BE450017A - - Google Patents

Info

Publication number
BE450017A
BE450017A BE450017DA BE450017A BE 450017 A BE450017 A BE 450017A BE 450017D A BE450017D A BE 450017DA BE 450017 A BE450017 A BE 450017A
Authority
BE
Belgium
Prior art keywords
sugar
whey
addition
acid
thickening
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE450017A publication Critical patent/BE450017A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
BE450017D BE450017A (cs)

Publications (1)

Publication Number Publication Date
BE450017A true BE450017A (cs)

Family

ID=105193

Family Applications (1)

Application Number Title Priority Date Filing Date
BE450017D BE450017A (cs)

Country Status (1)

Country Link
BE (1) BE450017A (cs)

Similar Documents

Publication Publication Date Title
US4133895A (en) Preparation of blue cheese flavor
RU2180494C2 (ru) Способ получения молочно-белкового продукта
BE450017A (cs)
EP0371856B1 (fr) Ovoproduit liquide
EP0583344A1 (en) METHOD FOR PRODUCING BUTTER-LIKE FOOD FAT.
FR2427793A1 (fr) Procede de preparation de concentres proteiques a arome fromager, utilises pour conferer ces aromes a des aliments, et nouveaux produits ainsi obtenus
CN1081578A (zh) 无花果蜜饯及其生产工艺
SU1482642A1 (ru) Способ получени сгущенного молочного продукта
CH282720A (fr) Procédé de préparation de fromage grillé.
JPH0662749A (ja) キャンディ及びその製造方法
US2355097A (en) Oat extract useful for addition to foods for antioxidant and other purposes
US2400454A (en) Method of treating dairy products
SU379256A1 (ru) Способ получения молочно-белкового препарата
FR2627060A1 (fr) Creme fraiche modifiee et beurre enrichi a l'huile vegetale
EP0421319B1 (fr) Procédé de préparation d'un agent aromatisant
SU1316644A1 (ru) Способ приготовлени свекольного напитка
SU443662A1 (ru) Способ производства сливочного масла
CN113951326A (zh) 延长货架期的淡奶生产工艺
RU1818057C (ru) Способ производства сухого картофельного пюре в виде крупки
RU1824162C (ru) Способ производства желейного мармелада
FR2632825A1 (fr) Procede de fabrication de fruits reconstitues autoconservants
CH405906A (fr) Procédé de fabrication d'un produit lacté
BE484086A (cs)
KR970005089A (ko) 칡즙을 이용한 젤리의 제조방법
BE413263A (cs)