GB443528A - Improved process for prolonging the stability of yoghourt or yoghourt-like milk products - Google Patents
Improved process for prolonging the stability of yoghourt or yoghourt-like milk productsInfo
- Publication number
- GB443528A GB443528A GB14325/35A GB1432535A GB443528A GB 443528 A GB443528 A GB 443528A GB 14325/35 A GB14325/35 A GB 14325/35A GB 1432535 A GB1432535 A GB 1432535A GB 443528 A GB443528 A GB 443528A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yoghourt
- layer
- milk
- youghert
- per cent
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Youghert and like milk products are preserved by keeping p protected from access of air in a storage vessel under a layer of an edible syrupy material of high sugar content such as jam, marmalade, or honey, this layer being of such consistency that it does not substantially diffuse into or mix with the milk product. In an example, pasteurized whole milk after raising its fat content to 8 per cent and mixing with milk sugar, &c., is filled into a broad-necked glass vessel and converted to youghert at 35-37 DEG C. After standing to allow it to thicken, a layer of strawberry jam containing 50-55 per cent of sugar and 20-25 per cent of water is added to the vessel. The edible layer may be stirred into the youghert before consumption.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU443528X | 1935-03-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB443528A true GB443528A (en) | 1936-03-02 |
Family
ID=10979182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB14325/35A Expired GB443528A (en) | 1935-03-09 | 1935-05-16 | Improved process for prolonging the stability of yoghourt or yoghourt-like milk products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB443528A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN101715818B (en) * | 2009-12-15 | 2012-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Transparent packaging layered jam yogurt and preparation method thereof |
| CN115530236A (en) * | 2021-06-30 | 2022-12-30 | 内蒙古伊利实业集团股份有限公司 | Set yogurt and preparation method thereof |
-
1935
- 1935-05-16 GB GB14325/35A patent/GB443528A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715818B (en) * | 2009-12-15 | 2012-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Transparent packaging layered jam yogurt and preparation method thereof |
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN101933565B (en) * | 2010-07-13 | 2013-11-06 | 上海奕方农业科技股份有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN115530236A (en) * | 2021-06-30 | 2022-12-30 | 内蒙古伊利实业集团股份有限公司 | Set yogurt and preparation method thereof |
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