CA2435359C - Process for the production of a dairy product containing gelatine and cream - Google Patents
Process for the production of a dairy product containing gelatine and cream Download PDFInfo
- Publication number
- CA2435359C CA2435359C CA2435359A CA2435359A CA2435359C CA 2435359 C CA2435359 C CA 2435359C CA 2435359 A CA2435359 A CA 2435359A CA 2435359 A CA2435359 A CA 2435359A CA 2435359 C CA2435359 C CA 2435359C
- Authority
- CA
- Canada
- Prior art keywords
- set forth
- gelatine
- skimmed milk
- cream
- temperature
- 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 - Lifetime
Links
- 229920000159 gelatin Polymers 0.000 title claims abstract description 48
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 48
- 239000001828 Gelatine Substances 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 37
- 239000006071 cream Substances 0.000 title claims abstract description 21
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000013019 agitation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 2
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000007795 chemical reaction product Substances 0.000 description 5
- 238000009434 installation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000001935 peptisation Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000009736 wetting Methods 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
- 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
- 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
-
- 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
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into the pack, wherein skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is mixed with the remaining ingredients.
Description
Process for the production of a dairy product containing gelatine and cream The invention concerns a process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into the pack. The invention further concerns a dairy product which in particular is produced by that process.
A dairy product of that kind is describes in EP 0 805 629 B1. It has been found however that the previously known processes do not promote to the desired extent the deployment of the gelatine which has a substantial influence on taste, consistency and separation of the end product.
The invention provides a process for the production of a gelatin-bearing dairy product, which permits as full deployment of the gelatine as possible.
In one process aspect, the invention provides a process for the production of a dairy product containing gelatine, skimmed milk and cream, which are mixed, heated and put into a pack, comprising the following steps: (a) heating the skimmed milk to a temperature of between 25 C and 40 C; (b) stirring the gelatine into the warmed skimmed milk with vigorous agitation; (c) soaking the mixture containing the skimmed milk and gelatine with slight agitation for between 15 and 40 minutes; and (d) mixing the cream into the mixture containing the skimmed milk and gelatine.
In the process according to the invention, that is attained in that skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is mixed with the remaining ingredients.
The use of gelatine in granule form with a grain size of 35 to 65 mesh, preferably about 50 mesh and a gel rigidity of between 200 and 250 Bloom grams as well as skimmed milk whose fat proportion is below 0.3%, e.g.
between 0.1% and 0.01%, preferably about 0.02%, for producing that mixture, has proven to be particularly appropriate in terms of wetting of the gelatine with the skimmed milk and thus the gelatine deployment options. In this respect all percentages are percent by weight.
In order to achieve intimate mixing with the gelatine the skimmed milk can be heated in a mixing tank to a temperature of between 25 C and 40 C
and in further succession the gelatine can be stirred in with vigorous agitation.
Thereafter it is desirable if the mixture is left to soak with slight agitation for approximately half an hour and prior to mixing with the remaining ingredients heated for about a minute to a temperature of between 55 C and 65 C, preferably to 60 C, before the operation of mixing with the cream whose fat content is about 16% is effected.
A suitable selection and combination of the raw materials for the gelatine, while precisely observing given temperature and time parameters, results in the formation of an albumin structure which has the capability of no longer changing its formed structure. In other words, the dairy product produced in that way can be heated and cooled a plurality of times without breaking down. That effect could be achieved in accordance with the state of the art only with the addition of additive materials. The use of additive materials of that kind is no longer required in the process according to the invention in which the gelatine serves not only as a stabilizer in regard to viscosity but also a stabilizer in regard to the stability of the dairy product.
In order for the end product to keep for along period in the uncooled condition, it is particularly advantageous if the mixture which contains at least cream and gelatine enriched with skimmed milk and whose pH-value is between 4 and 7, e.g. 6.4 and 6.6, is briefly heated before being put into the pack, to a temperature which is above 120 C.
In order to achieve adequate resistance for the end product at room temperature, it is preferably provided that the mixture containing at lest cream and gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20 C and 40 C.
It is preferably provided that the mixture containing at least cream and gelatine enriched with skimmed milk is homogenized preferably in one stage at a temperature of below 100 C at high pressure in order to achieve a uniform size respectively distribution of the fat particles.
In order to prevent separation or deflocculation of the gelatine, it has proven to be particularly desirable if the filling temperature of the mixture is between 20 C and 30 C.
In accordance with a further aspect of the invention, it seeks to provide a dairy product which is produced in particular in accordance with that method.
A dairy product of that kind is characterised in that it contains gelatine enriched with skimmed milk, mixed with cream.
It has been found particularly desirable in terms of consistency and durability of the novel dairy product if at least 70%, preferably 90%, of cream is used and the gelatine proportion is between 1 % and 3%, preferably being 1.50%.
So that the novel dairy product has a preferred fat content of about 15%, in accordance with a further embodiment it is provided that high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk.
The invention will be described in greater detail hereinafter by means of a preferred embodiment with reference to the drawing in which:
Figure 1 is a diagrammatic representation of a manner of carrying out the process according to the invention, and Figure 2 shows the approximate temperature configuration during the individual steps in the process.
A dairy product of that kind is describes in EP 0 805 629 B1. It has been found however that the previously known processes do not promote to the desired extent the deployment of the gelatine which has a substantial influence on taste, consistency and separation of the end product.
The invention provides a process for the production of a gelatin-bearing dairy product, which permits as full deployment of the gelatine as possible.
In one process aspect, the invention provides a process for the production of a dairy product containing gelatine, skimmed milk and cream, which are mixed, heated and put into a pack, comprising the following steps: (a) heating the skimmed milk to a temperature of between 25 C and 40 C; (b) stirring the gelatine into the warmed skimmed milk with vigorous agitation; (c) soaking the mixture containing the skimmed milk and gelatine with slight agitation for between 15 and 40 minutes; and (d) mixing the cream into the mixture containing the skimmed milk and gelatine.
In the process according to the invention, that is attained in that skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is mixed with the remaining ingredients.
The use of gelatine in granule form with a grain size of 35 to 65 mesh, preferably about 50 mesh and a gel rigidity of between 200 and 250 Bloom grams as well as skimmed milk whose fat proportion is below 0.3%, e.g.
between 0.1% and 0.01%, preferably about 0.02%, for producing that mixture, has proven to be particularly appropriate in terms of wetting of the gelatine with the skimmed milk and thus the gelatine deployment options. In this respect all percentages are percent by weight.
In order to achieve intimate mixing with the gelatine the skimmed milk can be heated in a mixing tank to a temperature of between 25 C and 40 C
and in further succession the gelatine can be stirred in with vigorous agitation.
Thereafter it is desirable if the mixture is left to soak with slight agitation for approximately half an hour and prior to mixing with the remaining ingredients heated for about a minute to a temperature of between 55 C and 65 C, preferably to 60 C, before the operation of mixing with the cream whose fat content is about 16% is effected.
A suitable selection and combination of the raw materials for the gelatine, while precisely observing given temperature and time parameters, results in the formation of an albumin structure which has the capability of no longer changing its formed structure. In other words, the dairy product produced in that way can be heated and cooled a plurality of times without breaking down. That effect could be achieved in accordance with the state of the art only with the addition of additive materials. The use of additive materials of that kind is no longer required in the process according to the invention in which the gelatine serves not only as a stabilizer in regard to viscosity but also a stabilizer in regard to the stability of the dairy product.
In order for the end product to keep for along period in the uncooled condition, it is particularly advantageous if the mixture which contains at least cream and gelatine enriched with skimmed milk and whose pH-value is between 4 and 7, e.g. 6.4 and 6.6, is briefly heated before being put into the pack, to a temperature which is above 120 C.
In order to achieve adequate resistance for the end product at room temperature, it is preferably provided that the mixture containing at lest cream and gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20 C and 40 C.
It is preferably provided that the mixture containing at least cream and gelatine enriched with skimmed milk is homogenized preferably in one stage at a temperature of below 100 C at high pressure in order to achieve a uniform size respectively distribution of the fat particles.
In order to prevent separation or deflocculation of the gelatine, it has proven to be particularly desirable if the filling temperature of the mixture is between 20 C and 30 C.
In accordance with a further aspect of the invention, it seeks to provide a dairy product which is produced in particular in accordance with that method.
A dairy product of that kind is characterised in that it contains gelatine enriched with skimmed milk, mixed with cream.
It has been found particularly desirable in terms of consistency and durability of the novel dairy product if at least 70%, preferably 90%, of cream is used and the gelatine proportion is between 1 % and 3%, preferably being 1.50%.
So that the novel dairy product has a preferred fat content of about 15%, in accordance with a further embodiment it is provided that high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk.
The invention will be described in greater detail hereinafter by means of a preferred embodiment with reference to the drawing in which:
Figure 1 is a diagrammatic representation of a manner of carrying out the process according to the invention, and Figure 2 shows the approximate temperature configuration during the individual steps in the process.
In step I skimmed milk 1 is heated in a mixing tank 4 to a temperature which is between 25 C and 40 C. A food gelatine 2 in granule form can then be stirred into that heated skimmed milk 1 with a turbomixer, for example of the Ytron TM type.
It has been found that the choice of the gelatine influences the stability and life of the end product. Great significance is therefore attributed to the correct selection and combination of the raw materials for the gelatine, in which respect tests have shown that both animal and also vegetable gelatine is suitable for use in the process according to the invention. In the present embodiment by way of example the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide and has a gel rigidity of about 220 Bloom grams. The viscosity of that gelatine is about 41 millibars, with the viscosity being directly proportional to the Bloom grams. In this embodiment the viscosity of the gelatine is established in such a way that a mixture with 6 2/3 %
gelatine proportion is stirred, that mixture is heated in a water bath to 60 C, a sample is drawn off and viscosity is determined from that sample.
After the gelatine is stirred into the skimmed milk the mixture is left to soak for at least 15 minutes and preferably approximately half an hour, e.g.
to 40 minutes and preferably 25 to 30 minutes. After that soaking operation the mixture is heated for about 1 minute at about 60 C in order to promote mixing of the gelatine with the skimmed milk.
In step III cream 3 with for example 15% by weight of fat is added.
In further succession, in this preferred embodiment, high-fat cream 5 is added in step IV to that mixture which contains at least cream and gelatine enriched with skimmed milk and which has a fat content of about 13% - 14%, in order to obtain an end product with a fat content of about 15%.
Before the pack is filled, in order to provide that the product keeps for a long time, brief heating at over at least 120 C and preferably over 130 C is effected in an UHT-installation 6 (step V). A suitable ultrahigh temperature heating installation is for example the Finnah/ST2 installation.
It has been found that the choice of the gelatine influences the stability and life of the end product. Great significance is therefore attributed to the correct selection and combination of the raw materials for the gelatine, in which respect tests have shown that both animal and also vegetable gelatine is suitable for use in the process according to the invention. In the present embodiment by way of example the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide and has a gel rigidity of about 220 Bloom grams. The viscosity of that gelatine is about 41 millibars, with the viscosity being directly proportional to the Bloom grams. In this embodiment the viscosity of the gelatine is established in such a way that a mixture with 6 2/3 %
gelatine proportion is stirred, that mixture is heated in a water bath to 60 C, a sample is drawn off and viscosity is determined from that sample.
After the gelatine is stirred into the skimmed milk the mixture is left to soak for at least 15 minutes and preferably approximately half an hour, e.g.
to 40 minutes and preferably 25 to 30 minutes. After that soaking operation the mixture is heated for about 1 minute at about 60 C in order to promote mixing of the gelatine with the skimmed milk.
In step III cream 3 with for example 15% by weight of fat is added.
In further succession, in this preferred embodiment, high-fat cream 5 is added in step IV to that mixture which contains at least cream and gelatine enriched with skimmed milk and which has a fat content of about 13% - 14%, in order to obtain an end product with a fat content of about 15%.
Before the pack is filled, in order to provide that the product keeps for a long time, brief heating at over at least 120 C and preferably over 130 C is effected in an UHT-installation 6 (step V). A suitable ultrahigh temperature heating installation is for example the Finnah/ST2 installation.
Thereupon the mixture containing at least cream and gelatine enriched with skimmed milk is homogenized in a homogenizer 7 at for example 80 C and under a pressure of between 185 and 215 bars (step VI). After cooling to a temperature of between 20 C and 30 C in the filling machine 8 (step VII), an aseptic filling operation can be effected to fill pack units 9 which for example - as is known per se - comprise card and/or paper and which are lined with aluminum and/or plastic material (preferably polyethylene), whereupon rapid cooling to at least 15 C is effected in a cold-storage depot (step VIII).
Claims (22)
1. A process for the production of a dairy product containing gelatine, skimmed milk and cream, which are mixed, heated and put into a pack, comprising the following steps:
(a) heating the skimmed milk to a temperature of between 25°C
and 40°C;
(b) stirring the gelatine into the warmed skimmed milk with vigorous agitation;
(c) soaking the mixture containing the skimmed milk and gelatine with slight agitation for between 15 and 40 minutes; and (d) mixing the cream into the mixture containing the skimmed milk and gelatine.
(a) heating the skimmed milk to a temperature of between 25°C
and 40°C;
(b) stirring the gelatine into the warmed skimmed milk with vigorous agitation;
(c) soaking the mixture containing the skimmed milk and gelatine with slight agitation for between 15 and 40 minutes; and (d) mixing the cream into the mixture containing the skimmed milk and gelatine.
2. A process as set forth in claim 1, wherein step (c) is effected for between 25 and 30 minutes.
3. A process as set forth in claim 1 or 2, wherein after step (c) and prior to step (d) the mixture is heated for approximately one minute to a temperature of between 55°C and 65°C.
4. A process as set forth in claim 3, wherein the temperature is 60°C.
5. A process as set forth in any one of claims 1 to 4, wherein the fat proportion of the skimmed milk is below 0.3%.
6. A process as set forth in claim 5, wherein the fat proportion is below 0.1 %.
7. A process as set forth in claim 5 or 6, wherein the fat proportion of the skimmed milk is between 0.1% and 0.01%.
8. A process as set forth in claim 7, wherein the fat proportion is 0.02%.
9. A process as set forth in any one of claims 1 to 8, wherein the gelatine is of a grain size of between 35 and 65 mesh.
10. A process as set forth in claim 9, wherein the grain size is 50 mesh.
11. A process as set forth in any one of claims 1 to 10, wherein the gelatine has a gelatine rigidity of between 200 and 250 Bloom grams.
12. A process as set forth in claim 11, wherein the rigidity is 220 Bloom grams.
13. A process as set forth in.any one of claims 1 to 12, wherein the gelatine is granular.
14. A process as set forth in any one of claims 9 to 13, wherein the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide.
15. A process as set forth in any one of claims 1 to 14, wherein the fat proportion of the cream used is about 16%.
16. A process as set forth in any one of claims 1 to 15, wherein the pH-value of the product is between 4 and 7.
17. A process as set forth in claim 16, wherein the pH is between 6.4 and 6.6.
18. A process as set forth in any one of claims 1 to 17, wherein before being put into the pack the product is heated to a temperature above 120°C and is homogenized.
19. A process as set forth in claim 18, wherein the temperature of the product is maintained up to the heating at a value of between 20°C and 40°C.
20. A process as set forth in claim 18 or 19, wherein the homogenization is effected at a temperature below 100°C and a pressure between 185 bars and 215 bars.
21. A process as set forth in claim 20, wherein the homogenization is effected in one stage.
22. A process as set forth in any one of claims 1 to 21, wherein the temperature at which the product is put into the pack is between 20°C
and 30°C.
and 30°C.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AT2001/000016 WO2002056696A1 (en) | 2001-01-22 | 2001-01-22 | Method for the production of a dairy product containing gelatine and cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2435359A1 CA2435359A1 (en) | 2002-07-25 |
| CA2435359C true CA2435359C (en) | 2010-11-16 |
Family
ID=3619080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2435359A Expired - Lifetime CA2435359C (en) | 2001-01-22 | 2001-01-22 | Process for the production of a dairy product containing gelatine and cream |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JP4491676B2 (en) |
| KR (1) | KR20030091970A (en) |
| AU (1) | AU2001229865B2 (en) |
| CA (1) | CA2435359C (en) |
| CZ (1) | CZ20032255A3 (en) |
| HU (1) | HUP0302815A3 (en) |
| NO (1) | NO325537B1 (en) |
| PL (1) | PL212118B1 (en) |
| SK (1) | SK287782B6 (en) |
| WO (1) | WO2002056696A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2006279716B2 (en) * | 2005-08-12 | 2010-04-22 | Intercontinental Great Brands Llc | Mouth-moistening compositions, delivery systems containing same and methods of making same |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2348023A1 (en) * | 1973-09-24 | 1975-04-03 | Allgaeuer Alpenmilch | Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives |
| DE2600028C2 (en) * | 1976-01-02 | 1982-06-16 | Molkerei-Zentrale Westfalen-Lippe eG, 4400 Münster | Process for the production of a milk-based semi-fat |
| SU1762863A1 (en) * | 1990-08-01 | 1992-09-23 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Dairy dessert |
| ES2132731T3 (en) * | 1995-01-12 | 1999-08-16 | Hama Foodservice Gmbh | FOOD PRODUCT. |
| DE19528936B4 (en) * | 1995-08-07 | 2006-06-01 | Dr. August Oetker Nahrungsmittel Kg | Process for the preparation of cream cheese and cream cheese preparations |
| GB9517031D0 (en) * | 1995-08-19 | 1995-10-25 | Procter & Gamble | Confection compositions |
| DE19860437A1 (en) * | 1998-01-08 | 1999-09-16 | Tetra Pak Gmbh & Co | Food product, which can be consumed frozen and defrosted |
| 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 |
-
2001
- 2001-01-22 WO PCT/AT2001/000016 patent/WO2002056696A1/en active IP Right Grant
- 2001-01-22 JP JP2002557214A patent/JP4491676B2/en not_active Expired - Lifetime
- 2001-01-22 CZ CZ20032255A patent/CZ20032255A3/en unknown
- 2001-01-22 AU AU2001229865A patent/AU2001229865B2/en not_active Expired
- 2001-01-22 CA CA2435359A patent/CA2435359C/en not_active Expired - Lifetime
- 2001-01-22 PL PL365023A patent/PL212118B1/en unknown
- 2001-01-22 KR KR10-2003-7009616A patent/KR20030091970A/en not_active Application Discontinuation
- 2001-01-22 SK SK1052-2003A patent/SK287782B6/en not_active IP Right Cessation
- 2001-01-22 HU HU0302815A patent/HUP0302815A3/en unknown
-
2003
- 2003-07-16 NO NO20033217A patent/NO325537B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| SK287782B6 (en) | 2011-09-05 |
| NO20033217L (en) | 2003-07-16 |
| HUP0302815A2 (en) | 2003-11-28 |
| WO2002056696A1 (en) | 2002-07-25 |
| CA2435359A1 (en) | 2002-07-25 |
| KR20030091970A (en) | 2003-12-03 |
| SK10522003A3 (en) | 2003-12-02 |
| NO20033217D0 (en) | 2003-07-16 |
| NO325537B1 (en) | 2008-06-09 |
| HUP0302815A3 (en) | 2005-05-30 |
| CZ20032255A3 (en) | 2003-11-12 |
| JP4491676B2 (en) | 2010-06-30 |
| JP2004518427A (en) | 2004-06-24 |
| AU2001229865B2 (en) | 2007-05-17 |
| PL365023A1 (en) | 2004-12-27 |
| PL212118B1 (en) | 2012-08-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |
Effective date: 20210122 |