Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1996-03-07
1999-06-08
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 43, 426580, 426583, A23C 912
Patent
active
059103299
ABSTRACT:
A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.
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Tamime, A.Y., and Robinson R.K., Yoghurt Science and Technology, 1985, pp. 8, 276-281, 328-333, Pergamon Press, Oxford.
Kirk & Othmer, Encyclopedia of Chemical Technology, Third Edition, vol. 15, p. 564, John Wiley & Sons, Inc. (1981).
W. S. Arbuckle, Ice Cream, Fourth Edition, an Avi Book, Van Nostrand Reinhold Company, 1986, pp. 3, 29 and 434.
Marshall, et al., Yoghurt Made From Single Starter Organisms, J. of Dairy Research, vol. 49, pp. 147-152, 1982.
King William Robert
Willrett Douglas Lynn
Rhodia Inc.
Shedden John A.
Solomon Andrew M.
Wong Leslie
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