Thickening composition from fermented whey

Details Thickening composition from fermented whey Thickening composition from fermented whey

1981-08-07

1983-08-16

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426654, 435103, 435104, 435253, 435910, A23C 2102, A23L 128, C12P 1906, C12N 120

Patent

active

043991602

ABSTRACT:
A synergistic thickening composition for use in foods is prepared by forming a mixture of a dried fermented whey product produced with Xanthomonas campestris ATCC 31923 and a dried fermented whey product produced with Leuconostoc mesenteroides ATCC 14935.

REFERENCES:
patent: 2789911 (1957-04-01), Toulmin, Jr.
patent: 3044940 (1962-07-01), Behrens et al.
patent: 3343962 (1967-09-01), Peer
patent: 3455786 (1969-07-01), Miegcher
patent: 3497359 (1970-02-01), Peer
Stauffer, et al., Extracellular Microbial Polysaccharide Production by Fermentation on Whey or Hydrolyzed Whey, J. Food Sci., vol. 43, 1978 (pp. 756-758).
Lundstedt, E., Citrated Whey Starters, J. Da. Sci., vol. 45, 1962 (pp. 1320-1326).
Manual for Dairy Manufacturing Short Courses, Litho. in U.S.A., Kurtz Bros., Clearfield, Pa., 1956 (pp. 56-57).
Lamford et al., Dextran Biosynthesis and Dextronsucrase Production by Continuous Culture of Leuconostoc mesenteroides. Biotechnol, and Bio. Eng. vol. XXI, 1979 (pp. 1121-1131).

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