pH Control Systems in Yoghurt Fermentation Process

A method for producing liquid fermented milk that combines agitation and static fermentation to achieve smooth texture and low viscosity. The method involves agitating the milk-fermenter mixture from pH 5.8 to 5.0, followed by static fermentation at pH 5.0-4.6, and finally cooling. This staged fermentation process optimizes microbial growth and metabolic pathways to produce a consistent, smooth liquid fermented milk.

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Set-type sterilized fermented milk with enhanced cooking properties and reduced acidity, produced through a novel fermentation and sterilization process. The milk contains a specific protein composition of 1.5-3.0% whey protein and 2.0-3.0% casein protein, with a whey-to-casein ratio of 50-125 parts per 100 parts of casein. The milk undergoes fermentation in its container until pH 5.3-5.9 is reached, followed by heat treatment at 75°C for 15 minutes under normal pressure. This unique processing sequence enables the milk to maintain its structural integrity during cooking while suppressing acidity.

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Controlling post-acidification in fermented dairy products through the combined action of lactase and lactose-deficient lactic acid bacteria. The method involves adding lactase to milk to hydrolyze lactose into glucose and galactose, followed by inoculation with lactose-deficient lactic acid bacteria that preferentially utilize glucose for growth. This controlled approach enables precise pH management during fermentation, particularly in high-moisture cheese applications, while maintaining desirable flavor profiles.

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A stepwise pH control method for lactic acid fermentation that significantly reduces the time required to achieve optimal pH conditions. The method employs a novel calcium oxide-based neutralizer, produced through surface hydrophobic modification, which enables rapid pH adjustment in two distinct stages. The first stage involves immediate pH reduction to promote initial lactic acid production, followed by a second stage where the modified calcium oxide is used to rapidly increase pH to inhibit bacterial growth. This staged approach enables pH adjustment in half the conventional time, enabling faster fermentation cycles and improved overall process efficiency.

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Fermented milk with improved texture and consistency through optimized protein composition and fermentation parameters. The milk contains 4% or higher protein content with a casein-to-whey protein ratio of 83% or higher. The pH after storage at 10°C for 7 days is 4.65 or higher. The fermented milk exhibits a hardness of 20-180 g, 90% particle size of 350 μm or less, and a maximum viscosity of 45 Pa·s or higher. The product can be either spreadable or liquid, with the liquid form having a viscosity of 400 mPa·s or less and 90% particle size of 70 μm or less. The method for producing the milk involves preparing a base mix with the specified protein composition and fermentation parameters, followed by homogenization and sterilization.

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Controlling pH levels during fermentation of Lactococcus lactis to enhance nisin production. The method involves maintaining the pH between 5.5 and 6.5 during fermentation, with optimal pH ranges identified at 5.7-5.9. This controlled pH environment promotes optimal microbial growth and nisin production, allowing for consistent and increased yields of this commercially valuable antimicrobial peptide.

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Manufacturing fermented dairy products through a controlled fermentation process that maintains consistent pH levels during storage. The method involves fermenting milk with a starter culture containing a weakly post-acidified bacterial culture until the desired pH range is achieved (4.0-5.0). The fermented product is then cooled and packaged, with the pH level remaining stable for at least 28 days post-fermentation. This approach enables continuous acidity control during transportation and storage while maintaining the product's texture and sensory characteristics.

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Manufacturing fermented milk products, particularly quark, by combining mesophilic and thermophilic cultures in a single fermentation process. The process achieves desired pH levels through synergistic action of mesophilic and thermophilic cultures, enabling faster and more efficient fermentation compared to traditional sequential processes. The thermophilic culture, particularly Streptococcus thermophilus strains, exhibits weak post-acidification properties that prevent excessive pH drop after initial fermentation, thereby extending processing windows and enabling larger-scale production.

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A cost-effective process for manufacturing fermented dairy products like yogurt that eliminates the traditional cooling step prior to packaging. The process utilizes starter cultures with inherent weak post-acidification properties, enabling pH stabilization and texture preservation without the need for cooling. The cultures' unique acidification profiles allow for controlled fermentation at fermentation temperatures, eliminating the requirement for post-fermentation cooling. This innovative approach enables the production of high-quality, low-acidity fermented dairy products that maintain texture integrity throughout storage and packaging.

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Producing fermented milk containing Lactobacillus delbrueckii subsp. Bulgaricus that maintains its pH and flavor profile over time while supporting the survival of bifidobacteria. The method involves fermenting a milk-based mixture with a specific blend of lactic acid bacteria, including Streptococcus thermophilus, Lactobacillus gasseri, and Bifidobacterium longum, while controlling lactose levels through enzymatic decomposition. This results in a fermented milk product with reduced pH fluctuations during storage, improved flavor stability, and enhanced bifidobacterial viability.

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