Ferment activator based on lactic acid bacteria and method...

Details Ferment activator based on lactic acid bacteria and method... Ferment activator based on lactic acid bacteria and method...

2007-11-06

2007-11-06

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S042000, C426S043000, C426S061000, C426S580000

Reexamination Certificate

active

10111703

ABSTRACT:
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.

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H.L.M. Lelieveld, “Continuous Fermentation in Yoghurt Manufacture,”Process Biochemistry, vol. 11, No. 5, Jun. 1976, p. 39, Figure 1.
Gomes et al., “Use of small ruminants' milk supplemented with available nitrogen as growth media forBifidobacterium lactis . . . ,” J. of Applied Microbiology, vol. 85, No. 5, Nov. 1998, pp. 839-848.
Bannikova et al., “Starter for cows milk koumiss,”International Food Information Service(IFIS), vol. 27 (1970), Abstract.
“Whey Powder”, pp. 1-3, www.milkingredients.ca/dcp/article—e.asp?catid=145&page=210, no date.
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