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MX2011012910A - Procesos para la elaboracion de un producto lacteo fermentado. - Google Patents

Procesos para la elaboracion de un producto lacteo fermentado.

Info

Publication number
MX2011012910A
MX2011012910A MX2011012910A MX2011012910A MX2011012910A MX 2011012910 A MX2011012910 A MX 2011012910A MX 2011012910 A MX2011012910 A MX 2011012910A MX 2011012910 A MX2011012910 A MX 2011012910A MX 2011012910 A MX2011012910 A MX 2011012910A
Authority
MX
Mexico
Prior art keywords
fermented dairy
manufacturing
dairy product
products
starter
Prior art date
Application number
MX2011012910A
Other languages
English (en)
Inventor
Florence Robichon
Bruno Lecanu
Marie-Claude Bezenger
Laurence Peyraud
Hassina Ait Abderrahim
Jean-Marie Odinot
Original Assignee
Yoplait France
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 Yoplait France filed Critical Yoplait France
Publication of MX2011012910A publication Critical patent/MX2011012910A/es

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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • A23C19/06—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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención se relaciona con un proceso para la elaboración de productos lácteos fermentados, en particular, productos de leche batida. La invención se relaciona con un proceso para la elaboración de un producto lácteo fermentado sin ningún paso de enfriamiento para detener la fermentación debido al uso de un cultivo de bacterias lácticas débilmente post-acidificante.
MX2011012910A 2009-06-03 2010-06-03 Procesos para la elaboracion de un producto lacteo fermentado. MX2011012910A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09305510A EP2258205A1 (en) 2009-06-03 2009-06-03 Process for manufacturing of a fermented dairy product
PCT/EP2010/057790 WO2010139765A2 (en) 2009-06-03 2010-06-03 Process for manufacturing of a fermented dairy product

Publications (1)

Publication Number Publication Date
MX2011012910A true MX2011012910A (es) 2012-04-11

Family

ID=41022563

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011012910A MX2011012910A (es) 2009-06-03 2010-06-03 Procesos para la elaboracion de un producto lacteo fermentado.

Country Status (13)

Country Link
US (1) US9648891B2 (es)
EP (2) EP2258205A1 (es)
JP (1) JP2012528582A (es)
KR (1) KR20120049212A (es)
CN (1) CN102695421A (es)
AU (1) AU2010255673B2 (es)
BR (1) BRPI1011860A2 (es)
CA (1) CA2762932C (es)
EA (1) EA020645B1 (es)
ES (1) ES2616879T3 (es)
IL (1) IL216447A (es)
MX (1) MX2011012910A (es)
WO (1) WO2010139765A2 (es)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
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US9808022B2 (en) * 2011-05-26 2017-11-07 Dsm Ip Assets B.V. Process for manufacturing of a fermented dairy product
SG195398A1 (en) * 2012-05-09 2013-12-30 Nanyang Polytechnic A method for minimising post-acidification in cultured product
CN102812993A (zh) * 2012-07-31 2012-12-12 陈其钢 一种骆驼酸奶及其制备方法
WO2014192905A1 (ja) * 2013-05-31 2014-12-04 株式会社明治 酸度上昇が抑制された発酵乳およびその製造方法
EP2826379A1 (en) 2013-07-17 2015-01-21 Dupont Nutrition Biosciences ApS Streptococcus thermophilus strains
PL2957180T3 (pl) * 2014-06-19 2018-08-31 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego z ulepszoną kontrolą zakwaszenia po fermentacji
CN113558102A (zh) * 2014-06-19 2021-10-29 科.汉森有限公司 后酸化控制提高的制备发酵乳产品的方法
CN104498542A (zh) * 2014-12-26 2015-04-08 台州学院 连续法发酵生产l-乳酸的方法
HUP1500011A2 (en) * 2015-01-15 2016-07-28 Attila Rakosi Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation
CN105248637B (zh) * 2015-11-05 2019-09-24 山西大学 一种酸奶
ITUA20161382A1 (it) * 2016-03-04 2017-09-04 Bioagro S R L Innovazioni E Biotecnologie Agroalimentari Prodotti caseari e procedimenti per la loro produzione
WO2018041869A1 (en) 2016-08-31 2018-03-08 Chr. Hansen A/S Process for producing a heat-treated fermented milk product
JP6813312B2 (ja) * 2016-09-09 2021-01-13 株式会社明治 発酵乳の製造方法
PL3821712T3 (pl) * 2017-01-13 2023-03-20 Chr. Hansen A/S Sfermentowany produkt mleczny wytworzony przez ulepszony sposób
CN108684816B (zh) * 2017-04-12 2022-09-06 内蒙古乳业技术研究院有限责任公司 一种可控制后酸的发酵乳制品及其制备方法
WO2019061263A1 (en) * 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
JP7109895B2 (ja) 2017-09-29 2022-08-01 株式会社明治 発酵乳及び発酵乳の製造方法
CN109105488B (zh) * 2017-12-17 2021-08-06 石家庄君乐宝乳业有限公司 酸奶复合发酵剂的弱后酸处理工艺，相应的发酵剂及应用
CN107937317B (zh) * 2017-12-26 2021-02-05 山东得益乳业股份有限公司 德氏乳杆菌保加利亚亚种、其应用及由其制备的酸奶
JP7158761B2 (ja) * 2018-07-05 2022-10-24 シンバイオ テック インコーポレイテッド 乳酸菌株の混合物を含むスターターカルチャー、そのようなスターターカルチャーを使用して製造された発酵製品、及びその発酵製品の使用
MX2021000571A (es) * 2018-07-17 2021-03-31 Dupont Nutrition Biosci Aps Nuevos productos alimenticios estables a temperatura ambiente.
CN109380508A (zh) * 2018-10-29 2019-02-26 武汉轻工大学 一种紫薯苦荞麦复合发酵乳及其制备方法
US20220169974A1 (en) 2019-03-14 2022-06-02 Dupont Nutrition Biosciences Aps New lactic acid bacteria
CN110973244B (zh) * 2019-12-17 2023-08-29 江苏省农业科学院 一种降低发酵牛乳乳清析出的方法及其应用
CN115666252A (zh) * 2020-05-28 2023-01-31 科·汉森有限公司 绕过欧式奶酪制作中的凝乳洗涤
JP2023528345A (ja) 2020-05-29 2023-07-04 セーホーエル．ハンセン アクティーゼルスカブ 発酵食品製品を調製するための乳酸菌組成物

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Publication number Priority date Publication date Assignee Title
DE69205070T2 (de) 1991-06-14 1996-02-29 Nestle Sa Lebendige Mikroorganismen enthaltender Joghurt.
NL9201089A (nl) * 1992-06-19 1994-01-17 Stichting Nl I Zuivelonderzoek Werkwijze voor de bereiding van een gefermenteerd melkprodukt.
PH31093A (en) * 1993-08-06 1998-02-05 Nestec Ltd Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production and food composition comprising said lactobacillus.
EP0638642A1 (en) * 1993-08-06 1995-02-15 Societe Des Produits Nestle S.A. Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production, and food composition comprising said lactobacillus bulgaricus
FR2725212B1 (fr) * 1994-09-30 1996-12-20 Gervais Danone Co Souche de streptococcus thermophilus, procede de fermentation mettant en oeuvre cette souche et produit obtenu
EP1022957A2 (en) * 1997-10-13 2000-08-02 Unilever N.V. Method of preparing a dairy spread
FR2778921B1 (fr) * 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
DK1808485T3 (da) * 2000-03-31 2009-11-02 Centre Nat Rech Scient Mutanter af lactobacillus casei, der er mangelfuld med hensyn til regulering af carbonkatobolisme
GB0205647D0 (en) * 2002-03-11 2002-04-24 Danisco Cultor Niebull Gmbh Method of improving food fermentation procedures
ES2242541B1 (es) * 2004-04-30 2006-12-16 Consejo Superior De Investigaciones Cientificas Producto fermentado sin lactosa a partir de batido de frutos secos no legumbres y/o horchata.
FR2877012B1 (fr) * 2004-10-22 2010-09-10 Gervais Danone Sa Souches de streptococcus thermophilus ami deficientes a post-acidification reduite
FR2886313B1 (fr) * 2005-05-31 2007-08-17 Gervais Danone Sa Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable.
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria

Also Published As

Publication number Publication date
WO2010139765A3 (en) 2011-05-05
ES2616879T3 (es) 2017-06-14
AU2010255673B2 (en) 2014-10-30
US20120156327A1 (en) 2012-06-21
JP2012528582A (ja) 2012-11-15
CA2762932A1 (en) 2010-12-09
KR20120049212A (ko) 2012-05-16
CA2762932C (en) 2017-11-21
EA201171468A1 (ru) 2012-06-29
EP2437611A2 (en) 2012-04-11
EP2258205A1 (en) 2010-12-08
EP2437611B1 (en) 2016-11-30
US9648891B2 (en) 2017-05-16
WO2010139765A2 (en) 2010-12-09
AU2010255673A1 (en) 2012-01-12
IL216447A0 (en) 2012-02-29
IL216447A (en) 2016-09-29
BRPI1011860A2 (pt) 2015-09-22
EA020645B1 (ru) 2014-12-30
CN102695421A (zh) 2012-09-26

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