ES2007945A6 - A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it - Google Patents

A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it

Info

Publication number
ES2007945A6
ES2007945A6 ES8802021A ES8802021A ES2007945A6 ES 2007945 A6 ES2007945 A6 ES 2007945A6 ES 8802021 A ES8802021 A ES 8802021A ES 8802021 A ES8802021 A ES 8802021A ES 2007945 A6 ES2007945 A6 ES 2007945A6
Authority
ES
Spain
Prior art keywords
speciality
fresh
spread
lactic ferments
produce
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
Application number
ES8802021A
Other languages
Spanish (es)
Inventor
Vesely Renata Cavaliere
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/en
Priority claimed from IT8721544A external-priority patent/IT1228541B/en
Application filed by Sitia Yomo SpA filed Critical Sitia Yomo SpA
Publication of ES2007945A6 publication Critical patent/ES2007945A6/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
    • 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

Abstract

A fresh and creamy alimentary speciality adapted to be spread, free from additives and containing live lactic ferments in a remarkable amount contains a fat matter on the dry substance which is on the average 20 to 30% lower than that of other similar products. The product may contain live mesophile and thermophile lactic ferments in proportion 80:20, optionally together with L acidophilus, Bifido-bacterium- Bifidum. A process for preparing the product includes concentration of the matured fermented material by ultrafiltration at not more than 40 DEG C.
ES8802021A 1987-07-31 1988-06-28 A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it Expired ES2007945A6 (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 (1)

Publication Number Publication Date
ES2007945A6 true ES2007945A6 (en) 1989-07-01

Family

ID=26327926

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8802021A Expired ES2007945A6 (en) 1987-07-31 1988-06-28 A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it

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)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032253A1 (en) * 1990-02-28 1993-01-16 Sitia Yomo Spa Dessert
ES2038533A1 (en) * 1991-01-29 1993-07-16 Sitia Yomo Spa Milky mousse and its use

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
WO2005089564A1 (en) 2004-03-19 2005-09-29 Danisco A/S Emulsifier composition for shortening
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
ATE26789T1 (en) * 1982-12-08 1987-05-15 Microlife Technics PROCESS FOR MANUFACTURE OF NATURALLY THICKENED AND STABILIZED SOURD DAIRY PRODUCTS AND PRODUCTS SO MANUFACTURED.
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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032253A1 (en) * 1990-02-28 1993-01-16 Sitia Yomo Spa Dessert
ES2038533A1 (en) * 1991-01-29 1993-07-16 Sitia Yomo Spa Milky mousse and its use

Also Published As

Publication number Publication date
BE1004195A3 (en) 1992-10-13
GR1000548B (en) 1992-08-25
DK401288D0 (en) 1988-07-18
NL8801665A (en) 1989-02-16
DK401288A (en) 1989-02-01
GB2207849B (en) 1992-02-12
FR2618644B1 (en) 1993-07-16
FR2618644A1 (en) 1989-02-03
DE3822082C2 (en) 1998-08-06
GR880100465A (en) 1989-04-12
DE3822082A1 (en) 1989-02-09
GB2207849A (en) 1989-02-15
GB8815579D0 (en) 1988-08-03

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