ES2007945A6 - FOOD SPECIALTY FRESH, CREAMY, SPREADABLE, CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION. - Google Patents

FOOD SPECIALTY FRESH, CREAMY, SPREADABLE, CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION.

Info

Publication number
ES2007945A6
ES2007945A6 ES8802021A ES8802021A ES2007945A6 ES 2007945 A6 ES2007945 A6 ES 2007945A6 ES 8802021 A ES8802021 A ES 8802021A ES 8802021 A ES8802021 A ES 8802021A ES 2007945 A6 ES2007945 A6 ES 2007945A6
Authority
ES
Spain
Prior art keywords
procedure
creamy
fresh
preparation
live lactic
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES8802021A
Other languages
Spanish (es)
Inventor
Vesely Renata Cavaliere
Giovanni Giani
Vittorio Cingoli
Gianluigi Maiocchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sitia Yomo SpA
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 IT8721544A external-priority patent/IT1228541B/en
Priority claimed from IT21543/87A external-priority patent/IT1222417B/en
Application filed by Sitia Yomo SpA filed Critical Sitia Yomo SpA
Publication of ES2007945A6 publication Critical patent/ES2007945A6/en
Expired legal-status Critical Current

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)

Abstract

ESPECIALIDAD ALIMENTICIA FRESCA, CREMOSA, UNTABLE, QUE CONTIENE FERMENTOS LACTICOS VIVOS Y PROCEDIMIENTO PARA SU PREPARACION. SE DECRIBE UNA ESPECIALIDAD ALIMENTICIA FRESCA, CREMOSA, UNTABLE, CON AROMA PERSONALIZADO, EXENTA DE ADITIVOS Y CONTENIENDO FERMENTOS LACTICOS VIVOS EN CANTIDAD CONSIDERABLE, ASI COMO UN PROCEDIMIENTO PARA SU FABRICACION, ESTANDO DICHO PROCEDIMIENTO CARACTERIZADO POR LAS SIGUIENTES ETAPAS: A) TRATAMIENTO PRELIMINAR DE LA LECHE; B) MADURACION; C) CONCENTRACION; D) MEZCLA Y HOMOGENEIZACION; Y E) ENVASADO. LAS CARACTERISTICAS AROMATICAS QUE DISTINGUEN ESTE PRODUCTO, ASI COMO SU SABOR Y APARIENCIA CREMOSA, LO HACEN ESPECIALMENTE APETECIBLE Y ATRACTIVO, INCLUSO AUNQUE CONTENGA UNA MATERIA GRASA SOBRE LA SUSTANCIA SECA, MEDIANAMENTE INFERIOR AL 20-30% CON RESPECTO A PRODUCTOS ANALOGOS.FRESH, CREAMY, SPREADABLE FOOD SPECIALTY, CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR THEIR PREPARATION. A FRESH, CREAMY, SPREADABLE FOOD SPECIALTY IS DESCRIBED, WITH A PERSONALIZED AROMA, FREE OF ADDITIVES AND CONTAINING A CONSIDERABLE QUANTITY OF LIVE LACTIC FERMENTS, AS WELL AS A PROCEDURE FOR ITS MANUFACTURE, SUCH PROCEDURE IS CHARACTERIZED BY THE FOLLOWING STEPS: A) PRELIMINARY TREATMENT OF THE MILK; B) RIPENING; C) CONCENTRATION; D) MIXING AND HOMOGENIZATION; AND E) PACKAGING. THE AROMATIC CHARACTERISTICS THAT DISTINGUISH THIS PRODUCT, AS WELL AS ITS CREAMY FLAVOR AND APPEARANCE, MAKE IT ESPECIALLY APPETIZING AND ATTRACTIVE, EVEN ALTHOUGH IT CONTAINS A MEDIUM LESS THAN 20-30% OF FAT ON THE DRY SUBSTANCE COMPARED TO SIMILAR PRODUCTS.

ES8802021A 1987-07-31 1988-06-28 FOOD SPECIALTY FRESH, CREAMY, SPREADABLE, CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION. Expired ES2007945A6 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT8721544A IT1228541B (en) 1987-07-31 1987-07-31 Fresh, creamy food spread, free from additives
IT21543/87A IT1222417B (en) 1987-07-31 1987-07-31 Fresh, creamy food spread, free from additives

Publications (1)

Publication Number Publication Date
ES2007945A6 true ES2007945A6 (en) 1989-07-01

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8802021A Expired ES2007945A6 (en) 1987-07-31 1988-06-28 FOOD SPECIALTY FRESH, CREAMY, SPREADABLE, CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION.

Country Status (8)

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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032253A1 (en) * 1990-02-28 1993-01-16 Sitia Yomo Spa MILK MOUSSE, ITS PREPARATION AND USE.
ES2038533A1 (en) * 1991-01-29 1993-07-16 Sitia Yomo Spa A MOUSSE OF MILK AND ITS USE.

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1263848B (en) * 1993-03-30 1996-09-04 Sitia Yomo Spa FRESH, CREAMY, SPREADABLE, FRUIT FOOD SPECIALTIES CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION
DE19547866C1 (en) * 1995-12-21 1997-04-30 Westfalia Separator Ag Making low-fat spread of increased stability comprising milk products and optionally sunflower oil
AU2005224162A1 (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
PT3178329T (en) * 2015-12-08 2024-10-04 Dsm Ip Assets Bv Process for manufacturing of a fermented milk product

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 (en) * 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 (en) * 1976-10-18 1978-05-12 Normandie Laitiere PROCEDURE FOR OB
FR2394251A2 (en) * 1977-06-17 1979-01-12 Stenval Sa Dietetic fermented milk products esp. yoghurt, cheese and milk drink - using specified ferments for each product
CH643113A5 (en) * 1980-04-25 1984-05-30 Nestle Sa PROCESS FOR THE MANUFACTURE OF A SPREADABLE CHEESE OF THE '' CRESCENZA '' TYPE.
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
DE111020T1 (en) * 1982-12-08 1984-10-25 Microlife Technics Inc., Sarasota, Fla. METHOD FOR THE PRODUCTION OF NATURALLY THICKENED AND STABILIZED ACIDIFIED MILK PRODUCTS, AND PRODUCTS PRODUCED THEREOF.
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
DE3324821C2 (en) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Sour cream based spread
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 (en) * 1985-03-12 1987-09-30 Nestle Sa CREAM CHEESE.
NL191169C (en) * 1985-11-01 1995-03-01 Ver Coop Melkind A method of preparing a fermented dairy product, wherein milk is subjected to ultrafiltration and mechanical processing.
NL8700661A (en) * 1987-03-20 1988-10-17 Dmv Campina Bv PROCESS FOR PREPARING BUTTER HAMMEL AND PRODUCTS OBTAINED.
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method
DD268618B1 (en) * 1988-02-16 1991-01-03 Wissenschaftlich Techn Oekon Z PROCESS FOR PREPARING FRESH CHEESE PRODUCTS

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032253A1 (en) * 1990-02-28 1993-01-16 Sitia Yomo Spa MILK MOUSSE, ITS PREPARATION AND USE.
ES2038533A1 (en) * 1991-01-29 1993-07-16 Sitia Yomo Spa A MOUSSE OF MILK AND ITS USE.

Also Published As

Publication number Publication date
DE3822082A1 (en) 1989-02-09
GR1000548B (en) 1992-08-25
FR2618644A1 (en) 1989-02-03
DK401288A (en) 1989-02-01
DE3822082C2 (en) 1998-08-06
GB2207849A (en) 1989-02-15
FR2618644B1 (en) 1993-07-16
GR880100465A (en) 1989-04-12
NL8801665A (en) 1989-02-16
GB8815579D0 (en) 1988-08-03
BE1004195A3 (en) 1992-10-13
GB2207849B (en) 1992-02-12
DK401288D0 (en) 1988-07-18

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