Developments in the fermentation process (liquid, stirred and set fermented milks)
1992
Driessen, F.M. (Campina Melkunie, Woerden (Netherlands). R and D. Dept. Mona Group) | Loones, A.
Microorganisms presently used for the production of fermented milk are selected on their ability to grow in milk and for their organoleptic and rheological properties in the end product. In the future this selection will be based increasingly upon beneficial effects of fermented milks and the technology of manufacture. Therefore, new technologies have to be developed to make these special products. Guidelines for new technologies are presented and discussed. The possibilities offered by semicontinuous fermentation with free and immobilized cells are elucidated. New microorganisms can be introduced by separate cultivation of the starter organisms, followed by special handling and/or mixing. New technologies for the manufacture include deaeration of milk, pH-controlled processing, and overpressure of sterile air. Special attention is paid to the consistency of stirred fermented milks. Up to now, bacterial polysaccharides have been important for the viscosity of fermented milks but recently it has been found that a high viscosity in fermented milk products can be achieved by a controlled change in the structure of the coagulum, resulting in a rearrangement of the fat/casein structure. Bacterial polysaccharides do not play an important role. A survey of new developments in the manufacture of fermented milks is given.
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