Process for manufacturing fermented milk and fermented milk

Details Process for manufacturing fermented milk and fermented milk Process for manufacturing fermented milk and fermented milk

A - Human Necessities

23

C

A23C 9/127 (2006.01)

Patent

CA 2729402

Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin- producing lactic acid bacteria and/or a culture or fermentation product thereof are/is added to a yoghurt mix. The bacteriocin-producing lactic acid bacteria are then killed. Lactic acid bacteria different from the bacteriocin-producing lactic acid bacteria are then added as a starter. It is thus possible to incorporate bacteriocin in yoghurt without directly adding bacteriocin. Since the bacteriocin-producing lactic acid bacteria are killed, intensification of the flavour of cheese, for example, can be prevented, and it is possible to produce fermented milk with a good flavour.

L'invention porte sur un procédé de production de lait fermenté, qui offre la possibilité d'empêcher efficacement les augmentations d'acidité dans le lait fermenté durant le transport et le stockage, et qui offre également la possibilité de produire du lait fermenté dont la saveur est bonne. Des bactéries lactiques produisant de la bactériocine et/ou une culture de produit de fermentation de celles-ci sont ajoutées à un mélange de yaourt. Les bactéries lactiques produisant de la bactériocine sont alors tuées. On ajoute ensuite des bactéries lactiques différentes des bactéries lactiques produisant de la bactériocine en tant quagent de déclenchement. Il est par conséquent possible d'incorporer de la bactériocine dans du yaourt sans ajouter directement de la bactériocine. Etant donné que les bactéries lactiques produisant de la bactériocine sont tuées, on peut empêcher par exemple une intensification de la saveur de fromage, et il est possible de produire du lait fermenté dont la saveur est agréable.

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