Stabilization of fermented dairy compositions using whey from nisin-producing cultures
US6136351A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 31, 1999 |
| Grant date | Oct 24, 2000 |
| Priority date | — |
| Expiry date | Aug 31, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C21/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.