Continuous fermentation process

Details Continuous fermentation process Continuous fermentation process

1997-12-18

1999-10-05

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 42, 426 43, 426 61, 426 44, A23C 912

Patent

active

059620463

ABSTRACT:
Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

REFERENCES:
patent: 3924007 (1975-12-01), Driessen et al.
Tamime et al. Yoghurt: Science and Technology, 1985, Pergamon Press, pp. 137-139, 236, 267-271.
Process Biochemistry, vol. 11, No. 5, 1976, pp. 39-40, XPoo2031925, H. Lelieveld, "Continous fermentation in yoghurt manufacture".
Biotechnology and Bioengineering, vol. XIX, 1977, pp. 841-851, XP002031925, F. Driessen "Continuous manufacture of yoghurt".
Deutsche Milchwirtschaft, vol. 29, 1980, pp. 1199-1202, XP000646537, L. Van Der Loo, "Kontinuierliche Zubereitung von Ruhrjoghurt in industriellem Ausmass".

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