Production process for kefir-like fermented milk

Details Production process for kefir-like fermented milk Production process for kefir-like fermented milk

1989-06-15

1991-10-08

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

436 41, 436 42, 436 43, 436583, A23C 9127, A23C 9137

Patent

active

050553097

ABSTRACT:
A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and the sugar to alcoholic fermentation with a yeast. The alcoholic fermentation is controlled, for example, by conducting same with a lactose non-fermenting and galactose non-fermenting yeast until all assimilable sugar sources are substantially eliminated. A gelatinous kefir-like fermented milk is also produced by controlling the alcoholic fermentation to start after addition of a gelling agent.

REFERENCES:
patent: 3563760 (1971-02-01), Kuwabara et al.
patent: 4430349 (1984-02-01), Malone et al.
patent: 4579739 (1986-04-01), Darbyshire
patent: 4797290 (1989-01-01), Tokumara et al.
patent: 4902517 (1990-02-01), Nakagawa et al.
Patent Abstracts of Japan, vol. 13, No. 236 (C-602) [3584], 30th May 1989; & JP-A-1 47 338.

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