Process for the manufacture of fermented milk

Details Process for the manufacture of fermented milk Process for the manufacture of fermented milk

1994-04-22

1996-06-18

Pratt, Helen

Alloys or metallic compositions

Ferrous

Nine percent or more chromium containing

426 34, 426 43, 426124, 426128, A23C 912

Patent

active

055275052

ABSTRACT:
Fermented milk with a controlled acidity increase during storage and transportation is disclosed. The fermented milk can be manufactured by inoculating raw milk with a nisin-producing lactic acid bacterium belonging to the genus Lactococcus lactis subsp. lactis together with other lactic acid bacteria to be used for the fermentation and fermenting the raw milk. Nisin produced and accumulated in the fermented milk suppresses the growth of bacteria which are involved in the formation of acids, thus controlling the acidity increase during storage and transportation.

REFERENCES:
patent: 4740593 (1988-04-01), Gonzalez et al.
patent: 5043176 (1991-08-01), Bycroft et al.
Gupta et al., 90:6183 FSTA DN 90-05-P0094, abstract Microbiologie-Aliments-Nutrition, (1989) 7(2), 123-129.
Hylmar, 84:1014 FSTA DN 84-01-P0024 abstract only, Prumysl Potravin, (1983) 34(2) 92-93.
Pokorna, 81:1183 FSTA DN 81-08-P1471, abstract only, Prumysl Potravin, (1980) 31(10) 564-565.
Indian Journal of Dairy Science, vol. 28, No. 1, 1975, pp. 71-72; M. S. Kalra et al.: "Stoppage in Increase in Acid Production of Yogurt by Incorporating A Nisin-Producing Culture".
Food Science & Technology Abstracts, No. 76-09-P1739 (76052152); M. S. Kalra et al.: "Effect of Nisin-Producing Strains on the Activity of Some Common Starter Common Starter Cultures" *Abstract only.
Journal of Dairy Science, vol. 34, 1951, pp. 1136-1144; L. E. Baribo et al; "The Production of a Growth Inhibitor by Lactic Streptococci".
Journal of Dairy Science, vol. 60, No. 5, 1977, pp. 815-821; F. J. Babel; "Antibios by Lactic Culture Bacteria".

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