US4416905A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing cultured dairy products
Assignee: Degussa Health and Nutrition Americas Inc
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Filing: 1981-08-24
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Granted: 1983-11-22
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Expires: 2001-08-24
Abstract
Abstract A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.
Inventors
- 👤 Erik Lundstedt
- 👤 Edgar A. Corbin, Jr.
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 12:42
CPC Classifications
A; A23; A23C; A23C13/00; A23C13/12; A23C13/16; A23C9/00; A23C9/12; A23C9/123; A23C9/1236; A23C9/13; A23C9/1307; A23C9/137
Claims Analysis
Total Claims: 29
Claim 1
Independent Claim
105 words
A method for the production of a cultured dairy product from a liquid dairy medium comprising adding a starter culture at a concentration of about 4-6% by weight of the liquid dairy medium and fermenting said medium at a temperature of about 80°-90° F. to reduce the pH of the medium to a range of from about 5.2 to about 6.2 and to develop desirable flavors and aromas, and, prior to the development of off-tastes, cooling the medium to a fermentation rate-reducing temperature, and acidulating the medium with a food grade acid to a pH of 4.7 or below to produce a cultured dairy product.
Claim 2
Independent Claim
105 words
A method for the production of a cultured dairy product from a liquid dairy medium comprising adding a starter culture at a concentration of about 4-6% by weight of the liquid dairy medium and fermenting said medium at a temperature of about 80°-90° F. to reduce the pH of the medium to a range of from about 5.2 to about 6.2 and to develop desirable flavors and aromas, and, prior to the development of off-tastes, cooling the medium to a fermentation rate-reducing temperature, and acidulating the medium with a food grade acid to a pH of 4.7 or below to produce a cultured dairy product.
Claim 3
Dependent Claim
24 words
The method of claim 1 wherein the food grade acids are selected from the group consisting of lactice acid, citric acid and acetic acid.
Claim 4
Dependent Claim
12 words
The method of claim 1 wherein said temperature is about 86° F.
Claim 5
Dependent Claim
16 words
The method of claim 1, 2, or 3 wherein the cultured dairy product produced is buttermilk.
Claim 6
Dependent Claim
31 words
The method of claim 4 wherein the fermentation culture is predominantly comprised of Streptococcus lactis, subsp. diacetylactis, Streptococcus cremoris, S. Lactis, and an aroma- and flavor-producing strain of and Leuconostoc cremoris.
Claim 7
Dependent Claim
33 words
The method of claim 4 wherein the fermentation culture comprises streptococcus lactis, subsp. diacetylactis, ATCC No. 15346; S. cremoris, ATCC No. 9625; S. Lactis, ATCC No. 14871; and Leuconostoc cremoris, ATCC No. 19254.
Claim 8
Dependent Claim
14 words
The method of claim 4 wherein the fermentation culture comprises Streptococcus lactis, subsp. diacetylactis.
Claim 9
Dependent Claim
34 words
The method of claim 4 wherein the diary medium contains at least one stabilizer selected from the group consisting of locust bean gum, guar gum, gum karaya, monoammonium phosphate, carrageenan, propylene alginate and salt.
Claim 10
Dependent Claim
53 words
The method of claim 4 wherein the fermentation culture comprises by weight about 20% to about 50% of Streptococcus lactis, subsp. diacetylactis, about 40% to about 60% of S. cremoris, about 10% to about 20% of S. lactis, and about 8% to about 12% of an aroma- and flavor-producing strain of Leuconostoc cremoris.
Claim 11
Dependent Claim
41 words
The method of claim 4 wherein the fermentation culture comprises by weight about 30% of S. lactis, subsp. diacetylactis, about 50% of S. cremoris, about 10% of S. lactis and about 10% of an aroma- and flavor-producing strain of Leuconostoc cremoris.
Claim 12
Dependent Claim
25 words
The method of claim 4 wherein about 0.10% to 0.30% by weight of sodium citrate is added to the liquid dairy medium prior to fermenting.
Claim 13
Dependent Claim
31 words
The method of claim 4 wherein the liquid dairy medium contains at least one ingredient selected from the group consisting of fresh whole milk, skim milk, cream, and non-fat milk powder.
Claim 14
Dependent Claim
29 words
The method of claim 4 wherein the pH of the medium is reduced by fermentation to a pH in the range of about 5.2 and 6.2 prior to acidulation.
Claim 15
Dependent Claim
29 words
The method of claim 4 wherein the fermented medium is cooled to a fermentation rate-reducing temperature in the range of about 40° F. to 50° F. prior to acidulation.
Claim 16
Independent Claim
16 words
The method of claims 1, 2 or 3 wherein the cultured dairy product produced is yogurt.
Claim 17
Dependent Claim
15 words
The method of claim 15 wherein the fermentation culture comprises Lactobacillus bulgaricus and Streptococcus thermophilus.
Claim 18
Dependent Claim
18 words
The method of claim 15 wherein the liquid dairy medium comprises low fat milk and non-fat milk powder.
Claim 19
Dependent Claim
37 words
The method of claim 15 wherein the liquid dariy medium contains at least one stabilizer selected from the group consisting of modified food starch, gelatin, ammonium phosphate, locust bean gum, guar gum, propylene glycol emulsifier and carrageenan.
Claim 20
Dependent Claim
24 words
The method of claim 15 wherein the medium is reduced by fermentation to a pH of between about 4.5 and 5.2 prior to acidulation.
Claim 21
Dependent Claim
26 words
The method of claim 15 wherein the fermented medium is cooled to a fermentation rate-reducing temperature ranging between about 65° to 75° F. prior to acidulation.
Claim 22
Independent Claim
17 words
The method of claims 1, 2 or 3 wherein the cultured dairy product produced is sour cream.
Claim 23
Dependent Claim
23 words
The method of claim 21 wherein the fermentation culture comprises Streptococcus lactis, S. cremoris, and an aroma- and flavor-producing strain of Leuconostoc cremoris.
Claim 24
Dependent Claim
26 words
The method of claim 21 wherein the fermentation culture comprises Streptococcus lactis, ATCC No. 14871, S. cremoris, ATCC No. 9625 and L. cremoris, ATCC No. 19254.
Claim 25
Dependent Claim
18 words
The method of claim 21 wherein sodium citrate is added to the liquid dairy medium prior to fermenting.
Claim 26
Dependent Claim
29 words
The method of claim 21 wherein the liquid dairy medium contains ingredients selected from the group consisting of light cream having a butterfat content of about 18 to 20%.
Claim 27
Dependent Claim
38 words
The method of claim 21 wherein said liquid dairy medium contains ingredients selected from the group consisting of light cream having a butterfat content of about 18 to 20%, tapioca flour, modified foof starch, guar gum and salt.
Claim 28
Dependent Claim
24 words
The method of claim 21 wherein the pH of the medium is reduced by fermentation to between about 5.1 and 5.4 prior to acidulation.
Claim 29
Dependent Claim
28 words
The method of claim 21 wherein the fermented medium is cooled to a fermentation rate-reducing temperature in the range of about 70° to 72° F. prior to acidulation.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
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| 3.5 Years (Year 4) | 1986-11-21 | 1987-05-23 | 1987-11-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-11-21 | 1991-05-23 | 1991-11-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-11-21 | 1995-05-23 | 1995-11-22 | $7700.00 | Window Closed / Lapsed |