, preferably essentially consist of, preferably consist of, Lactobacillus delbrueckii ssp. bulgaricus (i.e. Lactobacillus bulgaricus ) and Streptococcus salivarius ssp. thermophilus (i.e. Streptococcus thermophilus ) bacteria.
• the lactic acid bacteria used in the invention typically comprise an association of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. This association is known and often referred to as a yogurt symbiosis.
• the lactic acid bacteria might comprise probiotic bacteria.
• Probiotic bacteria are known by the one skilled in the art.
• probiotic bacteria include some Bifidobacteria and Lactobacilli, such as Bifidobacterium brevis, Bifidobacterium animalis animalis, Bifidobacterium animalis lactis, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus casei paracasei, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus delbrueckiisubsplactis, Lactobacillus brevis and Lactobacillus fermentum.
• the lactic acid bacteria do not comprise Bifidobacteria. In one embodiment the lactic acid bacteria do not comprise Lactobacillus acidophilus bacteria. In one embodiment the lactic acid bacteria do not comprise Bifidobacteria and do not comprise Lactobacillus acidophilus bacteria.
• the lactic acid bacteria can be introduced in any appropriate form, for example in a spray-dried form or in a frozen form.
• the introduction of the lactic acid bacteria in the dairy material is also referred to as an inoculation.
• the invention preferably involves using at least one lactic acid bacteria that has a low lactose metabolization capacity in acid whey, as defined and/or described above.
• at least one bacteria strain is preferably to exhibit a low lactose metabolization in acid whey.
• the at least one lactic acid bacteria having a low lactose metabolization capacity in acid comprise a Lactobacillus bulgaricus strain.
• Lactobacillus bulgaricus strains include Lactobacillus bulgaricus strain CNCM I-2787 (deposited according to the Budapest treaty with the Collection Nationale de Cultures de Microorganismes as the international depositary authority, on Jan. 24, 2002 under number I-2787).
• the at least one lactic acid bacteria having a low lactose metabolization capacity in acid comprise a Streptococcus thermophilus strain.
• the at least one lactic acid bacteria comprises, preferably essentially consists of, preferably consists of a Streptococcus thermophilus strain and a Lactobacillus bulgaricus strain.
• the fermentation step b) is carried out with a culture comprising, preferably essentially consisting of, preferably consisting of, at least one Streptococcus thermophilus strain, and at least one Lactobacillus bulgaricus strain.
• the Streptococcus thermophilus bacteria preferably comprise:
• Lactobacillus thermophilus bacteria preferably comprise:
• the acid whey composition can be prepared as a byproduct in a process of manufacturing a strained fermented dairy product from a dairy material. Details of materials and process steps are provided below.
• the process typically involves processing a dairy material.
• the dairy material is typically comprised of milk and/or ingredients obtained from milk. It is also referred to as a “milk-based composition”.
• milk encompasses animal milk, such as cow's milk, and also substitutes to animal milk, such as vegetal milk, such as soy milk, rice milk, etc. . . .
• milk-based compositions useful in such products and/or processes are known by the one skilled in the art of dairy products, preferably of fermented dairy products.
• a milk-based composition encompasses a composition with milk or milk fractions, and compositions obtained by mixing several previously separated milk fractions. Some water or some additives can be added to said milk, milk fractions and mixtures.
• the milk is an animal milk, for example cow's milk. Some alternative animal milks can be used, such as sheep milk or goat milk.
• the milk-based composition can typically comprise ingredients selected from the group consisting of milk, half skimmed milk, skimmed milk, milk powder, skimmed milk powder, milk concentrate, skim milk concentrate, milk proteins, cream, buttermilk and mixtures thereof. Some water or additives can be mixed therewith. Examples of additives that can be added include sugar, sweeteners different from sugar, fibers, and texture modifiers.
• the milk-based composition can typically have a fat content of from 0.0% to 5.0% by weight, for example of from 0.0% to 1.0% or from 1.0% to 2.0% or from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0%.
• the “fat content” of a composition corresponds to the weight of the fat components present in the composition relatively to the total weight of the composition.
• the fat content is expressed as a weight percentage.
• the fat content can be measured by the Weibull-Berntrop gravimetric method described in the standard NF ISO 8262-3. Usually the fat content is known for all the ingredients used to prepare the composition, and the fat content of the product can is calculated from these data.
• the milk-based composition can typically have a protein content of from 2.0% to 6.0% by weight, for example of from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0% or from 5.0% to 6.0%.
• the “protein content” of a composition corresponds to the weight of the proteins present in the composition relatively to the total weight of the composition.
• the protein content is expressed as a weight percentage.
• the protein content can be measured by Kjeldahl analysis (NF EN ISO 8968-1) as the reference method for the determination of the protein content of dairy products based on measurement of total nitrogen. Nitrogen is multiplied by a factor, typically 6.38, to express the results as total protein. The method is described in both AOAC Method 991.20 (1) and international Dairy Federation Standard (IDF) 206:1993. Usually the total protein content is known for all the ingredients used to prepare the product, and total protein content is calculated from these data.
• the dairy material also referred to as milk-based composition, comprises lactose.
• the amount of lactose can be typically of from 3.80% to 5.00% by weight.
• the dairy material has the following contents (% by weight):
• the pH of the milk can for example be of from 6.60 to 7.00.
• the dry matter of the milk can be form example of from 6.8% to 13.0%.
• the milk is a low-fat milk comprising less than 2.0% fat, preferably less than 1.0% fat, preferably less than 0.5% fat.
• the milk can be for example a skimmed milk.
• the ingredients of the milk-based composition and/or the amounts thereof can be selected to have the amounts of proteins and/or fat and/or lactose mentioned above.
• the process typically involves heat treating the dairy material in a step a).
• heat treatments are known by the one skilled in the art, for example as pasteurization or sterilization. They allow eliminating parasite micro-organisms. They can be performed in conventional heat exchangers, such as tubes or plates heat exchangers.
• the heat treatment can be for example performed at a temperature of from 80° C. to 99° C., preferably 85° C. to 95° C., for example during from 1 minute to 15 minutes.
• the process can comprise a homogenization step before or after the heat treatment step, preferably at a pressure of from 20 bars to 300 bars, in particular from 50 bars to 250 bars.
• dairy material is typically cooled down to a fermentation temperature.
• the process typically involves a fermentation step with at least one lactic acid bacteria.
• the dairy material is inoculated with the lactic acid bacteria, and the mixture is then allowed to ferment at a fermentation temperature.
• Such inoculation and fermentation operations are known by the one skilled in the art.
• the lactic acid bacteria produce lactic acid and thus cause a pH decrease.
• the pH decreasing proteins coagulate to form a curd, typically at a breaking pH.
• the fermentation temperature can be of from 30° C. to 45° C., preferably from 35° C. to 40° C., with a pH decrease to a breaking pH at which proteins coagulate to form a curd.
• the breaking pH is preferably of from 3.50 to 5.50, preferably of from 4.0 to 5.0, preferably from higher than 4.5 to 5.0.
• the process typically involves a separation step.
• this step the acid whey composition is separated from the curd resulting from the proteins coagulation.
• separation steps are known by the one skilled in art, for example in processes of making “greek yogurts”.
• the separation can for example be carried out by reverse osmosis, ultrafiltration, or centrifugal separation.
• the separation step can be performed for example at a temperature of from 30° C. to 45° C.
• the acid whey composition comprises lactose, for example as further described above.
• an amount of from 65% to 90% by weight, preferably from 70% to 85%, with reference to the amount of dairy material, of acid-whey by-product is recovered.
• the strained fermented dairy product comprises a high amount of proteins and is suitable and valuable of consumption. It is also referred to herein as “White Mass”.
• the process of the invention can comprise a step wherein the strained fermented dairy product undergoes a smoothing step.
• steps typically, involving some agitation and/or shear, and are known by the one skilled in the art.
• the smoothing step can be performed for example by agitation, or by static or dynamic smoothing.
• the smoothing is a dynamic smoothing, performed with a rotor stator mixer.
• rotor stator mixer means an equipment in which the product goes through cogged rings, a part of the rings being static, the remaining part being in rotation at a set speed. This system of cogged rings partly static or in rotation applies a defined shearing to the product.
• the rotor stator mixer comprises a ring shaped rotor and a ring shaped stator, each ring of the rotor and the stator being provided with radial slots having a given width, comprising adjusting the rotational speed of the rotor to adjust the peripheral velocity.
• the rotor may be operated so that the peripheral velocity is between 2 m/s and 13 m/s, in particular between 3 m/s and 5 m/s and more particularly between 3.6 m/s and 4 m/s.
• the process can comprise a dynamic smoothing step, preferably performed with a rotor stator mixer, preferably at a temperature of from 30° C. to 45° C.
• the process can comprise at least one cooling step.
• the process can involve a cooling between the heat treatment step and the fermentation step.
• the process can involve a cooling step performed on the strained fermented dairy product, to reach a storage temperature, for example a chilled temperature of from 1° C. to 10° C., for example 4° C.
• the process can involve a cooling step performed on acid whey by-product, to reach a storage temperature, for example a room temperature.
• the process comprises a cooling step e1) of the fermented dairy product, to a temperature of from 4° C. to 10° C.
• the process comprises a cooling step e2) of the acid whey by-product to a room temperature, preferably to from 15° C. to 25° C.
• the process of the invention comprises a heat treatment step such as a temperature increase step, at the end of the fermentation and before the separation, referred to as thermoshocking step.
• This step is typically performed by raising the temperature to a temperature from 50° C. to 75° C., preferably from 50° C. to 60° C.
• thermoshocking step can contribute to stabilizing the organoleptic properties of the strained dairy fermented product.
• a heat treatment can be performed after the separation step on the acid whey composition with similar increase in temperature. It is believed that at least a part of the lactic acid bacteria remains alive after such a treatment. It has been surprisingly found that such a thermoshocking step can increase the stabilization of the amount of lactose in the acid whey composition.
• the process involves the following phases: Fermentation ⁇ Temperature increase (Thermoshocking) ⁇ Separation ⁇ cooling of strained fermented dairy product and of acid whey by-product.
• the process involves the following phases: Fermentation ⁇ Separation ⁇ Cooling of strained fermented dairy product and temperature increase (Thermoshocking) of acid whey by-product ⁇ cooling of acid whey by-product.
• inventions are found to be efficient from an energy management point of view as allowing an increase of temperature (Thermoshocking) from a fermentation or separation temperature typically of from 30° C. to 45° C. to a temperature of from 50° C. to 75° C.
• Such embodiments consume less heating and/or cooling energy than embodiment wherein the acid whey by-product would be cooled and then significantly heat-treated for example at a pasteurization or sterilization temperature.
• Strained fermented dairy products are manufactured at pilot scale with using the following ingredients:
• the procedure involves the following steps:
• the acid whey is collected as aliquot to sterile specimen cups. Separate samples are collected:
• lactose content and Streptococcus bacteria populations are analyzed (National Food Lab, Livermore, Calif.).
• thermophilus lactose (%) (CFU/g) Lactose Loss Culture 1 4° C.
• CFU count Cold Forming Units
• the strained fermented dairy products also referred to as “White Mass” (WM) are processed as finished products.
• WM strained fermented dairy products
• 6 oz of White Mass are conditioned in cups.
• the post-acidification of the white mass is evaluated by pH measurements at D0 (after preparation), and D7 (7 days of storage at 4° C. after preparation). The results are reported on table 4 below.

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• 2016
  • 2016-05-03 RU RU2017138065A patent/RU2687346C1/ru active
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• 2020
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