VERFAHREN ZUR KONTINUIERLICHEN MILCHANSÄUERUNG

摘要

Continuous production of fermented milk comprises: (a) fermenting milk using lactic bacteria, in a first unit with mixing and controlling pH by continuously adding non-fermented milk and continuously removing fermented milk, so that syneresis of the milk does not occur; (b) cooling the fermented milk in a second unit to < 15 degrees C and post-acidifying the milk, the residence time of the milk in this unit is adjusted so that the pH of the milk leaving is < pH 4.7; and (c) continuously withdrawing fermented milk with a pH < 4.7 from the second unit.