PRODUCTION OF FERMENTED MILK PRODUCTS FROM NATURAL ISOLATE STARTER CULTURES

With the invention, it is possible to commercialize Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, which are naturally found in local village yogurts in Anatolia, after isolation and purification, and with a process designed for the use of starter cultures containing different com...

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Bibliographische Detailangaben
1. Verfasser:	AH NER, Mehmet
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	With the invention, it is possible to commercialize Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, which are naturally found in local village yogurts in Anatolia, after isolation and purification, and with a process designed for the use of starter cultures containing different combinations of these bacteria, creamy yogurt, homogenized yogurt, fermented milk products such as yogurt and ayran with different fat/dry matter contents are produced. With the invention, by using completely natural isolates isolated from yogurt taken from the local villages of Anatolia, which does not have any modifications; a sustainable method has been developed that can be applied industrially within the scope of mass production and is suitable for the standard structure and taste that consumers in our country want to see in yogurt. With the invention, natural fermented milk products are produced with starter cultures known as yeast/living yogurt cultures in colloquial language and TGK Nutrition and Health Declarations Regulation.