Method for the preparation of naturally thickened and stabilized

Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product

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4263302, 435853, 435885, A23C 1700, A23C 912, C12R 1225, C12R 146

Patent

active

043820972

ABSTRACT:
A method for the preparation of naturally stabilized, thick bodied, fermented milk products by fermentation is described. Mixed cultures of milk fermenting, non-slime, lactic acid producing bacteria and slime producing Streptococcus lactis, Streptococcus cremoris or mixtures thereof having the thickening characteristics in milk of Streptococcus cremoris NRRL-B-12,361, 12,362 or 12,363 are used, preferably in addition with a diacetyl producing bacterium for flavor. The fermented milk products are thick bodied without any ropiness or sliminess and are stable to separation of whey from curd upon storage at refrigeration temperatures, with little or no added stabilizing agents such as gums and starches or thickening agents such as added non-fat milk solids. The preferred product is a thick bodied buttermilk.

REFERENCES:
patent: 3080236 (1963-03-01), Ferguson
patent: 3235387 (1966-02-01), Stumbo
patent: 3269842 (1966-08-01), Mayer
patent: 3420742 (1969-07-01), Farr
patent: 3539363 (1970-11-01), Morgan
patent: 3932680 (1976-01-01), Egli
patent: 3969534 (1976-07-01), Pavey
patent: 4243684 (1981-01-01), Pruss

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