GB1043194A - Dehydrated fermented milk products - Google Patents
Dehydrated fermented milk productsInfo
- Publication number
- GB1043194A GB1043194A GB1433362A GB1433362A GB1043194A GB 1043194 A GB1043194 A GB 1043194A GB 1433362 A GB1433362 A GB 1433362A GB 1433362 A GB1433362 A GB 1433362A GB 1043194 A GB1043194 A GB 1043194A
- Authority
- GB
- United Kingdom
- Prior art keywords
- product
- dehydrated
- lactic acid
- milk
- yoghurt
- 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
Links
- 235000014048 cultured milk product Nutrition 0.000 title abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 12
- 235000014655 lactic acid Nutrition 0.000 abstract 6
- 239000004310 lactic acid Substances 0.000 abstract 6
- 238000000855 fermentation Methods 0.000 abstract 5
- 230000004151 fermentation Effects 0.000 abstract 5
- 239000000463 material Substances 0.000 abstract 5
- 239000008267 milk Substances 0.000 abstract 5
- 235000013336 milk Nutrition 0.000 abstract 5
- 210000004080 milk Anatomy 0.000 abstract 5
- 241000894006 Bacteria Species 0.000 abstract 4
- 235000013618 yogurt Nutrition 0.000 abstract 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 2
- 230000018044 dehydration Effects 0.000 abstract 2
- 238000006297 dehydration reaction Methods 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 abstract 1
- 241000192132 Leuconostoc Species 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 241000938061 Streptomyces thermophilus Species 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000002054 inoculum Substances 0.000 abstract 1
- 235000015141 kefir Nutrition 0.000 abstract 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
-
- 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
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A dehydrated milk product, particular yoghurt or kefir, comprises dehydrated curd, lactic acid and the typical flavouring materials present in the corresponding freshly fermented milk product, the proportions of lactic acid and of flavouring materials present in the dehydrated product being such that upon reconstitution of such product with a volume of milk substantially equal to the volume of aqueous liquid evaporated during dehydration, a product is produced having concentrations of lactic acid and the flavouring materials substantially equal to those of a similar freshly prepared conventional fermented milk product. In the production of a dehydrated yoghurt, the requisite concentration of flavouring materials for the dehydrated product may be achieved by: (i) inoculating milk with a starter strain comprising at least two known yoghurt-producing bacteria having different optimum fermentation temperatures and carrying out a part of the subsequent fermentation at substantially the optimum temperature for each bacterium, as exemplified by fermenting a mixed culture of Lactobacillus bulgaricus and Streptomyces thermophilus firstly at 37 DEG C and subsequently at 50 DEG C, (ii) using a greater proportion of inoculum and/or an enriched milk, exemplified by fermenting a mixed culture of L. bulgaricus and S. lactis at their optimum fermentation temperature of 37 DEG C, or (iii) including in the starter strain at least one bacterial strain e.g. of S. diacetylactis, S. cremoris and Betacoccus cremoris, which produces the typical flavouring substances of yoghurt but which is not conventionally used in its production, and carrying out a part of the subsequent fermentation at the optimum temperature for that bacterium. Usually the fermentations are carried to a point at which at least twice the normal content of flavouring materials has been produced in the fermented milk product. The requisite content of lactic acid is ensured by introducing a culture of innocuous lactic acid-producing bacteria either into the fermenting milk or into the fermented product, or by adding lactic acid either prior to, or during the dehydration. The fermented product may be homogenized under a pressure of 500 lbs.per sq.in.and dehydrated by spray-drying. Examples are disclosed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1433362A GB1043194A (en) | 1962-04-13 | 1962-04-13 | Dehydrated fermented milk products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1433362A GB1043194A (en) | 1962-04-13 | 1962-04-13 | Dehydrated fermented milk products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1043194A true GB1043194A (en) | 1966-09-21 |
Family
ID=10039298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1433362A Expired GB1043194A (en) | 1962-04-13 | 1962-04-13 | Dehydrated fermented milk products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1043194A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3404474A1 (en) * | 1983-04-06 | 1984-10-11 | James Gorden Belleair Fla. Roberts | METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT |
| GB2207849A (en) * | 1987-07-31 | 1989-02-15 | Sitia Yomo Spa | A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it |
| WO2004005492A2 (en) * | 2002-07-03 | 2004-01-15 | Galina Gennadievna Alekhina | Probiotic compound on the basis of enterococcus faecium strain l-3 for medical-prophylactic means and method of production thereof |
| EP1593309A1 (en) | 2004-05-07 | 2005-11-09 | Friesland Brands B.V. | Ddairy product with at least one characteristic of a dairy product mixture |
-
1962
- 1962-04-13 GB GB1433362A patent/GB1043194A/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3404474A1 (en) * | 1983-04-06 | 1984-10-11 | James Gorden Belleair Fla. Roberts | METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT |
| EP0122104A2 (en) * | 1983-04-06 | 1984-10-17 | James Gordon Roberts | Multi-cultured yogurt, solid spread and cottage cheese |
| EP0122104A3 (en) * | 1983-04-06 | 1985-05-29 | James Gordon Roberts | Multi-cultured yogurt, solid spread and cottage cheese |
| GB2207849A (en) * | 1987-07-31 | 1989-02-15 | Sitia Yomo Spa | A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it |
| GB2207849B (en) * | 1987-07-31 | 1992-02-12 | Sitia Yomo Spa | A fresh and creamy spread and process for preparing the spread. |
| WO2004005492A2 (en) * | 2002-07-03 | 2004-01-15 | Galina Gennadievna Alekhina | Probiotic compound on the basis of enterococcus faecium strain l-3 for medical-prophylactic means and method of production thereof |
| WO2004005492A3 (en) * | 2002-07-03 | 2004-11-04 | Galina Gennadievna Alekhina | Probiotic compound on the basis of enterococcus faecium strain l-3 for medical-prophylactic means and method of production thereof |
| EP1593309A1 (en) | 2004-05-07 | 2005-11-09 | Friesland Brands B.V. | Ddairy product with at least one characteristic of a dairy product mixture |
| WO2005107484A1 (en) * | 2004-05-07 | 2005-11-17 | Friesland Brands B.V. | Dairy product with at least one characteristic of a dairy product mixture |
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