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AT342962B - Verfahren zur herstellung eines kulturenkonzentrats fur saure lebensmittel - Google Patents

Verfahren zur herstellung eines kulturenkonzentrats fur saure lebensmittel

Info

Publication number
AT342962B
AT342962B AT318074A AT318074A AT342962B AT 342962 B AT342962 B AT 342962B AT 318074 A AT318074 A AT 318074A AT 318074 A AT318074 A AT 318074A AT 342962 B AT342962 B AT 342962B
Authority
AT
Austria
Prior art keywords
production
acid food
culture concentrate
concentrate
culture
Prior art date
Application number
AT318074A
Other languages
English (en)
Other versions
ATA318074A (de
Original Assignee
Roiner Franz X J
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 Roiner Franz X J filed Critical Roiner Franz X J
Publication of ATA318074A publication Critical patent/ATA318074A/de
Application granted granted Critical
Publication of AT342962B publication Critical patent/AT342962B/de

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; MAKING OR TREATMENT 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
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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 OR TREATMENT 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; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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 OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid 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; MAKING OR TREATMENT 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
AT318074A 1973-04-17 1974-04-17 Verfahren zur herstellung eines kulturenkonzentrats fur saure lebensmittel AT342962B (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19732319457 DE2319457C3 (de) 1973-04-17 1973-04-17 Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel

Publications (2)

Publication Number Publication Date
ATA318074A ATA318074A (de) 1977-08-15
AT342962B true AT342962B (de) 1978-05-10

Family

ID=5878413

Family Applications (1)

Application Number Title Priority Date Filing Date
AT318074A AT342962B (de) 1973-04-17 1974-04-17 Verfahren zur herstellung eines kulturenkonzentrats fur saure lebensmittel

Country Status (5)

Country Link
AT (1) AT342962B (de)
CH (1) CH595770A5 (de)
DE (1) DE2319457C3 (de)
IT (1) IT1009890B (de)
NL (1) NL7405185A (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL185600C (nl) * 1975-11-18 1991-12-16 Stichting Nl I Zuivelonderzoek Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren.
US4362750A (en) * 1979-10-25 1982-12-07 Stauffer Chemical Company Production of fermented type sausage
FR2619124B1 (fr) * 1987-08-07 1990-04-20 Boll Ets Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages
DE4422024C1 (de) * 1994-06-23 1996-01-18 Kurhessische Molkereizentrale Verfahren zur Herstellung eines Molkenerzeugnisses und dessen Verwendung
EP1281322A1 (de) * 2001-07-31 2003-02-05 Wageningen Centre for Food Sciences Verfahren zur Herstellung einer wässerigen, gelförmigen Zusammensetzung mittles mikrobieller Ansäuerung
EP2460413A1 (de) * 2010-12-01 2012-06-06 Nestec S.A. Früchtejoghurte mit festgesetztem Stil

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1190309B (de) * 1963-07-26 1965-04-01 Otto Nagel Verfahren zur diskontinuierlichen oder kontinuierlichen Sauerrahmbutterherstellung
IE33766B1 (en) * 1969-04-22 1974-10-16 Miles Lab Production of cell culture concentrates
BE788120A (fr) * 1971-09-01 1973-02-28 Coca Cola Co Traitement des proteines du petit-lait
BE789091A (fr) * 1971-09-22 1973-03-21 Stauffer Chemical Co Procede de demineralisation de petit-lait

Also Published As

Publication number Publication date
DE2319457C3 (de) 1981-05-27
CH595770A5 (de) 1978-02-28
NL7405185A (de) 1974-10-21
IT1009890B (it) 1976-12-20
DE2319457A1 (de) 1974-11-07
DE2319457B2 (de) 1980-07-10
ATA318074A (de) 1977-08-15

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Legal Events

Date Code Title Description
ELJ Ceased due to non-payment of the annual fee
ELJ Ceased due to non-payment of the annual fee