Process for producing fermented milk products
AssigneeNederlands Instituut voor Zuivelonderzoek
InventorsFranciscus A. M. Klaver, Fedde Kingma
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Abstract
Fermented milk products, such as yoghurt and buttermilk, are produced by fermentation of a suitable raw material, such as milk, with different microorganism species, in such a way that microorganisms that are beneficial in the production stage but unfavourably affect the product quality during storage, are kept apart from the fermentation mixture by means of a semipermeable membrane. The process can be carried out in a fed batch system or continuously, preferably with continous pH control. The products so obtained have improved taste and storage properties.
Claims16
Process for producing fermented milk products comprising fermenting a raw milk material with two or more species of microorganisms in a membrane fermenter wherein during fermentation and subsequent storage, the microorganisms that degrade product quality during storage but are beneficial for product production are kept apart from the fermenting raw milk material by a semipermeable membrane in a membrane fermenter.
Dependencies are inferred from the claim text.