PL393115A1 - Yogurt production method - Google Patents

Yogurt production method

Info

Publication number
PL393115A1
PL393115A1 PL393115A PL39311510A PL393115A1 PL 393115 A1 PL393115 A1 PL 393115A1 PL 393115 A PL393115 A PL 393115A PL 39311510 A PL39311510 A PL 39311510A PL 393115 A1 PL393115 A1 PL 393115A1
Authority
PL
Poland
Prior art keywords
protein
temperature
milk
yogurt
cooling
Prior art date
Application number
PL393115A
Other languages
Polish (pl)
Other versions
PL219356B1 (en
Inventor
Maria Baranowska
Krzysztof Bohdziewicz
Bogusław Staniewski
Władysław Chojnowski
Original Assignee
Uniwersytet Warmińsko-Mazurski w Olsztynie
P.M.T. Trading Spółka Z Ograniczoną Odpowiedzialnością
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 Uniwersytet Warmińsko-Mazurski w Olsztynie, P.M.T. Trading Spółka Z Ograniczoną Odpowiedzialnością filed Critical Uniwersytet Warmińsko-Mazurski w Olsztynie
Priority to PL393115A priority Critical patent/PL219356B1/en
Publication of PL393115A1 publication Critical patent/PL393115A1/en
Publication of PL219356B1 publication Critical patent/PL219356B1/en

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  • Dairy Products (AREA)

Abstract

Sposób wytwarzania jogurtu polegający na normalizacji zawartości tłuszczu i suchej masy w mleku, homogenizacji, pasteryzacji, chłodzeniu i zaszczepianiu kulturami bakterii, ukwaszaniu, chłodzeniu i pakowaniu charakteryzuje się tym, że mleko po pasteryzacji chłodzi się do temperatury 30-50°C i dodaje preparatu enzymu transglutaminazy o mocy od 80 U/g białka do 200 U/g białka w ilości od 2 U/g białka do 10 U/g białka i przetrzymuje się w tej temperaturze przez 1,0- 2,0 godzin, a następnie zaszczepia się jogurtowymi kulturami bakteryjnymi w temperaturze odpowiedniej dla danego szczepu, po czym proces prowadzi się w znany sposób.A method for producing yogurt consisting in standardizing the fat and dry matter content in milk, homogenizing, pasteurizing, cooling and inoculating with bacterial cultures, acidifying, cooling and packaging is characterized in that the milk after pasteurization is cooled to a temperature of 30-50°C and a transglutaminase enzyme preparation with a strength of 80 U/g of protein to 200 U/g of protein is added in an amount of 2 U/g of protein to 10 U/g of protein and kept at this temperature for 1.0-2.0 hours, and then inoculated with yogurt bacterial cultures at a temperature appropriate for a given strain, after which the process is carried out in a known manner.

PL393115A 2010-12-02 2010-12-02 Method for joghurt production PL219356B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL393115A PL219356B1 (en) 2010-12-02 2010-12-02 Method for joghurt production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL393115A PL219356B1 (en) 2010-12-02 2010-12-02 Method for joghurt production

Publications (2)

Publication Number Publication Date
PL393115A1 true PL393115A1 (en) 2012-06-04
PL219356B1 PL219356B1 (en) 2015-04-30

Family

ID=46210669

Family Applications (1)

Application Number Title Priority Date Filing Date
PL393115A PL219356B1 (en) 2010-12-02 2010-12-02 Method for joghurt production

Country Status (1)

Country Link
PL (1) PL219356B1 (en)

Also Published As

Publication number Publication date
PL219356B1 (en) 2015-04-30

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