DE1022892B - Process for the manufacture of dairy products - Google Patents
Process for the manufacture of dairy productsInfo
- Publication number
- DE1022892B DE1022892B DESCH18720D DESC018720D DE1022892B DE 1022892 B DE1022892 B DE 1022892B DE SCH18720 D DESCH18720 D DE SCH18720D DE SC018720 D DESC018720 D DE SC018720D DE 1022892 B DE1022892 B DE 1022892B
- Authority
- DE
- Germany
- Prior art keywords
- milk
- symbiosis
- dairy products
- manufacture
- propionic acid
- 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.)
- Pending
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 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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 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 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
- A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Fodder In General (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Verfahren zur Herstellung von Milchprodukten Die Erfindung betrifft ein Verfahren zur Herstellung von Milchprodukten, wie Sauermilch od. dgl., unter Zusatz von Bakterien nach der Patentanmeldung Sch 18051 IV a/ 53 e. Nach der HauptpatentanineIdung werden physiologisch nützliche Bakterien der Darmschleimhaut oder von anderen Schleimhäuten des Menschen, wie Lactobacillus acidophilus, ausgesondert, nach ihrer Reinzüchtung hinsichtlich der Kriterien der Darmvariante ausgewählt und die so ausgewählten Bakterien in Milchkulturen Milch oder Milchprodukten zugefügt.Process for making dairy products The invention relates to a method for the production of dairy products, such as sour milk od. Like., Under Addition of bacteria according to patent application Sch 18051 IV a / 53 e. According to the main patent application become physiologically useful bacteria of the intestinal mucosa or of other mucous membranes of humans, like Lactobacillus acidophilus, separated out after their pure breeding selected with regard to the criteria of the intestinal variant and the bacteria selected in this way added to milk or dairy products in milk cultures.
Die nach der Patentanmeldung Sch 180,511#'a/53e beschriebenen Verfahren ausgewählten und stabilisierten Darmvarianten des Lactobacillus acidophilus sind zur Herstellung von Milchprodukten besonders vorteilhaft allein oder in Verbindung mit Lactobacillus bifidus in Symbiose mit einem oder mehreren der nachstehenden Stämme zu verwenden: a) mit Streptokokken, insbesondere aus Taette (finnische Zäh- oder Langmilch).The method described in the patent application Sch 180,511 # 'a / 53e selected and stabilized intestinal variants of Lactobacillus acidophilus for the production of milk products particularly advantageously alone or in combination with Lactobacillus bifidus in symbiosis with one or more of the following Strains to be used: a) with streptococci, especially from Taette (Finnish Zäh- or long milk).
b) mit Milchzucker- oder Torulopsishefen und/oder Oosporarassen, c) mit Propionsäurebakter ien.b) with milk sugar or torulopsis yeasts and / or oospora races, c) with propionic acid bacteria.
Weiterhin wurde gefunden, daß sich die erstrebte Funktion der Bakteriensymbiosen, ihre Entwicklung und biologische Wirksamkeit noch weiterhin fördern lassen durch Zusatz von Spurenelementen oder ihrer Verbindungen (z. B. Kobaltchlorid), Vitaminen und Wuchsstoffen.Furthermore it was found that the desired function of the bacterial symbioses, let their development and biological effectiveness continue to be promoted by Addition of trace elements or their compounds (e.g. cobalt chloride), vitamins and growth substances.
Beispiele 1. Die Typen A. B, C. D der Darmvariante de. Acidophilus werden in Symbiose mit dem Streptococcus aus Taette gezüchtet und damit die :Milch beimpft. Die Impfmenge beträgt 51/o, die Temperatur 38 bis 39° C. Diese Symbiose bietet den Vorteil, daß die Dicklegung der Milch nach längstens 90Hinuten beendet ist und keine merkliche Nachsäuerung des fertigen Milchproduktes eintritt. Der Streptococcu erhält die biologischen Eigenschaften der Acidophi1us-Typen und aktiviert deren rasche Vermehrung.Examples 1. Types A. B, C. D of the intestinal variant de. Acidophilus are bred in symbiosis with the Streptococcus from Taette and thus the: milk inoculates. The amount of vaccination is 51 / o, the temperature 38 to 39 ° C. This symbiosis has the advantage that the curdling of the milk ends after a maximum of 90 minutes and there is no noticeable re-acidification of the finished milk product. The Streptococcu maintains the biological properties of the Acidophi1us types and activates them rapid increase.
2. Zu der Symbiose Acidophilus mit Taette «-erden Hefen (Milchzucker- und Torulopsishefen) zugeimpft, auch kombiniert mit Oospora, die ebenfall, aus Taette stammt. Diese Zuimpfung bietet den Vorteil, daß zusätzlich Vitamine, insbesondere solche des B-Koinplexes, gebildet werden und der Geschmack infolge Alkohol- und C02- Bildung beeinflußt werden kann.2. The symbiosis of acidophilus with Taette "earth yeasts (milk sugar and Torulopsis yeast), also combined with Oospora, which is also from Taette originates. This inoculation has the advantage that additional vitamins, in particular those of the B-Koinplexes, and the taste as a result of alcohol and C02 formation can be influenced.
Durch Torulopsis oder Oospora kann de. weiteren eine Verlängerung der Haltbarkeit der Kulturen bis zu 4 Monaten erreicht werden, und zwar einerseits durch das Neutralisierungsvermögen derselben (Veratmung des Milchzuckers oder durch Beiprochikte der Proteolyse), andererseits durch Bildung von Wuchsstoffen für den Acidophilus.Through Torulopsis or Oospora can de. another extension the shelf life of the cultures can be achieved up to 4 months, on the one hand through their neutralizing ability (inhalation of milk sugar or through By-proteics of proteolysis), on the other hand through the formation of growth substances for the Acidophilus.
3. Zu der Symbiose Acidophilus mit Taette «-erden Propionsäurebakterien zugeimpft. Das führt dazu, daß in der Milch gebundenes Vitamin Biy freigelegt und damit für die Laktobazillen frei gemacht wird. Durch Zusatz von Spuren Kobaltehlorids wird die Bildung von weiterem Vitamin B" erreicht. Der Schleim des Taette-Streptococcus, der hauptsächlich aus Proteinen besteht, bindet einen Teil des Vitamin Bit so ab, daß es erst auf der Darmschleimhaut wieder verfügbar wird.3. The symbiosis of acidophilus with Taette'erden propionic acid bacteria vaccinated. As a result, vitamin Biy bound in the milk is exposed and so that it is cleared for the lactobacilli. By adding traces of cobalt chloride the formation of more vitamin B "is achieved. The mucus of Taette-Streptococcus, which consists mainly of proteins, binds part of the vitamin bit in such a way that that it is only available again on the intestinal mucosa.
-4. Lactobacillus bifidus wird in Kuhmilch in Symbiose mit Propionsäurebakterien gezüchtet, wobei letztere die Entwicklung sowohl durch Freilegung von Vitamin Bi" wie auch durch Bildung von bifidusfaktorähn.lichen Substanzen beschleunigt bzw. überhaupt erst ermöglicht wird. Die Impfinenge beträgt 5%, die Bebrütungstemperatur 38°.-4. Lactobacillus bifidus is found in cow's milk in symbiosis with propionic acid bacteria bred, the latter developing both by exposing vitamin Bi " as well as accelerated or accelerated by the formation of substances similar to bifidus factor is made possible in the first place. The amount of inoculation is 5%, the incubation temperature 38 °.
Die nach dem Beispiel 1 bereitete Sauermilch wird an Stelle der üblichen Säurewecker bzw. Käsereikulturen verwendet, indem man sie der betreffenden Kesselmilch mindestens 1/2 Stunde vor dein Einlaben zugibt und dann, kurz vor dem Einlaben, ie nach Käsesorte ergänzend weitere Kulturen zugibt, z. B. Rotschmierbakterien, Schimmelkulturen, Propionsäurebakterien, Casei-Kulturen usw. Nach Dicklegen wird gearbeitet, wie es jede Käsesorte verlangt. Derart bereitete Käse reifen rascher und zeichnen sich durch besseren und plastischeren Teig aus. Bei Weichkäsen wird die Streichfähigkeit wesentlich erhöht, jahreszeitlich bedingte Oualitätsveränderungen können ausgeglichen werden.The sour milk prepared according to Example 1 is used instead of the usual Acid starters or cheese cultures are used by adding them to the milk in question at least half an hour before your feeding and then, just before feeding, ie adding other cultures depending on the type of cheese, e.g. B. red smear bacteria, Mold cultures, propionic acid bacteria, Casei cultures etc. After curdling becomes worked as every type of cheese demands. Cheeses prepared in this way ripen faster and are characterized by better and more plastic dough. at Soft cheeses the spreadability is significantly increased, seasonal changes in quality can be compensated.
Claims (2)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DESCH18051A DE1019896B (en) | 1955-05-28 | 1955-05-28 | Process for the production of milk products, such as sour milk or the like, with the addition of bacteria |
Publications (1)
Publication Number | Publication Date |
---|---|
DE1022892B true DE1022892B (en) | 1958-01-16 |
Family
ID=38724497
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DESCH18051A Pending DE1019896B (en) | 1955-05-28 | 1955-05-28 | Process for the production of milk products, such as sour milk or the like, with the addition of bacteria |
DESCH18720D Pending DE1022892B (en) | 1955-05-28 | 1955-09-22 | Process for the manufacture of dairy products |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DESCH18051A Pending DE1019896B (en) | 1955-05-28 | 1955-05-28 | Process for the production of milk products, such as sour milk or the like, with the addition of bacteria |
Country Status (4)
Country | Link |
---|---|
CH (1) | CH371671A (en) |
DE (2) | DE1019896B (en) |
ES (1) | ES230733A1 (en) |
GB (1) | GB831797A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1417898A1 (en) * | 2002-11-05 | 2004-05-12 | Bayernwald Früchteverwertung GmbH | Method to produce fibrous fractions of fruits |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1535109A (en) * | 1976-01-01 | 1978-12-06 | Yakult Honsha Kk | Fermented milk product containing viable bifidobacteria and method for producing the same |
FR2762478B1 (en) * | 1997-04-28 | 1999-07-02 | Sarl Biodyn | IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK |
AT412050B (en) * | 2000-02-18 | 2004-09-27 | Viernstein Helmut Dr | Fermented milk product useful as a food for people with a lactase deficiency comprises Saccharomyces cerevisiae boulardii and a prebiotic carbohydrate |
EP1408760B1 (en) * | 2001-02-19 | 2009-04-01 | Société des Produits Nestlé S.A. | Consumable product containing probiotics |
NL1026818C2 (en) * | 2004-08-10 | 2006-02-13 | Campina Nederland Holding Bv | Formation of vitamin B12 in fermented milk products. |
NL1026817C2 (en) * | 2004-08-10 | 2006-02-13 | Campina Nederland Holding Bv | Increased vitamin content in a fermented milk product. |
WO2006052135A2 (en) * | 2004-11-15 | 2006-05-18 | Nizo Food Research B.V. | Satiety enhancing compositions |
-
1955
- 1955-05-28 DE DESCH18051A patent/DE1019896B/en active Pending
- 1955-09-22 DE DESCH18720D patent/DE1022892B/en active Pending
-
1956
- 1956-09-03 ES ES0230733A patent/ES230733A1/en not_active Expired
- 1956-09-11 CH CH3730156A patent/CH371671A/en unknown
- 1956-09-19 GB GB2862656A patent/GB831797A/en not_active Expired
Non-Patent Citations (1)
Title |
---|
None * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1417898A1 (en) * | 2002-11-05 | 2004-05-12 | Bayernwald Früchteverwertung GmbH | Method to produce fibrous fractions of fruits |
Also Published As
Publication number | Publication date |
---|---|
CH371671A (en) | 1963-08-31 |
ES230733A1 (en) | 1957-03-16 |
DE1019896B (en) | 1957-11-21 |
GB831797A (en) | 1960-03-30 |
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