ES338645A1 - Un procedimiento para la preparacion de una crema para ba- tir. - Google Patents

Un procedimiento para la preparacion de una crema para ba- tir.

Info

Publication number
ES338645A1
ES338645A1 ES338645A ES338645A ES338645A1 ES 338645 A1 ES338645 A1 ES 338645A1 ES 338645 A ES338645 A ES 338645A ES 338645 A ES338645 A ES 338645A ES 338645 A1 ES338645 A1 ES 338645A1
Authority
ES
Spain
Prior art keywords
whey
cream
whipping cream
whipping
homogenising
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
ES338645A
Other languages
English (en)
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.)
Unilever NV
Original Assignee
Unilever NV
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
Application filed by Unilever NV filed Critical Unilever NV
Publication of ES338645A1 publication Critical patent/ES338645A1/es
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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Baking, Grill, Roasting (AREA)
ES338645A 1966-03-30 1967-03-29 Un procedimiento para la preparacion de una crema para ba- tir. Expired ES338645A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1412266A GB1125004A (en) 1966-03-30 1966-03-30 Whipping cream

Publications (1)

Publication Number Publication Date
ES338645A1 true ES338645A1 (es) 1968-10-01

Family

ID=10035399

Family Applications (1)

Application Number Title Priority Date Filing Date
ES338645A Expired ES338645A1 (es) 1966-03-30 1967-03-29 Un procedimiento para la preparacion de una crema para ba- tir.

Country Status (11)

Country Link
AT (1) AT283098B (es)
BE (1) BE696203A (es)
CH (1) CH495707A (es)
DE (1) DE1692356A1 (es)
ES (1) ES338645A1 (es)
FI (1) FI40248B (es)
GB (1) GB1125004A (es)
LU (1) LU53320A1 (es)
NL (1) NL6704386A (es)
NO (1) NO117338B (es)
SE (1) SE350390B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004505644A (ja) * 2000-08-11 2004-02-26 ノボザイムス　ノース　アメリカ，インコーポレイティド ホエータンパク質エマルジョン

Also Published As

Publication number Publication date
BE696203A (es) 1967-09-28
GB1125004A (en) 1968-08-28
DE1692356A1 (de) 1971-07-29
AT283098B (de) 1970-07-27
LU53320A1 (es) 1967-10-02
NO117338B (es) 1969-07-28
NL6704386A (es) 1967-10-02
SE350390B (es) 1972-10-30
CH495707A (de) 1970-09-15
FI40248B (es) 1968-07-31

Similar Documents

Publication Publication Date Title
GB1455143A (en) Dough conditioner product
GB1026455A (en) Improvements in or relating to methods of employing crop-working implements
ES399609A1 (es) Procedimiento para la fabricacion de un polvo de producto lacteo acidificado.
GB719369A (en) Improvements relating to tractor-drawn disc harrows
ES338645A1 (es) Un procedimiento para la preparacion de una crema para ba- tir.
GB758819A (en) Improvements in fencing posts
GB1448853A (en) Cheese flavour
FR2011861A1 (en) Milk whey associated with casein and added - fat for substitute natural milk powder
Pell-Walpole Effects of composition on soundness and properties in some foundry bronzes
Peschiera Changes in the constituents of four bovine muscles during growth
GB1194941A (en) Egg White Composition, method of preparing and process Utilizing same
GB1026835A (en) Improvements in forage and the like harvesters
GB1170092A (en) Improved foaming compositions.
FR2027460A1 (en) Stable dry milk products
FR2038203A7 (en) Instant coffee/tea portioning
GB944482A (en) Improvements in or relating to agricultural implements
FR2258132A1 (en) Mixed coffee product having improved taste and aroma - from coffee of inferior and superior quality de-caffeinate in different manner
WATANABE et al. Studies on the Changes of the Properties of Soybean Protein by Freezing. Part II Changes in soybean protein curd
GB1047969A (en) Improvements in or relating to cream
GB813725A (en) Improvements in pudding compositions
Tussing et al. Eskimo Population and Economy in Transit
CH503472A (de) Verfahren zur Herstellung einer Lebensmittelzubereitung
Malikova On preservation and fishery for valuable fish stocks in connection with the regulation of the Daugava River.
Rowland The daily program in one and two-room Negro rural schools
Fink Preparation and Characterization of Some 1, 2-dihydropyridines