Fremgangsmåde til kontinuerlig fermentation
Continuous production of fermented milk comprises: (a) fermenting milk using lactic bacteria, in a first unit with mixing and controlling pH by continuously adding non-fermented milk and continuously removing fermented milk, so that syneresis of the milk does not occur; (b) cooling the fermented mil...
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| creator | ILLI, HANS EYER, KURT AEBISCHER, JUERG NEUMANN, FRED |
| description | Continuous production of fermented milk comprises: (a) fermenting milk using lactic bacteria, in a first unit with mixing and controlling pH by continuously adding non-fermented milk and continuously removing fermented milk, so that syneresis of the milk does not occur; (b) cooling the fermented milk in a second unit to < 15 degrees C and post-acidifying the milk, the residence time of the milk in this unit is adjusted so that the pH of the milk leaving is < pH 4.7; and (c) continuously withdrawing fermented milk with a pH < 4.7 from the second unit. |
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(b) cooling the fermented milk in a second unit to < 15 degrees C and post-acidifying the milk, the residence time of the milk in this unit is adjusted so that the pH of the milk leaving is < pH 4.7; and (c) continuously withdrawing fermented milk with a pH < 4.7 from the second unit.</description><edition>6</edition><language>dan</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20011119&DB=EPODOC&CC=DK&NR=0850568T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20011119&DB=EPODOC&CC=DK&NR=0850568T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ILLI, HANS</creatorcontrib><creatorcontrib>EYER, KURT</creatorcontrib><creatorcontrib>AEBISCHER, JUERG</creatorcontrib><creatorcontrib>NEUMANN, FRED</creatorcontrib><title>Fremgangsmåde til kontinuerlig fermentation</title><description>Continuous production of fermented milk comprises: (a) fermenting milk using lactic bacteria, in a first unit with mixing and controlling pH by continuously adding non-fermented milk and continuously removing fermented milk, so that syneresis of the milk does not occur; 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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Fremgangsmåde til kontinuerlig fermentation |
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