WO1993016600A1 - Procede de preparation d'un produit laitier fermente - Google Patents

Procede de preparation d'un produit laitier fermente Download PDF

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Publication number
WO1993016600A1
WO1993016600A1 PCT/CS1992/000028 CS9200028W WO9316600A1 WO 1993016600 A1 WO1993016600 A1 WO 1993016600A1 CS 9200028 W CS9200028 W CS 9200028W WO 9316600 A1 WO9316600 A1 WO 9316600A1
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WO
WIPO (PCT)
Prior art keywords
milk
ccm
amount
fermented milk
temperature
Prior art date
Application number
PCT/CS1992/000028
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English (en)
Inventor
Jir^¿í ZEMEK
Original Assignee
Bioeffect
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 Bioeffect filed Critical Bioeffect
Publication of WO1993016600A1 publication Critical patent/WO1993016600A1/fr

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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
    • 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

Definitions

  • the invention relates to a method of preparing of the fermented milk product using microorganism Streptococcus thermophilus CCM 4264 or a mixture of microorganisms S. thermophilus CCM 4264 and Lactobacillus delbrueckii subsp. bulgaricus CCM 4179.
  • Rational nourishment plays an important, role in prophylaxy of several diseases, first of all in older population. Recently, inreasing attention is being paled to the fermented milk products, mainly to those stemming from the regions of Caucassus with numerous longliving populations.
  • the research studies concerning the population point out to statistically important decrease of the level of cholesterol in blood.
  • the findings obtained demonstrate that fermented milk containing cholesterol and fatty acids in lipid itself can take part in preventive treatment of aterosclerosis and further cardiovascular diseases as a component of diets responsible for decreasing level of cholesterol in blood CHepner, G., Fried, R., St Jeor, S., Fusetti, L., Morin, R.: Am. J. clin.
  • fermented milk products belong yoghurts, acidophilic milks, kefirs - all products of milk bacteria occasionally yeasts. However, not all of them are suited for sucklings and infants and for dietetic nourishment
  • the substance of the invention is based on a fact, that, pasteurized milk containing 0-05 up to 30 weight % of lipids and with acidity of maximal 20 °T, what means 8 ⁇ 2.5 mmol.dm -3 , is inoculated with a culture of microorganism Streptococcus thermophilus CCM 4264 in amount, of 8.10 5 up to 5.10 5 CFU.dm -3 of milk and is fermented at temperature starting from 45 °C to 29 °C during 5 till 12 h. It was found that beside S.
  • thermophilus CCM 4264 the culture of Lactobacillus delbrueckii subsp. bulgaricus CCM 4179 in amount of 6.4 ⁇ 10 4 up to 4.10 5 CFU-dm -3 of milk can be used simultaneously. Milk used can be cow's, sheep's, goat's or buffalo's.
  • the fermented milk products prepared following to the method according to the invention are of decent taste and of lower acidity than yoghurts, acidophilic milk or kefirs, are of lower energetic charge and are suited as a dietary part of medical treatment for persons suffering from diabetes and at reductive and protective diets at liver diseases chronic nephritis Cand a gluten free diet).
  • These fermented milk products can be recommended for revival of saprofytic bacterial flora in alimentary tract, destroyed through treatment with antibiotics, chemoterapeutics or irradiation. Decrease in the pH level of milk during fermentation is caused by lactic acid produced, dominantly in a form of its L/+/ isomer.
  • the pasteurized cow milk with density 1.030 kg.m -3 and acidity 20 °T (1L) was inoculated by vegetative cells of Streptococcus thermophilus CCM 4264 in amount of 2.10 6 CFU and fermentation was carried out starting from 45 °C decreased every hour for 2 °C- After 8 h of the process temperature of milk decreased to 29 °C, the milk coagulation started and pH value decreased to 4.9, corresponding to 70 °T .
  • Coagulated milk was transferred to intermediary chamber (temperature between 18 an 25 °C) for 1 h and than to refrigerator (temperature between 4 and 10 °C) for further 6 h.
  • the fermented milk product obtained (100 g) had energetic charge 230 kJ, content of animal proteins 3.3 g, content of essential fatty acids 0.2 g, simple saccharides 4.5 g, cholesterol 10 mg, vitamin A 0.022 mg, vitamin E 0.06 mg, thiamin 0.04 mg, riboflavin 0.18 mg, calcium 120 mg, phosphorus 92 mg, iron 0.1 mg, natrium 48 mg, potassium 160 mg, magnesium 12 mg, cuprum 0.01 mg, zinc 0.38 mg, iodine 0.004 mg, chlorides 100 mg.
  • the product obtained was of milk-white colour, consistent surface without bubles and pure sour milk smell without side aftersmells.
  • the dry weight of the product obtained was 8.5 % weight.
  • Example 1 the fullfat cow milk was normalized and fat was separated as far as 0,05 weight %. Milk with eliminated fat was homogenized at 45-50 °C and pasteurized at 92-97 °C. Temperature of the pasteurized milk was adjusted to 45 °C and inoculated with inoculum in amount 3 weight % in respect to the weight of milk Cthe total amount of Streptococcus thermophilus CCM 4264 vegetative cells cca 2.10 6 CFU in 1 L) and mixed thoroughly for 15 min. The total volume of inoculated milk was poured into suitable vessels for fermented milk products. During this step the temperature was kept at 45 °C and the inoculated milk was occasionally mixed.
  • the inoculated milk in vessels was transferred into thermostat and temperature 45 °C with regime of decreasing temperature for 3 °C in 1 h for 6 hours. From the thermostat the fermented milk product was transferred to the intermediary chamber (15 °C for 2 h). In the final phase of technology before distribution the product was kept at temperature interval +4 and +8 °C for 4 hours at least.
  • the fermented milk product obtained had smooth surface without bubles and whey layers because of the low content of lipids the product was transparent. Acidity was 70 °T, what corresponded to pH 4,9.
  • Example 1 As described in Example 1 with one difference that fullfat sheep milk was used, fermentation was carried out in 12 h and temperature decreased from 45 to 33 °C decreasing 1 °C in a hour.
  • Coagulated fermented milk had pH value 4.8 what corresponded to acidity 80 °T and after further keeping in a refrigerator the coagulate bacame more solidified.
  • the coagulate had consistent and smooth surface without bubles and whey layers of milk white colour and had aftersmell of sheep milk.
  • Example 1 As described in Example 1 with one difference that fullfat buffalo milk.
  • the resulting fermented product had pH value 4-5 what corresponded to acidity 110 °T.
  • Example 1 As described in Example 1 with one difference that the milk cream prepared from cow milk containing 30 weight % of fat, with acidity 16 °T was used. During the fermentation process the pH value decreased to 4-9, corresponding to acidity 70 °T. The product obtained was of creamwhite colour and sourmilk smell without side aftersmells.
  • the fullfat goat pasteurized milk (1 L) was used and inoculated with 2.10 6 vegetative cells of Streptococcus thermophilus CCM 4264 and with 2.2 ⁇ 10 5 cells of Lactobacillus delbrueckii subsp. bulgaricus CCM 4179.
  • the fermentation process was carried out at 42 oC for 5 h and resulted in coagulation of milk at pH value of 4.5 what corresponded to acidity 110 °T.
  • the fermented milk coagulate solidified in a refrigerator at. temperature between 4 and 10 °C in 6 hours.
  • the product obtained was of milkcream colour and with decent smell of goat milk.
  • the technology described can be used in production of probiotics protecting intestine of man from putrid bacteria. Regular consumption of these products results in the decreased level of cholesterol.

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

Abstract

Produit laitier fermenté préparé à partir de lait pasteurisé dont la teneur en matières grasses est comprise entre 0,05 et 30 % en poids, et dont l'acidité maximale est de 20 °T. On inocule le lait avec une culture du microorganisme Streptococcus thermophilus CCM 4264 en une quantité comprise entre 8,105 et 5,10?6 CFU.dm-3¿, ou avec un mélange de cultures de S. thermophilus CCM 4264 en une quantité identique à la quantité précitée, et de Lactobacillus delbrueckii sous-espèce bulgaricus CCM 4179 en une quantité comprise entre 6,4 x 104 et 4,10?5 CFU.dm-3¿, la fermentation étant effectuée à une température comprise entre 45 et 29 °C et pendant 5 à 12 heures, et l'étape finale de coagulation étant effectuée à une température comprise entre 4 et 10 °C et pendant 5 heures au moins.
PCT/CS1992/000028 1992-02-26 1992-10-27 Procede de preparation d'un produit laitier fermente WO1993016600A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CSPV563-92 1992-02-26
CS92563A CZ278780B6 (en) 1992-02-26 1992-02-26 Process for preparing fermented milk product

Publications (1)

Publication Number Publication Date
WO1993016600A1 true WO1993016600A1 (fr) 1993-09-02

Family

ID=5337920

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CS1992/000028 WO1993016600A1 (fr) 1992-02-26 1992-10-27 Procede de preparation d'un produit laitier fermente

Country Status (2)

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CZ (1) CZ278780B6 (fr)
WO (1) WO1993016600A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001095736A2 (fr) * 2000-06-14 2001-12-20 Vrije Universiteit Brussel Procede de preparation de yoghourt et autres produits laitiers fermentes
CN103609695A (zh) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 降压祛火的酸奶及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4156019A (en) * 1976-09-27 1979-05-22 Dso Mlechna Promishlenost Method for obtaining combination starters for Bulgarian yoghurt
DE3347891C2 (de) * 1983-01-04 1986-07-10 Hans-Joachim 4700 Hamm Klupsch Verfahren zum Herstellen von Joghurt unter Verwendung einer bakteriellen Mischkultur
US4734361A (en) * 1985-06-26 1988-03-29 Meiji Milk Products Co., Ltd. Low temperature-sensitive variant of lactobacillus bulgaricus and a selection method therefor
GB2228494A (en) * 1988-07-11 1990-08-29 Inst Mikrobiologii An Uz Method of obtaining a bacterial ferment for medical-dietetic product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4156019A (en) * 1976-09-27 1979-05-22 Dso Mlechna Promishlenost Method for obtaining combination starters for Bulgarian yoghurt
DE3347891C2 (de) * 1983-01-04 1986-07-10 Hans-Joachim 4700 Hamm Klupsch Verfahren zum Herstellen von Joghurt unter Verwendung einer bakteriellen Mischkultur
US4734361A (en) * 1985-06-26 1988-03-29 Meiji Milk Products Co., Ltd. Low temperature-sensitive variant of lactobacillus bulgaricus and a selection method therefor
GB2228494A (en) * 1988-07-11 1990-08-29 Inst Mikrobiologii An Uz Method of obtaining a bacterial ferment for medical-dietetic product

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DEUTSCHE MOLKEREI-ZEITUNG - DMZ vol. 110, no. 31, 1989, MUNCHEN DE pages 978 - 980 M. KONDRATENKO ET AL. 'Neue S{urewecker f}r bulgarische Sauermilch' *
J. RASIC 'Yoghurt' 1978 , TECHNICAL DAIRY PUBLISHING HOUSE , COPENHAGEN, DANMARK *
JOURNAL OF FOOD SCIENCE vol. 49, no. 4, 1984, CHICAGO US pages 1178 - 1181 D. JASPERS 'Effect of consuming yogurts preoared with three culture strains in human serum lipoproteins' *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001095736A2 (fr) * 2000-06-14 2001-12-20 Vrije Universiteit Brussel Procede de preparation de yoghourt et autres produits laitiers fermentes
WO2001095736A3 (fr) * 2000-06-14 2002-05-02 Univ Bruxelles Procede de preparation de yoghourt et autres produits laitiers fermentes
US7323199B2 (en) 2000-06-14 2008-01-29 Vrije Universiteit Brussel Method for the preparation of yoghurt and other fermented milk products
CN103609695A (zh) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 降压祛火的酸奶及其制备方法

Also Published As

Publication number Publication date
CZ278780B6 (en) 1994-06-15
CZ56392A3 (en) 1993-12-15

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