ES2164834T3 - Procedimiento de fermentacion de leche en continuo. - Google Patents

Procedimiento de fermentacion de leche en continuo.

Info

Publication number
ES2164834T3
ES2164834T3 ES96203706T ES96203706T ES2164834T3 ES 2164834 T3 ES2164834 T3 ES 2164834T3 ES 96203706 T ES96203706 T ES 96203706T ES 96203706 T ES96203706 T ES 96203706T ES 2164834 T3 ES2164834 T3 ES 2164834T3
Authority
ES
Spain
Prior art keywords
milk
fermented
continuous
fermentation procedure
milk fermentation
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES96203706T
Other languages
English (en)
Inventor
Kurt Eyer
Jurg Aebischer
Fred Neumann
Hans Illi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2164834T3 publication Critical patent/ES2164834T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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; PREPARATION 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; PREPARATION 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; PREPARATION 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

METODO DE PREPARACION EN CONTINUO DE UNA LECHE FERMENTADA EN EL CUAL: (1) SE PREPARA EN UN PRIMER DISPOSITIVO UNA LECHE FERMENTADA POR BACTERIAS LACTICAS QUE SE SOMETE A CONDICIONES DE AGITACION Y PH TALES QUE NO TIENE LUGAR SINERESIS DE LA LECHE; EL PH MENCIONADO SE REGULA POR INCORPORACION CONTINUA DE LECHE SIN FERMENTAR AL PRIMER DISPOSITIVO Y RETIRADA CONTINUA DE LECHE FERMENTADA DEL PRIMER DISPOSITIVO; (2) EN UN SEGUNDO DISPOSITIVO DE POSTACIDIFICACION SE REFRIGERA LA LECHE FERMENTADA RETIRADA DEL PRIMER DISPOSITIVO A UNA TEMPERATURA INFERIOR A 15 C, PARA SOMETER LA LECHE FERMENTADA A UNA POSTACIDIFICACION; EL TIEMPO DE RESIDENCIA DE LA LECHE FERMENTADA EN EL SEGUNDO DISPOSITIVO SE AJUSTA DE MODO QUE A LA SALIDA EL PH DE LA LECHE FERMENTADA SEA INFERIOR A 4,7; (3) SE RETIRA DE MANERA CONTINUA DEL SEGUNDO DISPOSITIVO UNA LECHE FERMENTADA CUYO PH ES INFERIOR A 4,7.
ES96203706T 1996-12-24 1996-12-24 Procedimiento de fermentacion de leche en continuo. Expired - Lifetime ES2164834T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96203706A EP0850568B1 (fr) 1996-12-24 1996-12-24 Procédé de fermentation en continu de lait

Publications (1)

Publication Number Publication Date
ES2164834T3 true ES2164834T3 (es) 2002-03-01

Family

ID=8224763

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96203706T Expired - Lifetime ES2164834T3 (es) 1996-12-24 1996-12-24 Procedimiento de fermentacion de leche en continuo.

Country Status (16)

Country Link
US (1) US5962046A (es)
EP (1) EP0850568B1 (es)
JP (1) JPH10191884A (es)
AR (1) AR013901A1 (es)
AT (1) ATE207302T1 (es)
AU (1) AU723403B2 (es)
BR (1) BR9706277A (es)
CA (1) CA2221220C (es)
DE (1) DE69616360T2 (es)
DK (1) DK0850568T3 (es)
ES (1) ES2164834T3 (es)
NZ (1) NZ329432A (es)
PT (1) PT850568E (es)
RU (1) RU2216190C2 (es)
TW (1) TW497957B (es)
ZA (1) ZA9711523B (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4371292B2 (ja) * 1999-01-11 2009-11-25 カルピス株式会社 アンジオテンシン変換酵素阻害ペプチド含有乳清の製造法
WO2002071854A1 (en) * 2001-03-09 2002-09-19 Unilever N.V. Fermented milk product
US7101565B2 (en) 2002-02-05 2006-09-05 Corpak Medsystems, Inc. Probiotic/prebiotic composition and delivery method
US8236361B2 (en) * 2002-12-03 2012-08-07 Meiji Co., Ltd Method for producing fermented milk and fermented milk
JP3666871B1 (ja) * 2004-06-14 2005-06-29 明治乳業株式会社 発酵乳の製造法及び発酵乳
FR2876871B1 (fr) * 2004-10-21 2007-02-02 Air Liquide Procede par lequel on modifie les qualites sensorielles d'un produit laitier fermente et sa maturation lors de la conservation dudit produit
FR2881619B1 (fr) * 2005-02-10 2009-01-23 Gervais Danone Sa Procede de fabrication en continu de yoghourts et laits fermentes brasses ou a boire, et dispositif adapte a la mise en oeuvre de ce procede
US20070092605A1 (en) * 2005-10-21 2007-04-26 Remy Cachon Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product
DE102006007482B4 (de) 2006-02-17 2014-06-18 Leadx Ag Vorrichtung und Verfahren zur Herstellung einer rohrförmigen Umhüllung
FR2909526B1 (fr) * 2006-12-08 2011-04-01 Gervais Danone Sa Produit alimentaire comprenant des probiotiques et un monoacide faible protone
WO2009151602A1 (en) * 2008-06-13 2009-12-17 General Mills, Inc. Method for continuous production of fermented dairy products
JP4750167B2 (ja) * 2008-09-30 2011-08-17 裕 荒木 無糖質乳製品の製造方法
JP6862238B2 (ja) * 2017-03-27 2021-04-21 フジッコ株式会社 ドリンクヨーグルトの製造方法
CN108902306B (zh) * 2018-07-27 2021-08-17 内蒙古农业大学 一种连续发酵制备的酸马奶及其制备方法
KR102404714B1 (ko) * 2019-08-28 2022-06-07 주식회사 요즘 그릭 요거트 제조방법
WO2022039249A1 (ja) * 2020-08-21 2022-02-24 株式会社明治 乳酸菌スターター、発酵乳の製造方法、及び発酵乳
CN116473122B (zh) * 2023-03-17 2025-09-26 远大鸿信食品(广东)有限公司 奶味发酵物及其发酵菌的应用

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA472501A (en) * 1951-03-27 Lambertus Leonardus Vivie Wilhelmus Phonograph tone arms
DE2006894A1 (en) 1970-02-14 1971-08-26 Schuler, Rolf, Dr, 8131 Berg Sour milk prodn
AU472501B2 (en) * 1971-10-18 1976-05-11 Australian Dairy Corporation Continuous production of fermented milk
NL176135C (nl) 1972-04-07 1985-03-01 Stichting Bedrijven Van Het Werkwijze en inrichting voor de continue bereiding van gefermenteerde melkprodukten.
RU2020829C1 (ru) * 1992-06-16 1994-10-15 Семенихина Вера Филатовна Способ производства кисломолочного продукта
EP0768375B2 (fr) 1992-07-06 2002-06-12 Societe Des Produits Nestle S.A. Bactérie lactique
EP0688864A1 (fr) 1994-06-21 1995-12-27 Societe Des Produits Nestle S.A. Starter congelé de yogourt
DE69531539T2 (de) 1995-06-16 2004-04-01 Société des Produits Nestlé S.A. Phagenresistenter Streptococcus

Also Published As

Publication number Publication date
DE69616360D1 (de) 2001-11-29
EP0850568B1 (fr) 2001-10-24
AU4853797A (en) 1998-06-25
DK0850568T3 (da) 2001-11-19
DE69616360T2 (de) 2002-05-29
CA2221220A1 (en) 1998-06-24
US5962046A (en) 1999-10-05
JPH10191884A (ja) 1998-07-28
TW497957B (en) 2002-08-11
RU2216190C2 (ru) 2003-11-20
ATE207302T1 (de) 2001-11-15
EP0850568A1 (fr) 1998-07-01
CA2221220C (en) 2006-05-16
BR9706277A (pt) 1999-05-04
NZ329432A (en) 1999-06-29
PT850568E (pt) 2002-04-29
AR013901A1 (es) 2001-01-31
AU723403B2 (en) 2000-08-24
ZA9711523B (en) 1999-06-22
MX9709517A (es) 1998-10-31

Similar Documents

Publication Publication Date Title
ES2164834T3 (es) Procedimiento de fermentacion de leche en continuo.
Epps et al. The influence of the presence of glucose during growth on the enzymic activities of Escherichia coli: comparison of the effect with that produced by fermentation acids
US4702922A (en) Fruit products containing lactic acid and process for the lactic acid fermentation of fruit products
DE3274413D1 (en) Method of preparing cultured dairy products
US4664919A (en) Method of producing lactic-acid fermented soy milk
Bullerman et al. Use of Cheese Whey for Vitamin B12 Production: I. Whey Solids and Yeast Extract Levels
CA1110189A (en) Process for the continuous fermentation of micro- organisms with simultaneous conversion of sucrose into isomaltulose
RU97122177A (ru) Способ непрерывного приготовления ферментированного молока
JPS59140894A (ja) １―０―α―Ｄ―グルコピラノシド―Ｄ―フルクトースの製造方法
Upadhyay et al. Temperature-sensitive formic hydrogenlyase in a psychrophilic bacterium
US3475274A (en) Production of riboflavin
CN104738753A (zh) 一种三菌固定化发酵樱桃发酵饮料及其制备方法
CA1227082A (en) Sour milk product
US2686146A (en) Process of treating citrus fruit wastes
CN102754685A (zh) 一种鼠李糖乳杆菌发酵花生酸奶的方法
BR9808264A (pt) Processo para a produção de leite uht.
CN104561151B (zh) 一种甘蔗糖蜜的前处理工艺及发酵生产dha的工艺
KR890004639A (ko) 유산발효음료의 제조방법
KR950010768A (ko) 꿀벌 사료 제조방법
Sabioni et al. Control of lactose crystallization in “dulce de leche” by beta-D-galactosidase activity from permeabilized Kluyveromyces lactis cells
US4806481A (en) Streptococcus sojalactis
AU3990900A (en) Food product and a method of producing the same
KR102906727B1 (ko) 유당 프리 요거트 제조 방법
JPH10150996A (ja) 連続発酵によるｌ−グルタミン酸の製造法
KR900004275A (ko) 인삼을 이용한 활성 유산균 음료수 제조방법

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 850568

Country of ref document: ES