ES230733A1 - Process of preparing milk products such as sour milk by use of starter cultures - Google Patents

Process of preparing milk products such as sour milk by use of starter cultures

Info

Publication number
ES230733A1
ES230733A1 ES0230733A ES230733A ES230733A1 ES 230733 A1 ES230733 A1 ES 230733A1 ES 0230733 A ES0230733 A ES 0230733A ES 230733 A ES230733 A ES 230733A ES 230733 A1 ES230733 A1 ES 230733A1
Authority
ES
Spain
Prior art keywords
milk
lactobacillus
torulopsis
intestinal form
products
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
Application number
ES0230733A
Other languages
Spanish (es)
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.)
SCHMIDT BURBACH ADAM
Original Assignee
SCHMIDT BURBACH ADAM
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 SCHMIDT BURBACH ADAM filed Critical SCHMIDT BURBACH ADAM
Publication of ES230733A1 publication Critical patent/ES230733A1/en
Expired 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
    • 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
    • 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
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • 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
    • 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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss

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)
  • Fodder In General (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

In the production of milk products such as curd and cottage cheese, a high temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may also be grown with the lactobacillus : the lactosefermenting yeasts Saccharomyces fragilis, torulopsis sphaerica, torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Proliferation of the microorganisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.ALSO:In the production of milk products such as pourable, soured milk, curd and cottage cheese, a high-temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may be grown also with the lactobacillus: the lactose-fermenting yeasts Saccharomyces fragilis, Torulopsis sphaerica, Torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Growth of the micro-organisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.
ES0230733A 1955-05-28 1956-09-03 Process of preparing milk products such as sour milk by use of starter cultures Expired ES230733A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH18051A DE1019896B (en) 1955-05-28 1955-05-28 Process for the production of milk products, such as sour milk or the like, with the addition of bacteria

Publications (1)

Publication Number Publication Date
ES230733A1 true ES230733A1 (en) 1957-03-16

Family

ID=38724497

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0230733A Expired ES230733A1 (en) 1955-05-28 1956-09-03 Process of preparing milk products such as sour milk by use of starter cultures

Country Status (4)

Country Link
CH (1) CH371671A (en)
DE (2) DE1019896B (en)
ES (1) ES230733A1 (en)
GB (1) GB831797A (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1535109A (en) * 1976-01-01 1978-12-06 Yakult Honsha Kk Fermented milk product containing viable bifidobacteria and method for producing the same
FR2762478B1 (en) * 1997-04-28 1999-07-02 Sarl Biodyn IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK
AT412050B (en) * 2000-02-18 2004-09-27 Viernstein Helmut Dr Fermented milk product useful as a food for people with a lactase deficiency comprises Saccharomyces cerevisiae boulardii and a prebiotic carbohydrate
JP4398642B2 (en) 2001-02-19 2010-01-13 ソシエテ・デ・プロデュイ・ネスレ・エス・アー Products containing probiotics
DE10251456B4 (en) * 2002-11-05 2007-05-03 Bayernwald Früchteverwertung GmbH Process for obtaining fruit fibers
NL1026817C2 (en) * 2004-08-10 2006-02-13 Campina Nederland Holding Bv Increased vitamin content in a fermented milk product.
NL1026818C2 (en) * 2004-08-10 2006-02-13 Campina Nederland Holding Bv Formation of vitamin B12 in fermented milk products.
WO2006052135A2 (en) * 2004-11-15 2006-05-18 Nizo Food Research B.V. Satiety enhancing compositions

Also Published As

Publication number Publication date
DE1019896B (en) 1957-11-21
GB831797A (en) 1960-03-30
DE1022892B (en) 1958-01-16
CH371671A (en) 1963-08-31

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