GEP19960253B - Method for Production of Sour Milk "Matsoni" - like Product
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Method for Production of Sour Milk "Matsoni" - like Product
Info
Publication number
GEP19960253B
GEP19960253BGEAP1993980AGEAP1993000980AGEP19960253BGE P19960253 BGEP19960253 BGE P19960253BGE AP1993980 AGEAP1993980 AGE AP1993980AGE AP1993000980 AGEAP1993000980 AGE AP1993000980AGE P19960253 BGEP19960253 BGE P19960253B
Authority
GE
Georgia
Prior art keywords
milk
temperature
product
matsoni
production
Prior art date
Application number
GEAP1993980A
Inventor
Nugzar Lelashvili
David Datoshvili
Svimon Dalaqishvili
Original Assignee
Satsarmoo Saqvelmoqmedo Komertsiuli Firma Aqtiuri Dgegrdzeloba
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 Satsarmoo Saqvelmoqmedo Komertsiuli Firma Aqtiuri DgegrdzelobafiledCriticalSatsarmoo Saqvelmoqmedo Komertsiuli Firma Aqtiuri Dgegrdzeloba
Priority to GEAP1993980ApriorityCriticalpatent/GEP19960253B/en
Publication of GEP19960253BpublicationCriticalpatent/GEP19960253B/en
This invention refers to food industry, in parti¬cu¬lar to method for production sour milk "matsoni" - like products. Technical result is to improve antibacterial properties of the product and to reduce the contents of fatty acids in it. The method comprises pasteurization of natural or restored milk, its cooling, preparing fermentation by means of lyophilizated strains Befidobacterium befidum, Enterococeus hirea, Enterococcus faecium at the proportion 1 : 1 : 1, introducing ferment of 1,5 - 2,0 % from total amount of milk by gradual reducing fermentation temperature by 2,5 - 3,0°C per hour, the redecrease in temperature is effected during 4 - 5 hours and the holding of the finished product - at temperature 4 - 6 °C.
GEAP1993980A1993-07-091993-07-09Method for Production of Sour Milk "Matsoni" - like Product
GEP19960253B
(en)
METHOD FOR PRODUCING AN ACID-FERMENTED STARCH-CONTAINING COMPOSITION AND FOR REDUCING THE FERMENTED MILK PRODUCT CONTENT AND/OR FRUIT CONTENT OF A FOOD
Method of preparing cucumaria hydrolyzate, method of preparing lactic acid foodstuffs with cucumaria hydrolyzate, method of determination of triterpene glycosides amount
Applied Microbiology in Non-Comminuted Meats. 3. Determination of the Technological Properties of Microbial Cultures Intended for Starters of Non-Comminuted Meats.