GB986940A - Process for making acidified dairy products and products therefrom - Google Patents
Process for making acidified dairy products and products therefromInfo
- Publication number
- GB986940A GB986940A GB1211862A GB1211862A GB986940A GB 986940 A GB986940 A GB 986940A GB 1211862 A GB1211862 A GB 1211862A GB 1211862 A GB1211862 A GB 1211862A GB 986940 A GB986940 A GB 986940A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- hydrolysed
- leuconostoc
- anticoagulant
- viscosity
- 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
- 235000013365 dairy product Nutrition 0.000 title abstract 2
- 239000002253 acid Substances 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- 239000001828 Gelatine Substances 0.000 abstract 2
- 241000192132 Leuconostoc Species 0.000 abstract 2
- 240000002129 Malva sylvestris Species 0.000 abstract 2
- 235000006770 Malva sylvestris Nutrition 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 239000003146 anticoagulant agent Substances 0.000 abstract 2
- 229940127219 anticoagulant drug Drugs 0.000 abstract 2
- 235000015155 buttermilk Nutrition 0.000 abstract 2
- 239000005018 casein Substances 0.000 abstract 2
- 235000013351 cheese Nutrition 0.000 abstract 2
- 239000006071 cream Substances 0.000 abstract 2
- 229920000159 gelatin Polymers 0.000 abstract 2
- 235000019322 gelatine Nutrition 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000020183 skimmed milk Nutrition 0.000 abstract 2
- 235000008939 whole milk Nutrition 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 102000057297 Pepsin A Human genes 0.000 abstract 1
- 108090000284 Pepsin A Proteins 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 150000007513 acids Chemical class 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 238000013019 agitation Methods 0.000 abstract 1
- -1 agum Polymers 0.000 abstract 1
- 239000004202 carbamide Substances 0.000 abstract 1
- 235000013877 carbamide Nutrition 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 235000016213 coffee Nutrition 0.000 abstract 1
- 235000013353 coffee beverage Nutrition 0.000 abstract 1
- 235000015142 cultured sour cream Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 150000002500 ions Chemical class 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000018977 lysine Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- 235000020124 milk-based beverage Nutrition 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 229940111202 pepsin Drugs 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 235000021119 whey protein Nutrition 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
- A23C13/165—Making sour cream by chemical or physical means only
-
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/052—Acidifying only by chemical or physical means
-
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Abstract
Dairy products such as acid whole milk and skim milk drinks, fruit-flavoured milk drinks, imitation cultured buttermilks, sour creams, coffee creams, cottage cheeses and creamed cottage cheeses are made by adding an anticoagulant to whole milk and/or skim milk and/or cream and, at a temperature of 35-110 DEG F., adding edible acid to the mixture, with agitation, until pH 3.7-5 is reached. The anticoagulant, which may be 0.5-1% of the milk material, is exemplified by gelatine, hydrolysed gelatine, casein, additional non-fat milk solids, hydrolysed wheat protein-casein mixture, hydrolysed whey protein, lysine, monosodium glutamate, urea, lecithin, wheat or tapioca starch, modified starch, agar, agum, carboxymethyl cellulose, methyl cellulose. The acids are lactic, tartaric, adipic, fumaric, citric, orthophosphoric and pyrophosphoric. Viscosity may be decreased by polyvalent ion addition. Viscosity may be increased by incorporation of a proteolytic enzyme, e.g. rennet, pepsin. Carbon dioxide may be dissolved in the product. A flavouring for the product may be starter distillate, which contains diacetyl and which may be made by steamdistilling a buttermilk in which has been grown a lactic acid bacterium such as streptococcus lactis and a flavour-producing bacterium such as Leuconostoc citrovarius or Leuconostoc paracitrovarius.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10423361A | 1961-04-20 | 1961-04-20 | |
| US17383362A | 1962-02-16 | 1962-02-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB986940A true GB986940A (en) | 1965-03-24 |
Family
ID=26801316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1211862A Expired GB986940A (en) | 1961-04-20 | 1962-03-29 | Process for making acidified dairy products and products therefrom |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE1492766A1 (en) |
| GB (1) | GB986940A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4212893A (en) * | 1978-02-10 | 1980-07-15 | Honey Bee Corporation | Acidified whole milk beverage and method of preparation |
| US4460616A (en) * | 1980-04-17 | 1984-07-17 | Laiteries E. Bridel | Acidulated decationized milk |
| GB2395413A (en) * | 2002-11-21 | 2004-05-26 | Danisco | Stabilised fluid composition comprising suspended particulates |
| EP1790236A1 (en) | 2005-11-28 | 2007-05-30 | Campina Nederland Holding B.V. | Composite food product comprising a non-acidic dairy component, and the preparation thereof |
| CN107105690A (en) * | 2014-11-06 | 2017-08-29 | 哥伦比亚国立大学 | Curdled milk and the method for cheese are manufactured by direct chemical acidification |
| CN110507596A (en) * | 2019-09-29 | 2019-11-29 | 华南理工大学 | Milk-based oil-in-water gel emulsion and rapid preparation method thereof |
| CN111272689A (en) * | 2018-12-04 | 2020-06-12 | 浜松光子学株式会社 | Fermentation state monitoring device and fermentation state monitoring method |
-
1962
- 1962-03-29 GB GB1211862A patent/GB986940A/en not_active Expired
- 1962-04-17 DE DE19621492766 patent/DE1492766A1/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4212893A (en) * | 1978-02-10 | 1980-07-15 | Honey Bee Corporation | Acidified whole milk beverage and method of preparation |
| US4460616A (en) * | 1980-04-17 | 1984-07-17 | Laiteries E. Bridel | Acidulated decationized milk |
| GB2395413A (en) * | 2002-11-21 | 2004-05-26 | Danisco | Stabilised fluid composition comprising suspended particulates |
| EP1790236A1 (en) | 2005-11-28 | 2007-05-30 | Campina Nederland Holding B.V. | Composite food product comprising a non-acidic dairy component, and the preparation thereof |
| CN107105690A (en) * | 2014-11-06 | 2017-08-29 | 哥伦比亚国立大学 | Curdled milk and the method for cheese are manufactured by direct chemical acidification |
| EP3214943A4 (en) * | 2014-11-06 | 2018-07-04 | Universidad Nacional de Colombia | Process of manufacturing milk curd and cheese by direct chemical acidification |
| CN111272689A (en) * | 2018-12-04 | 2020-06-12 | 浜松光子学株式会社 | Fermentation state monitoring device and fermentation state monitoring method |
| CN110507596A (en) * | 2019-09-29 | 2019-11-29 | 华南理工大学 | Milk-based oil-in-water gel emulsion and rapid preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| DE1492766A1 (en) | 1969-09-11 |
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