FR2839246A1 - Long-life edible cream composition comprises dairy cream, skim milk, thermophilic microorganisms, modified starch, pectin and locust bean gum, gelatin and/or guar gum - Google Patents
Long-life edible cream composition comprises dairy cream, skim milk, thermophilic microorganisms, modified starch, pectin and locust bean gum, gelatin and/or guar gum Download PDFInfo
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- FR2839246A1 FR2839246A1 FR0205552A FR0205552A FR2839246A1 FR 2839246 A1 FR2839246 A1 FR 2839246A1 FR 0205552 A FR0205552 A FR 0205552A FR 0205552 A FR0205552 A FR 0205552A FR 2839246 A1 FR2839246 A1 FR 2839246A1
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- 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
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
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Abstract
Description
horizontale.horizontal.
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La presente invention a pour objet une nouvelle composition de creme The present invention relates to a new cream composition
onctueuse, un procede pour sa preparation et ses utilisations alimentaires. unctuous, a process for its preparation and its food uses.
Le marche des cremes alimentaires est partage entre: la creme frache traditionnelle, qui est acide, epaisse et ne peut etre conservee que sur une course duree (quelques jours a quelques semaines) a temperature refrigeree et la creme UHT qui est douce, generalement fluide et peut etre conservee a temperature ambiante avant ouverture pendant une duree plus longue (plusieurs mods). En outre, la creme UHT presente une The market of food creams is divided between: the traditional fresh cream, which is acidic, thick and can be preserved only on a long run (a few days to a few weeks) at refrigerated temperature and the UHT cream which is soft, generally fluid and can be stored at room temperature before opening for a longer period (several mods). In addition, the UHT cream presents a
tenue a la cuisson insuffisante.lack of cooking.
II subsiste done le besoin d'une creme ayant les avantages de la creme frache traditionnelle: gout, tenue a la cuisson, mais qui soit egalement fluide de fa,con a faciliter son dosage, tout en pouvant etre conservee a temperature ambiante et pendant une There is therefore still a need for a cream having the advantages of the traditional fresh cream: taste, maintained during cooking, but which is also fluid in order to facilitate its dosage, while being able to be kept at room temperature and for a long time.
duree plus longue que la creme fraiche traditionnelle. longer than the traditional fresh cream.
Ainsi, c'est avec etonnement que la demanderesse a decouvert une nouvelle composition de creme fluide, acide et longue conservation ayant en outre une Thus, it is with astonishment that the Applicant has discovered a new fluid, acidic and long-lasting cream composition having in addition a
bonne tenue a la cuisson.good cooking behavior.
L' invention a pour objet une nouvelle composition de creme alimentaire, caracterisee en ce qutelle comporte: - une fraction laitiere cremeuse issue de ltecremage du fait, - un fait ecreme, - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0, 25% de gelatine, -0,05 aO,2%deguar, - des ferments thermophiles, les pourcentages donnes etant des pourcentages en poids par rapport au The subject of the invention is a novel food cream composition, characterized in that it comprises: a creamy milk fraction resulting from cremation, in fact, from 1 to 2.5% of modified starch, 0.2 to 0.75% pectin, - one or more of the following additives in the indicated quantities: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, -0, 05%, 2% deguar, thermophilic ferments, the percentages given being percentages by weight with respect to
poids total de la composition.total weight of the composition.
Par fraction laitiere cremeuse issue de l'ecremage du fait on entend le produit issu directement de la separation de la creme du fait, quel que soit le procede mis By cream milk fraction from the ecremage of fact is meant the product directly from the separation of the cream of the fact, whatever the process put
en ceuvre pour obtenir cette separation. in work to obtain this separation.
De fa,con traditionnelle, la fabrication de la creme se fait selon un processus nature!: lorsque le fait repose, les elements qui le composent se separent en fonction de leur densite. Les globules de matiere grasse etant plus legers que l'eau In the traditional way, the manufacture of the cream is done in a natural process !: when the fact rests, the elements which compose it are separated according to their density. Fat globules being lighter than water
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remontent a la surface pour former une couche de creme. En production industrielle, la rise to the surface to form a layer of cream. In industrial production, the
formation de la creme est acceleree par passage du fait dans une ecremeuse centrifuge. The formation of the cream is accelerated by passage of the fact in a centrifugal crusher.
Les ferments thermophiles vent choisis preferentiellement parmi: The thermophilic ferments are preferably selected from:
streptococcus thermophilus, lactobacillus delbrueckii, ssp bulgaricus. Streptococcus thermophilus, Lactobacillus delbrueckii, Ssp bulgaricus.
De preference, la composition selon ['invention comprend: - une fraction laitiere cremeuse issue de l'ecremage du fait, - un fait ecreme, - de 1 a 2,5 % d'amidon modifie, - de 0,2 a 0,75% de pectine, - les trots additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0, 25% de gelatine, - 0,05 a 0,2 % de guar, - des ferments therrnophiles, Avantageusement, la composition selon ['invention comprend de 1,1 a Preferably, the composition according to the invention comprises: a creamy milk fraction resulting from the creaming of the fact, an ecru fact of 1 to 2.5% modified starch, from 0.2 to 0, 75% pectin, - the following three additives in the indicated amounts: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, - 0.05 to 0.2% guar Advantageously, the composition according to the invention comprises from 1.1 to
2% d'amidon modifie.2% modified starch.
De fac,on preferee, la composition selon ['invention comprend de 0,3 a Preferably, the composition according to the invention comprises from 0.3 to
0,6% de pectine.0.6% pectin.
De facon avantageuse composition selon ['invention comprend de 0,12 a Advantageously, the composition according to the invention comprises from 0.12 to
0,25% de caroube.0.25% carob.
Preferentiellement, la composition selon ['invention comprend de 0,12 a Preferentially, the composition according to the invention comprises from 0.12 to
0,20% de gelatine.0.20% gelatin.
Avantageusement encore, composition selon ['invention comprend de 0,07aO, 15%deguar. Generalement la composition comprend entre 25 et 80% en poids de fait ecreme par rapport au poids total de la composition. Ce pourcentage est adapte en fonction Advantageously, the composition according to the invention comprises 0.07aO, 15% deguar. Generally the composition comprises between 25 and 80% by weight of ecreme based on the total weight of the composition. This percentage is adapted according to
du taux de matiere grasse souhaite dans la composition finale de la creme selon ['invention. fat content desired in the final composition of the cream according to the invention.
Le taux de matiere grasse de la creme selon ['invention est preferentiellement compris entre 8 a 30%, en poids par rapport au poids total de la creme, avantageusement entre 10 et 25%. Le taux d'extrait sec degraisse de la creme selon The fat content of the cream according to the invention is preferably between 8 and 30%, by weight relative to the total weight of the cream, advantageously between 10 and 25%. The rate of dry extract degrease of the cream according to
['invention est preferentiellement compris entre 6 et 8,5%. the invention is preferably between 6 and 8.5%.
La creme selon ['invention peut en outre comprendre un ou plusieurs The cream according to the invention may further comprise one or more
additifs couramment employee dans ce type d'aliment. additives commonly used in this type of food.
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Avantageusement dans la creme selon ['invention les matieres lactees, soit la fraction laitiere issue de ltecremage du fait et le fait ecreme utilise pour diluer les additifs et ajuster le taux final de matieres grasses, representent de 95 a 98% en poids du Advantageously in the cream according to the invention the laced materials, namely the milk fraction resulting from the cremation of the fact and the cream used to dilute the additives and to adjust the final fat content, represent from 95 to 98% by weight of the product.
poids total de la composition.total weight of the composition.
Avantageusement, la creme selon ['invention a une viscosite comprise Advantageously, the cream according to the invention has a viscosity which is
entre 3000 et 10000 centipoises, de preference entre 3000 et 5000 centipoises. between 3000 and 10000 centipoises, preferably between 3000 and 5000 centipoises.
La creme selon ['invention presente de nombreux avantages: son gout, tres pro che de ce lui de la creme frache traditionne l l e, tres apprec ie de s co nsommateurs, s a viscosite qui est egalement un critere de selection pour les utilisateurs car permettant un dosage facile, sa tenue en cuisson, sa conservation longue duree a temperature ambiante avant la premiere utilisation. Selon ['invention, elle a une duree de conservation a The cream according to the invention has many advantages: its taste, very close to that of the traditional fresh cream, very appreciated by consumers, its viscosity which is also a criterion of selection for the users because easy dosing, its cooking behavior, its long-term storage at room temperature before the first use. According to the invention, it has a shelf life of
temperature ambiante sous emballage sterile egale a superieure ou egale a 4 mois. room temperature in sterile packaging equal to or greater than 4 months.
Selon ['invention, la creme decrite ci-dessus est fabriquee suivant un procede caracterise en ce qu'il comporte les etapes suivantes: apreparation d'une creme pasteurisee par ecremage du fait suivi d'une pasteurisation; b- introduction puis melange dans du fait ecreme (entre 25 et 80% selon la formule) des composants suivants: - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0,25% de gelatine, -0,05aO,2%deguar; c- introduction de ce melange et de la creme pasteurisee dans un melangeur; d- pasteurisation puis refroidissement; e- introduction du ferment dans le melangeur et agitation du melange; f- fermentation; g- refroidissement a temperature ambiante; hpasteurisation haute, homogeneisation et refroidissement; According to the invention, the cream described above is manufactured according to a method characterized in that it comprises the following steps: apreparation of a cream pasteurized by crimping the fact followed by pasteurization; b) introduction and then mixing in the skins (between 25 and 80% according to the formula) of the following components: - from 1 to 2.5% of modified starch, - from 0.2 to 0.75% of pectin, - one or more of the following additives in the indicated amounts: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, -0.05%, 2% deguar; c- introducing this mixture and the pasteurized cream into a mixer; d- pasteurization then cooling; e- introduction of the ferment into the mixer and agitation of the mixture; fermentation; g- cooling at room temperature; high development, homogenization and cooling;
i- conditionnement.i-conditioning.
De preference, I'ecremage du fait est fait par centrifugation. Preferably, the cremation of the fact is done by centrifugation.
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De fa,con habituelle, la pasteurisation est faite par un chauffage controle de course duree de fa,con a eliminer les germes pathogenes eventuellement presents dans la creme. Avantageusement, la pasteurisation est faite a une temperature compris-e entre 80 et Usually, pasteurization is done by a long-term controlled heating of the seeds so as to eliminate pathogenic germs possibly present in the cream. Advantageously, the pasteurization is done at a temperature of between 80 and
C puis refroidissement a une temperature comprise entre 40 et 50 C. C then cooling at a temperature between 40 and 50 C.
De preference le ferment est introduit sous forme congelee. Avantageusement le melange apres introduction du ferment est agite pendant 5 a 25 Preferably the ferment is introduced in frozen form. Advantageously, the mixture after introduction of the ferment is stirred for 5 to 25 minutes.
minutes, encore plus preferentiellement pendant 10 a 20 minutes. minutes, even more preferably for 10 to 20 minutes.
De preference la fermentation est conduite a une temperature comprise Preferably the fermentation is conducted at a temperature included
entre 40 et 50 C.between 40 and 50 C.
De preference la fermentation est controlee par le suivi du pH. On laisse le melange fermenter pendant le temps necessaire a l'obtention d'un pH compris entre 4,3 Preferably the fermentation is controlled by pH monitoring. The mixture is allowed to ferment for the time necessary to obtain a pH between 4.3
et 5, avantageusement entre 4,4 et 4,8. and 5, advantageously between 4.4 and 4.8.
De preference, la pasteurisation haute est faite a une temperature Preferably, the high pasteurization is done at a temperature
comprise entre 90 et 11 0 C a une pression comprise entre 50 et 100 bars. between 90 and 11 0 C at a pressure between 50 and 100 bar.
De fa,con etonnante, la creme maturee (creme obtenue apres les etapes a a g-du procede) peut etre pasteurisee de fa,con a permettre sa conservation longue duree, sans que le traitement thermique ntentraine la coagulation de cette creme, comme cela serait le cas pour une creme fraiche traditionnelle. Cette propriete etonnante est due a la Surprisingly, the mature cream (cream obtained after steps aa g-of the process) can be pasteurized in order to allow its long-term preservation, without the heat treatment maintaining the coagulation of this cream, as would be the case. the case for a traditional fresh cream. This amazing property is due to the
composition particuliere de la creme selon ['invention. particular composition of the cream according to the invention.
La creme selon ['invention peut etre conditionnee de fa,con a permettre sa commercialisation directe aupres des consommateurs. Dans ce cas elle est conditionnee dans des conditions steriles de fa,con a eviter tout risque de contamination. De fa,con classique elle est conditionnee sous forme de brique en carton de 20 centilitres a 1 litre de contenance, mais tout autre conditionnement approprie pour un stockage sterile a The cream according to the invention may be packaged so as to allow it to be marketed directly to consumers. In this case it is conditioned under sterile conditions so as to avoid any risk of contamination. Conventionally it is packaged in the form of cardboard brick of 20 centilitres to 1 liter of capacity, but any other suitable packaging for sterile storage.
temperature ambiante peut etre employe. room temperature can be used.
Wile peut egalement etre utilisee dans la preparation de plats alimentaires industrials (plats traiteur, desserts, semi-conserves): soit par melange direct des constituents de la preparation alimentaire puis conditionnement; - soit sous forme de kit pour preparation extemporanee dans lequel les Wile can also be used in the preparation of industrial food dishes (catering, desserts, semi-preserves): either by direct mixing of the constituents of the food preparation and conditioning; - in the form of a kit for extemporaneous preparation in which the
constituents vent conditionnes dans des receptacles independents. constituents wind conditioned in independent receptacles.
EXEMPLE: Preparation d'une creme entiere, legere ou une specialite EXAMPLE: Preparation of whole cream, light or specialty
laitiere acide pasteurisation haute, longue conservation. high pasteurization acidic milk, long shelf life.
28392462839246
On utilise comme produit de depart 100 Kg d'une creme frache pasteurisee a 12% de matiere grasse et 7% d'extrait sec degraisse; Dans un melangeur de type Triblender on introduit 70 litres de fait ecreme et les composants suivants: - 1,15 Kg d'amidon modifie, - 0,6 Kg de pectine, - 0, 18 Kg de caroube, - 0,12 Kg de gelatine, -0,07 Kg deguar; L'ensemble est melange a froid jusqu'a ltobtention d'une bonne dispersion puis la creme est pasteurisee et enfin refroidie a 40 C; Le ferment (20 g de Streptococcus tl?ermophilus, Lactobacillus delbrueckii ssp bulgaricus) est introduit dans le melangeur et ['ensemble est a nouveau agite pendant environ 20 minutes. La temperature du melangeur est maintenue a 40 C et l'avancement de l S la reaction controle par mesure du pH. Lorsque le pH atteint une valeur comprise entre 4,4 et 4,8 le melangeur est refroidi a 18 C et la creme est traitee thermiquement. La creme est traitee par pasteurisation haute sur uperisateur entre 90 et 110 C et homogeneisation a pression reelle 50/20 bars en double etages. Le produit est refroidi a 15 C puis conditionne en briques de 20 cl. La duree de conservation a temperature ambiante avant ouverture est 100 kg of a fresh cream pasteurized with 12% fat and 7% solids dry fat are used as starting material; In a Triblender type mixer, 70 liters of ecreme and the following components are introduced: - 1.15 kg of modified starch, - 0.6 kg of pectin, - 0.18 kg of carob, - 0.12 kg of gelatin, -0.07 Kg deguar; The mixture is cold-mixed until a good dispersion is obtained, then the cream is pasteurized and finally cooled to 40 ° C .; The ferment (20 g of Streptococcus tlermophilus, Lactobacillus delbrueckii ssp bulgaricus) is introduced into the mixer and the whole is stirred again for about 20 minutes. The temperature of the mixer is maintained at 40 ° C. and the progress of the reaction is monitored by measuring the pH. When the pH reaches a value between 4.4 and 4.8 the mixer is cooled to 18 C and the cream is heat treated. The cream is treated by high pasteurization on theperperator between 90 and 110 C and homogenization at real pressure 50/20 bar in double stages. The product is cooled to 15 C and conditioned in bricks of 20 cl. The shelf life at room temperature before opening is
de 4 mods, la duree de conservation au frais (4 a 6 C) apres ouverture est de 6 jours. of 4 mods, the shelf life (4 to 6 C) after opening is 6 days.
La viscosite Brookfield mesuree sur un appareil Model LVTDV 2 vitesse Brookfield Viscosity Measured on Model LVTDV 2 Speed Apparatus
12 est de 4000 centipoises.12 is 4000 centipoise.
La creme presente un aspect homogene semi epais, elle a le gout acide comparable a celui d'un yaourt ou d'un fromage blanc. Wile presente une Acidite Dornic superieure a 58 D Sa tenue a la cuisson est evaluee par la methode suivante: faire chauffer The cream has a homogeneous aspect semi thick, it has the acid taste comparable to that of a yogurt or a cottage cheese. Wile has a Dornic Acidite greater than 58 D Its cooking behavior is evaluated by the following method: heat
1 cuillere a soupe de vin blanc a la poele avec 2 cuilleres de creme. Porter a ebullition. 1 tablespoon of white wine in the pan with 2 spoons of cream. Bring to a boil.
Noter la presence ou ['absence de floculation apres environ 10 secondes de chauffage. Dans Note the presence or absence of flocculation after about 10 seconds of heating. In
le cas de la creme selon ['invention, aucune floculation n'est observee. the case of the cream according to the invention, no flocculation is observed.
Ses qualites pour la preparation des sauces vent evaluees par la methode suivante: chauffer a feu vifdans une poele 300 ml de creme jusqu'a obtention d'un nappage correct du produit sur le dos d' une cuillere (appreciation vi suelle). Chronometrer le temps necessaire a l'obtention de ce nappage. Dans le cas present, 1 a 3 minutes Its qualities for the preparation of the sauces vent evaluated by the following method: heat over a high heat in a pan 300 ml cream until obtaining a correct coating of the product on the back of a spoon (appreciation vi suelle). Chronometrer the time necessary to obtain this topping. In this case, 1 to 3 minutes
suffisent a permettre l'obtention d'un nappage. suffice to make it possible to obtain a glaze.
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Grace au procede selon ['invention, la demanderesse a developpe une Thanks to the method according to the invention, the applicant has developed a
creme liquide au gout de creme epaisse. liquid cream with a thick cream taste.
La creme est naturellement liquide et douce. Pour lui donner son gout specifque et sa texture, cette creme est maturee avec des ferments lactiques: cette etape technologique lui donne de la consistence et developpe ses aromes en lui conferant une petite saveur acidulee. Wile possede done les qualites organoleptiques d'une creme epaisse The cream is naturally liquid and soft. To give it its special taste and texture, this cream is matured with lactic ferments: this technological step gives it consistency and develops its aromas by giving it a little acidulous flavor. Wile possesses the organoleptic qualities of a thick cream
avec le caractere pratique d'une creme liquide facile a closer et a stocker. with the practical character of a liquid cream easy to close and store.
Cette creme longue conservation n'est pas UHT. En effet le traitement thermique applique est une pasteurisation haute qui lui garantit une conservation d'au This long-lasting cream is not UHT. Indeed, the heat treatment applied is a high pasteurization which guarantees a conservation of
moins 4 mois.less than 4 months.
Wile possede une excellente tenue a la cuisson: on peut ainsi facilement confectionner sauce nappantes, quiches...Elle assure egalement a temperature elevee, une bonne liaison des sauces et potages en presence d'alcool et ingredients acides (oseille, vin blanc...). Wile peut etre egalement utilisee pour la realisation de desserts tels la Wile has an excellent resistance to cooking: it can easily make nappies sauce, quiches ... It also ensures at high temperature, a good connection sauces and soups in the presence of alcohol and acidic ingredients (sorrel, white wine .. .). Wile can also be used for the realization of desserts such as
tarte Tatin, accompagnement pour fruits... Tatin tart, fruit accompaniment ...
Le conditionnement en brique permet un dosage precis et une bonne The brick packaging allows precise dosing and good
conservation au froid apres ouverture. cold storage after opening.
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Claims (22)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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FR0205552A FR2839246B1 (en) | 2002-05-03 | 2002-05-03 | LIGHT MILK CREAM OR MILK PREPARATION HIGH PASTEURIZATION |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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FR0205552A FR2839246B1 (en) | 2002-05-03 | 2002-05-03 | LIGHT MILK CREAM OR MILK PREPARATION HIGH PASTEURIZATION |
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FR2839246A1 true FR2839246A1 (en) | 2003-11-07 |
FR2839246B1 FR2839246B1 (en) | 2006-05-05 |
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FR0205552A Expired - Lifetime FR2839246B1 (en) | 2002-05-03 | 2002-05-03 | LIGHT MILK CREAM OR MILK PREPARATION HIGH PASTEURIZATION |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120034345A1 (en) * | 2009-04-20 | 2012-02-09 | Vanessa Gauthier | Low calorie dairy products |
WO2017202810A1 (en) * | 2016-05-26 | 2017-11-30 | Groupe Lactalis | Fermented and sterilised edible sour cream composition and method for preparing same |
WO2017202812A1 (en) * | 2016-05-26 | 2017-11-30 | Groupe Lactalis | Fermented and sterilised edible sour cream composition and method for preparing same |
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JPS62215340A (en) * | 1986-03-15 | 1987-09-22 | Kyodo Nyugyo Kk | Production of mixed sour whipping cream |
US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
WO1999057996A1 (en) * | 1998-05-08 | 1999-11-18 | National Starch And Chemical Investment Holding Corporation | Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer |
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US3235387A (en) * | 1963-04-09 | 1966-02-15 | Producers Creamery Company | Method for producing sour cream dressing |
JPS62215340A (en) * | 1986-03-15 | 1987-09-22 | Kyodo Nyugyo Kk | Production of mixed sour whipping cream |
US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
US4837036A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat thin-bodied yogurt product and method |
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DATABASE WPI Section Ch Week 198743, Derwent World Patents Index; Class D13, AN 1987-304241, XP002229237 * |
LEE F Y ET AL: "EFFECT OF RENNIN ON STABILIZED LOWFAT SOUR CREAM", CULTURED DAIRY PRODUCTS JOURNAL, XX, XX, vol. 28, no. 3, 1993, pages 4 - 6,8,10-13, XP000563645 * |
S. ADAPA: "Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid", JOURNAL OF FOOD SCIENCE, vol. 63, no. 5, 1998, CHICAGO US, pages 901 - 903, XP002229236 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120034345A1 (en) * | 2009-04-20 | 2012-02-09 | Vanessa Gauthier | Low calorie dairy products |
WO2017202810A1 (en) * | 2016-05-26 | 2017-11-30 | Groupe Lactalis | Fermented and sterilised edible sour cream composition and method for preparing same |
WO2017202812A1 (en) * | 2016-05-26 | 2017-11-30 | Groupe Lactalis | Fermented and sterilised edible sour cream composition and method for preparing same |
FR3051628A1 (en) * | 2016-05-26 | 2017-12-01 | Groupe Lactalis | ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME |
FR3051627A1 (en) * | 2016-05-26 | 2017-12-01 | Groupe Lactalis | ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME |
CN109561704A (en) * | 2016-05-26 | 2019-04-02 | 拉克塔利斯集团 | Fermentation and the acid food cream composition of sterilizing and preparation method thereof |
CN109561704B (en) * | 2016-05-26 | 2023-04-04 | 拉克塔利斯集团 | Fermented and sterilized acidic food cream composition and method for preparing the same |
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