Culture concentrate for acid foods - e.g. milk products, prepd. by incubating rennet or curd whey with pure cultures and controlled acidification

摘要

Culture concentrate for acid foods, e.g. milk prods, esp. puddings, yogurt, fresh-, cotage-, soft- and hard cheese, butter, milk-based drinks, gelled foods, esp. mariandes, leaven and protein concentrates, is prepd by bringing fresh rennet and/or fresh curd whey to incubating temp. corresp. to pure culture to be added, mixing with pure culture and subjecting to acidification which may be slowed down, inhibited, re-activated, accelerated or broken off by a temp. change or by addn of buffers or of water and/or milk or proteins, according to desired aroma-formation. When using rennet and/or curd whey which are not fresh, the raw material is first heated above 85 degrees C to ppte. proteins and kept a short time at this temp. followed by cooling the system to incubating temp. corresponding to the pure cultures to be added. Culture concentrate quality may be improved by setting pH 3 by means of an ion exchanger.