GB809598A - Fermented milk products - Google Patents
Fermented milk productsInfo
- Publication number
- GB809598A GB809598A GB1625655A GB1625655A GB809598A GB 809598 A GB809598 A GB 809598A GB 1625655 A GB1625655 A GB 1625655A GB 1625655 A GB1625655 A GB 1625655A GB 809598 A GB809598 A GB 809598A
- Authority
- GB
- United Kingdom
- Prior art keywords
- lactic acid
- milk
- yoghurt
- per cent
- containers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000014048 cultured milk product Nutrition 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 10
- 235000014655 lactic acid Nutrition 0.000 abstract 5
- 239000004310 lactic acid Substances 0.000 abstract 5
- 241000894006 Bacteria Species 0.000 abstract 3
- 235000020183 skimmed milk Nutrition 0.000 abstract 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 244000253911 Saccharomyces fragilis Species 0.000 abstract 2
- 235000018368 Saccharomyces fragilis Nutrition 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 abstract 2
- 229920000609 methyl cellulose Polymers 0.000 abstract 2
- 239000001923 methylcellulose Substances 0.000 abstract 2
- 235000010981 methylcellulose Nutrition 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 abstract 2
- 235000013618 yogurt Nutrition 0.000 abstract 2
- 229920001817 Agar Polymers 0.000 abstract 1
- 244000144730 Amygdalus persica Species 0.000 abstract 1
- 244000099147 Ananas comosus Species 0.000 abstract 1
- 235000007119 Ananas comosus Nutrition 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 241000206672 Gelidium Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 240000001046 Lactobacillus acidophilus Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 244000070406 Malus silvestris Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 240000004604 Ptychosperma elegans Species 0.000 abstract 1
- 241000877401 Saccharomyces ellipsoideus Species 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000015205 orange juice Nutrition 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A yoghurt-like product is made by inoculation of whole or skimmed milk with yoghurt lactic acid bacteria and a Saccharomyces yeast to produce alcohol and the requisite aroma and flavour, adding a mucilaginous substance, e.g. agar-agar or methyl cellulose, and fruit juice, slices or pulp, adjusting the pH to 5.0-5.5, adding unfermented milk, pasteurizing the mixture by heating, and, after cooling, inoculating again with yoghurt lactic acid bacteria. Sucrose amounting to 3-5 of the milk may be incorporated. The lactic acid bacteria are Lactobacillus p bulgaricus, L. acidophilus, Streptococcus lactis and Streptococcus thermophilus. The yeast may be Saccharomyces fragilis, S. cerevisiae, S. ellipsoideus, S. elegans or S. cartilaginosus. Fruits referred to are citrus fruits, strawberries, peaches, bananas, apples, grapes, pineapples and tomatoes. According to an example, 1 kg. of skim milk inoculated with a culture of Saccharomyces fragilis and Lactobacillus bulgaricus is allowed to ferment at 30-35 DEG C. for 12-24 hours until 1.6 per cent of lactic acid and 0.4 per cent of alcohol have been produced; sucrose, methyl cellulose and condensed orange juice are added, sufficient calcium carbonate to produce pH 5-5.5 is mixed in, and 120 g. of skim milk are added; the mixture is pasteurized at 75 DEG C. and cooled rapidly, inoculated with a culture of Lactobacillus bulgaricus and poured into small containers; fermentation is allowed to proceed at 37 DEG C. for about 5 hours, until the contents of the containers jellify and 0.6-0.7 per cent of lactic acid is formed, whereupon the containers are placed in a refrigerator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1625655A GB809598A (en) | 1955-06-06 | 1955-06-06 | Fermented milk products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1625655A GB809598A (en) | 1955-06-06 | 1955-06-06 | Fermented milk products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB809598A true GB809598A (en) | 1959-02-25 |
Family
ID=10074036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1625655A Expired GB809598A (en) | 1955-06-06 | 1955-06-06 | Fermented milk products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB809598A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
| US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
| EP1228752A3 (en) * | 2001-02-02 | 2003-04-02 | Istituto Profilattico Italiano Torino-I.P.I.T. S.r.l. | Cosmetic compositions containing natural yeast cells |
| ES2191572A1 (en) * | 2002-02-28 | 2003-09-01 | Casani Agustin Soriano | Fermented milk product (yoghurt or kefir) contains natural anti-oxidants derived from grape skin, pips and stalk of black grape (vitis vinifera) |
| ES2255451A1 (en) * | 2004-12-07 | 2006-06-16 | Maria Patricia Guerrero Garcia-Ortega | Tomato yoghurt ice cream made with juice concentrate comprises a tomato product with pasteurised and powdered milks, sugar and additives |
| CN101703105B (en) * | 2009-11-17 | 2012-02-29 | 黑龙江八一农垦大学 | A kind of preparation method of brown rice enzyme yoghurt |
-
1955
- 1955-06-06 GB GB1625655A patent/GB809598A/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
| US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
| GB2210769A (en) * | 1987-10-09 | 1989-06-21 | Pro Mark Inc | Low fat thin-bodied yogurt product and method |
| GB2210769B (en) * | 1987-10-09 | 1992-03-18 | Pro Mark Inc | Low fat thin-bodied yogurt product and method |
| EP1228752A3 (en) * | 2001-02-02 | 2003-04-02 | Istituto Profilattico Italiano Torino-I.P.I.T. S.r.l. | Cosmetic compositions containing natural yeast cells |
| ES2191572A1 (en) * | 2002-02-28 | 2003-09-01 | Casani Agustin Soriano | Fermented milk product (yoghurt or kefir) contains natural anti-oxidants derived from grape skin, pips and stalk of black grape (vitis vinifera) |
| ES2191572B1 (en) * | 2002-02-28 | 2005-02-16 | Agustin Soriano Casani | NEW MILK PRODUCT OF FERMENTED MILK (YOGUR OR KEFIR) ENRIQUECIDO WITH NATURAL ANTIOXIDANTS FROM THE GRASS, SEEDS AND SCRAP OF BLACK GRAPE (VITIS VINIFERA), WITH POTENTIATED NUTRITIONAL EFFECTIVENESS. |
| ES2255451A1 (en) * | 2004-12-07 | 2006-06-16 | Maria Patricia Guerrero Garcia-Ortega | Tomato yoghurt ice cream made with juice concentrate comprises a tomato product with pasteurised and powdered milks, sugar and additives |
| ES2255451B1 (en) * | 2004-12-07 | 2007-07-16 | Maria Patricia Guerrero Garcia-Ortega | TOMATO YOGUR ICE CREAM. |
| CN101703105B (en) * | 2009-11-17 | 2012-02-29 | 黑龙江八一农垦大学 | A kind of preparation method of brown rice enzyme yoghurt |
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