Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1988-11-28
1990-07-03
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426 61, 426580, A23C 912
Patent
active
049389734
ABSTRACT:
Fermented milk products, such as yoghurt and buttermilk, are produced by fermentation of a suitable raw material, such as milk, with different microorganism species, in such a way that microorganisms that are beneficial in the production stage but unfavourably affect the product quality during storage, are kept apart from the fermentation mixture by means of a semipermeable membrane. The process can be carried out in a fed batch system or continuously, preferably with continous pH control. The products so obtained have improved taste and storage properties.
REFERENCES:
"Improving the Flavor of Cultured Buttermilk", Cultured Dairy Products Journal, Aug., 1984, by Joseph F. Frank, pp. 6-9.
"Cultivation of Syntrophic Anaerobic Bacteria in Membrane-Separated Culture Devices", Chemical Abstracts, vol. 107, No. 9, Abstract No. 76063w, Aug. 1987, by M. Stieb et al., pages 561 and 562.
"How Yogurt Bacteria Co-operate During Their Growth", Netherlands Milk and Dairy Journal, vol. 37, No. 1/2, 1983, by F. Driessen et al., page 106.
"Production of Lactobacillus Cells by Dialysis Continous Fermentation of Deproteinized Whey", Journal of Dairy Science, vol. 63, 1980, by R. Stieber et al., pp. 722-730.
"Controlled Fermentation of Buttermilk", Cultured Dairy Products Journal, Mar. 1982, by E. Lundstedt et al., pp. 6-8.
"Yoghurt Made From Single Starter Organisms Using Heat- or Enzyme-Treated Milk or Milk to which Casein Hydrolysate or Sodium Formate is Added", Journal of Dairy Research, vol. 49, 1982, by V. Marshall et al., pp. 147-152.
Kingma Fedde
Klaver Franciscus A. M.
Cintins Marianne
Nederlands Instituut Voor Zuivelonderzoek
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