DK401288A - A FRESH AND CREAMED NUTRITIONAL SPECIALTY INTENDED FOR EXCESSION AND CONTAINING LIVING Lactic Acid Digestion Products and Procedures for their Preparation - Google Patents

A FRESH AND CREAMED NUTRITIONAL SPECIALTY INTENDED FOR EXCESSION AND CONTAINING LIVING Lactic Acid Digestion Products and Procedures for their Preparation

Info

Publication number
DK401288A
DK401288A DK401288A DK401288A DK401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A DK 401288 A DK401288 A DK 401288A
Authority
DK
Denmark
Prior art keywords
excession
creamed
specialty
nutritional
fresh
Prior art date
Application number
DK401288A
Other languages
Danish (da)
Other versions
DK401288D0 (en
Inventor
Renata Cavaliere Vesely
Giovanni Giani
Vittorio Gingoli
Gianluigi Maiocchi
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/en
Priority claimed from IT8721544A external-priority patent/IT1228541B/en
Application filed by Sitia Yomo Spa filed Critical Sitia Yomo Spa
Publication of DK401288D0 publication Critical patent/DK401288D0/en
Publication of DK401288A publication Critical patent/DK401288A/en

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)
DK401288A 1987-07-31 1988-07-18 A FRESH AND CREAMED NUTRITIONAL SPECIALTY INTENDED FOR EXCESSION AND CONTAINING LIVING Lactic Acid Digestion Products and Procedures for their Preparation DK401288A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT21543/87A IT1222417B (en) 1987-07-31 1987-07-31 Fresh, creamy food spread, free from additives
IT8721544A IT1228541B (en) 1987-07-31 1987-07-31 Fresh, creamy food spread, free from additives

Publications (2)

Publication Number Publication Date
DK401288D0 DK401288D0 (en) 1988-07-18
DK401288A true DK401288A (en) 1989-02-01

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
DK401288A DK401288A (en) 1987-07-31 1988-07-18 A FRESH AND CREAMED NUTRITIONAL SPECIALTY INTENDED FOR EXCESSION AND CONTAINING LIVING Lactic Acid Digestion Products and Procedures for their Preparation

Country Status (8)

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

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK203090A (en) * 1990-02-28 1991-08-29 Sitia Yomo Spa LARGE MOUSE, ITS PREPARATION AND USE
IT1244691B (en) * 1991-01-29 1994-08-08 Sitia Yomo Spa MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
IT1263848B (en) * 1993-03-30 1996-09-04 Sitia Yomo Spa FRESH, CREAMY, SPREADABLE, FRUIT FOOD SPECIALTIES CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION
DE19547866C1 (en) * 1995-12-21 1997-04-30 Westfalia Separator Ag Making low-fat spread of increased stability comprising milk products and optionally sunflower oil
EP1732395B1 (en) 2004-03-19 2015-07-29 DuPont Nutrition Biosciences ApS Emulsified probiotic product
WO2014131442A1 (en) * 2013-02-27 2014-09-04 Danone Gmbh Process of making a fermented dairy product
EP3178329A1 (en) * 2015-12-08 2017-06-14 DSM IP Assets B.V. Process for manufacturing of a fermented milk product

Family Cites Families (17)

* 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
FR2232999B1 (en) * 1973-06-18 1976-11-12 Claudel Sa
US3998700A (en) * 1975-08-27 1976-12-21 Leprino Cheese Co. Culture medium and method of preparing bulk starters for Italian cheese manufacture
FR2367431A1 (en) * 1976-10-18 1978-05-12 Normandie Laitiere PROCEDURE FOR OB
FR2394251A2 (en) * 1977-06-17 1979-01-12 Stenval Sa Dietetic fermented milk products esp. yoghurt, cheese and milk drink - using specified ferments for each product
CH643113A5 (en) * 1980-04-25 1984-05-30 Nestle Sa PROCESS FOR THE MANUFACTURE OF A SPREADABLE CHEESE OF THE '' CRESCENZA '' TYPE.
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
EP0111020B1 (en) * 1982-12-08 1987-04-29 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
DE3324821C2 (en) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Sour cream based spread
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 (en) * 1985-03-12 1987-09-30 Nestle Sa CREAM CHEESE.
NL191169C (en) * 1985-11-01 1995-03-01 Ver Coop Melkind A method of preparing a fermented dairy product, wherein milk is subjected to ultrafiltration and mechanical processing.
NL8700661A (en) * 1987-03-20 1988-10-17 Dmv Campina Bv PROCESS FOR PREPARING BUTTER HAMMEL AND PRODUCTS OBTAINED.
US4837035A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat custard-type yogurt product and method
DD268618B1 (en) * 1988-02-16 1991-01-03 Wissenschaftlich Techn Oekon Z PROCESS FOR PREPARING FRESH CHEESE PRODUCTS

Also Published As

Publication number Publication date
DE3822082C2 (en) 1998-08-06
FR2618644A1 (en) 1989-02-03
GB2207849B (en) 1992-02-12
DE3822082A1 (en) 1989-02-09
GB8815579D0 (en) 1988-08-03
DK401288D0 (en) 1988-07-18
FR2618644B1 (en) 1993-07-16
ES2007945A6 (en) 1989-07-01
GB2207849A (en) 1989-02-15
BE1004195A3 (en) 1992-10-13
NL8801665A (en) 1989-02-16
GR1000548B (en) 1992-08-25
GR880100465A (en) 1989-04-12

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Legal Events

Date Code Title Description
AHB Application shelved due to non-payment