ES2032253B1 - MILK MOUSSE, ITS PREPARATION AND USE. - Google Patents
MILK MOUSSE, ITS PREPARATION AND USE.Info
- Publication number
- ES2032253B1 ES2032253B1 ES9002345A ES9002345A ES2032253B1 ES 2032253 B1 ES2032253 B1 ES 2032253B1 ES 9002345 A ES9002345 A ES 9002345A ES 9002345 A ES9002345 A ES 9002345A ES 2032253 B1 ES2032253 B1 ES 2032253B1
- Authority
- ES
- Spain
- Prior art keywords
- mousse
- milk
- preparation
- milk mousse
- desserts
- 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 - Lifetime
Links
- 239000008267 milk Substances 0.000 title abstract 3
- 210000004080 milk Anatomy 0.000 title abstract 3
- 235000013336 milk Nutrition 0.000 title abstract 3
- 241000195940 Bryophyta Species 0.000 abstract 2
- 235000011929 mousse Nutrition 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
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
Abstract
MOUSSE DE LECHE CON UN ALTO GRADO DE FERMENTOS LACTICOS VIVOS Y VIABLES QUE SE MANTIENEN CONSTANTES POR TODA SU DURACION UTIL Y CUYA PRESENCIA CONFIERE A DICHA MOUSSE UNAS CARACTERISTICAS ORGANOLEPTICAS Y ESTRUCTURALES EXCLUSIVAS Y PERSONALIZADAS. CUANDO SE MEZCLA CON UNA CAPA INFERIOR GENERALMENTE UTILIZADA PARA PRODUCIR POSTRES, DICHA MOUSSE PERMITE OBTENER UN PRODUCTO FINAL EXENTO DE ADITIVOS Y CON UN BUEN VALOR NUTRITIVO. TAMBIEN SE REVELA UN PROCESO MEJORADO PARA PREPARAR DICHA MOUSSE DE LECHE.MILK MOUSSE WITH A HIGH DEGREE OF LIVING AND VIABLE LACTIC FERMENTS THAT REMAIN CONSTANT FOR ALL THEIR USEFUL DURATION AND WHICH PRESENCE GIVES SAID MOUSSE AN EXCLUSIVE AND PERSONALIZED ORGANOLEPTIC AND STRUCTURAL CHARACTERISTICS. WHEN MIXED WITH A LOWER LAYER USUALLY USED TO PRODUCE DESSERTS, SUCH MOUSSE ALLOWS TO OBTAIN A FINAL PRODUCT FREE OF ADDITIVES AND WITH A GOOD NUTRITIVE VALUE. AN IMPROVED PROCESS FOR PREPARING SUCH MILK MOUSSE IS ALSO REVEALED.
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 ES2032253A1 (en) | 1993-01-16 |
ES2032253B1 true 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)
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 |
US20050158294A1 (en) | 2003-12-19 | 2005-07-21 | The Procter & Gamble Company | Canine probiotic Bifidobacteria pseudolongum |
US8894991B2 (en) | 2003-12-19 | 2014-11-25 | The Iams Company | Canine probiotic Lactobacilli |
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 |
US8877178B2 (en) | 2003-12-19 | 2014-11-04 | The Iams Company | Methods of use of probiotic bifidobacteria for companion animals |
EP1827129A1 (en) * | 2004-12-21 | 2007-09-05 | Nestec S.A. | Shelf stable mousse |
AR052472A1 (en) | 2005-05-31 | 2007-03-21 | Iams Company | PROBIOTIC LACTOBACILOS FOR FELINOS |
AR053805A1 (en) | 2005-05-31 | 2007-05-23 | Iams Company | PROBIOTIC BIFIDOBACTERIES FOR FELINOS |
JP5799299B2 (en) | 2007-02-01 | 2015-10-21 | ザ・アイムス・カンパニーThe Iams Company | Method for reducing inflammation and stress in mammals using glucose antimetabolite, avocado or avocado extract |
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 |
WO2024003734A1 (en) * | 2022-06-29 | 2024-01-04 | Iffco Italia S.R.L. | Acid coagulated spreadable fresh cheese and relative production method |
Family Cites Families (20)
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 |
GB1429788A (en) * | 1972-05-10 | 1976-03-24 | Unilever Ltd Cu | Cultured milk products |
US3963836A (en) * | 1972-05-10 | 1976-06-15 | Lever Brothers Company | Preparation of yogurt and quark |
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. |
FR2501473A1 (en) * | 1981-03-11 | 1982-09-17 | Guilloteau Jean Claude | Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments |
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 |
JPS5816636A (en) * | 1981-07-23 | 1983-01-31 | Nisshin Oil Mills Ltd:The | Preparation of food with lactic acid fermentation |
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. |
DE3404474A1 (en) * | 1983-04-06 | 1984-10-11 | James Gorden Belleair Fla. Roberts | METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT |
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. |
GB8604133D0 (en) * | 1986-02-19 | 1986-03-26 | Unilever Plc | Spreads |
US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
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 |
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. |
-
1990
- 1990-08-23 DK DK203090A patent/DK203090A/en not_active Application Discontinuation
- 1990-08-24 GB GB9018630A patent/GB2241421B/en not_active Expired - Fee Related
- 1990-08-30 NL NL9001906A patent/NL9001906A/en not_active Application Discontinuation
- 1990-09-11 ES ES9002345A patent/ES2032253B1/en not_active Expired - Lifetime
- 1990-09-17 BE BE9000879A patent/BE1004638A3/en not_active IP Right Cessation
- 1990-09-21 FR FR9011695A patent/FR2658700B1/en not_active Expired - Fee Related
- 1990-10-15 DE DE4032698A patent/DE4032698A1/en active Granted
- 1990-12-17 GR GR900100861A patent/GR1000634B/en unknown
Also Published As
Publication number | Publication date |
---|---|
GB9018630D0 (en) | 1990-10-10 |
NL9001906A (en) | 1991-09-16 |
DK203090A (en) | 1991-08-29 |
GB2241421B (en) | 1994-08-24 |
GR1000634B (en) | 1992-09-11 |
DK203090D0 (en) | 1990-08-23 |
DE4032698A1 (en) | 1991-08-29 |
FR2658700B1 (en) | 1995-10-20 |
DE4032698C2 (en) | 1992-12-10 |
GB2241421A (en) | 1991-09-04 |
GR900100861A (en) | 1992-06-30 |
ES2032253A1 (en) | 1993-01-16 |
BE1004638A3 (en) | 1993-01-05 |
FR2658700A1 (en) | 1991-08-30 |
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