DK401288A - En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf - Google Patents

En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf

Info

Publication number
DK401288A
DK401288A DK401288A DK401288A DK401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A
Authority
DK
Denmark
Prior art keywords
excession
creamed
specialty
nutritional
fresh
Prior art date
Application number
DK401288A
Other languages
English (en)
Other versions
DK401288D0 (da
Inventor
Renata Cavaliere Vesely
Giovanni Giani
Vittorio Gingoli
Gianluigi Maiocchi
Original Assignee
Sitia Yomo Spa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from IT21543/87A external-priority patent/IT1222417B/it
Priority claimed from IT8721544A external-priority patent/IT1228541B/it
Application filed by Sitia Yomo Spa filed Critical Sitia Yomo Spa
Publication of DK401288D0 publication Critical patent/DK401288D0/da
Publication of DK401288A publication Critical patent/DK401288A/da

Links

Classifications

    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK401288A 1987-07-31 1988-07-18 En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf DK401288A (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT21543/87A IT1222417B (it) 1987-07-31 1987-07-31 Specialita' alimentare fresca,cremosa,spalmabile,contenente fermenti lattici vivi
IT8721544A IT1228541B (it) 1987-07-31 1987-07-31 Procedimento per la preparazione di una specialita' fresca, spalmabile a ridotto contenuto di grassi, e contenente una notevole quantita' di fermenti lattici vivi

Publications (2)

Publication Number Publication Date
DK401288D0 DK401288D0 (da) 1988-07-18
DK401288A true DK401288A (da) 1989-02-01

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
DK401288A DK401288A (da) 1987-07-31 1988-07-18 En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf

Country Status (8)

Country Link
BE (1) BE1004195A3 (da)
DE (1) DE3822082C2 (da)
DK (1) DK401288A (da)
ES (1) ES2007945A6 (da)
FR (1) FR2618644B1 (da)
GB (1) GB2207849B (da)
GR (1) GR1000548B (da)
NL (1) NL8801665A (da)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK203090A (da) * 1990-02-28 1991-08-29 Sitia Yomo Spa Maelkeagtig mousse, dens tilberedning og anvendelse
IT1244691B (it) * 1991-01-29 1994-08-08 Sitia Yomo Spa Mousse lattea, suo impiego per preparare dessert e dessert cosi' ottenuti
IT1263848B (it) * 1993-03-30 1996-09-04 Sitia Yomo Spa Specialita' alimentare fresca,cremosa,spalmabile,alla frutta, contenente fermenti lattici vivi e procedimento per la sua preparazione
DE19547866C1 (de) * 1995-12-21 1997-04-30 Westfalia Separator Ag Verfahren zur Herstellung eines Fetterzeugnisses mit geringem Fettgehalt
WO2005089564A1 (en) 2004-03-19 2005-09-29 Danisco A/S Emulsifier composition for shortening
WO2014131442A1 (en) * 2013-02-27 2014-09-04 Danone Gmbh Process of making a fermented dairy product
FI3178329T3 (fi) * 2015-12-08 2024-11-12 Dsm Ip Assets Bv Rahkan tai hapankerman valmistusprosessi, heräteviljelmä, rahka tai hapankerma

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1043194A (en) * 1962-04-13 1966-09-21 Alfred Bird & Sons Ltd Dehydrated fermented milk products
IL39876A (en) * 1972-07-10 1975-08-31 For Ind Res Cir Ltd Centre Process for the manufacture of soybean protein products
FR2232999B1 (da) * 1973-06-18 1976-11-12 Claudel Sa
US3998700A (en) * 1975-08-27 1976-12-21 Leprino Cheese Co. Culture medium and method of preparing bulk starters for Italian cheese manufacture
FR2367431A1 (fr) * 1976-10-18 1978-05-12 Normandie Laitiere Procede pour l'ob
FR2394251A2 (fr) * 1977-06-17 1979-01-12 Stenval Sa Produit laitier fermente dietetique et son procede de preparation
CH643113A5 (fr) * 1980-04-25 1984-05-30 Nestle Sa Procede de fabrication d'un fromage tartinable du genre ''crescenza''.
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020B1 (en) * 1982-12-08 1987-04-29 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
DE3324821C2 (de) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Brotaufstrich auf Sauerrahmbasis
GB2147188A (en) * 1983-09-27 1985-05-09 Pro Mark Companies The Low calorie, low fat fruit-containing yogurt product and method for making same
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
NL191169C (nl) * 1985-11-01 1995-03-01 Ver Coop Melkind Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt, waarbij melk wordt onderworpen aan ultrafiltratie en een mechanische bewerking.
NL8700661A (nl) * 1987-03-20 1988-10-17 Dmv Campina Bv Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method
DD268618B1 (de) * 1988-02-16 1991-01-03 Wissenschaftlich Techn Oekon Z Verfahren zur herstellung von frischkaeseerzeugnissen

Also Published As

Publication number Publication date
DK401288D0 (da) 1988-07-18
FR2618644B1 (fr) 1993-07-16
GB2207849A (en) 1989-02-15
FR2618644A1 (fr) 1989-02-03
ES2007945A6 (es) 1989-07-01
BE1004195A3 (fr) 1992-10-13
GR880100465A (en) 1989-04-12
GB8815579D0 (en) 1988-08-03
GR1000548B (el) 1992-08-25
GB2207849B (en) 1992-02-12
DE3822082A1 (de) 1989-02-09
DE3822082C2 (de) 1998-08-06
NL8801665A (nl) 1989-02-16

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Legal Events

Date Code Title Description
AHB Application shelved due to non-payment