FI63662C - Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk - Google Patents

Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk Download PDF

Info

Publication number: FI63662C
Authority: FI; Finland
Prior art keywords: milk; temperature; protein; skimmed; aqueous phase
Prior art date: 1977-11-23

Application number

FI783568A

Other languages

English (en)

Finnish (fi)

Swedish (sv)

Other versions

FI63662B (fi

FI783568A7 (fi

Inventor

Kurt Wallgren

Tage Nilsson

Original Assignee

Arla Mjoelkcentralen

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.)

1977-11-23

Filing date

1978-11-22

Publication date

1983-08-10

1978-11-22 Application filed by Arla Mjoelkcentralen filed Critical Arla Mjoelkcentralen

1979-05-24 Publication of FI783568A7 publication Critical patent/FI783568A7/fi

1983-04-29 Publication of FI63662B publication Critical patent/FI63662B/fi

1983-08-10 Application granted granted Critical

1983-08-10 Publication of FI63662C publication Critical patent/FI63662C/fi

Links

235000018102 proteins Nutrition 0.000 claims description 52
102000004169 proteins and genes Human genes 0.000 claims description 52
108090000623 proteins and genes Proteins 0.000 claims description 52
235000020183 skimmed milk Nutrition 0.000 claims description 37
239000012141 concentrate Substances 0.000 claims description 31
239000003925 fat Substances 0.000 claims description 29
235000019197 fats Nutrition 0.000 claims description 29
239000008346 aqueous phase Substances 0.000 claims description 28
239000012071 phase Substances 0.000 claims description 26
238000000034 method Methods 0.000 claims description 23
235000013310 margarine Nutrition 0.000 claims description 22
239000003264 margarine Substances 0.000 claims description 21
235000013336 milk Nutrition 0.000 claims description 21
239000008267 milk Substances 0.000 claims description 21
210000004080 milk Anatomy 0.000 claims description 21
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
239000003921 oil Substances 0.000 claims description 17
238000010438 heat treatment Methods 0.000 claims description 14
108010046377 Whey Proteins Proteins 0.000 claims description 9
239000000203 mixture Substances 0.000 claims description 9
238000000926 separation method Methods 0.000 claims description 9
102000007544 Whey Proteins Human genes 0.000 claims description 7
230000015572 biosynthetic process Effects 0.000 claims description 7
239000002994 raw material Substances 0.000 claims description 7
235000021119 whey protein Nutrition 0.000 claims description 7
239000000843 powder Substances 0.000 claims description 6
235000015140 cultured milk Nutrition 0.000 claims description 5
108010058314 rennet Proteins 0.000 claims description 5
229940108461 rennet Drugs 0.000 claims description 4
239000006260 foam Substances 0.000 claims description 3
238000005507 spraying Methods 0.000 claims description 3
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
229910019142 PO4 Inorganic materials 0.000 claims description 2
238000004945 emulsification Methods 0.000 claims description 2
238000000855 fermentation Methods 0.000 claims description 2
230000004151 fermentation Effects 0.000 claims description 2
239000000787 lecithin Substances 0.000 claims description 2
229940067606 lecithin Drugs 0.000 claims description 2
235000010445 lecithin Nutrition 0.000 claims description 2
239000010452 phosphate Substances 0.000 claims description 2
NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
150000003839 salts Chemical class 0.000 claims description 2
230000001932 seasonal effect Effects 0.000 claims description 2
238000003756 stirring Methods 0.000 claims description 2
230000000694 effects Effects 0.000 claims 1
238000012432 intermediate storage Methods 0.000 claims 1
239000000839 emulsion Substances 0.000 description 17
238000002360 preparation method Methods 0.000 description 12
235000013351 cheese Nutrition 0.000 description 9
230000001804 emulsifying effect Effects 0.000 description 8
235000019198 oils Nutrition 0.000 description 8
239000002253 acid Substances 0.000 description 7
238000004519 manufacturing process Methods 0.000 description 7
102000011632 Caseins Human genes 0.000 description 5
108010076119 Caseins Proteins 0.000 description 5
108090000790 Enzymes Proteins 0.000 description 5
102000004190 Enzymes Human genes 0.000 description 5
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
235000021240 caseins Nutrition 0.000 description 5
229940088598 enzyme Drugs 0.000 description 5
230000001580 bacterial effect Effects 0.000 description 4
235000015155 buttermilk Nutrition 0.000 description 4
239000005018 casein Substances 0.000 description 4
238000009928 pasteurization Methods 0.000 description 4
241000894006 Bacteria Species 0.000 description 3
150000007513 acids Chemical class 0.000 description 3
239000007789 gas Substances 0.000 description 3
239000008187 granular material Substances 0.000 description 3
238000005374 membrane filtration Methods 0.000 description 3
230000020477 pH reduction Effects 0.000 description 3
238000003860 storage Methods 0.000 description 3
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
239000005862 Whey Substances 0.000 description 2
238000001816 cooling Methods 0.000 description 2
230000007547 defect Effects 0.000 description 2
239000003995 emulsifying agent Substances 0.000 description 2
238000005187 foaming Methods 0.000 description 2
229910052500 inorganic mineral Inorganic materials 0.000 description 2
239000011707 mineral Substances 0.000 description 2
238000002156 mixing Methods 0.000 description 2
150000007524 organic acids Chemical class 0.000 description 2
235000005985 organic acids Nutrition 0.000 description 2
235000012424 soybean oil Nutrition 0.000 description 2
239000003549 soybean oil Substances 0.000 description 2
239000007858 starting material Substances 0.000 description 2
238000010626 work up procedure Methods 0.000 description 2
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
235000000911 Galium verum Nutrition 0.000 description 1
244000197960 Galium verum Species 0.000 description 1
102000014171 Milk Proteins Human genes 0.000 description 1
108010011756 Milk Proteins Proteins 0.000 description 1
108091005804 Peptidases Proteins 0.000 description 1
102000035195 Peptidases Human genes 0.000 description 1
238000010793 Steam injection (oil industry) Methods 0.000 description 1
235000019486 Sunflower oil Nutrition 0.000 description 1
YZCKVEUIGOORGS-NJFSPNSNSA-N Tritium Chemical compound [3H] YZCKVEUIGOORGS-NJFSPNSNSA-N 0.000 description 1
238000003916 acid precipitation Methods 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000002411 adverse Effects 0.000 description 1
239000002518 antifoaming agent Substances 0.000 description 1
230000000721 bacterilogical effect Effects 0.000 description 1
235000014121 butter Nutrition 0.000 description 1
239000011575 calcium Substances 0.000 description 1
229910052791 calcium Inorganic materials 0.000 description 1
239000001569 carbon dioxide Substances 0.000 description 1
229910002092 carbon dioxide Inorganic materials 0.000 description 1
229940021722 caseins Drugs 0.000 description 1
238000002425 crystallisation Methods 0.000 description 1
230000008025 crystallization Effects 0.000 description 1
BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
239000000796 flavoring agent Substances 0.000 description 1
238000005188 flotation Methods 0.000 description 1
235000013355 food flavoring agent Nutrition 0.000 description 1
239000003292 glue Substances 0.000 description 1
230000000415 inactivating effect Effects 0.000 description 1
238000009776 industrial production Methods 0.000 description 1
230000007774 longterm Effects 0.000 description 1
238000010907 mechanical stirring Methods 0.000 description 1
238000002844 melting Methods 0.000 description 1
230000008018 melting Effects 0.000 description 1
230000002906 microbiologic effect Effects 0.000 description 1
235000021239 milk protein Nutrition 0.000 description 1
235000014593 oils and fats Nutrition 0.000 description 1
239000005022 packaging material Substances 0.000 description 1
239000002245 particle Substances 0.000 description 1
235000021085 polyunsaturated fats Nutrition 0.000 description 1
235000019833 protease Nutrition 0.000 description 1
230000006920 protein precipitation Effects 0.000 description 1
238000005086 pumping Methods 0.000 description 1
239000010453 quartz Substances 0.000 description 1
235000020122 reconstituted milk Nutrition 0.000 description 1
VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
239000001509 sodium citrate Substances 0.000 description 1
NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
239000000126 substance Substances 0.000 description 1
239000002600 sunflower oil Substances 0.000 description 1
235000015112 vegetable and seed oil Nutrition 0.000 description 1
239000008158 vegetable oil Substances 0.000 description 1
239000011782 vitamin Substances 0.000 description 1
229940088594 vitamin Drugs 0.000 description 1
229930003231 vitamin Natural products 0.000 description 1
235000013343 vitamin Nutrition 0.000 description 1
239000007762 w/o emulsion Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

Chemical & Material Sciences (AREA)
Oil, Petroleum & Natural Gas (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Edible Oils And Fats (AREA)
Dairy Products (AREA)

FI783568A 1977-11-23 1978-11-22 Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk FI63662C (fi)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
SE7713275A SE421740B (sv)	1977-11-23	1977-11-23	Metod for framstellning av margarin av typen vatten-i-olja med lagt kaloriverde
SE7713275		1977-11-23

Publications (3)

Publication Number	Publication Date
FI783568A7 FI783568A7 (fi)	1979-05-24
FI63662B FI63662B (fi)	1983-04-29
FI63662C true FI63662C (fi)	1983-08-10

Family

ID=20332967

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
FI783568A FI63662C (fi)	1977-11-23	1978-11-22	Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk

Country Status (15)

Country	Link
US (1)	US4228190A (de)
JP (1)	JPS5824097B2 (de)
AT (1)	AT365416B (de)
AU (1)	AU523615B2 (de)
BE (1)	BE872224A (de)
CA (1)	CA1105316A (de)
CH (1)	CH638954A5 (de)
DE (1)	DE2850494C2 (de)
FI (1)	FI63662C (de)
FR (1)	FR2407673A1 (de)
GB (1)	GB2011942B (de)
IE (1)	IE47673B1 (de)
NL (1)	NL188888C (de)
NO (1)	NO147363C (de)
SE (1)	SE421740B (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
IT1119935B (it) *	1979-09-11	1986-03-19	Ferrero & C Spa P	Prodotto alimentare proteico dolce in forma di massa plastica schiumata
JPH069463B2 (ja) *	1984-03-14	1994-02-09	雪印乳業株式会社	展延性を有する水中油型乳化物の製造方法
GB8418154D0 (en) *	1984-07-17	1984-08-22	Unilever Plc	Edible fat composition
DE3435269A1 (de) *	1984-09-26	1986-03-27	Nordbutter GmbH & Co KG, 2354 Hohenwestedt	Verfahren zur herstellung eines halbfetterzeugnisses
FR2608900B1 (fr) *	1986-12-31	1989-12-08	Dubanchet Andre	Procede de fabrication de produits de charcuterie
CA1312498C (fr) *	1987-04-21	1993-01-12	Investissements Mongeau Inc.	Procede de fabrication de beurre et de succedanes de beurre reduits en calories
US5053241A (en) *	1988-04-21	1991-10-01	Ault Foods Limited	Fat reduced spreads and process of making
US5096732A (en) *	1988-04-21	1992-03-17	Ault Foods Limited	Process of making fat reduced spreads
DE3913125A1 (de) *	1988-05-31	1989-12-14	Maroudas Johann	Verfahren zur herstellung eines nahrungsmittels
GB8922170D0 (en) *	1989-10-02	1989-11-15	Unilever Plc	Spreads containing chlorophyll
US5080921A (en) *	1990-02-05	1992-01-14	Pfizer Inc.	Low calorie fat substitute
JP2938539B2 (ja) *	1990-09-26	1999-08-23	花王株式会社	チョコレート類
GB9405235D0 (en) *	1994-03-17	1994-04-27	St Ivel Ltd	Water-containous spread
WO1999018807A2 (en) *	1997-10-13	1999-04-22	Unilever N.V.	Method of preparing a dairy spread
FI126712B (en) *	2013-12-09	2017-04-13	Valio Oy	Fat blending and process for making it
CN115539518B (zh) *	2022-11-28	2023-04-18	国能大渡河检修安装有限公司	一种多变量水轮发电机组推力瓦温调控方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US999083A (en) *	1908-11-10	1911-07-25	Carl Albrecht Baechler	Soluble casein.
US1557181A (en) *	1923-05-26	1925-10-13	Messmer Adolph	Process of making casein
GB374402A (en) *	1929-11-29	1932-06-09	Pierre Maze	The manufacture of lactoserum and of products therefrom
US2602746A (en) *	1949-07-19	1952-07-08	Western Condensing Co	Milk product method of manufacture
GB1151879A (en) *	1965-09-17	1969-05-14	Commw Scient Ind Res Org	Process for Manufacture of Co-Procipitates of Milk Proteins
US3298836A (en) *	1966-03-04	1967-01-17	Wisconsin Alumni Res Found	Process for preparing cottage cheese curd
US3962464A (en) *	1969-07-21	1976-06-08	Societe D'assistance Technique Pour Produits Nestle S.A.	Process for preparing a butter-like dairy product
DE2114328A1 (de) *	1971-03-24	1972-09-28	Unilever Nv	Verfahren zur Herstellung von molkenproteinhaltigem Frischkaese
SE390370C (sv) *	1972-12-15	1986-06-23	Arla Ekonomisk Foerening	Forfaringssett for framstellning av lagkalorimargarin med hog proteinhalt, varvid vattenfasen framstelles av ett proteinkoncentrat utvunnet ur pa bakteriell veg syrad kernmjolk och varvid den ferdigbildade emulsionen pa
US4066800A (en) *	1973-11-30	1978-01-03	The Regents Of The University Of Minnesota	Preparation of dairy-based cheese food
SE393253B (sv) *	1974-08-29	1977-05-09	Mjolkcentralen Ekonomisk Foren	Forfaringssett for framstellning av lagkalorimargarin med en vattenfas fran osyrad mjolk
US4051269A (en) *	1974-08-29	1977-09-27	Mjolkcentralen, Ekonomisk Forening	Low calorie, high protein tablespreads from sweet milk and their production
US4020186A (en) *	1974-12-16	1977-04-26	Kraftco Corporation	Method for manufacture of Ricotta cheese

1977
- 1977-11-23 SE SE7713275A patent/SE421740B/sv not_active IP Right Cessation
1978
- 1978-11-14 GB GB7844347A patent/GB2011942B/en not_active Expired
- 1978-11-20 US US05/961,926 patent/US4228190A/en not_active Expired - Lifetime
- 1978-11-21 CH CH1190478A patent/CH638954A5/de not_active IP Right Cessation
- 1978-11-21 DE DE2850494A patent/DE2850494C2/de not_active Expired
- 1978-11-21 NL NLAANVRAGE7811450,A patent/NL188888C/xx not_active IP Right Cessation
- 1978-11-22 AT AT0833078A patent/AT365416B/de not_active IP Right Cessation
- 1978-11-22 FI FI783568A patent/FI63662C/fi not_active IP Right Cessation
- 1978-11-22 AU AU41818/78A patent/AU523615B2/en not_active Expired
- 1978-11-22 BE BE191896A patent/BE872224A/xx not_active IP Right Cessation
- 1978-11-22 IE IE2299/78A patent/IE47673B1/en not_active IP Right Cessation
- 1978-11-22 NO NO783937A patent/NO147363C/no unknown
- 1978-11-23 CA CA316,791A patent/CA1105316A/en not_active Expired
- 1978-11-23 FR FR7833058A patent/FR2407673A1/fr active Granted
- 1978-11-24 JP JP53144347A patent/JPS5824097B2/ja not_active Expired

Also Published As

Publication number	Publication date
NL188888C (nl)	1992-11-02
NO147363C (no)	1983-03-30
SE421740B (sv)	1982-02-01
AT365416B (de)	1982-01-11
NL188888B (nl)	1992-06-01
BE872224A (fr)	1979-03-16
IE782299L (en)	1979-05-23
FI63662B (fi)	1983-04-29
SE7713275L (sv)	1979-05-24
US4228190A (en)	1980-10-14
NO147363B (no)	1982-12-20
NL7811450A (nl)	1979-05-28
AU4181878A (en)	1979-05-31
DE2850494A1 (de)	1979-06-07
FI783568A7 (fi)	1979-05-24
FR2407673A1 (fr)	1979-06-01
JPS5484067A (en)	1979-07-04
FR2407673B1 (de)	1982-09-03
GB2011942B (en)	1982-08-04
IE47673B1 (en)	1984-05-16
NO783937L (no)	1979-05-25
GB2011942A (en)	1979-07-18
ATA833078A (de)	1981-06-15
AU523615B2 (en)	1982-08-05
DE2850494C2 (de)	1981-12-24
JPS5824097B2 (ja)	1983-05-19
CA1105316A (en)	1981-07-21
CH638954A5 (de)	1983-10-31

Legal Events

Date	Code	Title	Description
1978-11-22	MA	Patent expired
2004-08-31	MA	Patent expired	Owner name: MJOELKCENTRALEN ARLA

Publication	Publication Date	Title
FI63662C (fi)	1983-08-10	Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk
FI56478C (fi)	1980-02-11	Foerfaringssaett foer framstaellning av en fettemulsion med laogt kalorivaerde och hoeg proteinhalt
CN1177542C (zh)	2004-12-01	生产干酪和干酪制品的方法
CA2543264C (en)	2012-06-26	Stabilisers useful in low fat spread production
US5714182A (en)	1998-02-03	Whey protein and casein co-precipitate for texturizing dairy products
RU2001115704A (ru)	2004-06-20	Способ изготовления сыра и сырных продуктов
RU2004138760A (ru)	2006-06-10	Сливочный сыр, полученный из полимеров сывороточных белков
KR930701922A (ko)	1993-09-08	탈지 자연치즈의 제조방법
Jeantet et al.	2016	Handbook of food science and technology 3: Food biochemistry and technology
AU2003231586B2 (en)	2009-09-17	Novel gum application in wheyless cream cheese systems
US4732769A (en)	1988-03-22	Soft, unripened cheese
JP3119496B2 (ja)	2000-12-18	水中油形エマルジョンの製造方法
EP0082165B1 (de)	1985-10-02	Schmierbares fetterzeugnis, sowie dessen herstellungsverfahren
EP0184267B1 (de)	1988-04-13	Verfahren zur Herstellung von gerührtem Joghurt sowie nach diesem Verfahren hergestellter gerührter Joghurt
FI63663C (fi)	1983-08-10	Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin
IE57208B1 (en)	1992-06-03	Process for the manufacture of a dairy product
FI58712B (fi)	1980-12-31	Foerfaringssaett foer framstaellning av laogkalorimargarin pao osyrad mjoelk
RU2127529C1 (ru)	1999-03-20	Способ получения комбинированного кисломолочного продукта "сказка"
JPS62289145A (ja)	1987-12-16	軟質チ−ズ類の製造法
JPS6188840A (ja)	1986-05-07	高固体チ−ズの製造方法
RU2100935C1 (ru)	1998-01-10	Молочный продукт
JP3145828B2 (ja)	2001-03-12	加工チーズ類およびその製造方法
SU1414380A1 (ru)	1988-08-07	Способ производства сметаны
FI57687C (fi)	1980-10-10	Foerfarande foer framstaellning av en mjoelkbaserad dryck eller motsvarande
JPH03277232A (ja)	1991-12-09	タンパク質凍結ゲルを用いたヨーグルトとその製造方法