Fermented milk product

Details Fermented milk product Fermented milk product

A - Human Necessities

23

C

A23C 9/123 (2006.01) A23C 9/13 (2006.01) A23C 19/032 (2006.01) A23C 19/05 (2006.01)

Patent

CA 2274535

The invention concerns a method for making a fermented milk composition which consists in: pasteurising the milk at a temperature and for a duration such that its redox potential at 25 ~C is brought down to a value less than 450 mvolt, adding agents for stabilising the milk redox, inoculating the milk with lactic bacteria, fermenting the milk until at least 106 cfu/ml and an Aw higher than 0.97 is obtained. The invention also concerns the use of milk having a redox potential at 25 ~C less than 450 mvolt and containing agents stabilising this milk redox potential, for preparing a milk product fermented with lactic bacteria. The invention further concerns milk compositions packaged in a material permeable or semipermeable to oxygen, said compositions having a redox potential less than 450 mvolt and an Aw higher than 0.97, and at least 106 cfu/ml of probiotic lactic bacteria.

Procédé de fabrication d'une composition laitière fermentée dans lequel, on pasteurise un lait à une température et pendant un temps tels que son potentiel rédox à 25 ·C est abaissé à une valeur inférieure à 450 mvolt, on ajoute des agents stabilisant le potentiel rédox du lait, on inocule le lait avec des bactéries lactiques, on fermente le lait jusqu'à l'obtention d'au moins 10?6¿ cfu/ml et une Aw supérieure à 0,97. Utilisation d'un lait ayant un potentiel rédox à 25 ·C inférieur à 450 mvolt et contenant des agents stabilisant ce potentiel rédox du lait, pour la préparation d'un produit laitier fermenté par des bactéries lactiques. Compositions laitières conditionnées dans un matériau imperméable ou semi-perméable à l'oxygène, lesdites compositions ayant un potentiel rédox inférieur à 450 mvolt et une Aw supérieure à 0,97, et au moins 10?6¿ cfu/ml de bactéries lactiques probiotiques.

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