BE543568A - - Google Patents
Info
- Publication number
- BE543568A BE543568A BE543568DA BE543568A BE 543568 A BE543568 A BE 543568A BE 543568D A BE543568D A BE 543568DA BE 543568 A BE543568 A BE 543568A
- Authority
- BE
- Belgium
- Prior art keywords
- cream
- water
- creams
- approximately
- fat
- Prior art date
Links
- 239000006071 cream Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 230000002378 acidificating Effects 0.000 claims description 2
- 210000000214 Mouth Anatomy 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002960 lipid emulsion Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000010802 sludge Substances 0.000 description 2
- 240000006245 Dichrostachys cinerea Species 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000005591 charge neutralization Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 150000003893 lactate salts Chemical class 0.000 description 1
- 230000000670 limiting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 230000036961 partial Effects 0.000 description 1
- 230000002829 reduced Effects 0.000 description 1
- 230000001105 regulatory Effects 0.000 description 1
- 230000002441 reversible Effects 0.000 description 1
- 238000006748 scratching Methods 0.000 description 1
- 230000002393 scratching Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE543568A true BE543568A (ja) |
Family
ID=171839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE543568D BE543568A (ja) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE543568A (ja) |
-
0
- BE BE543568D patent/BE543568A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0387708B1 (fr) | Procédé de réduction de la teneur en cholestérol et en acides gras libres d'une matière grasse d'origine animale et matière grasse ainsi obtenue | |
| EP0090734B1 (fr) | Procédé pour la clarification de boissons | |
| BE543568A (ja) | ||
| FR2863147A1 (fr) | Procede en ligne pour preparer des boissons de type jus additionnees de calcium | |
| EP0069014B1 (fr) | Procédé de remise en suspension de la caséine floculée du lait en vue de l'obtention d'une matière première laitière enrichie en protéines, applications, notamment en fromagerie, et produits obtenus | |
| FR2648318A1 (fr) | Fromages hyposodes et leur procede d'obtention | |
| EP0406101B1 (fr) | Procédé de fabrication de produits laitiers à teneur réduite en stérols, et produits ainsi obtenus | |
| CH301778A (fr) | Procédé de fabrication d'un produit lacté séché et produit obtenu par ce procédé. | |
| EP0510160A1 (fr) | Procede de fabrication d'un produit alimentaire de type yaourt a la pulpe de carotte ainsi que produit alimentaire de type yaourt obtenu par la mise en uvre de ce procede | |
| FR2579421A1 (fr) | Procede pour la production de fromage coagule au calcium a partir d'un lait concentre par ultrafiltration | |
| BE843777A (fr) | Procede de preparation d'une poudre contenant du lactulose et destinee a l'alimentation | |
| FR2676890A1 (fr) | Procede pour la fabrication d'un fromage hyposode, enrichi en magnesium. | |
| BE475963A (ja) | ||
| EP0403356B1 (fr) | Composition aqueuse destinée à la fabrication du beurre, constituée d'une partie acide et d'une partie aromatique biologique, et son application à la fabrication du beurre | |
| BE634260A (ja) | ||
| BE703143A (ja) | ||
| FR2779447A1 (fr) | Production d'hydrolysats de proteines vegetales | |
| BE648573A (ja) | ||
| BE392515A (ja) | ||
| BE446666A (ja) | ||
| FR2643383A1 (fr) | Procede pour preparer un vin aromatise et vin aromatise obtenu | |
| BE413263A (ja) | ||
| BE484654A (ja) | ||
| CH149387A (fr) | Procédé de préparation continue de levures. | |
| BE334576A (ja) |