Temperature Profile Management in Yoghurt Fermentation

Fermentation method and equipment for dairy products that enables rapid temperature and pressure control to accelerate fermentation. The method involves utilizing a controlled environment where temperature and pressure can be dynamically adjusted to precisely match fermentation requirements, thereby enhancing the rate of lactose conversion and production of desirable fermentation compounds. The equipment incorporates a modular design with integrated temperature and pressure management systems to facilitate rapid adjustments during fermentation.

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Method for producing medium-temperature fermented dairy products using a novel combination of lactose-deficient lactic acid bacteria. The method employs a starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain and at least one lactose-deficient Lactococcus lactis strain, which are capable of metabolizing non-lactose sugars. This combination enables efficient fermentation of dairy products at temperatures between 22°C and 35°C, resulting in improved texture and consistency compared to traditional lactose-fermenting strains. The method provides a unique approach to producing medium-temperature fermented dairy products, including buttermilk, sour cream, kefir, and fresh cheese.

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A method for producing medium-temperature fermented dairy products by fermenting a milk substrate with a mesophilic lactic acid bacteria (LAB) starter culture containing at least one strain of Lactococcus lactis. The method comprises adding Bacillus subtilis subsp. Natto or Bacillus coagulans strains to the LAB starter culture during fermentation to enhance texture properties. The Bacillus strains improve the shear stress and gel stiffness of the fermented dairy product, while maintaining the characteristic flavor and texture profiles associated with LAB fermentation.

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Production of a functional fermented milk product with improved therapeutic, prophylactic, and organoleptic properties. The method involves normalizing milk to 2.5% fat, pasteurizing at 82-86°C for 2-3 minutes, cooling to fermentation temperature, and fermenting with a combination of Lactobacillus acidophilus and Bifidobacterium bifidum at a 1:3 ratio. During fermentation, lactulose is introduced at 10-12g/L, and the product is cooled to 12-15°C after fermentation. The product is then homogenized at 60-65°C and 13MPa, packaged, and stored at 4±2°C.

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A method for controlling yogurt acidity through a unique fermentation process. The method employs an initial high-temperature fermentation phase to rapidly multiply lactic acid bacteria, followed by a heat treatment step to reduce bacterial numbers and activity. The process concludes with a medium-temperature fermentation phase to achieve the desired end-point acidity, thereby preventing post-packaging souring.

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Method for producing fermented milk with enhanced texture and stability through controlled low-temperature fermentation. The method involves homogenizing the raw milk mixture, particularly the fat component, to achieve a uniform particle size distribution, followed by fermentation at temperatures between 25°C and 36°C. This unique combination enables the production of fermented milk products with improved texture and stability characteristics compared to conventional high-temperature fermentation processes.

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A domestic yoghurt maker that automates the processes of making yoghurt at home, eliminating the need for traditional heating methods and maintaining precise temperature control throughout the fermentation process. The machine heats the milk to the ideal fermentation temperature, maintains it during fermentation, cools the yoghurt after fermentation, and keeps it chilled until consumption. The machine includes a temperature sensor immersed in the milk, a control module that maintains temperature control, and a thermoelectric module that enables heating or cooling.

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Method for manufacturing fermented dairy products that maintains pH stability during storage. The method involves fermenting milk with a starter culture containing a specific weakly post-acidified bacterial culture to achieve a final pH between 4.0 and 5.0. The fermented product is then packaged and stored, with the pH remaining stable within a 0.3 pH unit range for up to 28 days. This pH stability is achieved through the unique characteristics of the weakly post-acidified bacterial culture, which prevents excessive acid production during storage.

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Method for improving the shelf life of fermented milk containing Lactobacillus bulgaricus and Streptococcus thermophilus by applying a novel thermal treatment during the fermentation process. The method involves holding the fermented milk at 48-52°C for at least 1 minute after completion of the fermentation process, followed by rapid cooling to refrigerated storage temperatures. This thermal treatment enhances the thermotolerance of the bacteria, resulting in improved viability during refrigerated storage.

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Obtaining high protein yogurt through controlled processing of milk components. The method involves separating milk into skim and cream fractions, pasteurizing skim milk, and concentrating it through vacuum evaporation to achieve a 18-24% dry matter content. The concentrated skim milk is then blended with cream and fermented with specific yogurt cultures at 37-40°C. This process enables the production of high protein yogurt with enhanced nutritional profile compared to conventional yogurt formulations.

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Production of a fermented milk product with enhanced probiotic properties and improved organoleptic characteristics. The method involves normalizing milk fat content to 1.0%, incorporating a stabilizer, and adding a protein supplement. The mixture undergoes heat treatment, homogenization, and cooling before being fermented with a specific blend of Streptococcus thermophilus, Lactobacillus acidophilus, and Enterococcus faecium cultures in a 2:3:2 ratio. The fermentation process is characterized by accelerated ripening due to the complementary effects of the selected cultures.

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A method for making yogurt in a refrigerator using a dedicated yogurt module. The method includes heating the module to a temperature range of 30-35°C for milk incubation, maintaining the temperature within a narrow range during fermentation, and rapidly cooling the module to refrigeration temperatures after fermentation completion. The module integrates temperature control, fermentation monitoring, and cooling management to optimize yogurt quality and consistency.

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Fermented milk with reduced water separation and a method for producing the same. The method comprises creating a fermentation base through adjusting raw materials, heat-sterilizing the base, cooling it, and adding lactic acid bacteria. The fermentation step involves initiating fermentation at a higher temperature than the final fermentation temperature, followed by controlled cooling to the desired temperature. This unique temperature profile during fermentation significantly reduces water separation in the final product.

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