DE3324821A1 - Bread spread based on sour cream - Google Patents

Bread spread based on sour cream

Info

Publication number
DE3324821A1
DE3324821A1 DE19833324821 DE3324821A DE3324821A1 DE 3324821 A1 DE3324821 A1 DE 3324821A1 DE 19833324821 DE19833324821 DE 19833324821 DE 3324821 A DE3324821 A DE 3324821A DE 3324821 A1 DE3324821 A1 DE 3324821A1
Authority
DE
Germany
Prior art keywords
spreadable
production
cream
sour milk
milk products
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.)
Granted
Application number
DE19833324821
Other languages
German (de)
Other versions
DE3324821C2 (en
Inventor
Johannes Holt
Hans-Dieter 3079 Uchte Voß
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.)
Dr August Oetker Nahrungsmittel KG
Original Assignee
Fadr August Oetker
Fa Dr August Oetker 4800 Bielefeld
OETKER AUGUST DR FA
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 Fadr August Oetker, Fa Dr August Oetker 4800 Bielefeld, OETKER AUGUST DR FA filed Critical Fadr August Oetker
Priority to DE19833324821 priority Critical patent/DE3324821C2/en
Publication of DE3324821A1 publication Critical patent/DE3324821A1/en
Application granted granted Critical
Publication of DE3324821C2 publication Critical patent/DE3324821C2/en
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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A23C13/165—Making sour cream by chemical or physical means only
    • 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
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/104—Water-continuous butterlike spreads; spreads from cream prepared without phase inversion

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)

Abstract

The present invention relates to a process for the production of spreadable sour milk products, which is characterised in that a fermented cream, possibly with the milk dry matter content increased by 1-2%, after a ripening and crystallisation time is mechanically treated so that fat agglomeration occurs and a creamy, spreadable consistency arises. The initial cream is homogenised at 50-70 DEG C at a pressure of at least 60 bar and is thermally treated - preferably to 112 DEG C - and is then cooled to a fermentation temperature of approximately 20 DEG C. The fermentation is carried out in this case using a mesophilic multiple strain culture, preferably in a sterile tank, to a pH below 4.8.

Description

Titel: Brotaufstrich auf Sauerrahm-Title: Spread on sour cream

basis Sauerrahmprodukte, insbesondere Creme fraiche, erfreuen sich wachsender Beliebtheit. Base Sour cream products, especially creme fraiche, are enjoying growing popularity.

Die Hauptverwendung dieser bewährten Produkte liegt in der kalten und warmen Küche zur Verfeinerung von Soßen, Salaten, Gerichten und Desserts.The main use of these proven products is in the cold and warm dishes to enhance sauces, salads, dishes and desserts.

Für die Verwendung als Brotaufstrich ist die reine Creme fralche weniger geeignet, da die Streicheigenschaften wegen der zu niedrigen Viskosität ungünstig sind.The pure creme fralche is less suitable for use as a spread suitable because the coating properties are unfavorable due to the low viscosity are.

Geleitet von dem Gedanken, einen Brotaufstrich auf Sauerrahmbasis zu entwickeln, der eine gute Streichfähigkeit und hervorragende geschmackliche Eigenschaften hat sowie ernährungsphysiologisch wertvoll ist, wurde ein Produkt gefunden, das all diese Eigenschaften in sich vereinigt.Guided by the idea of a sour cream based spread to develop that is easy to spread and has excellent taste properties as well as is nutritionally valuable, a product was found that all these properties united in itself.

Hergestellt wird dieser Sauerrahm-Brotaufstrich aus einer Sahne mit vorzugsweise 30 % Fett, der Stärke, Gelatine und sonstige geeignete Hydrokolloide beigemischt werden können.This sour cream spread is made from a cream with preferably 30% fat, the starch, gelatin and other suitable hydrocolloids can be mixed.

Die Ausgangsrohstoffe werden bei ca. 50 - 70"C mit einem Druck > 60 bar homogenisiert und anschließend ,vorzugsweise bei 1 120C,thermisiert.The starting raw materials are at approx. 50 - 70 "C with a pressure> 60 bar and then heated, preferably at 1120C.

Nach einer anschließenden Rückkühlung der Sahne auf ca. 20°C sorgt eine mesophile Mehrstammkultur für eine pH-Absenkung auf C pH 4,8. Die Fermentation findet vorzugsweise in einem Steriltank über eine Zeitspanne von etwa 12 - 13 Std. statt Bei einer möglichen künstlichen Säuerung (z.B. durch Milchsäure) verkürzt sich die Dicklegung der Sahne entsprechend.After recooling the cream to approx. 20 ° C, ensure a mesophilic multi-strain culture for lowering the pH to C pH 4.8. The fermentation takes place preferably in a sterile tank over a period of about 12-13 hours. instead of shortened in the event of artificial acidification (e.g. by lactic acid) the coagulation of the cream accordingly.

Anschließend können der fermentierten Sahne entkeimte Kräuter oder Kräuterzubereitungen zudosiert und eingemischt werden.Then the fermented cream can contain germs or germs Herbal preparations are dosed and mixed in.

Die dann vorliegende Mischung, z.B. die SahneKräuter-Mischung, wird auf eine Temperatur < 10°C (vorzugsweise ca. 4°C) heruntergekühlt.The mixture then present, e.g. the cream and herbs mixture, becomes cooled down to a temperature of <10 ° C (preferably approx. 4 ° C).

Bei dieser Temperatur erfolgt eine Kristallisationsphase von mindestens 4 Std..At this temperature there is a crystallization phase of at least 4 hours.

Nach dieser physikalischen Reifung wird die Mischung, z.B.After this physical ripening, the mixture, e.g.

die Sahne-Kräuter-Mischung, in einem Niederdruck-Homoqenisator - Typ Mondo-Mix - dergestalt mechanisch bearbeitet, daß eine starke Fettagglomerierung mit deutlicher Viskositätserhöhuna eintritt.the cream-herb mixture, in a low-pressure homogenizer - type Mondo-Mix - mechanically processed in such a way that a strong fat agglomeration occurs with a significant increase in viscosity.

Die Mischung, z.B. die Sahne-Kräuter-Mischung, wird anschließend vorzugsweise aseptisch abgefüllt.The mixture, e.g., the cream and herb mixture, is then preferred aseptically filled.

Das in Bechern abgefüllte Produkt ist würzig, sahnig, leicht säuerlich/aromatisch und in einem breiten Temperaturbereich gut streichfähig.The product filled in cups is spicy, creamy, slightly sour / aromatic and easy to spread over a wide temperature range.

Unter aseptischen Herstellbedingungen oder bei Verwendung von Konservierungsstoffen sind Haltbarkeiten bis mindestens 5 Wochen innerhalb der Kühlung erreichbar.Under aseptic manufacturing conditions or when using preservatives A shelf life of at least 5 weeks can be achieved within the refrigerator.

Rezepturbeispiele in %: Sahne mit 30 % Fettgehalt 80 - 90 % Magermilchpulver 0,70 -- 1,00 % Stärke 0,60 - 1,00 % Gelatine und/oder Hydrokolloide 0,20 - 0,50 % mesophile Mehrstamm-SIilchsäuerungskultur 2,00 - 3,50 % a) für Gartenkräuter (Geschmacksrichtung): - Gartenkräuter-Zubereitung - 6,00 - 10,00 % b) für Geschmacksrichtung Zwiebel: - Zwiebel-Zubereitung - 6,00 - 10,00 90 c) für Geschmacksrichtung Pfeffer: - Pfeffer-Zubereitung - 6,00 - 10,00 % Produlctbeschreibung für Brotaufstrich auf Creme fralche-Basis Aussehen: sahnig, glatt, sichtbare Kräuterbeimischungen Geschmack: sahnig, mild/säuerlich, würzig Konsistenz: streichfähig, cremig, glatt, synäresefrei Viskosität: 100.000 - 140.000 cps gemessen mit Brookfield RVT, Spindel D, 10 UpM, 10°C Fettgehalt: vorzugsweise 27-30% Soll-TM: ca. 37-40% pH-Wert: ca. 4,4-4,0 Keimzahlen: frei von Hefen und Schimmel Verfahrensablaufplan für die Produktion von Brotaufstrich auf Creme-fraiche-Basis 1. Ausgangssahne 30%+ Magermilchpulver + Stärke + Gelatine 2. Erhitzung auf ca. 110OC 3. Kühlung auf Reifungsterr peratur 4. Reifungstank (30 % + 2 Kultur) pH 4,5 - 4,0 5. Kräuterzudosierung 6. Kühlung auf ca. 4°C 7. Fettkristallisations-und Reifungstanks 8. Niederdruckhomogenisieru z.B. im Anlagentyp Mondo Mix 9. AusfüllungRecipe examples in%: Cream with 30% fat content 80 - 90% skimmed milk powder 0.70 - 1.00% starch 0.60 - 1.00% gelatine and / or hydrocolloids 0.20 - 0.50% mesophilic multi-strain lactic acid culture 2 , 00 - 3.50% a) for garden herbs (flavor): - garden herbs preparation - 6.00 - 10.00% b) for onion flavor: - onion preparation - 6.00 - 10.00 90 c) for Pepper flavor: - Pepper preparation - 6.00 - 10.00% Product description for spread on a creme fralche basis Appearance: creamy, smooth, visible herbal additions Taste: creamy, mild / sour, spicy Consistency: spreadable, creamy, smooth, free from syneresis Viscosity: 100,000-140,000 cps measured with Brookfield RVT, spindle D, 10 rpm, 10 ° C. Fat content: preferably 27-30% target DM: approx. 37-40% pH value: approx. 4.4-4.0 Germ count: free of yeast and mold. Process flow chart for the production of spreads Creme-fraiche-Basis 1. Starting cream 30% + skimmed milk powder + starch + gelatine 2. Heating to approx. 110OC 3. Cooling to maturation temperature 4. Maturation tank (30% + 2 culture) pH 4.5 - 4.0 5. Herbal dosage 6. Cooling to approx. 4 ° C 7. Fat crystallization and maturation tanks 8. Low-pressure homogenization, eg in the Mondo Mix system 9. Filling

Claims (9)

Patentansprüche 1. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, dadurch gekennzeichnet, daß eine durch Milchsäurebakterienkulturen oder organische Säuren gesäuerte Sahne, auch unter Erhöhung der Milchtrockenmasse um 1 - 2 %, nach einer Reifungs- und Kristallisationszeit durch mechanische Bearbeitung so behandelt wird, daß es zu einer Fettagglomerierung kommt, und eine cremige, streichfähige Konsistenz entsteht.Claims 1. Process for the production of spreadable sour milk products, characterized in that one by lactic acid bacteria cultures or organic Acid-soured cream, also increasing the dry milk mass by 1 - 2% a maturation and crystallization time treated in this way by mechanical processing that it comes to a fat agglomeration, and a creamy, spreadable Consistency arises. 2. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach Anspruch 1 dadurch gekennzeichnet, daß die Ausgangssahne bei 50 - 70"C mit einem Druck von mindestens 60 bar homogenisiert und thermisch - vorzugsweise bis 1120C -behandelt wird und anschließend das Produkt auf eine Fermentationstemperatur von ca. 200C abgekühlt wird.2. Process for the production of spreadable sour milk products, according to claim 1, characterized in that the starting cream at 50 - 70 "C with a pressure of at least 60 bar and homogenized thermally - preferably up to 1120C -treated and then the product to a fermentation temperature is cooled down from approx. 200C. 3. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach Anspruch 1 und 2 dadurch gekennzeichnet, daß die Fermentation mit einer mesophilen ehrstammkultur, vorzugsweise in einem Steriltank, bis zu einem pH-Wert unter 4,8 erfolgt.3. Process for the production of spreadable sour milk products, according to claim 1 and 2, characterized in that the fermentation with a mesophilic Outer stock culture, preferably in a sterile tank, to a pH value below 4.8 he follows. 4. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach Anspruch 1 dadurch gekennzeichnet, daß der Sahne zwecks Stabilisierung Stärke, Gelatine und/oder Hydrokolloide zugemischt werden.4. Process for the production of spreadable sour milk products, according to claim 1, characterized in that the cream for the purpose of stabilization starch, Gelatin and / or hydrocolloids are added. 5. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach den vorhergehenden Ansprüchen dadurch gekennzeichnet, daß in die fermentierte Sahne Gewürz- oder Kräuterzubereitungen eingemischt werden.5. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that in the fermented Cream, spice or herb preparations are mixed in. 6. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach den vorhergehenden Ansprüchen dadurch gekennzeichnet, daß eine Fettkristallisation und Reifung nach der Fermentation bei Temperaturen unter 100C erfolgt.6. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that a fat crystallization and maturation after fermentation takes place at temperatures below 100C. 7. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnis sen, nach den vorhergehenden Ansprüchen dadurch gekennzeichnet, daß die Bearbeitung der Sauerrahmzubereitung in einem Niederdruck-Homogenisator erfolgt.7. Process for the production of spreadable sour milk product sen, according to the preceding claims, characterized in that the machining the sour cream preparation takes place in a low-pressure homogenizer. 8. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, nach den vorhergehenden Ansprüchen dadurch gekennzeichnet, daß die Bearbeitung so gesteuert wird, daß es zu einer starken Fettagglomerierung, jedoch nicht zu einer Phasenumkehr mit Synärese kommt.8. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that the processing so is controlled that there is a strong fat agglomeration, but not one Phase reversal with syneresis comes. 9. Streichfähiges Sauermilcherzeugnis, dadurch gekennzeichnet, daß es aus 80 - 90 % Sahne mit mindestens 30 %einem Fettsehalt , 0,70 - 1,00 % Magermilchpulver, 0,60 - 1,00 % Stärke, 0,20 - 0,50 % Gelatine und/oder Hydrokolloide, 2,00 - 3,50 % mesophiler Mehrstamm-Milchsäuerungskultur und 6,00 - 10,00 % geschmacksbestimmenden Gewürz zutaten besteht.9. Spreadable sour milk product, characterized in that it consists of 80 - 90% cream with at least 30% fat content, 0.70 - 1.00% skimmed milk powder, 0.60 - 1.00% starch, 0.20 - 0.50% gelatin and / or hydrocolloids, 2.00 - 3.50 % mesophilic multi-strain lactic acid culture and 6.00-10.00% taste-determining Spice ingredients.
DE19833324821 1983-07-09 1983-07-09 Sour cream based spread Expired DE3324821C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19833324821 DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19833324821 DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Publications (2)

Publication Number Publication Date
DE3324821A1 true DE3324821A1 (en) 1985-01-17
DE3324821C2 DE3324821C2 (en) 1986-06-12

Family

ID=6203586

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19833324821 Expired DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Country Status (1)

Country Link
DE (1) DE3324821C2 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2618644A1 (en) * 1987-07-31 1989-02-03 Sitia Yomo Spa FOOD SPECIALTY FRESH, CREMEUSE, EXTENDED, CONTAINING VARIOUS LACTIC FERMENTS AND PROCESS FOR PREPARING THE SAME
WO1996021361A1 (en) * 1995-01-12 1996-07-18 Hama Foodservice Gesmbh Food product
WO1997004660A1 (en) * 1995-07-27 1997-02-13 Unilever N.V. Dairy based spread
EP0780053A3 (en) * 1995-12-21 1998-12-30 Westfalia Separator Ag Process for preparing fat compositions with low fat content
US5916608A (en) * 1995-07-27 1999-06-29 Van Den Bergh Foods Company, Division Of Conopco, Inc. Dairy based spread and process of making
WO1999051105A1 (en) * 1998-04-03 1999-10-14 Unilever N.V. Acidified butter like spread
EP1060671A2 (en) * 1999-06-16 2000-12-20 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Spread based on sour cream and process for producing the same
WO2001091569A1 (en) * 2000-06-01 2001-12-06 Hungarian Dairy Research Institute Ltd. Spreads with viable bacterial culture and preparation thereof
DE19528936B4 (en) * 1995-08-07 2006-06-01 Dr. August Oetker Nahrungsmittel Kg Process for the preparation of cream cheese and cream cheese preparations

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2033386B2 (en) * 1969-07-21 1979-03-01 Societe Des Produits Nestle S.A., Vevey (Schweiz) Process for making a buttery milk product

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2033386B2 (en) * 1969-07-21 1979-03-01 Societe Des Produits Nestle S.A., Vevey (Schweiz) Process for making a buttery milk product

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2618644A1 (en) * 1987-07-31 1989-02-03 Sitia Yomo Spa FOOD SPECIALTY FRESH, CREMEUSE, EXTENDED, CONTAINING VARIOUS LACTIC FERMENTS AND PROCESS FOR PREPARING THE SAME
WO1996021361A1 (en) * 1995-01-12 1996-07-18 Hama Foodservice Gesmbh Food product
EP0897670A1 (en) * 1995-01-12 1999-02-24 HAMA Foodservice GesmbH Milk product
WO1997004660A1 (en) * 1995-07-27 1997-02-13 Unilever N.V. Dairy based spread
US5916608A (en) * 1995-07-27 1999-06-29 Van Den Bergh Foods Company, Division Of Conopco, Inc. Dairy based spread and process of making
DE19528936B4 (en) * 1995-08-07 2006-06-01 Dr. August Oetker Nahrungsmittel Kg Process for the preparation of cream cheese and cream cheese preparations
EP0780053A3 (en) * 1995-12-21 1998-12-30 Westfalia Separator Ag Process for preparing fat compositions with low fat content
WO1999051105A1 (en) * 1998-04-03 1999-10-14 Unilever N.V. Acidified butter like spread
EP1060671A2 (en) * 1999-06-16 2000-12-20 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Spread based on sour cream and process for producing the same
EP1060671A3 (en) * 1999-06-16 2002-06-19 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Spread based on sour cream and process for producing the same
WO2001091569A1 (en) * 2000-06-01 2001-12-06 Hungarian Dairy Research Institute Ltd. Spreads with viable bacterial culture and preparation thereof

Also Published As

Publication number Publication date
DE3324821C2 (en) 1986-06-12

Similar Documents

Publication Publication Date Title
DE69101561T2 (en) Manufacturing process for ice cream products.
DE4032698C2 (en)
CN102318684B (en) Cheese powder and its preparation method
CN102047959A (en) Yoghurt containing fruit vinegar and preparation method thereof
EP3326469B1 (en) Food products containing a modified waxy cassava starch
DE3324821A1 (en) Bread spread based on sour cream
DE3404474A1 (en) METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT
CN104799200A (en) Kombucha acidic milk pudding and preparation method thereof
DE3822082C2 (en) Fresh, creamy and spreadable food specialty, containing live lactic acid generators, and the process for their production
DE2517315A1 (en) METHOD OF MANUFACTURING AN EDIBLE PRODUCT FROM WHEY AND ITS USE
DE60002836T2 (en) FOOD PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
DE2033386C3 (en) Process for making a buttery milk product
DE69312469T2 (en) Fresh, creamy spread containing fruit and process for its preparation
CN107494748A (en) A kind of strawberry flavor dilute cream and preparation method thereof
US10524485B2 (en) Food products containing a modified waxy cassava starch
CN101986849B (en) Fruit vinegar-contained acidic milk drink and preparation method thereof
CN116369386A (en) Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application
DE2420700A1 (en) Soured milk esp. cottage cheese prodn. - with addn. of polyhydric sugar alcohols pref. sorbitol, and pectin, pref. methyl polygalacturonate
DE700475C (en) Process for the production of cheese-like preparations
RU97100067A (en) METHOD FOR PRODUCING A DAIRY PRODUCT
DE1955833A1 (en) Storage-stable cheese products
JPH0937712A (en) Production of soft yoghurt containing heat-resistant fruit juice jelly therein
KR20150055136A (en) Manufacturing method of cheese gochujang using opuntia humifusa
CH597766A5 (en) Cottage cheese stable up to six months without cooling
JPH0231644A (en) Preparation of sour cream and powder used in the preparation

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
D2 Grant after examination
8363 Opposition against the patent
8365 Fully valid after opposition proceedings
8327 Change in the person/name/address of the patent owner

Owner name: DR. AUGUST OETKER NAHRUNGSMITTEL KG, 4800 BIELEFEL