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WO2018041869A1 - Procédé de production d'un produit laitier fermenté thermiquement traité - Google Patents

Procédé de production d'un produit laitier fermenté thermiquement traité Download PDF

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Publication number
WO2018041869A1
WO2018041869A1 PCT/EP2017/071716 EP2017071716W WO2018041869A1 WO 2018041869 A1 WO2018041869 A1 WO 2018041869A1 EP 2017071716 W EP2017071716 W EP 2017071716W WO 2018041869 A1 WO2018041869 A1 WO 2018041869A1
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WIPO (PCT)
Prior art keywords
hours
starter culture
fermented milk
fermentation
milk product
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PCT/EP2017/071716
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English (en)
Inventor
Christian Gilleladen
Maria Elina SUNDBERG
Benoit BIRLOUET
Claus Svane
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Chr Hansen AS
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Chr Hansen AS
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Publication of WO2018041869A1 publication Critical patent/WO2018041869A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23B11/1303—Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt

Definitions

  • the present invention relates to a process for producing a heat-treated fermented milk product, e.g . suitable for storage at ambient temperature.
  • yogurts which can be stored, transported, handled and consumed in non-refrigerated conditions, i.e. at ambient temperature, for several months have become widely used .
  • Such yogurts allow the consumer to carry the yogurt with him/her for a period of time without the need for refrigeration in the same manner as is possible for a number of beverages, and hence such yogurts provide a significant convenience advantage for the consumer.
  • the yogurt In order to obtain such a long-term shelf life at ambient temperature, the yogurt has been heat-treated after completion of the fermentation process to kill or at least inhibit further growth of the bulk of the lactic acid bacteria used in the fermentation process.
  • the heat-treatment may e.g . be a pasteurization process or an Ultra High Temperature (UHT) process.
  • UHT Ultra High Temperature
  • Such yogurts are sometimes referred to as Post Pasteurized Yogurt or as Ambient Yogurt.
  • Post Pasteurized Yogurt products contain no or only few viable lactic acid bacteria.
  • Fig . 11.22 discloses a flow chart for a process for producing heat- treated yogurt, wherein the process includes a cooling step after fermentation and before heat treatment.
  • WO2010/139765 discloses a process for producing yogurt with reduced post- acidification comprising the steps of fermentation of a milk substrate using a starter culture in the form of a weakly post-acidifying bacterial culture, maintaining the fermented milk product at the fermentation temperature for at least 30 hours and packaging the fermented milk product.
  • WO2015/193459 discloses a process for producing yogurt with reduced post- acidification comprising the steps of fermentation using a milk substrate with a measured amount of a carbohydrate source and a starter culture capable of metabolizing the said carbohydrate source, and terminating the fermentation by means of depletion of the carbohydrate source.
  • the object of the present invention is to provide an optimized process for producing a heat-treated fermented milk product.
  • the present invention is directed to a process of producing a heat-treated fermented milk product comprising the steps of a) fermentation of a milk substrate using a starter culture of lactic acid bacteria at a fermentation temperature until a target pH of between 3.80 and 4.39 is reached to obtain a starter culture fermented milk product, and b) subjecting the starter culture fermented milk product to a heat treatment so as to reduce the level of bacteria of the starter culture to obtain a heat-treated fermented milk product,
  • step b) is carried out within a period of less than 24 hours from reaching the target pH in step a),
  • industrial processes for producing heat-treated fermented milk products include as a standard a step of cooling the fermented milk product from the fermentation temperature of e.g . 43 °C to a temperature of e.g. 15 °C before the heat treatment step.
  • the heat treatment step is conventionally carried out within a period of 1-5 hours from reaching the target pH.
  • Such a cooling step is carried out with the object of reducing post-acidification. Also, it is believed that such a cooling step increases the texture of the fermented milk product.
  • the present invention is based on the recognition that in a process for producing a heat-treated fermented milk product it is possible to dispense with the cooling step without risking an unacceptable level of post-acidification, because the heat-treatment will stop the fermentation process. Furthermore, the present invention is based on the surprising experimental finding that the cooling step does not increase the texture of the final heat-treated fermented milk product, but contrary to this the texture of the final heat-treated fermented milk product in fact is improved by the omission of the cooling step. Furthermore, the present invention is based on the recognition that it is possible to control the level of post-acidification during the period from reaching the target pH until heat treatment by using a starter culture, which has a low post- acidification at the target pH and at the fermentation temperature.
  • the possibility of omitting the cooling step from a process for producing a heat-treated fermented milk product involves a number of significant advantages. Firstly, it is possible to save investments in equipment in the plant for production of heat-treated fermented milk. Thus, it is possible to save heat exchangers for cooling the fermented milk from e.g . 43 °C to a temperature of e.g . 15 °C and for subsequently heating the cooled fermented milk from 15 °C to a temperature of e.g . 43 °C.
  • the running costs for the process of producing heat-treated fermented milk may be reduced in respect to maintenance of and energy costs for running the saved equipment.
  • the texture of the final heat-treated fermented milk product is improved by the process of the invention, and the improvement of the texture allows a reduction in the use of additives, such as texturizing agents, e.g . protein, starch and stabilizers.
  • additives such as texturizing agents, e.g . protein, starch and stabilizers.
  • the process of the invention comprises the following sequence of treatment and holding steps : 1. Holding of ingredients of milk base in separate containers.
  • buffer tanks e.g . 1-3 tanks arranged in parallel and adapted for use independently of the other tanks.
  • Fermentation in fermentation tanks e.g. 1-5 tanks arranged in parallel and adapted for use independently of the other tanks.
  • buffer tanks e.g. 1-2 tanks arranged in parallel and adapted for use
  • the process of the above embodiments is particularly suitable for producing stirred fermented milk products, such as stirred yogurt.
  • stirred yogurt When producing set-type yogurt the fermentation and heat treatment steps are carried out in the retail container.
  • the fermented milk product produced by the process of the invention may be any fermented milk product, which is suitable for subjecting to a heat treatment after fermentation in order to reduce level of bacteria so as to improve the shelf life of the product.
  • Such products are often referred to as Post Pasteurized products, i.e. Post Pasteurized Yogurt (PPY), Ambient products or Extended Shelf Life (ESL) yogurt or other fermented milk products.
  • Post Pasteurized products i.e. Post Pasteurized Yogurt (PPY), Ambient products or Extended Shelf Life (ESL) yogurt or other fermented milk products.
  • the heat-treated, fermented milk product is selected from the group consisting of set yogurt, stirred yogurt, buttermilk, sour milk, cultured milk, Smetana, sour cream, Kefir, fresh cheese and quark.
  • the heat-treated fermented milk product produced by the process of the invention has a shear stress measured at 300 1/s of above 30 Pa, preferably above 35 Pa, more preferably above 40 Pa, more preferably above 45 Pa, more preferably above 50 Pa, more preferably above 55 Pa, and most preferably above 60 Pa.
  • the shear stress of the heat- treated fermented milk product is a result i.e. of the composition of the milk substrate, the type of starter culture, the fermentation conditions, and the conditions of the heat treatment.
  • the starter culture used in the process of the invention may be any starter culture, which is capable of producing a fermented milk product, which is suitable for subjecting to a heat treatment after fermentation in order to reduce level of bacteria so as to improve the shelf life of the product
  • starter cultures used for producing various types of fermented milk products are suitable for use in the process of the invention.
  • Preferred starter cultures are those, which produce fermented milk products with high texture and/or texture, which is resistant to subsequent heat treatment.
  • the starter culture comprises one or more Lactic Acid Bacteria (LAB) strains selected from the group consisting of lactic acid bacteria strains from the order "Lactobacillales".
  • the starter culture comprises one or more Lactic Acid Bacteria (LAB) strains selected from the group consisting of Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Pseudoleuconostoc spp., Pediococcus spp.,
  • the starter culture in a fermentation of a milk substrate which contains 3.0 % protein, 2.8 % fat and 1.5 % modified starch, is capable of generating a starter culture fermented milk product with a shear stress measured at 300 1/s of above 50 Pa, preferably above 60 Pa, more preferably above 70 Pa, and most preferably above 80 Pa.
  • shear stress may be measured by the following method : The day after incubation, the fermented milk product was brought to 13°C and manually stirred gently by means of a stick fitted with a perforated disc until homogeneity of the sample.
  • the rheological properties of the sample were assessed on a rheometer (Anton Paar Physica Rheometer with ASC, Automatic Sample Changer, Anton Paar® GmbH, Austria) by using a bob-cup.
  • the rheometer was set to a constant temperature of 13 °C during the time of measurement. Settings were as follows :
  • Each step contained 21 measuring points over 210 s (on every 10 s) .
  • the shear stress at 300 1/s was chosen for further analysis, as this correlates to mouth thickness when swallowing a fermented milk product.
  • the starter culture has an acidification capacity so that the fermented milk product reaches a pH of 4.3 in less than 12 hours, preferably less than 10 hours, more preferably less than 9 hours, more preferably less than 8 hours, and most preferably less than 7 hours.
  • the starter culture has a low level of post-acidification at the target pH and at the fermentation temperature, since the fermented milk will be held at such conditions for a period of time until it is subjected to heat treatment.
  • the fermented milk is held at such conditions for a period of e.g. 1-10 hours, most typically 1-5 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 5 hours, preferably below 0.25 pH units in 5 hours, more preferably below 0.20 pH units in 5 hours, more preferably below 0.15 pH units in 5 hours, more preferably below 0.10 pH units in 5 hours, and most preferably below 0.05 pH units in 5 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 6 hours, preferably below 0.25 pH units in 6 hours, more preferably below 0.20 pH units in 6 hours, more preferably below 0.15 pH units in 6 hours, more preferably below 0.10 pH units in 6 hours, and most preferably below 0.05 pH units in 6 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 7 hours, preferably below 0.25 pH units in 7 hours, more preferably below 0.20 pH units in 7 hours, more preferably below 0.15 pH units in 7 hours, more preferably below 0.10 pH units in 5 hours, and most preferably below 0.05 pH units in 7 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 8 hours, preferably below 0.25 pH units in 8 hours, more preferably below 0.20 pH units in 8 hours, more preferably below 0.15 pH units in 8 hours, more preferably below 0.10 pH units in 8 hours, and most preferably below 0.05 pH units in 8 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 9 hours, preferably below 0.25 pH units in 9 hours, more preferably below 0.20 pH units in 9 hours, more preferably below 0.15 pH units in 9 hours, more preferably below 0.10 pH units in 9 hours, and most preferably below 0.05 pH units in 9 hours.
  • the starter culture in a fermentation of a milk substrate, which contains 3.0 % protein after reaching a target pH of 4.3 and at a temperature of 43 °C generates a post-acidification of below 0.30 pH units in 10 hours, preferably below 0.25 pH units in 10 hours, more preferably below 0.20 pH units in 10 hours, more preferably below 0.15 pH units in 10 hours, more preferably below 0.10 pH units in 10 hours, and most preferably below 0.05 pH units in 10 hours.
  • the starter culture comprises at least one lactose-deficient Streptococcus thermophilus strain and at least one Lactobacillus delbrueckii spp. bulgaricus strain.
  • the starter culture contains both at least one Streptococcus thermophilus and at least one Lactobacillus delbrueckii subsp. bulgaricus, and wherein all Streptococcus thermophilus and all
  • Lactobacillus delbrueckii subsp. bulgaricus strains are lactose-deficient.
  • the starter culture is composed of one lactose-deficient Streptococcus thermophilus strain and one Lactobacillus delbrueckii spp. bulgaricus strain.
  • lactose metabolism and "lactose deficient” are used in the context of the present invention to characterize LAB which either partially or completely lost the ability to use lactose as a source for cell growth or maintaining cell viability.
  • Respective LAB are capable of metabolizing one or several carbohydrates selected from sucrose, galactose and/or glucose or another fermentable carbohydrate. Since these carbohydrates are not naturally present in milk in sufficient amounts to support fermentation by lactose deficient mutants, it is necessary to add these carbohydrates to the milk.
  • Lactose deficient and partially deficient LAB can be characterized as white colonies on a medium containing lactose and X-Gal.
  • the lactose-deficient strain is capable of metabolizing a non-lactose carbohydrate selected from the group consisting of sucrose, galactose and glucose, preferably sucrose. In a particular embodiment of the invention, the lactose-deficient strain is capable of metabolizing galactose.
  • the lactose-deficient strain is selected from the group consisting of lactose-deficient Streptococcus
  • thermophilus and lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus is selected from the group consisting of:
  • the milk substrate used in the process of the invention contains a texturizing agent, such as a thickener and a stabilizer.
  • the texturizing agent is selected from the group consisting of starch, modified starch, gellan gum, pectin, alginate, agar agar, guar gum, Locust Bean Gum (LBG, carob g um), carrageenan, gelatin and Whey Proteins, e.g . Whey Protein Concentrate (WPC) .
  • the milk substrate used in the process of the invention contains between 1 and 5 texturizing agents, preferably between 2 and 4 texturizing agents.
  • the milk substrate contains texturizing agents in a total amount of from 0,5 % by weig ht (w/w) to 5.0 % by weight (w/w), more preferably from 1.0 % by weig ht (w/w) to 4.0 % by weight (w/w), more preferably from 1.2 % by weight (w/w) to 3.0 % by weight (w/w), more preferably from 1.4 % by weight (w/w) to 2.5 % by weight (w/w), and most preferably from 1.5 % by weight (w/w) to 2.2 % by weig ht (w/w) .
  • the milk substrate used in the process of the invention contains added sucrose in an amount of from 1 % by weight (w/w) to 13.0 % by weight (w/w), more preferably from 2.0 % by weight (w/w) to 12.0 % by weight (w/w), more preferably from 3.0 % by weight (w/w) to 11.0 % by weight (w/w) more preferably from 4.0 % by weight (w/w) to 10.0 % by weight (w/w), more preferably from 5.0 % by weight (w/w) to 9.0 % by weight (w/w), and most preferably from 6.0 % by weight (w/w) to 8.0 % by weight (w/w) .
  • the milk substrate used for the fermentation with the starter culture contains a sugar-containing composition .
  • the sugar-containing composition is selected from the group consisting of an artificial sugar; a High Intensity Natural Sweetener; and a sugar syrup, a puree, a juice and a nectar obtained from a source selected from the group consisting of a fruit, a vegetable and a grain .
  • the sugar syrup is selected from the group consisting of maple syrup, a corn syrup, a glucose syrup, a high-fructose corn syrup and golden syrup.
  • sucrose means a natural saccharide selected from the group consisting of fructose, glucose, sucrose and mixtures thereof, an artificial sugar or a High Intensity Natural Sweetener.
  • the High Intensity Natural Sweetener is a steviol glycoside, incl . stevia.
  • the artificial sugar is a High Intensity Artificial Sweetener selected from the group consisting aspartame, sucralose, neotame, acesulfame potassium, saccharin, advantame and cyclamates.
  • Most commercial heat-treated fermented milk products contain an added sugar- containing composition, such as a sugar syrup or a fruit puree. Addition of the sugar-containing composition together with the other ingredients of the milk substrate has the advantage that an additional, separate step of addition of the sugar-containing composition may be avoided . Also, when the sugar-containing composition is added to the fermented milk product after the fermentation step or after the heat treatment step, the sugar-containing composition should itself be heat-treated or sterilized, and it should furthermore be added to the fermented milk product in an aseptic step, which is expensive and difficult to carry out. Therefore, addition of the sugar-containing composition the before fermentation step is preferred.
  • the milk substrate used for the fermentation with the starter culture has a protein content of between 1 % by weight (w/w) and 8.0 % by weight (w/w), preferably between 1.2 % by weight (w/w) and 7.0 % by weight (w/w), more preferably between 1.4 % by weight (w/w) and 6.0 % by weight (w/w) preferably between 1.6 % by weight (w/w) and 5.0 % by weight (w/w), preferably between 1.8 % by weight (w/w) and 4.5 % by weight (w/w), and most preferably between 2.0 % by weight (w/w) and 4.0 % by weight (w/w).
  • the milk substrate used for the fermentation with the starter culture has a fat content of between 1 % by weight (w/w) and 8.0 % by weight (w/w), preferably between 1.2 % by weight (w/w) and 7.0 % by weight (w/w), more preferably between 1.4 % by weight (w/w) and 6.0 % by weight (w/w) preferably between 1.6 % by weight (w/w) and 5.0 % by weight (w/w), preferably between 1.8 % by weight (w/w) and 4.5 % by weight (w/w), and most preferably between 2.0 % by weight (w/w) and 4.0 % by weight (w/w).
  • the milk substrate used for the fermentation with the starter culture contains an additive selected from the group consisting of a grain; and a puree, a juice and a nectar obtained from a source selected from the group consisting of a fruit, a vegetable and a grain.
  • the grain may e.g. be in the form of a grain flour.
  • the target pH is from 3.80 to 4.39, preferably from 3.80 to 4.38, more preferably from 3.80 to 4.37, more preferably from 3.80 to 4.36, more preferably from 3.80 to 4.35, more preferably from 3.80 to 4.34, more preferably from 3.80 to 4.33, more preferably from 3.80 to 4.32, more preferably from 3.80 to 4.31, more preferably from 3.80 to 4.30, more preferably from 3.90 to 4.30, and most preferably from 4.00 to 4.30.
  • fermented milk products have a pH of below 3.90 for reasons of food safety, in particular to prevent growth of pathogenic microorganisms.
  • fermented milk products have a pH of above 4.00 for reasons of flavor and taste.
  • the starter culture fermented milk produced in step a) is transported directly from step a) to the heat treatment step b).
  • transported directly means transport through a pipe without passing through any treatment device or tank.
  • the cooled fermented milk product is transported to a buffer tank, in which it is held for a period of time before transport to the heat treatment step in order to align the capacity of the cooling step to that of the heat treatment step.
  • the present process has provided a possibility of transporting the starter culture fermented milk directly from the fermentation step to the heat treatment step b), and this in turn has provided a possibility of omitting the use of an intermediate buffer tank by using the fermentation tank itself as a buffer tank.
  • the starter culture fermented milk produced in step a) is transported from step a) to a buffer tank, from which it is transported to the heat treatment step b).
  • step b) is carried out within a period of less than 20 hours, preferably 15 hours, more preferably 10 hours, more preferably 7 hours, more preferably 5 hours from reaching the target pH in step a).
  • the curd of the starter culture fermented milk product formed in step a) is broken, e.g. by stirring, before subjecting it to heat treatment in step b).
  • Heat treatment e.g. by stirring
  • the starter culture fermented milk product is subjected to a heat treatment so as to reduce the level of bacteria of the starter culture to no more than 1.0X10exp02 CFU per g fermented milk.
  • the level of bacteria of the starter culture is reduced to no more than l .OXlOexpOl CFU per g fermented milk, more preferably 0 CFU per g .
  • the heat treatment is preferably carried out by subjecting the starter culture fermented milk product to a temperature of between 50 °C and 105 °C, preferably between 50 °C and 90 °C, more preferably between 60 °C and 85 °C, more preferably between 65 °C and 82 °C, and most preferably between 70 °C and 80 °C.
  • the heat treatment is preferably carried out for a period of between 10 seconds and 180 seconds, preferably between 12 seconds and 120 seconds, more preferably between 14 seconds and 90 seconds, more preferably between 16 seconds and 60 seconds, more preferably between 18 seconds and 50 seconds and most preferably between 20 and 40 seconds.
  • the heat-treatment may e.g. be a pasteurization process or an Ultra High Temperature (UHT) process.
  • Production plant for producing fermented milk product further relates to a production plant for producing a fermented milk product comprising at least one fermentation tank for fermentation of a milk substrate using a starter culture of lactic acid bacteria at a fermentation temperature until a target pH is reached to obtain a starter culture fermented milk product and at least one heat treatment device for subjecting the starter culture fermented milk product to a heat treatment so as to reduce the level of bacteria of the starter culture to obtain a heat treated fermented milk product, wherein the plant does not comprise any device for subjecting the starter culture fermented milk product to cooling between the fermentation tank and the heating device, and wherein the plant does not comprise any means for adding a sugar-containing composition downstream of the fermentation tank.
  • the plant comprises between 1 and 10, preferably between 2 and 8, more preferably between 3 and 7 fermentation tanks.
  • the heat treatment device is selected from the group consisting of a plate heat exchanger and a tubular heat exchanger.
  • the heat treatment device is a plate heat exchanger.
  • the production plant comprises the following sequence of treatment and holding equipment: 1. Containers for separate holding ingredients of milk base.
  • Buffer tanks e.g. 1-3 tanks arranged in parallel and adapted for use
  • Milk substrate pasteurizer e.g . plate heat exchanger.
  • Fermentation tanks e.g. 1-5 tanks arranged in parallel and adapted for use independently of the other tanks.
  • buffer tanks e.g. 1-2 tanks arranged in parallel and adapted for use independently of the other tank, for holding the starter culture fermented milk product before heat treatment.
  • composition to the starter culture fermented milk product before the heat treatment device is the composition to the starter culture fermented milk product before the heat treatment device.
  • Heat treatment device e.g. a plate heat exchanger or a tubular heat exchanger.
  • Aseptic buffer tanks e. g. 1-2 tanks arranged in parallel and adapted for use independently of the other tank, for holding the heat-treated fermented milk product before aseptic filling.
  • heat treatment means any treatment using any temperature, for any period of time and by any means or equipment, which inactivates at least a portion of the bacteria of the starter culture.
  • inactivate means any stop, reduction or inhibition of growth of the bacteria, e.g . cell lysing .
  • ambient storage means suitable for being stored at ambient temperature for a long time, at least 150 days.
  • ambient temperature means the temperature of the surround ings, e.g . room
  • starter culture fermented milk product means a fermented milk prod uct, which contains the starter culture used to ferment the milk.
  • heat treated fermented milk prod uct means a fermented milk product, which has been subjected to heat treatment.
  • lactic acid bacteria designates a gram-positive, microaerophilic or anaerobic bacterium, which ferments sugars with the production of acids including lactic acid as the predominantly produced acid, acetic acid and propionic acid .
  • the industrially most useful lactic acid bacteria are found within the order "Lactobacillales” which includes Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Pseudoleuconostoc spp., Pediococcus spp., Brevibacterium spp., Enterococcus spp. and Propionibacterium spp. These are frequently used as food cultures alone or in combination with other lactic acid bacteria.
  • Lactic acid bacteria including bacteria of the species Lactobacillus sp. and Lactococcus sp., are normally supplied to the dairy industry either as frozen or freeze-dried cultures for bulk starter propagation or as so-called "Direct Vat Set” (DVS) cultures, intended for direct inoculation into a fermentation vessel or vat for the production of a dairy product, such as a fermented milk product or a cheese.
  • DFS Direct Vat Set
  • Such lactic acid bacterial cultures are in general referred to as "starter cultures” or “starters”.
  • milk is to be understood as the lacteal secretion obtained by milking of any mammal, such as cows, sheep, goats, buffaloes or camels.
  • the milk is cow's milk.
  • milk also includes protein/fat solutions made of plant materials, e.g. soy milk and grain milk, including oat milk and wheat milk.
  • milk substrate may be any raw and/or processed milk material that can be subjected to fermentation according to the method of the invention.
  • useful milk substrates include, but are not limited to, solutions/- suspensions of any milk or milk like products comprising protein, such as whole or low fat milk, skim milk, buttermilk, reconstituted milk powder, condensed milk, dried milk, whey, whey permeate, lactose, mother liquid from
  • the milk substrate may originate from any mammal, e.g. being substantially pure mammalian milk, or reconstituted milk powder. Prior to fermentation, the milk substrate may be homogenized and pasteurized according to methods known in the art.
  • homogenizing as used herein means intensive mixing to obtain a soluble suspension or emulsion. If homogenization is performed prior to fermentation, it may be performed so as to break up the milk fat into smaller sizes so that it no longer separates from the milk. This may be accomplished by forcing the milk at high pressure through small orifices.
  • Pasteurizing and “thermization” as used herein means treatment of the milk substrate to reduce or eliminate the presence of live organisms, such as microorganisms.
  • pasteurization is attained by maintaining a specified temperature for a specified period of time.
  • the specified temperature is usually attained by heating.
  • the temperature and duration may be selected in order to kill or inactivate certain bacteria, such as harmful bacteria.
  • a rapid cooling step may follow.
  • “Fermentation” in the methods of the present invention means the conversion of carbohydrates into alcohols or acids through the action of a microorganism.
  • fermentation in the methods of the invention comprises conversion of lactose to lactic acid.
  • Fermentation processes to be used in production of dairy products are well known and the person of skill in the art will know how to select suitable process conditions, such as temperature, oxygen, amount and characteristics of microorganism(s) and process time. Obviously, fermentation conditions are selected so as to support the achievement of the present invention, i.e. to obtain a dairy product in solid (such as a cheese) or liquid form (such as a fermented milk product).
  • suitable process conditions such as temperature, oxygen, amount and characteristics of microorganism(s) and process time.
  • fermentation conditions are selected so as to support the achievement of the present invention, i.e. to obtain a dairy product in solid (such as a cheese) or liquid form (such as a fermented milk product).
  • the expression “fermented milk product” means a food or feed product wherein the preparation of the food or feed product involves fermentation of a milk substrate with a lactic acid bacteria.
  • “Fermented milk product” as used herein includes but is not limited to products such as thermophilic fermented milk products, e.g . yogurt, mesophilic fermented milk products, e.g . sour cream and buttermilk, cheese as well as fermented whey.
  • thermophilic fermented milk products e.g . yogurt
  • mesophilic fermented milk products e.g . sour cream and buttermilk
  • cheese as well as fermented whey.
  • the term “thermophile” herein refers to microorganisms that thrive best at temperatures above 43°C.
  • the industrially most useful thermophilic bacteria include Streptococcus spp. and Lactobacillus spp.
  • thermophilic fermentation herein refers to fermentation at a temperature above about 35°C, such as between about 35°C to about 45°C.
  • thermophilic fermented milk product refers to fermented milk products prepared by thermophilic fermentation of a thermophilic starter culture and include such fermented milk products as set-yogurt and stirred-yogurt.
  • meophile herein refers to microorganisms that thrive best at moderate temperatures (15°C-40°C) .
  • the industrially most useful mesophilic bacteria include Lactococcus spp. and Leuconostoc spp.
  • meophilic fermentation herein refers to fermentation at a temperature between about 22°C and about 35°C.
  • meophilic fermented milk product refers to fermented milk products prepared by mesophilic fermentation of a mesophilic starter culture and include such fermented milk products as buttermilk, sour milk, cultured milk, smetana, sour cream, Kefir and fresh cheese, such as quark.
  • fruit juice refers to the liquid naturally contained in fruit prepared by mechanically squeezing or macerating fresh fruits without the presence of heat and solvents.
  • the "fruit juice” may consist of juice from one type of fruit or a mixture of more than one type of fruit.
  • the "fruit juice” may be either one containing pulp, or one from which the pulp has been removed by such an operation as centrifugation .
  • the term “nectar” in the present context refers to a beverage having a fruit juice content of between 30 to 99% fruit juice.
  • puree refers to fruits prepared by ground ing, pressing and/or straining into the consistency of a thick liq uid or a soft paste without the presence of heat and solvents. "Puree” is made of 100% fruit as opposed to being made from just the juice of the fruit.
  • the term "adding aseptically” means without introducing or introducing a minimum of any microorganism other than the ambient storage lactic acid bacteria .
  • target pH means the pH at which the fermentation is deemed to be finished, and from the point in time at which the target pH is reached the starter culture fermented milk product is ready for further processing, e.g . heat treatment.
  • grain means any product obtained from a cereal or g rain biological source material, including oat, corn, barley, rye, buckwheat, wheat and rice.
  • X.XxlOexpYY and "X.XEYY”, both mean X.Xxl0 YY , and the two said expressions are used interchangeably.
  • CFU Colony Forming U nits.
  • Fig . 1 shows acid ification profiles for four commercial Chr. Hansen YoFlex® cultures at 43 °C for 24 hours.
  • Fig . 2 shows acid ification profiles for four commercial Chr. Hansen YoFlex' cultures at 43 °C after a pH of 4.3 has been reached.
  • the Applicant requests that a sample of the deposited microorganism should be made available only to an expert approved by the Applicant.
  • Example 1 Comparison of process for producing heat-treated yogurt using a cooling step with a process using no cooling step The purpose of the experimental work carried out was to show that heat-treated yogurt produced by a process with no cooling step after fermentation and before heat treatment has improved texture.
  • Post pasteurized yogurt with a composition of 3.0% protein and 2.8% fat was produced .
  • the milk substrate was fermented to pH of 4.30 with Starter culture 2 from Chr. Hansen YoFlex® product range.
  • the batch produced was further divided into three batches of post pasteurized yogurt.
  • One of the batches was heat treated at 74°C for 20s directly from the fermentation tank where the temperature was 43°C.
  • the other two batches where cooled down to 15°C and 25°C respectively in a plate heat exchanger and kept in insulated buffer tanks at respective temperature for three hours before performing the final heat treatment (74°C, 20s.).
  • the final heat treatment was done in a plate heat exchanger for all three batches, and the product was filled at 25°C into sterile beakers.
  • the samples were stored ambient (25°C) for one week prior to evaluating the texture.
  • the samples were tempered to be 13°C for one hour prior to shear stress measurements. Stirring with spoon was applied to give a homogenous sample, i.e. stirring five times. Measurement was conducted at 13°C in an Anton Paar autosampler with a bob-cup method, where the cup was 32mm and bob 25mm. The shear rate went up to 300 1/s and the duration was 210s. The shear stress result has previously been correlated to mouth thickness when swallowing, scoring in a trained sensory panel.
  • Compression test (correlated to gel firmness on a spoon as evaluated by a trained sensory panel) A back extrusion test was conducted to evaluate gel firmness. The samples were tempered to be 13°C for one hour prior to shear stress measurements. Stirring with spoon was applied to give a homogenous sample, i.e. stirring five times. Measurement was done by TA-XT plus, software Texture Expert Exceed v6.1.9.0. A cylindrical acrylic probe (0 40mm) penetrated the yogurt to a depth of 15mm with a speed of 2mm/s and a trigger force of 5g . The positive area was used as firmness measurement.
  • Pasteurization condition 95°C, 5 minutes
  • Thermization condition 74°C, 20s
  • Table 1 Shear stress measurements (correlated to mouth thickness) of th samples.
  • Example 2 Comparison of process for producing heat-treated yogurt using a cooling step with a process using no cooling step (30 L and 300 L scale)
  • the purpose of the experimental work carried out was to show that heat-treated yogurt produced by a process with no cooling step after fermentation and before heat treatment has improved texture as compared to a process with a cooling step.
  • Post pasteurized yogurt was produced.
  • the milk substrate was fermented at 43°C to pH of 4.30 with Starter Culture 1 from Chr. Hansen YoFlex® product range in both 30 L scale and in 300 L scale.
  • Example 1 Compression test (correlated to gel firmness on a spoon as evaluated by a trained sensory panel) Measurement was carried out as indicated in Example 1.
  • Pasteurization condition 95°C, 5 minutes
  • Thermization condition 74°C, 20s
  • results in Table 3 results of shear stress measurements, correlated to mouth thickness of the three samples are shown.
  • results of compression test measurements, correlated to gel firmness is shown in Table 4 for the same three samples.
  • the texture data of the three samples clearly show the benefit by bypassing the cooling step prior to the final heat treatment.
  • Example 3 Comparison of process for producing heat-treated yogurt using a cooling step with a process using no cooling step
  • Viscosity pt. 1 initial state
  • Viscosity pt. 5 Viscosity at 60 s-1 (correlates well with texture in mouth) Viscosity pt. 10 : Viscosity at 135 s-1
  • Viscosity pt. 21 cohesiveness (difficulty to swallow)

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Abstract

La présente invention décrit un procédé de production d'un produit laitier fermenté thermiquement traité comprenant les étapes de a) fermentation d'un substrat laitier en utilisant une culture de ferment constituée par des bactéries d'acide lactique à une température de fermentation jusqu'à ce qu'un pH cible compris entre 3,80 et 4,39 soit atteint pour obtenir un produit laitier fermenté par culture de ferment, et b) soumission du produit laitier fermenté par culture de ferment à un traitement thermique afin de réduire le niveau des bactéries dans la culture de ferment pour obtenir un produit laitier fermenté thermiquement traité, - l'étape b) étant réalisée à l'intérieur d'une période inférieure à 24 heures à partir de l'atteinte du pH cible dans l'étape a), - le produit laitier fermenté par culture de ferment n'est pas soumis au refroidissement entre l'étape a) et l'étape b), - aucune composition contenant du sucre n'étant ajoutée après l'étape a), et - la culture de ferment dans une fermentation d'un substrat laitier, qui contient 3,0 % de protéine, après l'atteinte d'un pH cible de 4,3 et à une température de 43 °C générant une post-acidification inférieure à 0,30 unités de pH en 7 heures.
PCT/EP2017/071716 2016-08-31 2017-08-30 Procédé de production d'un produit laitier fermenté thermiquement traité Ceased WO2018041869A1 (fr)

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CN112004416A (zh) * 2018-04-26 2020-11-27 帝斯曼知识产权资产管理有限公司 酸奶零食
CN112020303A (zh) * 2018-04-24 2020-12-01 科·汉森有限公司 包括应用乳糖缺陷型嗜热链球菌菌株、乳糖缺陷型德氏乳杆菌保加利亚亚种菌株和益生菌菌株的生产发酵乳制品的组合物和方法
WO2020239761A1 (fr) * 2019-05-28 2020-12-03 Chr. Hansen A/S Procédé de production d'un produit laitier fermenté ayant un niveau amélioré en probiotiques
CN112654251A (zh) * 2018-10-17 2021-04-13 科·汉森有限公司 在酸性pH下具有改善的特性的乳糖酶
WO2024058229A1 (fr) * 2022-09-14 2024-03-21 株式会社明治 Lait fermenté stérilisé, et procédé de fabrication de celui-ci
US12215367B2 (en) 2017-04-11 2025-02-04 Kerry Group Services International Ltd Lactase enzymes with improved properties
US12369597B2 (en) 2017-04-11 2025-07-29 Kerry Group Services International Ltd Lactase enzymes with improved activity at low temperatures
US12435326B2 (en) 2017-04-11 2025-10-07 Kerry Group Services International Ltd Lactase enzymes with improved properties
US12486305B2 (en) 2017-04-11 2025-12-02 Kerry Group Services International Ltd Lactase enzymes with improved properties

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12215367B2 (en) 2017-04-11 2025-02-04 Kerry Group Services International Ltd Lactase enzymes with improved properties
US12486305B2 (en) 2017-04-11 2025-12-02 Kerry Group Services International Ltd Lactase enzymes with improved properties
US12435326B2 (en) 2017-04-11 2025-10-07 Kerry Group Services International Ltd Lactase enzymes with improved properties
US12369597B2 (en) 2017-04-11 2025-07-29 Kerry Group Services International Ltd Lactase enzymes with improved activity at low temperatures
CN112020303A (zh) * 2018-04-24 2020-12-01 科·汉森有限公司 包括应用乳糖缺陷型嗜热链球菌菌株、乳糖缺陷型德氏乳杆菌保加利亚亚种菌株和益生菌菌株的生产发酵乳制品的组合物和方法
US12317904B2 (en) 2018-04-24 2025-06-03 Chr, Hansen A/S Composition and process for producing a fermented milk product comprising application of a lactose-deficient S. thermophilus strain, a lactose-deficient L. bulgaricus strain and a probiotic strain
CN112004416A (zh) * 2018-04-26 2020-11-27 帝斯曼知识产权资产管理有限公司 酸奶零食
CN112654251A (zh) * 2018-10-17 2021-04-13 科·汉森有限公司 在酸性pH下具有改善的特性的乳糖酶
US20210348147A1 (en) * 2018-10-17 2021-11-11 Chr. Hansen A/S Lactase enzymes with improved properties at acidic ph
CN114096156B (zh) * 2019-05-28 2024-10-18 科·汉森有限公司 生产益生菌含量增加的发酵乳制品的方法
CN114096156A (zh) * 2019-05-28 2022-02-25 科·汉森有限公司 生产益生菌含量增加的发酵乳制品的方法
WO2020239761A1 (fr) * 2019-05-28 2020-12-03 Chr. Hansen A/S Procédé de production d'un produit laitier fermenté ayant un niveau amélioré en probiotiques
WO2024058229A1 (fr) * 2022-09-14 2024-03-21 株式会社明治 Lait fermenté stérilisé, et procédé de fabrication de celui-ci

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