Fermentation Kinetics and Time Optimization for Yoghurt Production

Enhancing the natural flavor and solubility of milk-flavored fermented products through a multi-step fermentation process. The method employs sequential fermentation steps with different bacteria strains, first using lactic acid bacteria followed by coccus fermenting bacteria, to produce a product with richer milk aroma and improved solubility compared to traditional single-step fermentation methods. This multi-step fermentation approach enables the creation of high-quality milk-flavored fermented products that can be effectively incorporated into various food applications.

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Method for producing fermented milk with improved probiotic viability, particularly for yogurt. The method involves a novel two-stage inoculation process: first, a traditional starter culture is added to raw milk for fermentation; then, a second inoculation of probiotic bacteria is added to the fermented milk base. This sequential inoculation approach significantly enhances the survival rate of probiotic bacteria during storage compared to conventional methods. The method can be applied to produce probiotic-enriched yogurt products with enhanced shelf life.

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Producing fermented milk with enhanced production efficiency through optimized homogenization and fermentation conditions. The method involves homogenizing the raw material mix at high pressure to achieve a specific fat globule size distribution, followed by fermentation using conventional starter cultures. This process enables consistent pH control within a higher pH range (4.7-5.4) while achieving shorter fermentation times compared to conventional methods. The homogenization step specifically targets fat globule size reduction to below 0.8 μm, which is critical for achieving optimal fermentation outcomes.

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Method for producing fermented milk by fermenting a raw material mix at lower temperatures than conventional processes, specifically between 25°C and 36°C. The method involves homogenizing the fat in the raw material mix to achieve average particle sizes of 0.8 micrometers or less, followed by fermentation at the specified lower temperature range. The homogenization process enables the production of fermented milk with enhanced texture stability while maintaining a mellow flavor profile, eliminating the need for additives to achieve desired properties.

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Compact dairy processing system enables on-farm production of rich, high-quality fermented dairy products through optimized milk treatment and fermentation. The system combines a compact reactor with integrated temperature control, agitation, and filtration capabilities. The process involves direct milk inoculation with a defined starter culture, followed by controlled fermentation and selective whey removal. The resulting product exhibits enhanced viscosity and texture characteristics, achieved through precise control of fermentation parameters and minimal processing steps. This system enables efficient, on-farm production of rich fermented dairy products with consistent quality, suitable for local distribution and perceived as natural and authentic.

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Method for making milk wine that significantly shortens production cycles while maintaining nutritional content. The method involves first fermenting fresh milk, then separating and removing fat to retain nutrient-rich whey liquid. This whey liquid is re-fermented with added fermented whey, simple sugars, and fresh milk, followed by multiple rounds of separation, steaming, and homogenization. The method achieves rapid fermentation times of 40-60 hours for the initial fermentation and 85-105 hours for re-fermentation, compared to traditional milk wine production methods.

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Producing high-quality fermented milk using a galactooligosaccharide-producing lactic acid strain. The method involves simultaneous inoculation of the strain, Lactobacillus reuteri, with a commercial starter culture, ABT-5, into milk containing added sugar. The mixture is fermented for 1-4 hours before cooling and packaging. This approach enables the production of fermented milk products with enhanced nutritional properties, specifically prebiotic galactooligosaccharides that selectively promote beneficial intestinal microflora.

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A compact, farm-scale process for producing rich, high-fat fermented dairy products like yogurt. The process integrates milk standardization, pasteurization, and fermentation into a single tank, eliminating the need for separate vessels. The milk is heated, cooled, and fermented in the same tank, with lactic acid bacteria converting the milk into curd. After fermentation, the curd is separated from whey through a filter, and the curd is then smoothed to create a rich, creamy texture. This integrated process enables consistent production of high-fat fermented dairy products in a compact, farm-scale environment.

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