GB831797A - Process of preparing milk products such as sour milk by use of starter cultures - Google Patents

Process of preparing milk products such as sour milk by use of starter cultures

Info

Publication number
GB831797A
GB831797A GB2862656A GB2862656A GB831797A GB 831797 A GB831797 A GB 831797A GB 2862656 A GB2862656 A GB 2862656A GB 2862656 A GB2862656 A GB 2862656A GB 831797 A GB831797 A GB 831797A
Authority
GB
United Kingdom
Prior art keywords
milk
lactobacillus
torulopsis
intestinal form
products
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
Application number
GB2862656A
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.)
ADAM SCHMIDT BURBACH
Original Assignee
ADAM SCHMIDT BURBACH
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 ADAM SCHMIDT BURBACH filed Critical ADAM SCHMIDT BURBACH
Publication of GB831797A publication Critical patent/GB831797A/en
Expired legal-status Critical Current

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)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

In the production of milk products such as curd and cottage cheese, a high temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may also be grown with the lactobacillus : the lactosefermenting yeasts Saccharomyces fragilis, torulopsis sphaerica, torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Proliferation of the microorganisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.ALSO:In the production of milk products such as pourable, soured milk, curd and cottage cheese, a high-temperature pasteurized milk is thickened by inoculation with 2-5% by volume of a culture of the intestinal form of Lactobacillus acidophilus and/or the intestinal form of Lactobacillus bifidus. One or more of the following may be grown also with the lactobacillus: the lactose-fermenting yeasts Saccharomyces fragilis, Torulopsis sphaerica, Torulopsis cremoris and Geotrichum candidum, the Scandinavian long milk Streptococcus lactis of Taette, Propionibacterium shermanii. Growth of the micro-organisms is aided by incorporating traces of cobalt chloride, pantothenic acid and p-aminobenzoic acid in the milk.
GB2862656A 1955-05-28 1956-09-19 Process of preparing milk products such as sour milk by use of starter cultures Expired GB831797A (en)

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
GB831797A true GB831797A (en) 1960-03-30

Family

ID=38724497

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2862656A Expired GB831797A (en) 1955-05-28 1956-09-19 Process of preparing milk products such as sour milk by use of starter cultures

Country Status (4)

Country Link
CH (1) CH371671A (en)
DE (2) DE1019896B (en)
ES (1) ES230733A1 (en)
GB (1) GB831797A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK154321B (en) * 1976-01-01 1988-11-07 Yakult Honsha Kk ADDITIVE TO FOOD AND BEVERAGES FOR PROVIDING FOOD BIFIDO BACTERIES THEREOF AND PROCEDURE FOR MAKING THE SAME AND BIFIGO BACTERIA FOR EXPELLENCE
FR2762478A1 (en) * 1997-04-28 1998-10-30 Sarl Biodyn IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK
WO2002065840A2 (en) * 2001-02-19 2002-08-29 Societe Des Produits Nestle S.A. Consumable product containing probiotics
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
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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10251456B4 (en) * 2002-11-05 2007-05-03 Bayernwald Früchteverwertung GmbH Process for obtaining fruit fibers

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK154321B (en) * 1976-01-01 1988-11-07 Yakult Honsha Kk ADDITIVE TO FOOD AND BEVERAGES FOR PROVIDING FOOD BIFIDO BACTERIES THEREOF AND PROCEDURE FOR MAKING THE SAME AND BIFIGO BACTERIA FOR EXPELLENCE
FR2762478A1 (en) * 1997-04-28 1998-10-30 Sarl Biodyn IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK
EP0880900A1 (en) * 1997-04-28 1998-12-02 Sarl Biodyn Improved process for the preparation of a 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
AU2002256620B2 (en) * 2001-02-19 2007-01-18 Societe Des Produits Nestle S.A. Consumable product containing probiotics
WO2002065840A2 (en) * 2001-02-19 2002-08-29 Societe Des Produits Nestle S.A. Consumable product containing probiotics
WO2002065840A3 (en) * 2001-02-19 2002-12-19 Nestle Sa Consumable product containing probiotics
US8263146B2 (en) 2001-02-19 2012-09-11 Nestec 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.
EP1625795A1 (en) * 2004-08-10 2006-02-15 Campina Nederland Holding B.V. Vitamin B12 production in fermented milk products
EP1625794A1 (en) * 2004-08-10 2006-02-15 Campina Nederland Holding B.V. Increased vitamin content in fermented milk product
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
WO2006052135A3 (en) * 2004-11-15 2006-10-19 Nizo Food Res B V Satiety enhancing compositions

Also Published As

Publication number Publication date
DE1022892B (en) 1958-01-16
CH371671A (en) 1963-08-31
DE1019896B (en) 1957-11-21
ES230733A1 (en) 1957-03-16

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