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Expired
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GB24101/33A
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Individual
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Individual
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Publication of GB407880ApublicationCriticalpatent/GB407880A/en
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
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Life Sciences & Earth Sciences
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Microbiology
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Chemical & Material Sciences
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Engineering & Computer Science
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Food Science & Technology
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Polymers & Plastics
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Dairy Products
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Abstract
A sour milk preparation which will remain homogeneous after standing is obtained by adding an aqueous solution of gelatine and sugar to full cream or skimmed milk, preferably pasteurized, before the milk is inoculated with a sour milk culture. After incubation, the mass forms a jelly-like coagulum which on stirring passes into a viscous liquid state. A process in which gelatine and sugar are added to milk after souring, is also referred to.
GB24101/33A1932-09-091933-08-30Process for the production of sour milk
ExpiredGB407880A
(en)