GR1000548B - Νωπη κρεμοειδης τροφη (σπεσιαλιτε) καταλληλη για να επαλειφεται που περιεχει ενεργα γαλακτικα ενζυμα & μεθοδος παραγωγης της. - Google Patents

Νωπη κρεμοειδης τροφη (σπεσιαλιτε) καταλληλη για να επαλειφεται που περιεχει ενεργα γαλακτικα ενζυμα & μεθοδος παραγωγης της.

Info

Publication number
GR1000548B
GR1000548B GR880100465A GR880100465A GR1000548B GR 1000548 B GR1000548 B GR 1000548B GR 880100465 A GR880100465 A GR 880100465A GR 880100465 A GR880100465 A GR 880100465A GR 1000548 B GR1000548 B GR 1000548B
Authority
GR
Greece
Prior art keywords
containing active
creamy food
fresh
active lactic
enzymes
Prior art date
Application number
GR880100465A
Other languages
Greek (el)
English (en)
Other versions
GR880100465A (en
Inventor
Vittorio Cingoli
Giovanni Giani
Gianluigi Maiocchi
Cavaliere Renata Vesely
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 GR880100465A publication Critical patent/GR880100465A/el
Publication of GR1000548B publication Critical patent/GR1000548B/el

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)
GR880100465A 1987-07-31 1988-07-11 Νωπη κρεμοειδης τροφη (σπεσιαλιτε) καταλληλη για να επαλειφεται που περιεχει ενεργα γαλακτικα ενζυμα & μεθοδος παραγωγης της. GR1000548B (el)

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
GR880100465A GR880100465A (en) 1989-04-12
GR1000548B true GR1000548B (el) 1992-08-25

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
GR880100465A GR1000548B (el) 1987-07-31 1988-07-11 Νωπη κρεμοειδης τροφη (σπεσιαλιτε) καταλληλη για να επαλειφεται που περιεχει ενεργα γαλακτικα ενζυμα & μεθοδος παραγωγης της.

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
GB2207849B (en) 1992-02-12
DE3822082A1 (de) 1989-02-09
DE3822082C2 (de) 1998-08-06
DK401288A (da) 1989-02-01
NL8801665A (nl) 1989-02-16

Similar Documents

Publication Publication Date Title
ATE197226T1 (de) Tabakerzeugnisse oder tabakerzeugnissen ähnliche waren mit antioxidativ wirkenden naturstoffen und verfahren zur herstellung derselben
EP0687420A3 (fr) Composition alimentaire comportant un biscuit ou une coque de chocolat et un fourrage à base de produit laitier, fermenté ou non
EP0396487A3 (en) Process for the manufacture of a product analogous to elver and product thus obtained
FR2342057A1 (fr) Produits provoquant un effet physiologique de froid sur la peau et les muqueuses
GR890100173A (el) Ειδος τροφιμων παραγομενο δι'εξωθησεως και μεθοδος παραγωγης του.
CA2086247A1 (en) Food and Pharmaceutical Compositions Containing Short Chain Monounsaturated Fatty Acids and Methods of Using
MY108411A (en) Liposoluble antioxidant mixture.
ES2022597B3 (es) Producto comestible que contiene grasa y procedimiento para su produccion.
EP0294434A4 (en) METHOD FOR PRODUCING STORAGE STABILITY, QUICKLY RECOVERABLE, FROZEN FOODSTUFFS AND FOODSTUFFS PRODUCED THEREFORE.
EP0305042A3 (en) A granulated butter-flavoured product
CA2077482A1 (en) Hypoallergenic products from natural and/or synthetic components and process of making
ES497529A0 (es) Procedimiento para la fabricacion de un agente aromatizante que ortanolecticamente comunica sabor
GR1000548B (el) Νωπη κρεμοειδης τροφη (σπεσιαλιτε) καταλληλη για να επαλειφεται που περιεχει ενεργα γαλακτικα ενζυμα & μεθοδος παραγωγης της.
IT8319385A0 (it) Prodotti di cioccolato con maggiore contenuto di proteine eprocedimento per la produzione diprodotti di tipo siffatto.
MY101753A (en) Food product
SE7900551L (sv) Tandvenliga, vattenfattiga sockerhaltiga livsmedel och tandvenliga, vattenfria farmaceutiska preparat
EP0104043A3 (en) Foodstuffs and pharmaceuticals
EP0277354A3 (en) Premix preparation for ice foods
NO165053C (no) Fremgangsmaate til fremstilling av et pasteurisert eller sterilisert matvare- eller dyreforprodukt.
RO113477B1 (ro) Metodă pentru stimularea creşterii păsărilor de curte
GB1527526A (en) Mayonnaise-type dressings
AU565024B2 (en) 5-methyl-hept-2-en-4-one as fragrance/flavouring agent
DE3867477D1 (de) Zubereitung zur verlaengerung der haltbarkeit von lebensmitteln, arzneimitteln und kosmetischen produkten.
GB1224860A (en) Sulphur compounds as odour and taste-modifying agents
MY109537A (en) Preparation of a cooked cereal product

Legal Events

Date Code Title Description
ML Lapse due to non-payment of fees