IE911465A1 - Milky mousse, its preparation and use - Google Patents

Milky mousse, its preparation and use

Info

Publication number
IE911465A1
IE911465A1 IE146591A IE146591A IE911465A1 IE 911465 A1 IE911465 A1 IE 911465A1 IE 146591 A IE146591 A IE 146591A IE 146591 A IE146591 A IE 146591A IE 911465 A1 IE911465 A1 IE 911465A1
Authority
IE
Ireland
Prior art keywords
mousse
ferments
milky
milky mousse
thermophilic
Prior art date
Application number
IE146591A
Original Assignee
Sitia Yomo Spa
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
Priority claimed from ITMI910206A external-priority patent/IT1244690B/en
Priority claimed from ITMI910207A external-priority patent/IT1244691B/en
Application filed by Sitia Yomo Spa filed Critical Sitia Yomo Spa
Publication of IE911465A1 publication Critical patent/IE911465A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
    • 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
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

The following is claimed a milk-based mousse with a balanced, slightly acidic, particularly pleasant and delicate flavour, characterised in that it is additive free (and) has a high content of live and viable lactic acid bacteria which remains constant during its entire storage life and guarantees a product of outstanding organoleptic properties and consistency properties. The mousse contains 0.1-0.5% of mesophilic lactic acid bacteria, esp. St.cremories, St.lactis, St.diacetylactis and/or L.cremories, and/or 1-2% of thermophilic lactic acid bacteria, esp. St.thermophilus strains with limited acidulating activity. The mousse may also contain probiotic bacteria, esp. of Acidophilus and/or Bifido type.

Description

TITLE MILKY MOUSSE, ITS PREPARATION AND USE The present invention relates to a new milky mousse containing an high level of alive and viable lactic ferments providing it with a particularly balanced, low acidulous, agreeable and dainty taste, to a process for its preparation, its use in the manufacturing of desserts ant to the desserts thus obtained.
Generally, with dessert the end-course of a dinner is meant, consisting mainly of fruit, cheese and sweet. In the present context, the term dessert will mean exclusively a particular sweetmeat in cup or glass comprising a lower mousse layer, a middle layer with ingredient of different nature, and a milky mousse or whipped cream upper layer, wherein said layers may be eventually mixed together just before ingestion by consumer.
Many types of desserts belonging to this class are known in the art, the best known of which consisting, however, of a lower layer comprising generally chocolate, vanilla, coffee or fruit compositions, and of an upper layer with exclusively milky mousse. As a rule, the lower:upper layer ratio -2is of 5-7: 1.
As used herein, the expression mousse" refers to a soft compound obtained from milk, which, when mixed with other layers, provides a tasty dessert having a particular and refined taste. Milky mousses to utilize in association with the menzioned lower layers to give a dessert, are known. In all the presently available products no lactic bacteria arising from fermentation process have been however detected. This can be imputable to the most different factors, likely to treatments which are responsible for the destruction of any viable form.
As mentioned above, all the available mousses do not contain alive lactic ferments, and they have been added with thickening/emulsifying agents and aerated with inert gas in order to have a soft and delicate cream, the softness of which is exclusively Imputable to having englobed large amounts of gas.
Bacteriological tests carried out on commercially available products showed the absolute absence of any alive and viable lactic ferment.
It was, therefore, an object of the present invention to provide a new milky mousse usable as lower and optionally also as upper layer in usual desserts, which exhibits a soft and yielding -3appearance without the need of being aerated with high gas levels, contains a large number of alive and viable lactic ferments of different type, is additive-free and can be mixed with good final results, besides the well-known chocolate, vanilla, coffee or fruits compositions based layer combinations, also with new chocolate, egg-flip, coffee, wood strawberries, wood fruit and other new food additives free based compositions, thus obtaining a composite having a particular taste and appearance.
The present invention has been also developed for the purpose of providing an improved method for the preparation of the mousse described above, and a dessert of innovative conception, In accordance with the present invention, the above requirements have been met by means of a new milky mousse having a particularly balanced, low acidulous, agreeable and dainty taste, said mousse being characterized in that it contains a high alive and viable lactic ferments level which remains constant for all its shelf life and the presence of which provides the product with exclusive and personalized organoleptic and structural characteristics Additional aspects, obj ects, -4advantages and features of the invention will be apparent to those skilled in the art from the following detailed description thereof and from the appended claims.
Object of the invention is therefore a new milky mousse having a well-balanced, low acidulous and particularly agreeable and dinty taste, said mousse being additive-free, containing a high alive and viable lactic fermnets level, and which, when combined with the middle dessert layer, provides the whole with an exquisitely personalized taste.
The lactic ferments employed in the practice of the present invention are known. They are normally the thermophilic ferments selected from different strains of St. thermophilus and/or the mesophilic ferments (St. cremoris, lactis, diacetylactis, L. cremoris) . The above ferments may be employed alone or in any mixture thereof, and this to obviate the variableness of organoleptic and structural characteristics arising from the employed raw materials fluctuations, that can not be compensated by adding suitable additives (aromatic agents, thickening agents, etc.). And this in that In the present case only natural raw materials are used. Anyway, whatever the use takes place, the amount of thermophilic ferments is generally of f rom 1 to 2%, and that of mesophilic of from 0, 1 to 0,5%. By the way, it is noticeable that in the mixture of the fermented milk, it appeared sometime suitable to add also probiotic bacteria, namely acidophilus or bifido type. As mentioned above, also the middle layer with which the mousse will be mixed can undergo completely new and never described changes. Besides chocolate, layers comprising egg-flip, coffee, wood srawberry, wood fruit and like could also be used.
Manufacturing of fruit based ingredients takes place starting from conveniently selected fresh fruit. The mild physical and thermic treatments to which the fruit is subjected during its preparation, allow to best exploit the valuable organoleptic characteristics, while at the same time protecting the original structural texture.
As stated above, the soft appearance of the mousse is reached as a rule with the aid of an aeration with inert gas (nitrogen). In the case of the mousse of the present invention, after a homogenization, finishing and cooling process the milky fermented and concentrated product undergoes an inert gas aeration treatment without -6preliminarily using the thickening and emulsifying agents usually employed in order to retain high amounts of gas. The softness of the mousse of the present invention is therefore the sole result of the association of the particular completely natural physical and biological treatments.
Further object of the present invention is the use of the above mentioned mousse for preparing desserts, wherein said mousse is metered on the bottom of the container or even over a different nature middle layer, and tasting of the three mixed or not mixed layers will provide a product having a delightful and delicate taste.
The preparation of the ingredients for the middle layer is achieved by means of a technology ensuring a total naturalness, thus without using additives capable of stabilize, stain, emulsify or lend a particular physical characteristic. The flavour of an ingredient arises therefore wholly from its components, without the need of adding natural flavouring agents.
The following compositions for the middle layer are here intended in an illustrative and not limitative sense.
CHQCDLAIE.
% VALUES a) cream (whole milk) 42-65 b) chocolate powder 15-25 c) saccharose 15-25 d) wheat meal (00 type) 5-8 EGG-FLlf a > yolk + saccharose 50-60 b) marsala liqueur 27-30 c) saccharose 12-15 d) wheat meal (00 type) 3-5 coffee. a) cream/whole milk 50-53 b) saccharose 38-40 c) wheat meal (00 type) 4-6 d) freeze-dried soluble coffee 2-5 e ) cocoa powder 0,5-1,5 VOQD STRAWBERRY a) whole and puree wood strawberry 70 b) cane sugar 15 c ) saccharose 15 d) fructose 8 VOQD FRUIT a) Bilberry (Vaccinium myrtillus) 32 b) ribes 22 c) raspberry 16 d) cane sugar 15 -δe) saccharose 15 f) fructose 8.
All the above listed percentages are by weight.
Logically, the above values can undergo some modifications or changes without, however, departing from the scope of the present invention. In every case, the percentage ratio of fruit to soluble solids is preferably of 70:44. It is at least noteworthy, that in the fruit based compositions the employed sugar mixture is new, both as far as the amount and the typology are concerned.
While fruit is used in a fresh and integral state, the other ingredients are stored in air-tight containers (00 type wheat meal, chocolate powder, yolk, saccharose, freeze-dried coffee) and in separated tanks (whole milk and/or cream). It follows then their mixing by on line dissolution in milk/cream, a heat treatment with scraped surface heat-exchangers at 95-110';'C, a homogenization treatment for having the desired structure, cooling at 4c'C in an heat-exchanger and storage in reservoir with sterile air overpressure and which is equipped with a stirring system. Pachaging, removal to refrigerator and shipment are then contemplated.
As in the prior art a middle layer for desserts -9coraprising wood strawberry or wood fruit has been never described, on said compositions tests were carried out to establish properties and to define characteristics thereof. The obtained results are reported here below: Chemical-physical characteristics for wood fruit; R.O. (20~C) R. S. (7O'-'C under vacuum) PH Flowability (Bostwick 25'=’C, 60 ) Foreign bodies and/or materials: Additives: Heatresistant yeasts and molds: Pathogenic agents: Total bacteric load: Chemical-physical characteristics strawberry: R.O. (20-C) R. S. (70^0 under vacuum) PH Flowability (Bostwick 25'~C, 60) Foreign bodies and/or materials: Additives: Heatresistant yeasts and molds: + 2 Bx + 2% 3,4 + 0,2 + 2 none none none none less than 1000 x 1 g for_wood + 2 Bx + 2% 3,2 +. 0,2 + 2 none none none 10Pathogenic agents Total bacteric load: none less than 1000 x 1 g.
It is also important to emphasize that the particular ingredients and milky mousse manufacturing technology provides the end-product with a new and original aroma which makes it entirely innovative. The restricted heat treatments to which the ingredients undergo, allow the known natural, typical aromatic characteristics to remain unchanged and integral, thus no subsequent addition of integration natural aroma being necessary.
The above reported centesimal composition discloses a nutrient elements ratio, thus obtaining a dessert combining deliciousness and a good nutritional interest.
The milky mousse and ingredient quantitative proportions have been selected for reaching the following requisites: 1) better exploitation of the nutritional/healthy properties arsing from the major presenece of the fermented milky mousse in connection to the middle layer Ingredient in comparison to the known products utilizing normally only a mousse (not fermented) upper layer in an amount always smaller than the -11lower layer; 2) balanced synergy between the milky mousse and ingredient organoleptic characteristics, in order to make more savoury the dessert, thus being able not to add aromatizers; and 3) less amount of inert gas in the milky mousse in order to provide a milk-richer product, at the same time maintaining the mousse softness.
This invention further includes an improved process for preparing the milky mousse mentioned above, said process comprising the steps of: a) receiving and storing whole milk, adding cream (and eventually sugar), and its heating (centrifugal cleaning); b) further heating at 90-95CTC; c) concentrating in order to have 5-13% of water evaporated off; d) bacterically depurating the milk by pasteurization at 95°C; e) cooling and adding selected lactic ferments; f) maturating at 22-40c'C; g) curd breaking at a pH value of 4.9-5.4 and heating, and eventually h) further concentrating the fermented milk by ultrafiltration at 40°Ό, eventually further -12i) mixing the concentrated fermented milk with cream (35-40% fat content) and saccharose; l) homogenizating and/or smoothing the mixture, m) cooling at 4'-'C and subsequently storing with sterile air overpressure, n) aerating and packaging.
As far as manufacturing steps a) to d) are concerned, these are steps well known to the persons skilled in the art and, therefore, there is no need to describe them closer. It is at contrary noteworthy, that the presence in the milky mousse of alive and viable lactic ferments in an amount of from 300 to 500 millions per gram, is essential for obtaining the product of the present invention.
As mentioned above, the lactic fermentation decreases the pH value owing to the production of lactic acid by bacteria constituting the starter.
Experimental tests allowed the patentee to determine the break point (working of the obtained curd for the subsequent ultrafiltration) when a pH of 4.9-5.4 is reached. In the known procedures this does not occur, in that the products are always at neutral pH.
While also step f) can be regarded as known, it is important to point out that the curd breaking at a given pH value (step g)) is completely new, and that ultrafiltration (step h)) was carried out directly on acidified milk in order to increase the proteic level and the entire dry material , thus contributing to obtain a natural thickening of the product.
Also temperature must be selected for preserving the number and viability of the lactic ferments, avoiding the preliminary heat treatments usually employed in the known procedures.
Mixing of the concentrated fermented milk with cream and saccharose is necessary (step i)) for minimizing and repress the acidulous character generated in the lactic fermentation.
In step n) the mixture treatment was carried out in a suitable plant for having the desired soft consistence. It comprises a feed unit with volumetric pump (for a constant flow of the mixture), an inert gas injection unit in which the gas is mixed with the product, and a cylinder the walls of which are cooled with ice water. Air injection takes place in the range of about 20-40% in order to obtain a mousse having a density of from 0.6 to 0.8 kg/1. Said aeration occurs without the use of thickening/emulsifying agents and the -14softness of the milky mousse is thus the result of natural physical treatments only.
Also the dosage and packaging unit is of a new design, thus avoiding any possible destructurization phenomen or contamination of the product.
The following example is presented to illustrate this invention. All parts, percentages and proportions referred herein and in the appended claims are by weight, unless otherwise stated.
Example Raw milk <3.5% fat content) stored at a temperature of 4~'C, was cleaned and titrated (and eventually sugared). The milk was then preheated at a temperature of 50-55^0 for centrifugal cleaning, further heated at 90-95^0 and concentrated for having 5-13% of water evaporated off. It follows then a bacteric depuration by pasteurization at 95^0 with on-line rest for 5 minutes, cooling at the maturation temperature of 22-40°C and the addition of selected thermophilic and/or mesophilic lactic ferments in an amount of 1-2% and 0.1-0.5% respectively.
The mentioned ferments may be employed as a single component or as any mixture thereof, and this to obviate the organoleptic and structural -15characteristics variability arising from the raw materials fluctuations, which can not be compensated by adding suitable additives (thickening, flavouring agents) in that in the present invention only natural raw materials are used.
The subsequent maturation was carried out in reservoirs with sterile air overpressure for 8-16 hours, after which the product was allowed to stand, and when a pH of 4.9-5.4 was reached, the curd was broken and the temperature was increased to 40c:'C.
The fermented milk ultrafiltration was effected at a mean temperature of 40c'C, thus obtaining a total solid content of 30-40%, the concentrated fermented milk was then mixed with cream (35-4% fat content) and saccharose, eventually adding probiotic bacteria (acidophilus and/or bifido type).
The subsequent homogenization and/or smoothing of the mixture thus obtained occurs for providing the product with a particular microstructure; the whole was then cooled on a heat-exchanger uyntil 4c,C and transferred in a tank with sterile air overpressure.
The product was then aerated with nitrogen, thus englobing 20-40% of inert gas, and the mean density after such a treatment resulted to be 0.6-0.8 kg/1. -16At this point the product was transferred to the dessert manufacturing plant equipped with metering station for the different layers, thus obtaining an end-product in which the layers ratio is preferably as follows: upper layer - 3-5%, middle layer - 45-50%, lower layer - 45-52%.
The finished packaging was closed with an aluminum cap, placed in a refrigerator at 4c,C and maintained at such a temperature for about 18-24 hours, after which the product was ready for shipment.

Claims (22)

1. Milky mousse haing a balanced, low acidulous and particularly agreeable and delicate taste, characterized in that it is additive-free and exhibits an high alive and viable lactic ferments level which remains constant for all its shelf life and the presence of which provides the product with exclusive organoleptic and structural characteristics.
2. Milky mousse according to claim 1, characterized in that it contains mesophilic lactic ferments.
3. Milky mousse according to claim 1, characterized -17in that it contains thermophilic lactic ferments.
4. Milky mousse according to claim 1, characterized in that it contains mesophilic and thermophilic lactic ferments.
5. Milky mousse according to claim 1, characterized in that it contains also probiotic bacteria.
6. Milky mousse according to claim 2, characterized in that the mesophilic ferments are selected from St. cremoris, St. lactis, St. diacetylactis and L. cremoris.
7. Milky mousse according to claim 3, characterized in that the thermophilic ferments are selected from different St. thermophilus strains having a very limited post-acidifying activity.
8. Milky mousse according to claim 5, characterized in that the probiotic bacterium is of acidophilus or bifido type.
9. Milky mousse according to claims 1-8, characterized in that the thermophilic ferments amount is of from 1 and 2%.
10. Milky mousse according to claims 1-8, characterized in that the mesophilic ferments amount is of from 0.1 to 0.5%.
11. Use of the milky mousse of the claims from 1 to 10 for preparing a dessert. -1812. Use according to claim 11, characterized in that the lower layer comprises the milky mousse of claims 1 to 10, the upper layer comprises milky mousse or whipped cream, and the middle layer consists of egg-flip, chocolate, coffee, wood strawberry, wood fruit and the like.
12. 13. Use according to claim 12, characterized in that in the case of wood strawberry and of wood fruit a sugar mixture was employed consisting of cane sugar, saccharose and fructose, and the fruit: soluble solids percent ratio if os 70:44.
13. 14. Dessert comprising a lower layer consisting of the mousse of claims 1 to 10, an upper layer still consisting of milky mousse or of whipped cream, and a middle layer consisting of egg-flip, chocolate, coffee, wood strawberry, wood fruit and the like In the following preferred amounts: upper layer - 3-5%, middle layer - 45-50%, lower layer - 45-52%.
14. 15. A process for preparing a milky mousse according to to claims 1 to 10, which comprises the steps of: a) receiving and staring whole milk, adding cream (and eventually sugar) and its heating for centrifugal cleaning, -19b) further heating at 90-95 c 'C, c) concentrating for having the 5-13% of water evaporated off, d) bacterically depurating the milk by pasteurization at 95°C, e) cooling and adding selected lactic ferments, f) maturating at 22-40~C, g) curd breaking at a pH value of 4.9-5.4 and heating at 40^0, and eventually h) further concentrating the fermented milk by ultrafiltration at 40°Ό, and eventually further I) mixing the concentrated fermented milk with cream (40% fat content) and saccharose, l) homogenizating and/or smoothing the mixture, m) cooling at 40 c, C and subsequently storing with sterile air overpressure, n) aerating and packaging.
15. 16. A process according to claim 15, characterized in that in step e) the lactic ferments are thermophilic and/or mesophilic ferments in an amount of 1-2% and 0.1-0.5% respectively.
16. 17. A process according to claim 16, characterized in that the thermophilic ferments are selected from different St. thermophilus strains, and the mesophilic ferments from St. cremoris, St. lactis, -20St. diacetylactis and L. cremoris.
17.
18. A process according to claims 15-17, characterized in that in step h) the ultrafiltration may occur directly on acidified milk in order to further increase the proteic level and the entire dry material .
19. A process according to claim 15-18, characterized in that in step i) the fermented milk concentrate is mixed with cream (35-4% fat content) and saccharose, and eventually acidophilus and bifido type probiotic bacteria are added.
20. A process according to claim 15-19, characterized in that the aeration of step n) occurs with 20-407nitrogen and the resulting density is of from 0.6 to 0.8 kg/1, and in that the curd breaking occurs at a pH value of 4.9-5.4.
21. 21
22. .. 24. -21A mousse substantially as hereinbefore described reference to the ExamplesA use substantially as hereinbefore described reference to the ExamplesA dessert substantially as hereinbefore described reference to the ExamplesA process substantially as hereinbefore described reference to the Examples.
IE146591A 1991-01-29 1991-05-01 Milky mousse, its preparation and use IE911465A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI910206A IT1244690B (en) 1991-01-29 1991-01-29 Method for preparing a milk mousse and its use
ITMI910207A IT1244691B (en) 1991-01-29 1991-01-29 MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED

Publications (1)

Publication Number Publication Date
IE911465A1 true IE911465A1 (en) 1992-07-29

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Application Number Title Priority Date Filing Date
IE146591A IE911465A1 (en) 1991-01-29 1991-05-01 Milky mousse, its preparation and use

Country Status (3)

Country Link
IE (1) IE911465A1 (en)
LU (1) LU87958A1 (en)
PT (1) PT97683A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3178329A1 (en) * 2015-12-08 2017-06-14 DSM IP Assets B.V. Process for manufacturing of a fermented milk product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3178329A1 (en) * 2015-12-08 2017-06-14 DSM IP Assets B.V. Process for manufacturing of a fermented milk product

Also Published As

Publication number Publication date
PT97683A (en) 1992-07-31
LU87958A1 (en) 1992-03-03

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