CZ38308U1 - Functional yogurt-cottage cheese dessert with whey - Google Patents
Functional yogurt-cottage cheese dessert with whey Download PDFInfo
- Publication number
- CZ38308U1 CZ38308U1 CZ2024-42420U CZ202442420U CZ38308U1 CZ 38308 U1 CZ38308 U1 CZ 38308U1 CZ 202442420 U CZ202442420 U CZ 202442420U CZ 38308 U1 CZ38308 U1 CZ 38308U1
- Authority
- CZ
- Czechia
- Prior art keywords
- whey
- yogurt
- weight
- cottage cheese
- ccdm
- Prior art date
Links
- 239000005862 Whey Substances 0.000 title claims description 21
- 102000007544 Whey Proteins Human genes 0.000 title claims description 21
- 108010046377 Whey Proteins Proteins 0.000 title claims description 21
- 235000021185 dessert Nutrition 0.000 title claims description 13
- 235000013351 cheese Nutrition 0.000 title claims description 9
- 235000013618 yogurt Nutrition 0.000 claims description 16
- 238000011081 inoculation Methods 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 3
- 239000006041 probiotic Substances 0.000 description 11
- 230000000529 probiotic effect Effects 0.000 description 11
- 235000018291 probiotics Nutrition 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 229920002444 Exopolysaccharide Polymers 0.000 description 6
- 235000013406 prebiotics Nutrition 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
Oblast technikyTechnical area
Technické řešení se týká funkčního jogurtovo-tvarohového dezertu s živou probiotickou kulturou a s přídavkem kyselé syrovátky fermentované bakteriemi mléčného kvašení produkujícími exopolysacharidy.The technical solution concerns a functional yogurt-cottage cheese dessert with a live probiotic culture and the addition of sour whey fermented by lactic acid bacteria producing exopolysaccharides.
Dosavadní stav technikyState of the art
Dosud byly známy termizované či netermizované tvarohové a smetanovo-tvarohové dezerty, které neobsahovaly živé probiotické kultury. Známy dosud byly také výrobky vzniklé smísením termizované či netermizované tvarohové složky s fermentovanou složkou obsahující živé jogurtové nebo živé probiotické kultury. Funkčního účinku bylo v těchto typech dezertů dosahováno kombinací probiotické složky a sypkého koncentrátu prebiotické složky, typicky rozpustné vlákniny, např. inulinu. Nevýhodou stávajících technických řešení byly vysoké náklady na suroviny mléčného původu a zejména na prebiotickou složku, které dosud nebyly nahrazeny levnějšími alternativami.Previously known were thermized or non-thermized curd and cream-curd desserts that did not contain live probiotic cultures. Previously known were also products made by mixing thermized or non-thermized curd with a fermented component containing live yogurt or live probiotic cultures. The functional effect in these types of desserts was achieved by combining the probiotic component and a loose concentrate of a prebiotic component, typically soluble fiber, e.g. inulin. The disadvantage of existing technical solutions was the high cost of raw materials of dairy origin and especially the prebiotic component, which have not yet been replaced by cheaper alternatives.
Podstata technického řešeníThe essence of the technical solution
Uvedené nedostatky odstraňuje funkční jogurtovo-tvarohový dezert se syrovátkou podle tohoto technického řešení, jehož podstata spočívá v tom, že dezert obsahuje 10 až 20 % hmotn. gelové ovocné ochucující složky, 10 až 20 % hmotn. jogurtové složky a zbytek do 100 % hmotn. tvoří složka na bázi tvarohu a syrovátky. Jogurtová složka obsahuje běžnou jogurtovou kulturu v očkovací dávce 0,01 až 1,5 % hmotn., kmen Lactobacillus rhamnosus CCDM 1122 v očkovací dávce 0,1 až 1,5 % hmotn. a zbytek do 100 % hmotn. tvoří mléko nebo smetana. Složka na bázi tvarohu a syrovátky obsahuje 15 až 30 % hmotn. kyselé syrovátky fermentované kmenem Lactiplantibacillus plantarum CCDM 1126, 0,1 až 1,0 % hmotn. stabilizátoru a zbytek do 100 % hmotn. tvoří tvaroh.The above-mentioned shortcomings are eliminated by a functional yogurt-curd dessert with whey according to this technical solution, the essence of which is that the dessert contains 10 to 20% by weight of gel fruit flavoring components, 10 to 20% by weight of yogurt components and the rest up to 100% by weight is a component based on cottage cheese and whey. The yogurt component contains a common yogurt culture in an inoculation dose of 0.01 to 1.5% by weight, the Lactobacillus rhamnosus CCDM 1122 strain in an inoculation dose of 0.1 to 1.5% by weight and the rest up to 100% by weight is milk or cream. The component based on cottage cheese and whey contains 15 to 30% by weight of acid whey fermented by the Lactiplantibacillus plantarum CCDM 1126 strain, 0.1 to 1.0% by weight stabilizer and the rest up to 100% by weight is curd.
Probiotická jogurtová složka je netermizovaná a obsahuje živou jogurtovou a živou probiotickou kulturu. Prebiotická složka na bázi tvarohu a syrovátky je termizovaná a obsahuje syrovátku fermentovanou kmenem bakterií mléčného kvašení produkujícím exopolysacharidy s prebiotickým účinkem. Probiotické a prebiotická složka jsou v dezertu smíseny dohromady, ochucující složka je oddělená, například ve dvoukomorovém spotřebitelském balení nebo na dně spotřebitelského balení pod vrstvu neochuceného dezertu. Denzita jogurtových bakterií v dezertu jako celku dosahuje hodnot minimálně 7,0 log KTJ/g, denzita probiotických bakterií dosahuje hodnot minimálně 6,0 log KTJ/g.The probiotic yoghurt component is non-thermized and contains live yoghurt and live probiotic cultures. The prebiotic component based on cottage cheese and whey is thermized and contains whey fermented with a strain of lactic acid bacteria producing exopolysaccharides with a prebiotic effect. The probiotic and prebiotic components are mixed together in the dessert, the flavouring component is separated, for example in a two-chamber consumer package or at the bottom of the consumer package under a layer of unflavoured dessert. The density of yoghurt bacteria in the dessert as a whole reaches a minimum of 7.0 log CFU/g, the density of probiotic bacteria reaches a minimum of 6.0 log CFU/g.
Kmen bakterií mléčného kvašení Lactiplantibacillus plantarum CCDM 1126 byl izolován z mateřského mléka a prokázána u něj byla schopnost produkovat exopolysacharidy. Kmen CCDM 1126 je citlivý vůči termizačnímu záhřevu i vůči podmínkám lidského gastrointestinálního traktu, a proto je jeho funkce v dezertu omezena pouze na fermentaci syrovátky spojenou se vznikem exopolysacharidů. Mikrobiální exopolysacharidy mohou procházet trávicím traktem člověka až do tlustého střeva, kde mohou působit jako prebiotikum, tedy jako substrát pro růst zdraví prospěšných mikroorganismů.The lactic acid bacteria strain Lactiplantibacillus plantarum CCDM 1126 was isolated from human milk and has been shown to produce exopolysaccharides. The strain CCDM 1126 is sensitive to thermal heating and to the conditions of the human gastrointestinal tract, and therefore its function in dessert is limited to whey fermentation associated with the formation of exopolysaccharides. Microbial exopolysaccharides can pass through the human digestive tract to the large intestine, where they can act as a prebiotic, i.e. as a substrate for the growth of beneficial microorganisms.
Kmen bakterií mléčného kvašení Lactobacillus rhamnosus CCDM 1122 byl izolován jako nezákysový kmen z polotvrdého sýra a zjištěny u něj byly jak vhodné technologické vlastnosti, tak potenciálně probiotické a postbiotické vlastnosti. Kmen CCDM 1122 vykazuje dobrý růst v mléce s příznivým dopadem na senzorické vlastnosti. Zároveň je i odolný vůči podmínkámThe lactic acid bacteria strain Lactobacillus rhamnosus CCDM 1122 was isolated as a non-acidic strain from semi-hard cheese and was found to have both suitable technological properties and potential probiotic and postbiotic properties. The strain CCDM 1122 shows good growth in milk with a positive impact on sensory properties. It is also resistant to conditions
- 1 CZ 38308 U1 lidského gastrointestinálního traktu, vykazuje schopnost adherence na tkáňové buňky střevního epitelu a je schopen tvořit exopolysacharidy.- 1 CZ 38308 U1 of the human gastrointestinal tract, exhibits the ability to adhere to intestinal epithelial tissue cells and is capable of forming exopolysaccharides.
Příklady uskutečnění technického řešeníExamples of implementing a technical solution
1. Funkční jogurtovo-tvarohový dezert se syrovátkou obsahuje 12 % hmotn. jahodové ochucující složky, 18 % hmotn. jogurtové složky a 70 % hmotn. složky na bázi tvarohu a syrovátky. Jogurtová složka obsahuje lyofilizovanou jogurtovou kulturu CCDM 176 v očkovací dávce 0,1 % hmotn., kmen Lactobacillus rhamnosus CCDM 1122 v očkovací dávce 1 % hmotn. a 98,9 % hmotn. smetany (obsah tuku ve smetaně 10 % hmotn.). Složka na bázi tvarohu a syrovátky obsahuje 27 % hmotn. kyselé syrovátky fermentované kmenem Lactiplantibacillus plantarum CCDM 1126, 0,3 % hmotn. stabilizátoru guarová guma a 72,7 % hmotn. jemného tvarohu. Dezert na konci doby spotřeby obsahuje jogurtové bakterie v denzitě 7,4 log KTJ/g a probiotické bakterie v denzitě 6,2 log KTJ/g.1. A functional yogurt-curd dessert with whey contains 12% by weight of strawberry flavoring, 18% by weight of yogurt and 70% by weight of a curd and whey-based component. The yogurt component contains lyophilized yogurt culture CCDM 176 in a seed dose of 0.1% by weight, Lactobacillus rhamnosus strain CCDM 1122 in a seed dose of 1% by weight and 98.9% by weight of cream (fat content in cream 10% by weight). The curd and whey-based component contains 27% by weight of sour whey fermented with Lactiplantibacillus plantarum strain CCDM 1126, 0.3% by weight of guar gum stabilizer and 72.7% by weight of soft curd. At the end of the shelf life, the dessert contains yogurt bacteria at a density of 7.4 log CFU/g and probiotic bacteria at a density of 6.2 log CFU/g.
2. Funkční jogurtovo-tvarohový dezert se syrovátkou obsahuje 18 % hmotn. hruškové ochucující složky, 14 % hmotn. jogurtové složky a 68 % hmotn. složky na bázi tvarohu a syrovátky. Jogurtová složka obsahuje mraženou jogurtovou kulturu CCDM 22 v očkovací dávce 1 % hmotn., kmen Lactobacillus rhamnosus CCDM 1122 v očkovací dávce 1,2 % hmotn. a 97,8 % hmotn. odstředěného mléka (obsah tuku ve smetaně 0,5 % hmotn.). Složka na bázi tvarohu a syrovátky obsahuje 18 % hmotn. kyselé syrovátky fermentované kmenem Lactiplantibacillus plantarum CCDM 1126, 0,5 % hmotn. stabilizátoru želatina a 81,5 % hmotn. tučného tvarohu. Dezert na konci doby spotřeby obsahuje jogurtové bakterie v denzitě 7,6 log KTJ/g a probiotické bakterie v denzitě 6,1 log KTJ/g.2. A functional yogurt-curd dessert with whey contains 18% by weight of pear flavoring, 14% by weight of yogurt and 68% by weight of curd and whey-based component. The yogurt component contains frozen yogurt culture CCDM 22 in a 1% by weight inoculation dose, Lactobacillus rhamnosus strain CCDM 1122 in a 1.2% by weight inoculation dose and 97.8% by weight of skimmed milk (fat content in cream 0.5% by weight). The curd and whey-based component contains 18% by weight of acid whey fermented with Lactiplantibacillus plantarum strain CCDM 1126, 0.5% by weight of gelatin stabilizer and 81.5% by weight of full-fat curd. At the end of the shelf life, the dessert contains yogurt bacteria at a density of 7.6 log CFU/g and probiotic bacteria at a density of 6.1 log CFU/g.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CZ2024-42420U CZ38308U1 (en) | 2024-11-21 | 2024-11-21 | Functional yogurt-cottage cheese dessert with whey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CZ2024-42420U CZ38308U1 (en) | 2024-11-21 | 2024-11-21 | Functional yogurt-cottage cheese dessert with whey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CZ38308U1 true CZ38308U1 (en) | 2024-12-10 |
Family
ID=93841793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CZ2024-42420U CZ38308U1 (en) | 2024-11-21 | 2024-11-21 | Functional yogurt-cottage cheese dessert with whey |
Country Status (1)
| Country | Link |
|---|---|
| CZ (1) | CZ38308U1 (en) |
-
2024
- 2024-11-21 CZ CZ2024-42420U patent/CZ38308U1/en active IP Right Grant
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9119415B2 (en) | Fermented food products containing probiotic strains, and their preparation process | |
| US6183802B1 (en) | Dairy products and method of preparation | |
| RU2141766C1 (en) | Cultured-milk product "narine" for production of dessert in frozen condition | |
| CA3043224C (en) | Streptococcus thermophilus for use in preparation of fermented products. | |
| CN109169903A (en) | A kind of molten bean product of freeze-drying acidified milk and preparation method thereof containing Bifidobacterium | |
| US20200323227A1 (en) | Fermented dairy compositions and methods of preparing the same | |
| EP0122104B2 (en) | Multi-cultured yogurt, solid spread and cottage cheese | |
| US20240365804A1 (en) | Yogurt for dogs | |
| US4258064A (en) | Preparation of a non-fat naturally sweet yogurt | |
| WO2016086263A1 (en) | Yoghurt composition | |
| RU2616366C1 (en) | Method for producing low-fat ice cream with whey proteins microparticulate | |
| Puhan et al. | Fresh products-yoghurt, fermented milks, quarg and fresh cheese | |
| Fox et al. | Chemistry and biochemistry of fermented milk products | |
| CZ38308U1 (en) | Functional yogurt-cottage cheese dessert with whey | |
| RU2642317C1 (en) | Curd product based on goat milk | |
| RU2376779C2 (en) | Method of production of cultured paste-like milk foods | |
| RU2774771C2 (en) | Fermented dairy compositions and methods of preparing the same | |
| JAGADALE | MASTERS OF SCIENCE | |
| CN113575682A (en) | High-quality defatted yogurt and preparation method thereof | |
| BR102019009881A2 (en) | lactose-reduced probiotic fresh cheese with added fiber | |
| Mandal et al. | Probiotic dairy product | |
| Sharar | Lactic acid fermentation of pasteurized and powdered milk and optimizing the factors affecting the fermentation process | |
| Elango | Potential Application of Probiotics in Dairy Products | |
| MADHUSUDHANA RAO | Dairy Technology | |
| EA041084B1 (en) | THERMOPHILIC STREPTOCOCCI FOR USE IN THE PREPARATION OF FERMENTED PRODUCTS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG1K | Utility model registered |
Effective date: 20241210 |