DE3822082C2 - Frische, cremige und streichbare Lebensmittelspezialität, enthaltend lebende Milchsäurebildner, und das Verfahren für deren Herstellung - Google Patents

Frische, cremige und streichbare Lebensmittelspezialität, enthaltend lebende Milchsäurebildner, und das Verfahren für deren Herstellung

Info

Publication number
DE3822082C2
DE3822082C2 DE3822082A DE3822082A DE3822082C2 DE 3822082 C2 DE3822082 C2 DE 3822082C2 DE 3822082 A DE3822082 A DE 3822082A DE 3822082 A DE3822082 A DE 3822082A DE 3822082 C2 DE3822082 C2 DE 3822082C2
Authority
DE
Germany
Prior art keywords
salt
cream
milk
acid generators
lactic acid
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 - Fee Related
Application number
DE3822082A
Other languages
German (de)
English (en)
Other versions
DE3822082A1 (de
Inventor
Renata Cavaliere Vesely
Giovanni Giani
Vittorio Cingoli
Gianluigi Maiocchi
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.)
Sitia Yomo SpA
Original Assignee
Sitia Yomo SpA
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 IT21543/87A external-priority patent/IT1222417B/it
Priority claimed from IT8721544A external-priority patent/IT1228541B/it
Application filed by Sitia Yomo SpA filed Critical Sitia Yomo SpA
Publication of DE3822082A1 publication Critical patent/DE3822082A1/de
Application granted granted Critical
Publication of DE3822082C2 publication Critical patent/DE3822082C2/de
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23C9/12—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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid 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
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

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)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DE3822082A 1987-07-31 1988-06-30 Frische, cremige und streichbare Lebensmittelspezialität, enthaltend lebende Milchsäurebildner, und das Verfahren für deren Herstellung Expired - Fee Related DE3822082C2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT21543/87A IT1222417B (it) 1987-07-31 1987-07-31 Specialita' alimentare fresca,cremosa,spalmabile,contenente fermenti lattici vivi
IT8721544A IT1228541B (it) 1987-07-31 1987-07-31 Procedimento per la preparazione di una specialita' fresca, spalmabile a ridotto contenuto di grassi, e contenente una notevole quantita' di fermenti lattici vivi

Publications (2)

Publication Number Publication Date
DE3822082A1 DE3822082A1 (de) 1989-02-09
DE3822082C2 true DE3822082C2 (de) 1998-08-06

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
DE3822082A Expired - Fee Related DE3822082C2 (de) 1987-07-31 1988-06-30 Frische, cremige und streichbare Lebensmittelspezialität, enthaltend lebende Milchsäurebildner, und das Verfahren für deren Herstellung

Country Status (8)

Country Link
BE (1) BE1004195A3 (fr)
DE (1) DE3822082C2 (fr)
DK (1) DK401288A (fr)
ES (1) ES2007945A6 (fr)
FR (1) FR2618644B1 (fr)
GB (1) GB2207849B (fr)
GR (1) GR1000548B (fr)
NL (1) NL8801665A (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK203090A (da) * 1990-02-28 1991-08-29 Sitia Yomo Spa Maelkeagtig mousse, dens tilberedning og anvendelse
IT1244691B (it) * 1991-01-29 1994-08-08 Sitia Yomo Spa Mousse lattea, suo impiego per preparare dessert e dessert cosi' ottenuti
IT1263848B (it) * 1993-03-30 1996-09-04 Sitia Yomo Spa Specialita' alimentare fresca,cremosa,spalmabile,alla frutta, contenente fermenti lattici vivi e procedimento per la sua preparazione
DE19547866C1 (de) * 1995-12-21 1997-04-30 Westfalia Separator Ag Verfahren zur Herstellung eines Fetterzeugnisses mit geringem Fettgehalt
EP1732395B1 (fr) 2004-03-19 2015-07-29 DuPont Nutrition Biosciences ApS Composition emulsifiante a raccourcir
WO2014131442A1 (fr) * 2013-02-27 2014-09-04 Danone Gmbh Procédé permettant de fabriquer un produit laitier fermenté
EP3178329B1 (fr) * 2015-12-08 2024-08-14 DSM IP Assets B.V. Procédé de fabrication de quark ou de crème sure, culture de levage, quark ou crème sure

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2424031A1 (de) * 1973-06-18 1975-01-09 Claudel Sa Verfahren zur herstellung proteinhaltiger nahrungsmittel, insbesondere von kaese
DE2632832A1 (de) * 1975-08-27 1977-03-10 Leprino Cheese Mfg Co Kulturmedium und verfahren zur herstellung von betriebskulturen fuer die herstellung von italienischem kaese
DE2746536A1 (de) * 1976-10-18 1978-04-20 Normandie Laitiere Verfahren zur herstellung eines kaeseausgangsmaterials auf milchbasis sowie von kaese
DD268618A1 (de) * 1988-02-16 1989-06-07 Wissenschaftlich Techn Oekon Z Verfahren zur herstellung von frischkaeseerzeugnissen

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1043194A (en) * 1962-04-13 1966-09-21 Alfred Bird & Sons Ltd Dehydrated fermented milk products
IL39876A (en) * 1972-07-10 1975-08-31 For Ind Res Cir Ltd Centre Process for the manufacture of soybean protein products
FR2394251A2 (fr) * 1977-06-17 1979-01-12 Stenval Sa Produit laitier fermente dietetique et son procede de preparation
CH643113A5 (fr) * 1980-04-25 1984-05-30 Nestle Sa Procede de fabrication d'un fromage tartinable du genre ''crescenza''.
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020B1 (fr) * 1982-12-08 1987-04-29 Microlife Technics, Inc. Procédé de préparation de produits laitiers fermentés, épaissis et stabilisés de manière naturelle et produits ainsi obtenus
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
DE3324821C2 (de) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Brotaufstrich auf Sauerrahmbasis
GB2147188A (en) * 1983-09-27 1985-05-09 Pro Mark Companies The Low calorie, low fat fruit-containing yogurt product and method for making same
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
NL191169C (nl) * 1985-11-01 1995-03-01 Ver Coop Melkind Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt, waarbij melk wordt onderworpen aan ultrafiltratie en een mechanische bewerking.
NL8700661A (nl) * 1987-03-20 1988-10-17 Dmv Campina Bv Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2424031A1 (de) * 1973-06-18 1975-01-09 Claudel Sa Verfahren zur herstellung proteinhaltiger nahrungsmittel, insbesondere von kaese
DE2632832A1 (de) * 1975-08-27 1977-03-10 Leprino Cheese Mfg Co Kulturmedium und verfahren zur herstellung von betriebskulturen fuer die herstellung von italienischem kaese
DE2746536A1 (de) * 1976-10-18 1978-04-20 Normandie Laitiere Verfahren zur herstellung eines kaeseausgangsmaterials auf milchbasis sowie von kaese
DD268618A1 (de) * 1988-02-16 1989-06-07 Wissenschaftlich Techn Oekon Z Verfahren zur herstellung von frischkaeseerzeugnissen

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
Derw. Abstr. 83-775596/39 *
Derw. Abstr. 84-206314/33 *
Derw. Abstr. 85-202101/33 *
SCHULZ: Milchkundliches Speiselexikon, 1981, Volkswirtschaftlicher Verlag München, S. 628 *

Also Published As

Publication number Publication date
DE3822082A1 (de) 1989-02-09
NL8801665A (nl) 1989-02-16
DK401288D0 (da) 1988-07-18
GB2207849B (en) 1992-02-12
GB8815579D0 (en) 1988-08-03
ES2007945A6 (es) 1989-07-01
FR2618644B1 (fr) 1993-07-16
DK401288A (da) 1989-02-01
GR1000548B (el) 1992-08-25
GR880100465A (en) 1989-04-12
FR2618644A1 (fr) 1989-02-03
GB2207849A (en) 1989-02-15
BE1004195A3 (fr) 1992-10-13

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Legal Events

Date Code Title Description
8110 Request for examination paragraph 44
D2 Grant after examination
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee