METHOD FOR PRODUCING DAIRY PRODUCTS WITH THE ADDITION OF FRUIT, PLANT AND VEGETABLE EXTRACTS

Abstract

The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product.

Claims

1. Method for producing dairy products with the addition of plant, fruit and vegetable extracts, characterized in that milk is pasteurized, an extract of a fruit, plant, or vegetable is added thereto and packaged.

2. Method for producing dairy products with the addition of plant, fruit and vegetable extracts, according to claim 1, characterized in that for the production of yogurt, a culture is added, the mixture is fermented, strained and then packaged.

3. Method for producing dairy products with the addition of plant, fruit and vegetable extracts, according to claim 1, characterized in that for cheese preparation, a culture is added, the product coagulates and ferments, is placed in brine, left to cure for the necessary time period and packaged.

4. Method for producing dairy products with the addition of plant, fruit and vegetable extracts, characterized in that the addition of an extract may be effected in the step before packaging of the product.

5. Method for producing dairy products with the addition of plant, fruit and vegetable extracts, according to claim 1, characterized in that the extract may consist of a combination of a fruit, a plant and a vegetable.

Description

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

[0012] Referring now to the accompanying figures we will describe exemplary embodiments of the method for preparing dairy products with the addition of fruit, plant and vegetable extracts.

[0013] The present description aims at presenting a method for preparing dairy products with the addition of fruit, plant and vegetable extracts, thereby reinforcing and improving their organoleptic and cytoprotective properties. According to the method presented in detail hereinbelow, extracts of fruit, plants and vegetables may be added both to fresh, pasteurized milk, and to any kind of cheese and yogurt, as well as to any kind of milk beverages and fermented milk products. As it will be apparent from the detailed description of the method, this addition may be effected both to the final product before its packaging, and to the starting material, without substantial variations in the final product.

[0014] The addition of fruit, plant and vegetable extracts may be effected in the milk starting material, after pasteurization and before its fermentation. The first step of the method is milk pasteurization at 72 C. for 15 seconds, i.e. the procedure during which mild heating is effected for the destruction or reduction of the germinated forms of the microorganisms. Pasteurization also aims at extending the lifetime of the product, reducing the number of pathogenic microorganisms that cause spoilage thereto. Thereafter, the extracts are added at a proportion of ca. 1% in relation to the total milk quantity, in case of milkfresh milk or chocolate milkand the product is packaged, whereas if the product is yogurt, milk beverage or fermented milk product, a culture is added at a proportion of one sachet per 1000 liters of mixture. After culturing, the mixture is left to ferment for four hours, then is strained and packaged. If the prepared product is cheese, and independently from the kind of cheese obtained, the mixture after the addition of culture is left to coagulate and ferment for two hours, before it is strained. Thereafter, it is placed in containers with brine, after 24 hours, where it cures for the necessary time period, before it is packaged. For example, extracts may be derived from fruits, such as apricot, avocado, or from vegetables, such as dill and tomato. Known plants that they can also be used include oregano, rosemary and thymus, without excluding the use of other fruits, vegetables or plants which have the necessary organoleptic and cytoprotective features that will enhance the nutritional properties of the dairy products.

[0015] In an exemplary embodiment of the invention, the addition of fruit, plant and vegetable extracts may be effected not to the starting material but to the final product. The product obtained will be similar, without notable differences for the consumer. Thus, during cheese preparation, after milk pasteurization for 15 seconds at 72 C., the culture is added at a proportion of one sachet per 1000 liters of milk. The product then coagulates and ferments for 2 hours before it is strained. To the mixture obtained the desired extract in brine is added at a proportion of 1% in respect to its total quantity, and after the end of the day it is placed in containers with brine. The method is completed with cheese curing for the necessary time period.

[0016] Respectively if the preparation relates to yogurt, yogurt with fruits, beverages or fermented milk products, after pasteurization at 72 C. for 15 seconds, the culture is added at a proportion of 1 sachet per 1000 liters. The product is fermented for four hours and strained. The extract is added at a proportion of 1% and the procedure is completed with packaging of the product.

[0017] In a further alternative embodiment of the method, instead of adding individual extracts of various plants, fruit or vegetables, a specific composition thereof may be added so that better results are obtained in respect to the protection of the cells of the human organism. It is apparent that addition of a composition, instead of individual extracts, does not differentiate the method in respect of the other steps of the preparation of the respective dairy products.

[0018] In a further alternative embodiment of the method, fresh fruits and vegetables may be used in the final step, so that the organoleptic and cytoprotective features of the final products are enhanced.

[0019] It should be noted that the description of the invention was made with reference to exemplary non-limiting embodiments. Thus, any variation or modification regarding the materials employed, steps of the methods, preparation procedure and respective time period of each step, as long as not constituting a new inventive step and not contributing to the progress of the state of the art, are considered encompassed in the scope of the present invention.