ES2032253A1 - Dessert - Google Patents

Dessert

Info

Publication number
ES2032253A1
ES2032253A1 ES909002345A ES9002345A ES2032253A1 ES 2032253 A1 ES2032253 A1 ES 2032253A1 ES 909002345 A ES909002345 A ES 909002345A ES 9002345 A ES9002345 A ES 9002345A ES 2032253 A1 ES2032253 A1 ES 2032253A1
Authority
ES
Spain
Prior art keywords
mousse
lactic ferments
milky
dessert
product
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
ES909002345A
Other languages
Spanish (es)
Other versions
ES2032253B1 (en
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 IT1951690A external-priority patent/IT1241071B/en
Priority claimed from IT1951590A external-priority patent/IT1241070B/en
Application filed by Sitia Yomo SpA filed Critical Sitia Yomo SpA
Publication of ES2032253A1 publication Critical patent/ES2032253A1/en
Application granted granted Critical
Publication of ES2032253B1 publication Critical patent/ES2032253B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy 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
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese 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
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A milky mousse has a high level of alive and viable lactic ferments remaining constant for all its shelf life, the presence of the lactic ferments providing said mousse with exclusive and personalized organoleptic and structural characteristics. When mixed with a lower layer usually employed for producing desserts, said mousse enables to have an end-product free of additives and with a good nutritional value. A process for preparing said milky mousse comprises concentrating and pasteurizing whole milk, cooling, adding lactic ferments, maturating at 24-30º C to pH 4.9-5.0, curd-breaking at this pH, ultrafiltering at 40º C and mixing the concentrate with cream and saccharose. The product is cooled, aerated and packaged, for example as an upper layer of a dessert.
ES9002345A 1990-02-28 1990-09-11 MILK MOUSSE, ITS PREPARATION AND USE. Expired - Lifetime ES2032253B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT1951690A IT1241071B (en) 1990-02-28 1990-02-28 Edible mousse prods. - based on acidulated milk with high content of lactic acid bacteria
IT1951590A IT1241070B (en) 1990-02-28 1990-02-28 Edible mousse prods. - based on acidulated milk with high content of lactic acid bacteria

Publications (2)

Publication Number Publication Date
ES2032253A1 true ES2032253A1 (en) 1993-01-16
ES2032253B1 ES2032253B1 (en) 1993-12-16

Family

ID=26327196

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9002345A Expired - Lifetime ES2032253B1 (en) 1990-02-28 1990-09-11 MILK MOUSSE, ITS PREPARATION AND USE.

Country Status (8)

Country Link
BE (1) BE1004638A3 (en)
DE (1) DE4032698A1 (en)
DK (1) DK203090A (en)
ES (1) ES2032253B1 (en)
FR (1) FR2658700B1 (en)
GB (1) GB2241421B (en)
GR (1) GR1000634B (en)
NL (1) NL9001906A (en)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1244691B (en) * 1991-01-29 1994-08-08 Sitia Yomo Spa MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
CA2127227C (en) * 1993-07-26 2004-06-22 Kaiser R. Nauth Stabilization of cultured skim bactericidal activity
JPH08126473A (en) * 1994-09-08 1996-05-21 Fuji Oil Co Ltd Oily composition, its production and oily coated confectionery using the same
NL1001689C2 (en) * 1995-11-17 1997-05-21 Ver Coop Melkind Aerated acidic food and method of preparing such a food.
CH690351A5 (en) * 1996-07-08 2000-08-15 Soremartec Sa A food composition in the form of mass foamy plastic.
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
TR200000496T2 (en) 1997-08-28 2000-08-21 Societe Des Produits Nestle S.A. Cream-based food composition and its method of manufacture.
WO2002000029A1 (en) * 2000-06-26 2002-01-03 Societe Des Produits Nestle S.A. Fermented milk product and process
US20030017192A1 (en) * 2001-06-19 2003-01-23 Hanny Kanafani Process for producing extended shelf-life ready-to-use milk compositions containing probiotics
JP3364491B2 (en) * 2002-07-25 2003-01-08 株式会社アトリエ・ド・フロマージュ Yogurt and method for producing the same
US20050152884A1 (en) 2003-12-19 2005-07-14 The Procter & Gamble Company Canine probiotic Bifidobacteria globosum
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US20050158294A1 (en) 2003-12-19 2005-07-21 The Procter & Gamble Company Canine probiotic Bifidobacteria pseudolongum
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US8894991B2 (en) 2003-12-19 2014-11-25 The Iams Company Canine probiotic Lactobacilli
EP1827129A1 (en) * 2004-12-21 2007-09-05 Nestec S.A. Shelf stable mousse
CA2607949C (en) 2005-05-31 2012-09-25 Thomas William-Maxwell Boileau Feline probiotic bifidobacteria
AR052472A1 (en) 2005-05-31 2007-03-21 Iams Company PROBIOTIC LACTOBACILOS FOR FELINOS
AU2008211600B8 (en) 2007-02-01 2014-02-13 Mars, Incorporated Method for decreasing inflammation and stress in a mammal using glucose antimetabolites, avocado or avocado extracts
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
ES2536938B1 (en) * 2013-11-29 2016-05-24 Inst De Recerca I Tecnologia Agroalimentàries Process for preparing a fresh food product and dairy product thus obtained
CN110537619A (en) * 2018-05-29 2019-12-06 匠人之心（北京）产品设计有限公司 Formula and process of universal mousse base solution
CN116195637B (en) * 2021-11-30 2024-02-02 内蒙古伊利实业集团股份有限公司 Acidic mousse product and preparation method thereof
IT202200013774A1 (en) * 2022-06-29 2023-12-29 Iffco Italia S R L FRESH SPREADABLE CHEESE WITH ACID COAGULATION AND RELATED PRODUCTION METHOD

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
EP0122104A2 (en) * 1983-04-06 1984-10-17 James Gordon Roberts Multi-cultured yogurt, solid spread and cottage cheese
US4569846A (en) * 1981-07-23 1986-02-11 Nisshin Oil Mills, Ltd. Process for preparing foods by lactic fermentation
EP0233565A2 (en) * 1986-02-19 1987-08-26 Unilever N.V. Spreads having a good microbilogical stability and a fresh dairy taste
ES2007945A6 (en) * 1987-07-31 1989-07-01 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU5673069A (en) * 1969-06-19 1970-12-24 & I. Behrens G. Method of making new milk product
US3963836A (en) * 1972-05-10 1976-06-15 Lever Brothers Company Preparation of yogurt and quark
GB1429788A (en) * 1972-05-10 1976-03-24 Unilever Ltd Cu Cultured milk products
FR2232999B1 (en) * 1973-06-18 1976-11-12 Claudel Sa
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
US4034115A (en) * 1975-07-29 1977-07-05 Roberts James Gorden Multi-curdled milk product and the process for the preparation thereof
FR2423163A1 (en) * 1977-11-16 1979-11-16 Aries Sa Emile Cold milk-based food prod. expanded with air - used in yoghurt, mousses, milk shakes, ice creams, etc.
AU555296B2 (en) * 1981-04-24 1986-09-18 Egg Marketing Board (South Queensland), The Cultured egg-milk product
DE3120505C2 (en) * 1981-05-22 1986-04-24 EVOG - Etablissement für Verwaltung und Organisation, Balzers Process for the production of solid sour milk products
SE450074B (en) * 1982-04-01 1987-06-09 Alfa Laval Ab WAY TO IMPROVE THE VISIBILITY OF CREAM THROUGH THE ADDITION OF ULTRA-FILTERED SURGERY NURSERY MILK CONCENTRATE
DK154394C (en) * 1982-10-21 1989-04-24 Apv Pasilac As PROCEDURE TO INCREASE THE CAPACITY OF MEMBRANE MILTRATION OR MILK PRODUCTS FOR FEEDING OR GROWING MEDIA.
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
CH663322A5 (en) * 1985-02-28 1987-12-15 Nestle Sa CULTURE OF ACID RESISTANT BIFIDOBACTERIA.
US4837036A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat thin-bodied yogurt product and method
NL8702710A (en) * 1987-11-12 1989-06-01 Holland Melkunie CONTAINED, STRUCTURED FERMENTED MILK PRODUCTS, CONTAINED IN CONTAINERS, WITH A FAT CONTENT OF 1 TO 40% BY WEIGHT. % AND METHOD FOR THEIR PREPARATION.

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
US4569846A (en) * 1981-07-23 1986-02-11 Nisshin Oil Mills, Ltd. Process for preparing foods by lactic fermentation
EP0122104A2 (en) * 1983-04-06 1984-10-17 James Gordon Roberts Multi-cultured yogurt, solid spread and cottage cheese
EP0233565A2 (en) * 1986-02-19 1987-08-26 Unilever N.V. Spreads having a good microbilogical stability and a fresh dairy taste
ES2007945A6 (en) * 1987-07-31 1989-07-01 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it

Also Published As

Publication number Publication date
GB2241421A (en) 1991-09-04
DE4032698C2 (en) 1992-12-10
GB2241421B (en) 1994-08-24
FR2658700A1 (en) 1991-08-30
ES2032253B1 (en) 1993-12-16
NL9001906A (en) 1991-09-16
GR900100861A (en) 1992-06-30
DK203090A (en) 1991-08-29
DK203090D0 (en) 1990-08-23
GR1000634B (en) 1992-09-11
DE4032698A1 (en) 1991-08-29
GB9018630D0 (en) 1990-10-10
FR2658700B1 (en) 1995-10-20
BE1004638A3 (en) 1993-01-05

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