DK401288A - En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf - Google Patents
En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling derafInfo
- 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
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 238000000184 acid digestion Methods 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- 235000016709 nutrition Nutrition 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 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
- 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)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
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 |
IT21543/87A IT1222417B (it) | 1987-07-31 | 1987-07-31 | Specialita' alimentare fresca,cremosa,spalmabile,contenente fermenti lattici vivi |
Publications (2)
Publication Number | Publication Date |
---|---|
DK401288D0 DK401288D0 (da) | 1988-07-18 |
DK401288A true DK401288A (da) | 1989-02-01 |
Family
ID=26327926
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK401288A DK401288A (da) | 1987-07-31 | 1988-07-18 | En frisk og cremet ernaeringsspecialitet beregnet til udsmoering og indeholdende levende maelkesyreforgaeringsprodukter og fremgangsmaade til fremstilling deraf |
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)
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 |
AU2005224162A1 (en) | 2004-03-19 | 2005-09-29 | Danisco A/S | Emulsifier composition for shortening |
WO2014131442A1 (fr) * | 2013-02-27 | 2014-09-04 | Danone Gmbh | Procédé permettant de fabriquer un produit laitier fermenté |
EP3178329A1 (fr) * | 2015-12-08 | 2017-06-14 | DSM IP Assets B.V. | Procédé de fabrication d'un produit laitier fermenté |
Family Cites Families (17)
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 (fr) * | 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 (fr) * | 1976-10-18 | 1978-05-12 | Normandie Laitiere | Procede pour l'ob |
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 |
DD268618B1 (de) * | 1988-02-16 | 1991-01-03 | Wissenschaftlich Techn Oekon Z | Verfahren zur herstellung von frischkaeseerzeugnissen |
-
1988
- 1988-06-28 ES ES8802021A patent/ES2007945A6/es not_active Expired
- 1988-06-29 BE BE8800744A patent/BE1004195A3/fr not_active IP Right Cessation
- 1988-06-30 DE DE3822082A patent/DE3822082C2/de not_active Expired - Fee Related
- 1988-06-30 GB GB8815579A patent/GB2207849B/en not_active Expired - Lifetime
- 1988-06-30 NL NL8801665A patent/NL8801665A/nl not_active Application Discontinuation
- 1988-07-11 GR GR880100465A patent/GR1000548B/el not_active IP Right Cessation
- 1988-07-18 DK DK401288A patent/DK401288A/da not_active Application Discontinuation
- 1988-07-22 FR FR8809965A patent/FR2618644B1/fr not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2007945A6 (es) | 1989-07-01 |
GB2207849B (en) | 1992-02-12 |
GR1000548B (el) | 1992-08-25 |
FR2618644B1 (fr) | 1993-07-16 |
DK401288D0 (da) | 1988-07-18 |
FR2618644A1 (fr) | 1989-02-03 |
DE3822082A1 (de) | 1989-02-09 |
DE3822082C2 (de) | 1998-08-06 |
GB8815579D0 (en) | 1988-08-03 |
BE1004195A3 (fr) | 1992-10-13 |
GR880100465A (en) | 1989-04-12 |
GB2207849A (en) | 1989-02-15 |
NL8801665A (nl) | 1989-02-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
AHB | Application shelved due to non-payment |