Fermented Milks

Free download. Book file PDF easily for everyone and every device. You can download and read online Fermented Milks file PDF Book only if you are registered here. And also you can download or read online all Book PDF file that related with Fermented Milks book. Happy reading Fermented Milks Bookeveryone. Download file Free Book PDF Fermented Milks at Complete PDF Library. This Book have some digital formats such us :paperbook, ebook, kindle, epub, fb2 and another formats. Here is The CompletePDF Book Library. It's free to register here to get Book file PDF Fermented Milks Pocket Guide.

How dairying reached Mongolia is also a puzzle. But they seem to have stopped at the Altai Mountains, to the west of Mongolia. By Jeffrey Mervis Sep. By Jocelyn Kaiser Sep. By Meredith Wadman Sep.

Milk processing techniques - fermented milks

All rights Reserved. Got a tip? How to contact the news team. Science Insider. What kind of researcher did sex offender Jeffrey Epstein like to fund? How do fish-cleaning shrimp avoid becoming meals? In a case where the additive is added to the yogurt mix at a certain rate, however, there is a possibility that the yeast extract which is a material of the additive may damage the original flavor of the yogurt.

Therefore, in the case where the culture of the bacteriocin-producing lactic acid bacterium is added to the yogurt mix, it is desirable that the amount of culture to be added should be made as small as possible. US 5 A relates to bacteriocins useful in controlling the over-acidification of yogurt. Liu X. Process Biochemistry, vol. International Dairy Journal, vol. The present invention is intended for a method for producing fermented milk. According to the present invention, the method for producing fermented milk comprises a raw material milk producing step of producing a yogurt mix, a concentrated cell suspension producing step of culturing a bacteriocin producer which is bacteriocin-producing lactic acid bacterium to thereby produce a concentrated cell suspension containing the bacteriocin producer in a concentrated form, an addition step of adding not less than 0.

By the method for producing fermented milk according to the present invention, the amount of concentrated cell suspension to be added to the yogurt mix as an additive can be reduced.

Flavor Compounds in Fermented Milks

It is therefore possible to prevent an increase in the acidity of yogurt without damaging the original flavor of the yogurt. Therefore, it is an object of the present invention to provide a method for producing fermented milk by which an increase in the acidity of fermented milk can be suppressed. Said object is achieved by the method for producing fermented milk of appended claim 1. These and other objects, features, aspects and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Preferred embodiments of the present invention are set forth in the dependent claims. Hereinafter, the preferred embodiment of the present invention will be discussed. In a method for culturing lactic acid bacterium, lactic acid bacterium is cultured while an alkaline solution is being added to a culture medium so that the pH of the culture medium can be maintained within a certain range not lower than 5 and not higher than 6.

It is thereby possible to obtain a culture of the lactic acid bacterium having very high antibacterial activity per viable cell count. In a method for culturing lactic acid bacterium, the lactic acid bacterium to be cultured is bacteriocin-producing lactic acid bacterium hereinafter, referred to as "a bacteriocin producer".

The lactic acid bacterium which belongs to Lactobacillus such as Lactobacillus gasseri, and the lactic acid bacterium which belongs to Lactococcus such as Lactococcus lactis can be cultured by using the method for culturing lactic acid bacterium. Herein, specific discussion will be made on the method for culturing lactic acid bacterium in accordance with this preferred embodiment.

EP2415858B1 - Method for producing fermented milk - Google Patents

First, a proteolytic enzyme such as a protease is added to an aqueous whey solution containing whey, to thereby degrade whey protein in the aqueous whey solution. Next, yeast extract such as brewer's yeast extract is added to the aqueous whey solution, to thereby prepare a whey degradation medium to be used for the culture of the bacteriocin producer. To the whey degradation medium, meat extract, fish extract, or the like besides the whey protein may be added as a nitrogen source.

Further, to the whey degradation medium, an inorganic nutrient such as ferrous sulfate, or magnesium sulfate, and an emulsifier such as deca glycerol monooleate, or sorbitan monooleate may be added. Sodium ascorbate may be also added to the whey degradation medium. The bacteriocin producer is inoculated into the whey degradation medium, to thereby culture the bacteriocin producer.

Preferably, the bacteriocin producer is cultured until the pH of the whey degradation medium becomes not higher than 6 and then the bacteriocin producer continues to be cultured while the pH of the whey degradation medium in which the bacteriocin producer is cultured is controlled to be in a range of not lower than 5 and not higher than 6. More preferably, the bacteriocin producer is cultured until the pH of the whey degradation medium becomes not higher than 5. Still more preferably, the bacteriocin producer continues to be cultured while the pH of the whey degradation medium is controlled to be in a range of not lower than 5.

The pH can be controlled by adding an alkaline solution to the whey degradation medium. As the alkaline solution, an aqueous potassium carbonate solution, or an aqueous sodium hydrogen carbonate solution may be used. After culturing the bacteriocin producer, a concentrated cell suspension containing the bacteriocin producer in concentrated form is separated from the whey degradation medium culture solution in which the bacteriocin producer is cultured.

The concentrated cell suspension can be separated by centrifugal separation or membrane separation. In the case of using centrifugal separation, it is preferable that the concentrated cell suspension should be separated at acceleration of gravity of not lower than G.

The concentrated cell suspension of the bacteriocin producer which is thus obtained has high antibacterial activity which is several tens times or more as high as that of the concentrated cell suspension of the bacteriocin producer which is cultured without controlling the pH of the whey degradation medium during the culture. In other words, by culturing the bacteriocin producer while maintaining the whey degradation medium at pH ranging from 5 to 6, it is possible to obtain the concentrated cell suspension having high antibacterial activity with high efficiency while controlling the antibacterial activity of the concentrated cell suspension.

In a case where the concentrated cell suspension is added to foods as a food preservative, the amount of concentrated cell suspension to be added to foods in accordance with the preferred embodiment can be made smaller than the amount of food preservatives which is conventionally needed.

The concentrated cell suspension, which is added to foods as a food preservative, can improve the preservative quality of foods while suppressing any change in the original flavor of the foods. Next, specific discussion will be made on the method for producing fermented milk yogurt in accordance with this preferred embodiment.

First, a yogurt mix which is raw material milk is prepared.

www.grassrootstoursgrenada.com/images/hydroxychloroquine-sulphate-miglior-prezzo-online-con-la-spedizione.php

Fermented Milk and Dairy Products

The yogurt mix can be prepared by, for example, mixing skimmed milk powder, whey protein, and water into raw milk. Further, sugar, fruit flesh, or fruit juice may be added to the yogurt mix. After homogenizing and disinfecting the yogurt mix in the same manner as conventionally done, the yogurt mix is inoculated with a starter, the bacteriocin producer obtained by the above-discussed method for culturing lactic acid bacterium, and the concentrated cell suspension thereof.

Preferably, the amount of concentrated cell suspension of the bacteriocin producer to be inoculated is not less than 0.

How to make homemade natural fermented yogurt - Probiotic

More preferably, the amount of concentrated cell suspension of the bacteriocin producer to be inoculated is not less than 0. The lactic acid bacterium to be used as the starter may be the same lactic acid bacterium as the bacteriocin producer or different one. Further, the concentrated cell suspension may be added to the yogurt mix before the processes for homogenizing and disinfecting the yogurt mix.

The yogurt mix inoculated with the bacteriocin producer and the concentrated cell suspension thereof is fermented, to thereby produce yogurt. The fermentation conditions thereof may be the same as conventional conditions. In the yogurt produced by the method discussed in this preferred embodiment, an increase in the acidity from immediately after the production can be suppressed as compared with the yogurt to which no concentrated cell suspension is added.

The reason therefor is that the high-concentration bacteriocin contained in the concentrated cell suspension suppresses the activity of the Lactobacillus bulgaricus in the yogurt. Thus, in the yogurt produced by the method discussed in this preferred embodiment, the good flavor that the yogurt has immediately after the production can be maintained over the freshness date thereof for about two weeks more steadily as compared with in conventional ones. In the method for producing fermented milk of this preferred embodiment, it is possible to reduce the amount of concentrated cell suspension to be used as a food preservative to about one tenth of the amount of food preservative which is conventionally used.

Therefore, it is possible to prevent the original flavor of the yogurt from being damaged by addition of the concentrated cell suspension. Hereinafter, with reference to figures, discussion will be made on Examples of the method for culturing lactic acid bacterium. First, the whey degradation medium to be used in Example 1 is prepared.

Specifically, an aqueous whey solution is prepared by mixing 8. Then, whey protein in the aqueous whey solution is degraded by adding 0.

After that, 0. After the Lactobacillus gasseri OLL is cultured until the pH of the whey degradation medium becomes 5. The neutral culture is performed under the anaerobic condition where carbon dioxide is blown in the environment. After the neutral culture, the number of viable cells of the Lactobacillus gasseri OLL in the whey degradation medium culture solution is measured by pour plate culture using a BCP medium.

The viable cell count of the Lactobacillus gasseri OLL is 1. By centrifuging the whey degradation medium culture solution after the neutral culture at acceleration of gravity of G , obtained is a concentrated cell suspension of Lactobacillus gasseri OLL in accordance with Example 1.

The antibacterial activity of the concentrated cell suspension of Example 1 is measured by using such a method as discussed later. The measurement result is that the antibacterial activity of the concentrated cell suspension of Example 1 is AU Arbitrary Unit per 1 ml. Further, the Lactobacillus gasseri OLL is neutrally cultured by using the whey degradation medium of Example 1, with the condition of the pH of the whey degradation medium being changed.

The result is that the antibacterial activity of the concentrated cell suspension obtained by the neutral culture under the condition that the pH ranges from 5. The antibacterial activity of the concentrated cell suspension obtained by the neutral culture under the condition that the pH ranges from 5 to 6 has a value slightly lower than that of the antibacterial activity of the concentrated cell suspension of Example 1.

In order to check the effect of the neutral culture, the whey degradation medium inoculated with the Lactobacillus gasseri OLL in the same procedure as in Example 1 is left still for 20 hours at a temperature of 37 degrees to statically culture the Lactobacillus gasseri OLL Comparative Example 1. By centrifuging the statically cultured whey degradation medium culture solution at acceleration of gravity of G , obtained is a concentrated cell suspension in accordance with Comparative Example 1. In the whey degradation medium culture solution after the static culture, the viable bacterial count of the Lactobacillus gasseri OLL is 2.

The antibacterial activity of the concentrated cell suspension of Comparative Example 1 is lower than AU per 1 ml of the concentrated cell suspension. In other words, the antibacterial activity per viable cell count of the concentrated cell suspension Example 1 obtained by the neutral culture is about times as much as the antibacterial activity per viable cell count of the concentrated cell suspension Comparative Example 1 obtained by the static culture. Further, the viable cell count of the Lactobacillus gasseri OLL in the whey degradation medium culture solution after the neutral culture is larger than the viable cell count in the whey degradation medium culture solution after the static culture by about one order of magnitude.

It can be understood from the above that a bacteriocin is produced with high efficiency since the Lactobacillus gasseri OLL is made active by maintaining the whey degradation medium at pH of not lower than 5. Thus, by performing the neutral culture of the bacteriocin producer while controlling the pH of the whey degradation medium to range from 5 to 6 during the culture, it is possible to control the antibacterial activity of the concentrated cell suspension to be at very high level.


  • Bodies of Nature;
  • Common menu bar links?
  • Fermented milk products - Wikipedia.
  • (PDF) Recent Trends in Development of Fermented Milks | harpreet khurana - plornezircaybe.gq.
  • FERMENTED MILK PRODUCTS?
  • Maximizing Effectiveness in Dynamic Psychotherapy.
  • Fermented milks | SpringerLink.

In order to prepare the whey degradation medium to be used in Example 2, the aqueous whey solution in which the whey protein is degraded is prepared in the same procedure as in Example 1. Then, 0. The emulsifier used in Example 2 is different from that used in Example 1. Like in Example 1, after the Lactobacillus gasseri OLL is cultured until the pH of the whey degradation medium becomes 5. After the neutral culture, the number of viable cells of the Lactobacillus gasseri OLL in the whey degradation medium culture solution is measured by the same method as in Example 1.

By centrifuging the whey degradation medium culture solution after the neutral culture at acceleration of gravity of G , separated is a concentrated cell suspension in accordance with Example 2. The antibacterial activity of the concentrated cell suspension of Example 2 is AU per 1 ml. The measurement of the antibacterial activity is performed by the same method as in Example 1 discussed later. Further, the Lactobacillus gasseri OLL is neutrally cultured by using the whey degradation medium of Example 2, with the condition of the pH of the whey degradation medium being changed.

The antibacterial activity of the concentrated cell suspension obtained by the neutral culture under the condition that the pH ranges from 5 to 6 has a value slightly lower than that of the antibacterial activity of the concentrated cell suspension of Example 2. In order to check the effect of the neutral culture, the whey degradation medium inoculated with the Lactobacillus gasseri OLL in the same procedure as in Example 2 is left still for 20 hours at a temperature of 37 degrees to perform static culture Comparative Example 2.

admin