Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for manufacturing of a fermented dairy product

A technology for fermenting dairy products and fermentation temperature, applied to dairy products, other dairy products, milk preparations, etc.

Inactive Publication Date: 2012-09-26
YOPLAIT FRANCE +1
View PDF3 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these supplements involve additional costs
Another possibility is to process only small amounts of dairy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for manufacturing of a fermented dairy product
  • Process for manufacturing of a fermented dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Production of Stirred Yogurt

[0056] Milk bases were prepared with corresponding concentrations of fat and protein content, i.e. 3.5% (w / w) fat, 3.72% (w / w) protein, 5.68% (w / w) lactose, 0.89% (w / w) ash and 13.79 % (w / w) total solids (Becker, T. and Puhan, Z. (1989) Milchwissenschaft 44, .626-629).

[0057] This specific amount of milk was mixed with the appropriate amount of skim milk powder and cream at 4°C.

[0058] Mix the base for 30 minutes. The milk base was heated at 92°C and 250 bar for 6.5 minutes and then cooled to 38°C before being placed in the fermenter, where the temperature was maintained at fermentation temperature. The milk matrix was inoculated with culture Y-051054 (marketed by Chr. Hansen) in an amount of 0.02% by weight of the milk matrix. The culture was made from three strains of Streptococcus thermophilus and one strain of Lactobacillus germanus subsp. bulgaricus.

[0059] The cultivation was carried out at 38°C until the pH reached 4.45....

Embodiment 2

[0066] Production of Stirred Yogurt

[0067] The protocol was exactly the same as Example 1, except that the milk matrix was inoculated with M1B culture (marketed by Chr. Hansen) in an amount of 0.02% by weight of the milk matrix. The culture was prepared from Lactobacillus germanitis subsp. bulgaricus strain DSM 19252 and Streptococcus thermophilus strain, wherein DSM 19252 was deposited at the German Collection of Microorganisms and Cell Cultures on April 3, 2007.

[0068] Determination of acidification kinetics

[0069] Acidification was evaluated as in Example 1 with the CINAC system (acidification kinetics).

[0070] result

[0071] figure 2 The pH change during fermentation with M1B is shown. At fermentation temperature, the pH initially dropped to 4.45. The fermented milk is then stirred and kept at fermentation temperature for up to 60 hours. In 36 hours, the pH fluctuated by only 0.12 units.

[0072] These results therefore indicate that the method of th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.

Description

technical field [0001] The present invention relates to a method for producing fermented dairy products, in particular stirred dairy products. Background technique [0002] Processes for producing stirred dairy products typically involve fermenting an inoculated milk substrate in large stirred fermentation or culture tanks, cooling the final curd, and then storing and packaging the final dairy product. [0003] The post-fermentation cooling step is a critical step in this method, which is necessary to stop the fermentative activity of the inoculated lactic acid bacteria and to set the final acidity of the product. The cooling step consists of continuous agitation of the fermented material in the tank during the transfer operation to the cooler, suction and piping, followed by a smoothing step using static filters, smoothing valves or rotary stator machines. The cooling operation is usually performed with a heat exchanger (such as a plate, tube or scraped surface heat exchan...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C19/032A23C19/076
CPCA23C19/076A23C9/1238A23C19/0323A23C2220/206
Inventor 弗洛伦斯·罗比臣布鲁诺·莱卡奴马里-克劳德·贝赞格劳伦斯·佩劳德哈希纳·艾特阿布德拉希姆让-马里·欧迪诺特
Owner YOPLAIT FRANCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com