METHOD FOR PREPARING A FERMENTED PRODUCT

The invention relates to a method for the preparation of a fermented product, for instance a yoghurt, wherein before the fermentation step a heating step is carried out, wherein a step is carried out in which proteins are mutually crosslinked under the influence of a suitable enzyme, characterized i...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ZOON, PIETERNELLA, DE KRUIF, CORNELIS, GIJSBERTUS, JONKMAN, MARGRETHE, JEANETTE, VAN DEN BOOGAARD, CORNELIS
Format: Patent
Sprache:eng ; fre ; ger
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Beschreibung
Zusammenfassung:The invention relates to a method for the preparation of a fermented product, for instance a yoghurt, wherein before the fermentation step a heating step is carried out, wherein a step is carried out in which proteins are mutually crosslinked under the influence of a suitable enzyme, characterized in that the enzyme is added after the heating step and preferably after the fermentation of a protein-containing starting product. Besides, the invention relates to products obtainable by this method. Finally, the invention relates to the use of a protein-crosslinking enzyme in the preparation of a stirred yoghurt, wherein the enzyme is added after the fermentation step, to obtain a yoghurt with increased viscosity and/or a smooth appearance.