Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1987-03-09
1989-01-10
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426583, 426 61, A23C 9127, A23C 9133
Patent
active
047972890
ABSTRACT:
Lactobacillus acidophilus or bifidus does not grow and survive in yogurt for a long period of time. A differential inoculation procedure has been developed where by Lactobacillus acidophilus is first inoculated into heat treated milk or milk - sugar - fiber base and incubated until its population builds up sufficiently. Later, the regular yogurt cultures Streptococcus thermophilus and Lactobacillus bulgaricus are inoculated into the acidophilus growing yogurt mix. This procedure enables us to make yogurt with significantly high concentration of L. acidophilus bacteria in yogurt. Also dietetic fiber was introduced into the fruit base and then mixed with yogurt. Dietetic fiber we have employed not only benefits the health of the consumers, but also enhances the population of L. acidophilus. The fiber also thickens the yogurt due to its exceptional hydration properties. Vitamins and minerals are also included into the yogurt both to enhance the population of acidophilus and to supplement the yogurt. Variations of using lactase enzyme to decrease the lactose in yogurt and to enhance the L. acidophilus counts have been employed. In addition, to significantly prolong the viability of L. acidophilus, calcium carbonate and catalase-L have been included in the yogurt.
REFERENCES:
patent: 3025164 (1962-03-01), Metzger
patent: 3080236 (1963-03-01), Ferguson
patent: 3128190 (1964-04-01), Donay et al.
patent: 4066792 (1978-01-01), Kanda et al.
patent: 4410549 (1983-10-01), Baker
Cintins Marianne
Rost Kyle W.
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