Continuous fermentation process
US5962046A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 18, 1997 |
| Grant date | Oct 5, 1999 |
| Priority date | — |
| Expiry date | Dec 18, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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 fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the 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.degree. 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; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.