AU703424B2 - Milk product - Google Patents

Milk product Download PDF

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Publication number
AU703424B2
AU703424B2 AU38348/95A AU3834895A AU703424B2 AU 703424 B2 AU703424 B2 AU 703424B2 AU 38348/95 A AU38348/95 A AU 38348/95A AU 3834895 A AU3834895 A AU 3834895A AU 703424 B2 AU703424 B2 AU 703424B2
Authority
AU
Australia
Prior art keywords
milk product
set forth
weight
cream
gelatine
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
AU38348/95A
Other versions
AU3834895A (en
Inventor
Rudolf Haindl
Hans Mandl
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.)
HAMA Foodservice Ges mbH
Original Assignee
HAMA FOODSERVICE GmbH
HAMA Foodservice Ges mbH
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 AT0000795U external-priority patent/AT608U1/en
Priority claimed from AT0029595U external-priority patent/AT812U1/en
Application filed by HAMA FOODSERVICE GmbH, HAMA Foodservice Ges mbH filed Critical HAMA FOODSERVICE GmbH
Publication of AU3834895A publication Critical patent/AU3834895A/en
Application granted granted Critical
Publication of AU703424B2 publication Critical patent/AU703424B2/en
Anticipated expiration legal-status Critical
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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A23C11/065—Microbial proteins, inactivated yeast or animal proteins
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/08—Preservation
    • A23C13/10—Preservation by addition of preservatives
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Abstract

A food is a milk prod. contg. at least 3% (at least 5%) of fat and at least 0.1% of gelatine.

Description

MILK PRODUCT The invention concerns a milk product and a process for the production thereof and uses thereof. The most widely varying milk products which are packaged in packs are already available on the market. The object of the present invention is to provide a novel milk product which as far as possible can be kept uncooled and which is distinguished by numerous, both commercial and private possible uses. In accordance with the invention that object is attained in that it contains a fat proportion of at least 3%, preferably at least and a content of at least 0. 1% gelatine. All numbers are based on weight. It has been found particularly advantageous in terms of consistency of the milk product and the possibility of keeping it if at least 85% cream and between 0.1% and 5% and preferably between 1% and 1.5% gelatine are used.
The novel milk product can be so produced and packaged without .:•.•further expensive extras that it can be kept uncooled over months.
a The milk product packaged in that way finds numerous possible uses in particular in commercial cooking as a semi-prepared product. Generally a mixture of cream and gelatine will be so selected that the milk product is cuttable at room temperature. It can then be taken out of the package for example by being tipped out. That product can then be added in that semi-solid condition for example to gateaux or flans, spreads, creams, sauces or ices.
It is in principle also possible to eat it pure. There is also the possibility of liquefying the milk product according to the invention by heating it, and then processing or working it, in which case it solidifies again upon being subsequently cooled. In a preferred embodiment the milk product essentially consist only of cream and gelatine. It therefore forms a neutral-tasting semi-finished product for commercial cooking.
In accordance with a further embodiment sugar and vanilla pods can also be added to the cream and the gelatine. That product can also be used as a semi-finished product in commercial cooking. Particularly with a total content of sugar and vanilla pods of between 8% and it also tastes good pure (finished product which is suitable in particular also for sale to private customers).
A suitable cream is in particular cream with a fat content of between 10% and 25%, preferably 15%. That fat content is desirably lower than that of usual cream at 36% fat.
To achieve a long storage time, it is possible to make use of known packs and particular production processes.
As regards the packs, they may comprise for example as is known per se cardboard and/or paper which is lined with aluminium and/or plastic material (preferably polyethylene). Prior to the filling operation the packs can be sterilised for example by means of hydrogen peroxide and then drying at over 200'C in order overall to permit aseptic filling.
The basic concept of the process according to the invention for the production of the novel milk product lies in mixing cream and gelatine and then filling packs therewith.
A plurality of treatment stages may be provided to produce a product which keeps well: first of all it is desirable to pasteurise the cream which is produced from fresh full-cream milk, preferably at a temperature of 98°C.
In order to achieve intimate mixing with the gelatine, that mixing operation can be effected in a mixing tank at elevated temperature of over 30'C, preferably at about 40'C. Thereafter it is desirable if the mixture containing at least cream and gelatine is left to stand for at least half an hour.
To give a product which keeps well for a long period of time uncooled, it is particularly desirable for the mixture to be heated ultra-high, before being put into the packs, to a temperature of over 130'C, preferably to 138 0
C.
In order to obtain a uniform size in respect of the fat particles, it is preferably provided that the mixture is homogenised at elevated temperature under high pressure.
The novel milk product may be for example a mayonnaise substitute. Mayonnaise is frequently used in modern cooking. The invention is based on the notion that a content of eggs is admittedly a prerequisite for a food to be identified as mayonnaise, but that the reason for the use of mayonnaise is its creamy, spreadable consistency and its appearance. In accordance with the proposal which has been frequently put forward, for reducing as far as possible the use of eggs, a mayonnaise substitute can be provided, which without involving the use of eggs is of approximately the same consistency as real mayonnaise.
Surprisingly it has been found that a milk product consisting of a milk component and gelatine, in relatively small amounts 5% is readily sufficient is suitable for converting cooking or salad oil into a creamy spreadable substance.
Three Examples are described hereinafter: Cream produced from fresh full-cream milk, with 15% fat, is pasteurised, at 98°C (peroxidases negative). Cooling to 4 0 C can then be effected. For the operation of actually mixing the cream with the gelatine the cream can be warmed to 40'C in a mixing tank and then for example 1.2% high-lead gelatine can be stirred in with a turbomixer (all percentages are to be understood as being percentages by weight).
Thereafter the mixture is left to stand for one hour, followed then by cooling to 30°C. Before being introduced into the packs, ultra high temperature heating (UHT) to about 138°C is effected, to give a product which can keep for a long period of time. That can then also be followed by homogenisation at 60'C and 180 bars pressure. After cooling to about 25°C the aseptic filling operation can then be effected. That can be followed by eight days quarantine with microbiological checking.
The novel foodstuff produced in that way can be kept for a minimum period of 5 months when stored at room temperature. It is suitable in particular as a semi-finished product for commercial cooking, but it can also be used in the private sector in particular as a finished product.
Substantially the same operating procedure is adopted in a second embodiment. It is only in the mixing process that 1.3% of highlead gelatine can be stirred in, and also 11.4% vanilla pod extract (vanilla pods and sugar) can be added. The foodstuff produced in that way can also be kept for a long period of time in an uncooled condition and besides commercial use can also be advantageously used privately.
In particular this embodiment of the milk product according to the invention can also be eaten pure (finished product) by virtue of its good taste.
Cream produced from fresh full-cream milk, with 15% fat, is pasteurised, at 98°C (peroxidases negative). Cooling to 4°C can then be effected. For the operation of actually mixing the cream with the gelatine the cream can be warmed to 40°C in a mixing tank and then for example 1.2% high-lead gelatine can be stirred in with a turbomixer (all percentages are to be understood as being percentages by weight).
Thereafter the mixture is left to stand for one hour, followed then by cooling to 30°C. Before being introduced into the packs, ultra high temperature heating (UHT) to about 138°C is effected, to give a product which can be kept for a long period of time. That can then also be followed by homogenisation at 60'C and 180 bars pressure. After cooling to about 25°C the aseptic filling operation can then be effected. That can be followed by eight days quarantine with microbiological checking.
A part of the milk product produced in that way is mixed and worked with nine parts of cooking or salad oil, with continuous stirring, to give a creamy spreadable material which is of the consistency of mayonnaise without however containing eggs.
Instead of animal fats the milk product may also have in part or entirely vegetable fats and thus contribute to a cholesterolcontrolled diet. For example the milk product could contain skimmed milk or sour cream which is enriched with vegetable fat.
Although the preferred fat content of the milk product is below it is also possible to use milk products with a higher fat content for specific uses, for example sauces, for example products which comprise sour cream or sweet cream with 44% fat (double cream).
Where the terms "comprise", "comprises", "comprised" or "comprising" are used in this specification, they are to be interpreted as specifying the presence of the stated features, integers, steps or components referred to, but not to preclude the presence or addition of one or more other feature, integer, step, component or group thereof.
*t o *fl* 17/11/97VSAP9265.SPE,5a

Claims (19)

1. A milk product of cuttable consistency with an animal fat proportion of between and 20% by weight and a content of between 1% and 3% by weight gelatine.
2. A milk product as set forth in claim 1 characterised in that it is free from whipping aids and is unwhippable.
3. A milk product as set forth in claim 1 or claim 2 characterised in that it has a content of between 1% and 1.5% by weight gelatine.
4. A milk product as set forth in one claims 1 through 3 characterised in that the fat proportion of the milk product is about 15% by weight.
A milk product as set forth in one of claims 1 through 4 characterised in that it contains cream, preferably at least 60% by weight cream.
6. A milk product as set forth in claim 5 characterised in that it contains at least by weight cream. go
7. A milk product as set forth in claim 5 or claim 6 characterised in that the cream used has a fat proportion of between 10% and 20% by weight, preferably 15% by weight.
8. A milk product as set forth in one of claims 1 through 7 characterised in that it essentially consists only of cream and gelatine.
9. A milk product as set forth in one of claims 1 through 8 characterised in that it contains sugar and vanilla pods.
A milk product as set forth in claim 9 characterised in that sugar and vanilla pods together makeup between 8 and 15% by weight.
11. A milk product as set forth in one of claims 1 through 10 characterised by a storage capability at room temperature of at least three months, preferably at least five months.
12. A mayonnaise substitute characterised in that it comprises 3% to 30% by weight and preferably 10% to 20% by weight of a milk product which contains at least 3% by weight fat and at least 0.1% by weight gelatine, with the balance being oil.
13. A mayonnaise substitute as set forth in claim 12 characterised in that the milk product contains at least 60% by weight cream whose fat proportion is preferably between 10% and o*
14. A mayonnaise substitute as set forth in claim 12 or claim 13 characterised in that the oil is kernel oil.
15. A mayonnaise substitute as set forth in one of claims 12 through 14 characterised in that it contains garlic.
16. Use of a milk product as set forth in one of claims 1 through 11 for the production of a mayonnaise substitute by a procedure whereby the milk product which is preferably in cuttable form is converted, with the addition of oil, into a creamy spreadable form.
17. A process for the production of a milk product as set forth in one of claims 1 through 11 characterised in that the milk product, preferably a pasteurised cream, is mixed at a temperature which is above 30'C and which is preferably at 40'C, in a mixing tank, with the gelatine and possibly further ingredients such as sugar and vanilla pods, wherein after the mixing operation the mixture containing at least one component obtained from milk and gelatine is left to stand for at least half an hour, preferably at elevated temperature of about 4000C.
18. A process as set forth in claim 17 characterised in that before being introduced into the packs, the mixture containing at least one component obtained from milk and gelatine is heated to over 130 0 C, preferably to 138 0 C.
19. Use of a milk product as set forth in one of claims 1 through 11 as a semi-finished product. A milk product as set forth in claim 1 or a process as set forth in claim 17, subsequently as hereinbefore described in any one of the examples. DATED this 2 1 st day of January 1999 HAMA Foodservice GesmbH By their Patent Attorneys CALLINAN LAWRIE a a a C
AU38348/95A 1995-01-12 1995-11-16 Milk product Expired AU703424B2 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
ATGM7/95 1995-01-12
AT0000795U AT608U1 (en) 1995-01-12 1995-01-12 DAIRY PRODUCT
AT0029595U AT812U1 (en) 1995-06-01 1995-06-01 MAYONNAISE REPLACEMENT
ATGM295/95 1995-06-01
PCT/AT1995/000219 WO1996021361A1 (en) 1995-01-12 1995-11-16 Food product

Publications (2)

Publication Number Publication Date
AU3834895A AU3834895A (en) 1996-07-31
AU703424B2 true AU703424B2 (en) 1999-03-25

Family

ID=25591080

Family Applications (1)

Application Number Title Priority Date Filing Date
AU38348/95A Expired AU703424B2 (en) 1995-01-12 1995-11-16 Milk product

Country Status (10)

Country Link
EP (2) EP0897670B1 (en)
JP (1) JP3407059B2 (en)
CN (1) CN1076954C (en)
AT (1) ATE179049T1 (en)
AU (1) AU703424B2 (en)
DE (2) DE59505732D1 (en)
ES (2) ES2132731T3 (en)
GR (1) GR3030460T3 (en)
NZ (1) NZ295085A (en)
WO (1) WO1996021361A1 (en)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT1942U1 (en) * 1997-03-25 1998-02-25 Hama Foodservice Gmbh DAIRY PRODUCT
US6830772B2 (en) 1999-09-21 2004-12-14 Hama Foodservice Gesmbh Process for the production of a dairy product containing gelatine and cream
AT410885B (en) * 1999-09-21 2003-08-25 Hama Foodservice Ges M B H METHOD FOR THE PRODUCTION OF A MILK PRODUCT INCLUDING GELATINE, SKIMMED MILK AND FRUIT
US8048467B2 (en) 1999-09-21 2011-11-01 Hama Foodservice Gesmbh Dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells
CA2435359C (en) * 2001-01-22 2010-11-16 Hama Foodservice Gesellschaft M.B.H. Process for the production of a dairy product containing gelatine and cream
AT500990A1 (en) 2004-10-19 2006-05-15 Hama Foodservice Gmbh METHOD FOR PRODUCING A GREASE CARRIER, A STABILIZER BZW. A GELIERMITTEL AND A SOLVENT FOR THE STABILIZER BZW. THE FOOD SUPPLY
CA2686922C (en) 2007-05-09 2015-06-30 Nestec S.A. Freeze-dried, aerated fruit or vegetable compositions and methods of making thereof
US20110300255A9 (en) 2007-05-09 2011-12-08 Nestec S.A. Freeze-dried, dairy or dairy-substitute compositions and methods of using same
EP2154982B1 (en) 2007-05-09 2014-06-04 Nestec S.A. Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof
AT515254B1 (en) 2013-12-27 2015-10-15 Hama Foodservice Gmbh Marinade for tumbling a meat product
DK2936991T3 (en) 2014-04-24 2018-06-18 Dmk Deutsches Milchkontor Gmbh Durable cream without preservatives
GB2570635B (en) 2017-12-21 2023-05-03 Marlow Foods Ltd Foodstuff
GB2579351B (en) 2018-11-19 2023-08-02 Marlow Foods Ltd Edible fungus
GB201917488D0 (en) 2019-11-29 2020-01-15 Marlow Foods Ltd Foodstuffs
GB2594692A (en) 2020-03-10 2021-11-10 Marlow Foods Ltd Process
GB2597437A (en) 2020-05-22 2022-02-02 Marlow Foods Ltd Edible fungi
GB2597237A (en) 2020-05-22 2022-01-26 Marlow Foods Ltd Edible fungi
GB2596121A (en) 2020-06-18 2021-12-22 Marlow Foods Ltd Foodstuff

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GB1251260A (en) * 1968-04-08 1971-10-27
EP0073629A1 (en) * 1981-08-24 1983-03-09 Carlin Foods Corporation Method of preparing cultured dairy products

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US1605009A (en) * 1926-05-01 1926-11-02 Matthews Selected Dairies Comp Process of manufacturing butter-fat products
US2170417A (en) * 1938-05-20 1939-08-22 Harry M Levin Salad dressing
DE1692675A1 (en) * 1968-01-09 1971-09-16 Eugen Dr Harsanyi Buttery and mayonnaise-like foods containing little or no fat
LU56996A1 (en) * 1968-10-01 1970-04-01
USRE27381E (en) * 1970-01-13 1972-05-30 Preparation of imitation sour cream
DE2300663A1 (en) * 1973-01-08 1974-07-11 Molkerei Borken Egmbh Low calorie milk-based bread-spread - prepd. by pasteurising cream, ripening with lactic acid cultures, gelatine and starch, incubating and cooling
DE3319072A1 (en) * 1983-05-26 1984-11-29 Fa. Dr. August Oetker, 4800 Bielefeld Process for producing sterilised milk-or cream-based sauces
DE3324821C2 (en) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Sour cream based spread
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GB1251260A (en) * 1968-04-08 1971-10-27
EP0073629A1 (en) * 1981-08-24 1983-03-09 Carlin Foods Corporation Method of preparing cultured dairy products

Also Published As

Publication number Publication date
EP0897670A1 (en) 1999-02-24
ES2132731T3 (en) 1999-08-16
EP0897670B1 (en) 2004-05-19
EP0805629B1 (en) 1999-04-21
ES2221967T3 (en) 2005-01-16
JP3407059B2 (en) 2003-05-19
DE59505732D1 (en) 1999-05-27
JPH10512144A (en) 1998-11-24
DE59510904D1 (en) 2004-06-24
AU3834895A (en) 1996-07-31
CN1173115A (en) 1998-02-11
EP0805629A1 (en) 1997-11-12
NZ295085A (en) 1999-01-28
CN1076954C (en) 2002-01-02
WO1996021361A1 (en) 1996-07-18
ATE179049T1 (en) 1999-05-15
GR3030460T3 (en) 1999-10-29

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