Manufacture of strained fermented dairy products
The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.
1. A process for manufacturing a strained fermented dairy product, comprising:
a) heating a dairy material comprising lactose,
b) fermenting with lactic acid bacteria comprises at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787,
c) separating to obtain a strained fermented dairy product and an acid whey by-product comprising lactose,
wherein the acid whey by-product comprises:
92.0% to 95% water by weight,
2.80% to 4.7% lactose by weight,
0.1% to 0.4% protein by weight,
at least one lactic acid having a low lactose metabolization capacity,
wherein the lactose has a stability that is higher than 85% during 7 days of storage at 32° C., and
d) heating at a temperature of from 50° C. to 75° C. to thermoshock the acid whey by-product,
wherein the heating to a temperature of from 50° C. to 75° C. stabilizes a plurality of organoleptic properties associated with the strained fermented dairy product to form at least one valorization,
wherein the heating to a temperature of from 50° C. to 75° C. preserves the lactic acid bacteria comprising the at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787,
wherein the heating to a temperature of from 50° C. to 75° C. extends a shelf-life of the acid whey by-product for 15 days and capable of oral administration.
2. The process according to claim 1 , wherein the at least three of strains include the lactic acid bacteria is strain CNCM I-2787.
3. The process according to claim 1 , wherein:
the lactic acid bacteria comprises at least one Streptococcus thermophilus strain selected from the group consisting of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773 and mixtures or associations thereof, and
strain CNCM I-2787.
4. The process according to claim 1 , wherein:
heating step a) is performed at a temperature of from 80° C. to 99° C.,
fermenting step b) is performed at a temperature of from 30° C. to 45° C., and/or
separation step c) is performed at a separation temperature of from 30° C. to 45° C.
5. The process according to claim 1 , comprising a homogenization step before or after the heating step a).
6. The process according to claim 1 , wherein at step c) an amount of from 10% to 30% by weight, with reference to the amount of dairy material, of acid-whey by-product is recovered.
7. The process according to claim 1 , further comprising a smoothing step e), wherein the smoothing step e) is a dynamic smoothing step including agitation and/or shear.
8. The process according to claim 7 , comprising at least one cooling step f), wherein the at least one cooling step f) comprises:
f1) cooling the fermented dairy product, and/or
f2) cooling the acid whey by-product.
9. The process according to claim 8 , comprising the at least one cooling the step f1) wherein cooling is performed to a temperature of from 4° C. to 10° C.
10. The process according to claim 8 , comprising the at least one cooling step f2) wherein cooling is performed to a temperature of from 15° C. to 25° C.
11. The process according to claim 1 , wherein the heating step d) is performed at a temperature of from 50° C. to 60° C.