ATE68945T1 - Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack. - Google Patents

Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack.

Info

Publication number
ATE68945T1
ATE68945T1 AT87101720T AT87101720T ATE68945T1 AT E68945 T1 ATE68945 T1 AT E68945T1 AT 87101720 T AT87101720 T AT 87101720T AT 87101720 T AT87101720 T AT 87101720T AT E68945 T1 ATE68945 T1 AT E68945T1
Authority
AT
Austria
Prior art keywords
shelf life
good microbiological
milky taste
bread spread
microbiological shelf
Prior art date
Application number
AT87101720T
Other languages
English (en)
Inventor
Janos Bodor
Albert Wijnand Schoenmakers
Walter Maurits Mark Verhue
Original Assignee
Unilever Nv
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
Application filed by Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of ATE68945T1 publication Critical patent/ATE68945T1/de

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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/144—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
    • 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; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk 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; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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; MAKING 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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; MAKING 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, 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"

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Internal Circuitry In Semiconductor Integrated Circuit Devices (AREA)
  • Mechanical Treatment Of Semiconductor (AREA)
  • Magnetic Heads (AREA)
AT87101720T 1986-02-19 1987-02-07 Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack. ATE68945T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB868604133A GB8604133D0 (en) 1986-02-19 1986-02-19 Spreads
EP87101720A EP0233565B1 (de) 1986-02-19 1987-02-07 Brotaufstrich mit einer guten mikrobiologischen Haltbarkeit und einem frischen milchartigen Geschmack

Publications (1)

Publication Number Publication Date
ATE68945T1 true ATE68945T1 (de) 1991-11-15

Family

ID=10593341

Family Applications (1)

Application Number Title Priority Date Filing Date
AT87101720T ATE68945T1 (de) 1986-02-19 1987-02-07 Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack.

Country Status (9)

Country Link
US (1) US5013573A (de)
EP (1) EP0233565B1 (de)
JP (1) JPH0679537B2 (de)
AT (1) ATE68945T1 (de)
AU (1) AU585695B2 (de)
CA (1) CA1294822C (de)
DE (1) DE3774146D1 (de)
GB (1) GB8604133D0 (de)
ZA (1) ZA871178B (de)

Families Citing this family (42)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8900159A (nl) * 1989-01-23 1990-08-16 Dijk Food Prod Lopik Laag calorisch vetsmeersel met een vetgehalte van 20 tot 60 gew.% met gelatine en verstijfseld zetmeel.
EP0420315B1 (de) * 1989-05-24 1993-11-03 Unilever N.V. Brotaufstrich
ATE117512T1 (de) * 1989-11-22 1995-02-15 Unilever Nv Dispersion mit zusammenhängender lipider phase und verfahren zu ihrer herstellung.
DK203090A (da) * 1990-02-28 1991-08-29 Sitia Yomo Spa Maelkeagtig mousse, dens tilberedning og anvendelse
DE4115938A1 (de) * 1991-05-16 1992-11-19 Metallgesellschaft Ag Enzymatisches verfahren zur verminderung des gehaltes an phosphorhaltigen bestandteilen in pflanzlichen und tierischen oelen
US5252352A (en) * 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
US5534286A (en) 1994-06-01 1996-07-09 Monsanto Company No-fat gellan gum spread
ES2158308T3 (es) * 1995-03-29 2001-09-01 Unilever Nv Composicion base para salsas.
ZA968210B (en) 1995-10-02 1998-03-30 Unilever Plc Yogurt flavour composition.
EP0766926A1 (de) * 1995-10-02 1997-04-09 Unilever N.V. Joghurt-Aroma-Zusammensetzung
DE69902242T2 (de) * 1998-04-01 2003-02-06 Unilever N.V., Rotterdam Verfahren zur herstellung eines brotaufstrichs
AU5502099A (en) * 1998-09-17 2000-04-10 Coop Schweiz Edible water-in-oil dispersions
US6893675B1 (en) 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
ES2610452T3 (es) * 2001-06-25 2017-04-27 Afp Advanced Food Products Llc Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones
CA2450445C (en) * 2001-06-25 2007-11-20 Afp Advanced Food Products Llc Imitation cheese compositions and method of producing such compositions
EP1332678B1 (de) * 2002-02-01 2006-11-29 Comby Alexandre Milchprodukt
RU2006106739A (ru) * 2003-08-04 2006-07-27 Юнилевер Н.В. (Nl) Способ приготовления пищевой эмульсии
US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US7582326B2 (en) * 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20060024412A1 (en) * 2004-02-23 2006-02-02 Kraft Foods Holdings, Inc. Shelf-stable acidified food compositions and methods for their preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US7887867B2 (en) * 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US20060024413A1 (en) * 2004-02-23 2006-02-02 Colin Crowley Preparation of pumpable, edible composition using electrodialysis
AU2005228768C1 (en) * 2004-03-31 2010-11-18 Meiji Dairies Corporation Antibacterial compositions
WO2006039991A1 (en) * 2004-10-13 2006-04-20 Unilever N.V. Aerated oil in water emulsion comprising vegetable fat
AT500990A1 (de) * 2004-10-19 2006-05-15 Hama Foodservice Gmbh Verfahren zur herstellung eines einen fettträger, einen stabilisator bzw. ein geliermittel und ein lösemittel für den stabilisator bzw. das geliermittel enthaltenden nahrungsmittels
FR2889650B1 (fr) * 2005-08-10 2009-02-06 Gervais Danone Sa Fourrage gras ou imitation de chocolat pour produits de cuisson cerealiers
CN101370397B (zh) * 2005-12-12 2013-03-13 荷兰联合利华有限公司 用于制备肉汤、羹汤、酱汁、肉卤或用作调料的含黄原胶和刺槐豆胶的包装浓缩物
PT1962620E (pt) * 2005-12-12 2013-09-30 Unilever Nv Concentrado embalado para preparar um caldo, sopa, molhos ou para uso como tempero, compreendendo o concentrado goma de xantano e de alfarroba
PL2007214T5 (pl) * 2006-02-08 2014-11-28 Fuji Oil Europe Produkty jadalne o niskiej zawartości nasyconych i trans nienasyconych tłuszczów
EP1932432A1 (de) * 2006-10-25 2008-06-18 Friesland Brands B.V. Mikro-Organismen mit verbesserter Lagerstabilität
US20080145497A1 (en) * 2006-12-15 2008-06-19 Jimbay Peter Loh Food Ingredients With Reduced Sourness At Low pH
EP2873330B1 (de) * 2007-05-16 2017-03-15 Kraft Foods R & D, Inc. Essbare Zusammensetzung als Feuchtigkeitssperre und feuchtigkeitsbeständige Struktur
US20120009310A1 (en) * 2009-03-30 2012-01-12 Morinaga Milk Industriy Co., Ltd. Method for producing desalted milk, and desalted milk
US9351508B2 (en) * 2012-03-10 2016-05-31 Corn Products Development, Inc. Delayed gelling starch compositions
CN104320975B (zh) * 2012-05-23 2018-06-08 株式会社明治 涂抹酱及其制造方法
EP3476223B1 (de) * 2017-10-24 2020-06-03 DMK Deutsches Milchkontor GmbH Quarkgrundmasse mit verbesserten geschmackseigenschaften (i)
EP3476222B1 (de) * 2017-10-24 2020-05-13 DMK Deutsches Milchkontor GmbH Mineralarme quarkgrundmasse
JP7519189B2 (ja) * 2020-03-02 2024-07-19 ミヨシ油脂株式会社 乳化油脂組成物
EP3906784A1 (de) * 2020-05-06 2021-11-10 DMK Deutsches Milchkontor GmbH Streich- oder schneidbare lebensmittel

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA773512A (en) * 1967-12-12 Nopco Chemical Company Dairy product
FR664030A (fr) * 1927-11-16 1929-08-28 Nl Naamlooze Vennootschap Fran Procédé pour aromatiser les graisses comestibles et les produits contenant des graisses tels que la margarine, la crême artificielle et autres produits analogues
DE1089253B (de) * 1955-06-13 1960-09-15 Fisons Milk Products Ltd Herstellung von Kaese, Butter u. dgl. und Margarine
BE661395A (de) * 1964-03-20
GB1445095A (en) * 1972-09-01 1976-08-04 Unilever Ltd Milk products
SE393253B (sv) * 1974-08-29 1977-05-09 Mjolkcentralen Ekonomisk Foren Forfaringssett for framstellning av lagkalorimargarin med en vattenfas fran osyrad mjolk
GB2021140B (en) * 1978-05-10 1982-08-04 Dairy Dev Ltd Dairy blends
US4227981A (en) * 1979-08-31 1980-10-14 Borden, Inc. Electrodialysis of acid whey
NL8304133A (nl) * 1983-12-01 1985-07-01 Unilever Nv Water-in-olie emulsies die gehydrateerde zetmeelkorrels bevatten.
GB8604041D0 (en) * 1986-02-19 1986-03-26 Unilever Plc Fermented milk products

Also Published As

Publication number Publication date
AU6880587A (en) 1987-08-20
GB8604133D0 (en) 1986-03-26
CA1294822C (en) 1992-01-28
EP0233565B1 (de) 1991-10-30
EP0233565A2 (de) 1987-08-26
JPS62220147A (ja) 1987-09-28
EP0233565A3 (en) 1988-06-01
US5013573A (en) 1991-05-07
JPH0679537B2 (ja) 1994-10-12
ZA871178B (en) 1988-10-26
DE3774146D1 (de) 1991-12-05
AU585695B2 (en) 1989-06-22

Similar Documents

Publication Publication Date Title
ATE68945T1 (de) Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack.
ES2150943T3 (es) Uso de un producto similar a un producto lacteo como sustituto de la grasa en los alimentos.
IE44072L (en) Food composition.
KR900002714A (ko) 식 료
ATE81290T1 (de) Zusammensetzungen mit einem gehalt an mikroflora mit erhoehter adhaesion.
ES8305564A1 (es) Un metodo de preparar un producto de proteina de leche artificial .
MX5937E (es) Procedimiento para la produccion de una biomasa bacteriostatica a partir de cepas de beggiatoa
EP0181634A3 (de) Synthetisches Gen für menschliches Lysozym
SE8501801D0 (sv) Method for producing rice composition and product
DK162623C (da) Pasteuriseret eller varmesteriliseret dyrefoderprodukt og en fremgangsmaade til fremstilling deraf
ATE226030T1 (de) Verwendung von flüssigem kohlenhydrat- fermentationsprodukt
GB1527526A (en) Mayonnaise-type dressings
ES8500007A1 (es) Un procedimiento mejorado para inocular semillas agricolas con microorganismos beneficiosos.
DE3887172D1 (de) Strukturierte Sauermilchprodukte mit einem Fettgehalt von 1 zu 40-Gewichts-%, abgefüllt in Bechern.
KR840002238A (ko) 피부용보습제의 제조법
FI881225A (fi) Medel foer att foerbaettra jordmaonen och vaextligheten och bibehaolla deras naturliga sundhet samt motsvarande foerfarande.
EP0285979A3 (de) Verfahren zur Erhöhung der Stabilität von lyophilisierten Kulturen
JPS55153566A (en) Preparation of enriched feed
JPS6463336A (en) Preparation of new-type white-mold cheese
JPS533593A (en) Preparation of gel-forming microbial protein
JPS6420097A (en) Human granulocyte-macrophage colony stimulating factor
JPS621588U (de)
Sannabhadti et al. Proteolytic enzymes of lactic starters.
IT8448683A0 (it) Procedimento per ottenere un terreno nutritivo per la coltivazione dei microorganismi e delle colture cellulari del macroorganismo
Slottova The comparison of cultivation media used for lipolytic micro-organism determination in butter.

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties