Continuous fermentation process

Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the said fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the said pH being regulated by the con...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ILLI, JOHANN, AEBISCHER, JURG, EYER, KURT, NEUMANN, FRED
Format:	Patent
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the said fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the said pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15 DEG C so as to subject the fermented milk to a post-acidification, the residence time of the fermented, milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.