WO2014131805A1 - Procédé de préparation d'un produit laitier fermenté - Google Patents

Procédé de préparation d'un produit laitier fermenté Download PDF

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Publication number
WO2014131805A1
WO2014131805A1 PCT/EP2014/053752 EP2014053752W WO2014131805A1 WO 2014131805 A1 WO2014131805 A1 WO 2014131805A1 EP 2014053752 W EP2014053752 W EP 2014053752W WO 2014131805 A1 WO2014131805 A1 WO 2014131805A1
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WO
WIPO (PCT)
Prior art keywords
milk
tank
process according
whey
temperature
Prior art date
Application number
PCT/EP2014/053752
Other languages
English (en)
Inventor
Birgit GAIGL
Josef Mayer
Thomas RECHENAUER
Original Assignee
Danone Gmbh
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 Danone Gmbh filed Critical Danone Gmbh
Priority to EP14706644.3A priority Critical patent/EP2961282B1/fr
Priority to CN201480010465.3A priority patent/CN105163596A/zh
Priority to MA38438A priority patent/MA38438B1/fr
Priority to BR112015020523A priority patent/BR112015020523A2/pt
Priority to ES14706644.3T priority patent/ES2626385T3/es
Publication of WO2014131805A1 publication Critical patent/WO2014131805A1/fr
Priority to ZA2015/06001A priority patent/ZA201506001B/en

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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
    • A23C9/122—Apparatus for preparing or treating fermented milk products
    • A23C9/1223—Apparatus for preparing or treating fermented milk products for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of 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
    • 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
    • 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

Definitions

  • the invention concerns a process of making a fermented dairy product.
  • the process can be performed with simple compact equipments settings, with allowing a consistent quality production.
  • Fermented dairy products such as yogurts are known. At industrial scale they are typically produced by processes involving standardization of milk, pasteurization, homogenization and fermentation. Processes involving a partial whey removal after fermentation have also been described. Such processes allow obtaining richer products.
  • Document CA2183334 describes a process of making yogurt wherein some whey is removed in a second vessel different from a first fermentation vessel. The whey is removed by passing through a sieve disposed at the bottom of the second vessel.
  • Such processes and equipments are not convenient for compact installations.
  • Document EP359300 describes processes and equipments for making yogurts in a movable production unit. There is however a need for different compact processes allowing obtaining different products, especially richer products, for example with a creamy texture, that are appreciated by consumers and/or perceived as corresponding to artisanal products.
  • the invention addresses at least one of the problems and/or needs mentioned above with a process of making a fermented dairy product comprising the following steps: a) providing milk having a fat content of a least 1 % by weight, preferably at least 3% by weight, b) heating the milk at a temperature of from 80 °C to 99°C, preferably from 85 °C to 95 °C, c) cooling the milk to a temperature of from 30 ' ⁇ to 45 q C,
  • steps a), b), c), d), e), f), g) and h) are performed in a same single tank.
  • the process allows a surprisingly good dispersion of fat in the white mass which has a rich texture, with a substantially high viscosity. It has been thus found that the process surprisingly allows a consistent production of products, with a consistent fat concentration of the packaged products after conditioning: the packaged products comprising the white mass from the bottom of the tank have substantially the fat concentration as the packaged products comprising the white mass from the top of the tank. It has been surprisingly found that there is no consistency of production issues due to formation of fat layer on the top of the tank during fermentation.
  • the white mass preferably has a viscosity of from 1000 to 3500 mPa.s, for example from 1200 to 3500 mPa.s, preferably from 1500 to 3000 mPa.s, for example from 1000 to 1200 mPa.s, or from 1200 to 1500 mPa.s, or from 1500 to 1750 mPa.s or from 1750 to 2000 mPa.s., or from 2000 mPa.s to 2250 mPa.s, or from 2250 to 2500 mPas.s, or from 2500 to 2750 mPa.s, or from 2750 to 3000 mPa.s.
  • Such viscosities are considered as being substantially high viscosities. Products with such viscosities are considered as having a rich texture.
  • the viscosity refers to the viscosity as measured at 10°C, at a shear rate of 64 s ⁇ ⁇ preferably after 10 s at this shear rate, preferably with a rheometer with 2 co-axial cylinders, for example with a Mettler® RM 180 or 200.
  • raw milk refers to milk that has substantially not undergone any treatment such as skimming treatments or homogenizing.
  • Ultra-fresh milk refers to milk that has not been stored for a long time between animal milking and use. Ultra-fresh milk has typically a storage time of less than 24 h.
  • warm milk refers to milk at cow's temperature or at most at up to 10°C below cow's temperature.
  • Warm milk is typically milk that has been stored without cooling, during a time and at an external temperature that does not allow a temperature drop of more than ⁇ ⁇ ' ⁇ .
  • Warm milk can be typically at a temperature of from 35°C-39°C.
  • the storage time is typically the time needed to milk all the cows to provide enough milk to fill the tank, for example up to 5 or 10 hours.
  • pre-pasteurized milk refers to a milk that has been subjected to a heating pre-treatment, typically at a temperature of form 65 ' ⁇ to lower than 80°C, for example yo ⁇ , for example during 20 seconds.
  • breaking and dividing the curd refers to an action of moving a blade in a product, preferably an agitator blade, preferably in a rotation motion, preferably in one or a few rotation(s), such that two solid or viscous parts of said product can be distinguished, preferably after a time of at least 1 second, preferably at least 5 seconds, preferably at least 1 minute, for example after at least 1 hour. It is not excluded that said parts rejoins after some time if they are viscous. If rejoining, and upon rejoining a rejoining front can be observed for some time. Breaking and dividing can be performed with blades of an agitator moving a low speed, and/or a grid. The breaking and dividing allows draining the whey.
  • agitating refers to an action of moving an object in a liquid or viscous product (and/or moving such a product through an object), wherein the product and/or the shearing energy is/are such that one cannot distinguish two parts, typically after a time of at most 1 second. Agitation can be performed with an agitator comprising blades, moving at high speed.
  • smoothing refers to an action of destroying small proteins particles, typically by forcing the white mass through a static filter or wire screen, or through a dynamic system, at high shear rate.
  • the tank can be for example a 200 L to 70000 L tank, for example a 200 L to 10000 L 2000 L tank, or a 10000 L to 20000 L tank, or a 20000 L to 40000 L tank, or a 40000 L to 70000 L tank, preferably a 500 L to 1500 L tank.
  • the tank is typically equipped with heat exchanging means, for example with a double jacket allowing transport of heating or cooling fluids.
  • the tank is typically equipped with inlet and outlet means. Typically at least one outlet is place at the bottom of the tank.
  • the tank is preferably provided with a big opening to allow an easy cleaning and/or maintenance.
  • the tank is equipped with an air filter allowing compensating depression(s) that might be generating during processing. It is preferred that at least steps b) and c) be performed with vacuum compensation, for example via an air filter. It has been surprisingly found that this allows a more efficient whey removal in subsequent steps.
  • the tank can be provided with monitoring means such as probes, for example temperature probes and/or pH probes.
  • the tank is equipped with breaking and dividing means for example blades of an agitator and/or grid.
  • the tank is preferably equipped with agitating means, for example with an agitator. It is mentioned that in a preferred embodiment, agitation, typically in steps b), c) and h), and breaking and dividing in step f) are performed with a same single agitator, optionally further provided with a grid.
  • the agitator is typically in rotation motion, moving at various rotational speeds at various steps. The various speeds can provide agitation of liquids (at low viscosity, high speed), or breaking and dividing of the curd (at mid viscosity, low speed).
  • Various kinds of agitators can be used.
  • the agitator is preferably such that it provides an axial flow from top to bottom for agitating and/or mixing and some radial flow for breaking and dividing.
  • the agitator can be for example a helix form agitator, comprising a rotation axis corresponding to the axis a cylinder tank, and radial helix blades extending in the direction of the tank walls, preferably almost reaching to the walls.
  • Figure 1 represents an example of agitator design.
  • the agitator can be an alpha-helix agitator.
  • the agitator is a paddle agitator comprising a rotation axis corresponding to the axis a cylinder tank, and radial T-shape blades extending in the direction of the tank walls, preferably with the T heads almost reaching to the walls.
  • Such an agitator can for present several groups of opposite T blades with different inclinations, for example 2 groups of opposite T blades (for a total of 4 T blades).
  • the process is carried out with equipments fitted in a transportation container.
  • the transportation container has typically of volume of from 60 to 120 m 3 .
  • the transportation container has a production room comprising the tank and conditioning equipments, and optionally a cold storage room.
  • the production room is preferably under a slight overpressure, and is preferably equipment with an air filtering system. This improves food safety.
  • the cold storage room is preferably maintained at a temperature of between +1 ⁇ ⁇ and 10°C.
  • the production facility preferably a transportation container, is typically provided with simple and easily available utilities, such as water and electricity.
  • the transportation container can be moved by a trailer, from one farm to another farm and/or to a maintenance facility.
  • a container equipped to carry out the process is typically expected to stay on a farm site several days, preferably several weeks.
  • the process can be easily handled and monitored by a farmer.
  • step a) milk is provided in the tank.
  • the milk has a fat content of a least 1 % by weight, preferably at least 3%, preferably at least 3.5%, for example from 3.5% to 5%, preferably from 3.7% to 4.5%.
  • the milk can have for example a protein content of from 3.0% to 4.5%, preferably from 3.5-4.0%, and a carbohydrate content of from 3.5% to 6%, preferably from 4.0-5.0%.
  • the milk is typically cow's milk. It is mentioned that the milk used is typically milk substantially directly obtained from the animal, typically cow, without treatments such as concentration, dilution, separations, re-constitution from milk fractions. In a preferred embodiment the milk is not subjected to a standardization step allowing meeting precise contents. This allows products to be quite natural and/or perceived as such. This also simplifies the process.
  • the milk is substantially free of any further additive, that can be added to the milk at various stage of the process, such as cream, thickeners, sugar, sweeteners, enzymes, milk powder or concentrate, starch, or milk protein, whey protein.
  • the only ingredients used are milk and starters.
  • the milk is raw milk.
  • Raw milk contributes to providing pureness, simplicity and/or regionality. Moreover it allows using only two ingredients, milk and a starter, thus allowing a very simple process.
  • the milk is ultra-fresh milk. Ultra-fresh milk contributes to providing pureness, simplicity and/or rationality.
  • the milk is warm milk. It allows reducing the energy needed for heating in a subsequent step.
  • the milk is pre-pasteurized milk. It allows using milk sources that might be easily available on some industrial production sites.
  • the provision of the milk in the tank can be performed by any appropriate introduction mean, for example via an inlet pipe fitted to the tank. Such means are known by the one skilled in the art.
  • the milk can be transferred from a storage container into the tank.
  • step b) the milk is heated at a temperature of from 80 ' ⁇ to 99 °C, preferably from 85°C to ⁇ ' ⁇ .
  • This is typically a pasteurization step, allowing eliminating parasite microorganisms.
  • the temperature is typically held during 5 to 15 minutes, preferably 5 to 10 minutes.
  • Heating is typically performed by introducing a hot fluid in a double jacket of the tank, preferably steam or optionally pressurized hot water, for example 1 10°C to ⁇ ⁇ ' ⁇ pressurized hot water.
  • the time needed to heat the milk from initial temperature, typically from 5°C to 40 ⁇ , to final temperature is usually a function of the temperature of the fluid, of the quantity of milk and of the geometry of the tank. It can be for example of from 30 minutes to 2 hours.
  • the milk is typically agitated during heating and holding, to ensure heat diffusion. Such steps are known by the one skilled in the art.
  • the process does not comprise a homogenizing step before and/or after the heating step. It is mentioned that the process does not comprise any homogenizing step at all.
  • step c) the milk is cooled down to a temperature adapted for fermentation.
  • the temperature is of from 30 ° to 45 ' ⁇ . Cooling is typically performed by introducing a fluid in a double jacket of the tank, preferably air or water, for example at room temperature.
  • the time needed to cool the milk from heating temperature, to final cooling temperature is usually a function of the temperature of the fluid, of the quantity of milk and of the geometry of the tank. It can be for example of from 15 minutes to 1 .5 hours.
  • the milk is typically agitated during cooling, to ensure cooling diffusion. Such steps are known by the one skilled in the art.
  • step d) the milk is inoculated with a starter comprising lactic acid bacteria.
  • a starter comprising lactic acid bacteria.
  • 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:
  • Lactobacilli for example Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus rhamnosus,
  • Streptococci for example Streptococcus thermophilus, Streptococcus salivarius,
  • Bifidobacteria for example Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium animalis,
  • Lactococci for example Lactococcus lactis
  • the lactic acid bacteria preferably comprise, preferably consist of, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria.
  • the lactic acid bacteria used in the invention typically comprise an association of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. 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, 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 delbrueckii subsp lactis, Lactobacillus delbrueckii subsp delbrueckii, Lactobacillus brevis and Lactobacillus fermentum.
  • one uses lactic acid bacteria that stop or reduce fermentation at a target pH that can be for example for from 4.0 to 4.4.
  • a target pH can be for example for from 4.0 to 4.4.
  • Yoflex® mild marketed by CHR Hansen, that stops fermentation at pH 4.2 to 4.3.
  • the starter can be introduced in any appropriate form, for example in a spray-dried form or in a frozen form.
  • Step e) is a fermentation step.
  • steps 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.
  • step e) one allows fermentation at a temperature of from 30°C to 45 q C, with a pH decrease to a breaking pH at which proteins coagulate to form a curd.
  • step e it is preferred that no agitation be performed at step e).
  • the fermentation time can be typically of from 4 to 8 hours, depending on the starter, the temperature and geometry of the tank.
  • the breaking pH is preferably of from 3.5 to 5.5, preferably of from 4.0 to 5.0, preferably from higher than 4.5 to 5.0, for example from 4.6 to 4.9. Fermentation is typically stopped, or at least lowered, at the desired pH by selecting starters therefore, as mentioned above, and/or by breaking and dividing the formed curd.
  • step e a fat layer is formed at the top. This is also referred to as creaming, and this is typically due to the fact that large size fat globules move up following Stokes function. This phenomenon is much enhanced by lack of a homogenization step.
  • step f) the curd is broken and divided.
  • This step is preferably performed by a slight motion of an agitator, for example an agitator as described above.
  • an agitator can be put in motion for 1 or 2 or 3 rotation(s), preferably at a gentle speed.
  • the agitator is provided with a group of cutting wires for example arranged in a grid, for example a wire screen, allowing some further division of the white mass.
  • a vertical frame provided with cutting wired, for example arranged in a grid is assembled with a rotation agitator having radial blade, preferably in a helix form or in a T-shape form.
  • the wires are arranged as a grid.
  • the frame has a distinct part provided with vertical wires and a distinct part provided with horizontal wires.
  • the frame is preferably disposed according to a plan comprising the rotation axis.
  • the grid is preferably disposed according to a plan comprising the rotation axis.
  • the invention also concerns such an assembly.
  • Figure 2 represents an example of a grid, assembled to an agitator.
  • Figure 3 represents an assembly of an agitator and a grid in a tank. The implementation of such a grid allows accelerating separation and removal of the whey.
  • the dividing increases the curd surface and thus facilitates liberation if whey from agglomerated proteins forming the curd.
  • the implementation of the grid further accelerates these.
  • step g) the whey is separated from the curd, and partially removed, to obtain a concentrated white mass. It is also referred to a strained white mass.
  • No agitation is performed at step g).
  • step g) comprises allowing the whey to drain out of the curd, and filtering the whey off the curd.
  • the drainage of the whey from the curd is typically progressive.
  • a drainage time of from 2 to 15 hours, preferably from 4 to 8 hours, is for example appropriate.
  • temperature be of from 30 ' ⁇ to 45°C for step g). In one embodiment the temperature is left to slowly decrease to a temperature of 30 °C or higher.
  • Filtering is typically performed by allowing the whey to pass through a filter, while the white mass is retained in the tank.
  • a filter connected to the tank can be used for that purpose.
  • the filter is typically designed to allow retention of the white mass in the tank. It is mentioned that some overpressure, for example of from 0.2 to 2 bars, can be applied to help evacuating the whey.
  • the filtering can be for example performed by:
  • Filters can typically have mesh openings of from 0.1 to 0.5 mm. If filtering is performed by passing the whey through a filter positioned at the bottom of the tank, by gravitation and/or by applying pressure, the following can be for example implemented:
  • the filter is positioned at an outlet at the bottom of the tank, or
  • the filter is positioned in the tank, fitting with the bottom of the tank.
  • one uses a dead-end tubular filter, allowing liquid to be filtered in a radial direction, preferably through a wire screen and a wide screen.
  • step h) the white mass is mixed.
  • This mixing step involves agitation. This is typically done by stirring/mixing/agitating the white mass in the tank, typically with an agitator as described above, providing an axial flow from top to bottom, for example an helix agitator. This allows homogeneous products with a good inclusion of fat globules in the product.
  • the temperature can be left to slowly decrease to a temperature of 30 °C or higher.
  • step i) the white mass is removed from the tank, and smoothed. Smoothing typically leads to some viscosity drop.
  • the shear provided during smoothing generated a plain but rich texture with a minimum of grains.
  • step j) the product is conditioned in a packaging container and cooled down to a storage temperature of from 1 °C to 10°C. It is mentioned that conditioning can be performed at a temperature of from 30°C to 45 q C, and that cooling can be subsequent to conditioning. Conditioning can be also referred to as packaging.
  • the container can be for example a container of 50 ml (or 50 g), to 1 L (or 1 kg), for example a container of 50 ml (or 50 g) to 80 ml (or 80 g), or 80 ml (or 80 g) to 100 ml (or 10Og), or 100 ml (or 100 g) to 125 ml (or 125 g), or 125 ml (or 125 g) to 150 ml (or 150 g), or 150 ml (or 150 g) to 200 ml (or 200 g), or 250 ml (or 250 g) to 300 ml (or 300 g), or 300 ml (or 300 g) to 500 ml (or 500 g), or 500 ml (or 500 g)
  • the containers are preferably preformed containers, preferably preformed cups.
  • the containers are preferably thermoformed containers, preferably thermoformed cups.
  • the product can be stored, transported and/or distributed at a chilled temperature of 1 °C to 10°C, preferably of 4°C to 10°C.
  • Example 1 One prepares products with using the ingredients, equipments and procedure described below. The products are tested as reported below.
  • - Raw milk Cow's raw milk with a fat content of 3.7-4.5%, a protein content of 3.5-4.0%, and a carbohydrate content of 4.0-5.0%.
  • Yoflex® mild marketed by CHR Hansen.
  • Equipments - Reactor/Tank: Double wall jacket reactor of 250 L capacity (45 L in double wall), equipped with a drainage filter that can be connected to the bottom of the reactor, a sterile air filter and with a helix agitator as illustrated on Figure 1 .
  • Step 3 Holding temperature
  • Step 4 Cooling to fermentation temperature
  • Step 7 Breaking and dividing
  • Step 8 Whey removal
  • Step 10 Smoothing and Packaging
  • the product obtained has the following features
  • the viscosity is measured by applying a regular shearing strength increase using a rheometer with 2 co-axial cylinders.
  • the rheometer is a RM 180 from METTLER. With these tools, the geometry 12 is used. The 64 s " shearing is applied during 10 seconds on the product at 10 ⁇ C.
  • the texture is measured with a TAXT2 apparatus, with the following settings:
  • Example 1 is reproduced, except that for step 8), drainage is performed by applying overpressure (not only gravitation), during 12 hours, to have a drainage amount of 30%.
  • the product obtained has the following features:
  • Example 1 is reproduced, except that for the following:
  • step 4 agitator speed is set to 60 rpm
  • step 5 mixing culture is done using 60 rpm for 30 min
  • whey removal is done using a modified dead end filter to reduce whey draining time to 8 h.
  • the drainage amount (based on initial milk weight) is 30%.
  • the filter characteristics are the following:
  • step 9) agitation at 80 rpm for 15 min
  • the product obtained has the following features:
  • Example 1 is reproduced, except that for step 8) some agitation is maintained at 15 rpm. With this change substantially no whey filters off to white mass, and the product obtained has the following features:
  • the products obtained have a poor texture.
  • Example 3 is reproduced, except that for step 2) heating is done in conditions such that the product is at 1 10 'C for 5 min.
  • the products obtained have a brownish color and a caramel taste.

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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)

Abstract

L'invention concerne un procédé de préparation d'un produit laitier fermenté. Le procédé peut être mis en œuvre avec des équipements compacts simples, en permettant une production de qualité constante.
PCT/EP2014/053752 2013-02-27 2014-02-26 Procédé de préparation d'un produit laitier fermenté WO2014131805A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
EP14706644.3A EP2961282B1 (fr) 2013-02-27 2014-02-26 Procédé de préparation d'un produit laitier fermenté
CN201480010465.3A CN105163596A (zh) 2013-02-27 2014-02-26 制造发酵的乳产品的方法
MA38438A MA38438B1 (fr) 2013-02-27 2014-02-26 Procédé de préparation d'un produit laitier fermenté
BR112015020523A BR112015020523A2 (pt) 2013-02-27 2014-02-26 processo para a fabricação de um produto lácteo fermentado
ES14706644.3T ES2626385T3 (es) 2013-02-27 2014-02-26 Proceso de fabricación de un producto lácteo fermentado
ZA2015/06001A ZA201506001B (en) 2013-02-27 2015-08-19 Process of making a fermented dairy product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EPPCT/EP2013/053922 2013-02-27
PCT/EP2013/053922 WO2014131442A1 (fr) 2013-02-27 2013-02-27 Procédé permettant de fabriquer un produit laitier fermenté

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WO2014131805A1 true WO2014131805A1 (fr) 2014-09-04

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PCT/EP2014/053752 WO2014131805A1 (fr) 2013-02-27 2014-02-26 Procédé de préparation d'un produit laitier fermenté

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BR (1) BR112015020523A2 (fr)
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MA (1) MA38438B1 (fr)
WO (2) WO2014131442A1 (fr)
ZA (1) ZA201506001B (fr)

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JP2018161114A (ja) * 2017-03-27 2018-10-18 フジッコ株式会社 ドリンクヨーグルトの製造方法

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US20180125085A1 (en) * 2015-01-27 2018-05-10 Dupont Nutrition Biosciences Aps A method of making a fermented dairy product
CN109757558A (zh) * 2019-02-19 2019-05-17 临清乳泰奶业有限公司 一种有助于女性健康的酸牛奶及其制作方法

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