Process for producing functional yoghurt from goat milk

• Main Authors: GOLUBI Roman, POPOVICI Cristina, CARTAŞEV Anatoli, BOGDAN Nina, MIGALATIEV Olga, COEV Ghenadii, GRUMEZA Irina, CARAGIA Vavil
• Format: Patent
• Language: English; Romanian; Russian
• Published: 31.03.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to the dairy industry, in particular to the production of fermented dairy products, and in particular to a process for producing functional yoghurt from goat milk.The process, according to the invention, comprises the normalization of whole goat milk with skim goat milk, its pasteurization, cooling, introduction of leaven of lactic-acid bacteria Lactobacillus bulgaricus CNMN - LB-45 and Streptococcus thermophilus CNMN - LB-79, fermentation up to the formation of a clot with a pH 4.5, cooling, introduction of a CO2-extract from tomatoes, mixing and cooling with subsequent packaging of the finished product. Invenţia se referă la industria laptelui, în special la fabricarea produselor lactate fermentate, şi anume la un procedeu de obţinere a iaurtului funcţional din lapte de capră.Procedeul, conform invenţiei, include normalizarea laptelui de capră integral cu lapte de capră degresat, pasteurizarea acestuia, răcirea, introducerea maielei de bacterii lactice Lactobacillus bulgaricus CNMN - LB-45 şi Streptococcus thermophilus CNMN - LB-79, fermentarea până la formarea coagulului cu un pH de 4,5, răcirea, introducerea CO2-extractului din tomate, amestecarea şi răcirea cu ambalarea ulterioară a produsului finit. Изобретение относится к молочной промышленности, в частности к производству сброженных молочных продуктов, а именно к способу получения функционального йогурта из козьего молока.Способ, согласно изобретению, включает нормализацию цельного козьего молока обезжиренным козьим молоком, его пастеризацию, охлаждение, внесение закваски молочнокислых бактерий Lactobacillus bulgaricus CNMN - LB-45 и Streptococcus thermophilus CNMN - LB-79, сквашивание до образования сгустка с pH 4,5, охлаждение, внесение CO2-экстракта из томатов, перемешивание и охлаждение с последующей упаковкой готового продукта.