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FR2287508A1 - Nutritional products from skim milk with higher lactose conversion - as additives to baking doughs or to animal fodder (BE050476) - Google Patents

Nutritional products from skim milk with higher lactose conversion - as additives to baking doughs or to animal fodder (BE050476)

Info

Publication number
FR2287508A1
FR2287508A1 FR7530520A FR7530520A FR2287508A1 FR 2287508 A1 FR2287508 A1 FR 2287508A1 FR 7530520 A FR7530520 A FR 7530520A FR 7530520 A FR7530520 A FR 7530520A FR 2287508 A1 FR2287508 A1 FR 2287508A1
Authority
FR
France
Prior art keywords
skim milk
milk
baking
products
lactobacillus
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.)
Granted
Application number
FR7530520A
Other languages
French (fr)
Other versions
FR2287508B1 (en
Inventor
William R Holt
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.)
ROSIER ANDRE
Original Assignee
ROSIER ANDRE
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 ROSIER ANDRE filed Critical ROSIER ANDRE
Publication of FR2287508A1 publication Critical patent/FR2287508A1/en
Application granted granted Critical
Publication of FR2287508B1 publication Critical patent/FR2287508B1/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • Virology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Dairy Products (AREA)
  • Fodder In General (AREA)

Abstract

A technique for the manufacture of a product from skim milk, in which a relatively higher proportion of lactose is converted into lactic acid, operates by (a) inoculating a skim milk containing less than 10% of solids, at a temperature of 32,2 to 54,4 degrees C, with a culture of a mutant of a lactobacillus having the characteristics of lactobacillus bulgariscus and lactobacillus acidophilus, being capable of converting lactose into mainly left rotation lactic acid, being aerobic and microaerophilic, viable at a pH value of 3,2; having the form of minute rods, and dyeing off in a weakly alkaline environment. The strain used is obtained by repeated cultivation of skim milk from cheese making, and grows on tomato agar, forming colourless, smooth, flat, round colonies beneath the surface (b) fermenting the inoculated skim milk at least once, at a temperature between 26.7 and 54.4 degrees C whilst blowbing in air, agitating and continuing the operation until the pH value falls to 3,2 to 3,8 c) reducing the liquid content of the milk at least once by vaporising under vacuum to reach a solids content of 40 to 52%. Replaces in baking, all the milk products as well as a large pasrt of the egg products. Increases the keeping qualities of the baking products to five days, reduces the cost, improves the taste.
FR7530520A 1974-10-07 1975-10-06 Nutritional products from skim milk with higher lactose conversion - as additives to baking doughs or to animal fodder (BE050476) Granted FR2287508A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US51299274A 1974-10-07 1974-10-07

Publications (2)

Publication Number Publication Date
FR2287508A1 true FR2287508A1 (en) 1976-05-07
FR2287508B1 FR2287508B1 (en) 1980-03-21

Family

ID=24041473

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7530520A Granted FR2287508A1 (en) 1974-10-07 1975-10-06 Nutritional products from skim milk with higher lactose conversion - as additives to baking doughs or to animal fodder (BE050476)

Country Status (5)

Country Link
BE (1) BE834186A (en)
DE (1) DE2544641C2 (en)
FR (1) FR2287508A1 (en)
IT (1) IT1104755B (en)
NL (1) NL7511729A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002052948A2 (en) * 2001-01-02 2002-07-11 Abbott Laboratories Concentrated spent fermentation beer of saccharopolyspora erythraea activated by an enzyme mixture as a nutritional feed supplement

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3024076A1 (en) * 1980-02-11 1981-08-20 Anders Marius Holte Vognsen METHOD FOR PRODUCING A PREPARATION CONTAINING MINERALS

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002052948A2 (en) * 2001-01-02 2002-07-11 Abbott Laboratories Concentrated spent fermentation beer of saccharopolyspora erythraea activated by an enzyme mixture as a nutritional feed supplement
WO2002052948A3 (en) * 2001-01-02 2002-10-10 Abbott Lab Concentrated spent fermentation beer of saccharopolyspora erythraea activated by an enzyme mixture as a nutritional feed supplement
US6616953B2 (en) * 2001-01-02 2003-09-09 Abbott Laboratories Concentrated spent fermentation beer or saccharopolyspora erythraea activated by an enzyme mixture as a nutritional feed supplement

Also Published As

Publication number Publication date
DE2544641C2 (en) 1986-12-11
FR2287508B1 (en) 1980-03-21
DE2544641A1 (en) 1976-04-08
NL7511729A (en) 1976-04-09
BE834186A (en) 1976-04-05
IT1104755B (en) 1985-10-28

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Legal Events

Date Code Title Description
ST Notification of lapse