FR2450566A1 - PROCESS FOR MAKING A YOGURT BEVERAGE - Google Patents

PROCESS FOR MAKING A YOGURT BEVERAGE

Info

Publication number
FR2450566A1
FR2450566A1 FR8004972A FR8004972A FR2450566A1 FR 2450566 A1 FR2450566 A1 FR 2450566A1 FR 8004972 A FR8004972 A FR 8004972A FR 8004972 A FR8004972 A FR 8004972A FR 2450566 A1 FR2450566 A1 FR 2450566A1
Authority
FR
France
Prior art keywords
temperature
making
mass
yogurt
beverage
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
FR8004972A
Other languages
French (fr)
Other versions
FR2450566B1 (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.)
DMV Campina BV
Original Assignee
DMV Campina BV
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 DMV Campina BV filed Critical DMV Campina BV
Publication of FR2450566A1 publication Critical patent/FR2450566A1/en
Application granted granted Critical
Publication of FR2450566B1 publication Critical patent/FR2450566B1/fr
Granted 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
    • A23C9/13—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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Abstract

PROCEDE POUR FABRIQUER UNE BOISSON AYANT DE BONNES PROPRIETES DE CONSERVATION A PARTIR DE YOGOURT. APRES LE MELANGE DES INGREDIENTS, LA MASSE EST HOMOGENEISEE ET EST ENSUITE SOUMISE A UN TRAITEMENT THERMIQUE QUI COMPREND UN CHAUFFAGE JUSQU'A UNE TEMPERATURE COMPRISE ENTRE 45C ET 55C, ALORS QUE LA MASSE EST AGITEE, ET EN MAINTENANT UNE DIFFERENCE DE TEMPERATURE ENTRE L'AGENT DE CHAUFFAGE ET LA MASSE QUI N'EST PAS SUPERIEURE A 10C, SUIVI D'UN REFROIDISSEMENT JUSQU'A UNE TEMPERATURE COMPRISE ENTRE 25C ET 35C, TEMPERATURE A LAQUELLE LE PRODUIT EST A NOUVEAU HOMOGENEISE, PUIS PASTEURISE OU STERILISE, REFROIDI ET EMBALLE.PROCESS FOR MAKING A BEVERAGE HAVING GOOD PRESERVATION PROPERTIES FROM YOGURT. AFTER THE MIXING OF THE INGREDIENTS, THE MASS IS HOMOGENIZED AND IS THEN SUBJECTED TO A THERMAL TREATMENT WHICH INCLUDES HEATING UP TO A TEMPERATURE BETWEEN 45C AND 55C, WHILE THE MASS IS STIRRUPED, AND MAINTAINING A DIFFERENCE BETWEEN THE TEMPERATURE HEATING AGENT AND THE MASS WHICH IS NOT GREATER THAN 10C, FOLLOWED BY COOLING TO A TEMPERATURE BETWEEN 25C AND 35C, TEMPERATURE AT WHICH THE PRODUCT IS AGAIN HOMOGENIZED, THEN PASTEURIZED OR STERILIZED, COOLED AND PACKAGED.

FR8004972A 1979-03-06 1980-03-05 PROCESS FOR MAKING A YOGURT BEVERAGE Granted FR2450566A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL7901790 1979-03-06
NL7908307A NL171009C (en) 1979-03-06 1979-11-13 METHOD FOR PREPARING A SHELFY YOGURT DRINK.

Publications (2)

Publication Number Publication Date
FR2450566A1 true FR2450566A1 (en) 1980-10-03
FR2450566B1 FR2450566B1 (en) 1983-03-11

Family

ID=26645506

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8004972A Granted FR2450566A1 (en) 1979-03-06 1980-03-05 PROCESS FOR MAKING A YOGURT BEVERAGE

Country Status (5)

Country Link
CA (1) CA1135989A (en)
DE (1) DE3008681A1 (en)
FR (1) FR2450566A1 (en)
GB (1) GB2044068B (en)
NL (1) NL171009C (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8300662A (en) * 1983-02-22 1984-09-17 Dmv Campina Bv CARBONIC FERMENTED MILK BEVERAGES.
US4748026A (en) * 1986-08-15 1988-05-31 Nabisco Brands, Inc. Process for production of a no-starch shelf stable yogurt product
EP0546200B2 (en) * 1991-12-04 2002-06-12 Societe Des Produits Nestle S.A. Liquid milk product and process for its preparation
AT360U3 (en) * 1995-04-05 1996-02-26 Patel Kiritkumar Dr NON-ALCOHOLIC DRINK
WO2006053401A1 (en) * 2004-11-22 2006-05-26 Tropical Estates Pty Ltd Cultured milk drink
JP7316026B2 (en) * 2018-03-30 2023-07-27 株式会社明治 Method for producing pasteurized fermented milk

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1792084C3 (en) * 1968-07-20 1980-01-17 Escora Finanz Anstalt, Vaduz Process for the production of a sour milk beverage

Also Published As

Publication number Publication date
FR2450566B1 (en) 1983-03-11
CA1135989A (en) 1982-11-23
DE3008681A1 (en) 1980-09-18
GB2044068B (en) 1983-03-23
NL171009C (en) 1983-02-01
GB2044068A (en) 1980-10-15
NL171009B (en) 1982-09-01
NL7908307A (en) 1980-09-09
DE3008681C2 (en) 1987-05-21

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Legal Events

Date Code Title Description
ST Notification of lapse