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US 2006/0134269 A1Published application
Method of preparing a ripening flora comprising a cell weakening step
AssigneeBiosaveurs
InventorsPatrick Gervais, Christian Thibaut
Life of this patent
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AssigneeBiosaveurs
InventorsPatrick Gervais, Christian Thibaut
Estimating the term…
A content reception device includes a station selection switch. The station selection switch is operated to select a desired broadcast station from a plurality of broadcast stations that are broadcasting by streaming through a plurality of channels by shifting times little by little. When the station selection switch is operated to select a desired broadcast station from a plurality of broadcast stations, a channel is selected from a plurality of channels allocated to the currently-selected broadcast station according to the number of times a first selection switch and a second selection switch are operated. This allows the user to go back the time of the streaming broadcast and reverse the progress of the content in a pseudo mode or to advance the time and fast-forward the content in a pseudo mode.
A method for manufacturing a fermented dairy product comprising a step of ripening by means of a suspension of ripening microorganisms in which the number of cells constituting said suspension is 10 to 10 000 times as high as that of the same microorganism naturally present in the starting raw material to be ripened, characterized in that it comprises, before bringing said suspension into contact with the raw material, at least one preliminary step of cell weakening of said microorganisms by means of an osmotic shock or a high-pressure shock.
The method as claimed in any one of the preceding claims, characterized in that the concentration of bacteria is between 1011 and 5×1011 cells per ml of suspension, the concentration of yeasts is between 1010 and 5×1011 cells per ml of suspension and the concentration of molds is between 108 and 5×109 cells per ml of suspension.
The method as claimed in any one of the preceding claims, characterized in that the weakening step is carried out by an osmotic shock caused by adding a saturated salt solution to said microbial suspension.
The method as claimed in any one of the preceding claims, characterized in that the osmotic shock is performed at a temperature of between 5 and 9° C.
The method as claimed in any one of the preceding claims, characterized in that the osmotic shock weakening step is preceded by a step of dilution of the microbial suspension with the aid of an isotonic salt solution.
The method as claimed in any one of the preceding claims, characterized in that the osmotic shock cell weakening step is combined with an additional heat shock weakening step.
The use of a cellular microbial suspension weakened by osmotic shock or by high pressure shock, in which the number of cells is from 10 to 10 000 times as high as that of the same microorganism naturally present in the starting raw material to be ripened, in a method for preparing fermented dairy products involving a ripening step, in order to accelerate said ripening phase and to improve the final organoleptic properties of the fermented dairy products thus obtained.
Dependencies are inferred from the claim text.