IT1244691B - MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED - Google Patents

MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED

Info

Publication number
IT1244691B
IT1244691B ITMI910207A ITMI910207A IT1244691B IT 1244691 B IT1244691 B IT 1244691B IT MI910207 A ITMI910207 A IT MI910207A IT MI910207 A ITMI910207 A IT MI910207A IT 1244691 B IT1244691 B IT 1244691B
Authority
IT
Italy
Prior art keywords
desserts
mousse
live
gives
product
Prior art date
Application number
ITMI910207A
Other languages
Italian (it)
Inventor
Vesely Renata Cavaliere
Giovanni Giani
Vittorio Cingoli
Gianluigi Maiocchi
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
Application filed by Sitia Yomo Spa filed Critical Sitia Yomo Spa
Publication of ITMI910207A0 publication Critical patent/ITMI910207A0/en
Priority to ITMI910207A priority Critical patent/IT1244691B/en
Priority to IE146591A priority patent/IE911465A1/en
Priority to DK082091A priority patent/DK82091A/en
Priority to GB9109703A priority patent/GB2252228B/en
Priority to PT97683A priority patent/PT97683A/en
Priority to BE9100467A priority patent/BE1005114A5/en
Priority to NL9100861A priority patent/NL9100861A/en
Priority to ES9101200A priority patent/ES2038533B1/en
Priority to DE4117921A priority patent/DE4117921A1/en
Priority to FR9107442A priority patent/FR2671944B1/en
Priority to LU87958A priority patent/LU87958A1/en
Priority to GR910100371A priority patent/GR910100371A/en
Publication of ITMI910207A1 publication Critical patent/ITMI910207A1/en
Application granted granted Critical
Publication of IT1244691B publication Critical patent/IT1244691B/en

Links

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 or 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 OR TREATMENT 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
    • 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Una mousse lattea con carica elevata di fermenti lattici vivi e vitali che si mantiene costante per tutta la sua durata e la cui presenza conferisce al prodotto caratteristiche organolettiche e strutturali esclusive e personalizzate. La presenza di una forte carica di fermenti lattici di specie differenti colloca tale prodotto nell'area del cosiddetto "vivo" e "fresco" e ne eleva le proprietà alimentari, nutrizionali e salutistiche. L'attività fermentativa esplicata da questi ceppi conferisce alla mousse lattea un singolare sapore equilibrato, debolmente acidulo e particolarmente gradevole e delicato, esaltando contemporaneamente la golosità di dessert preparati continando la mousse in oggetto con strati do composizione diversa.A milky mousse with a high load of live and vital lactic ferments that remains constant throughout its duration and whose presence gives the product exclusive and personalized organoleptic and structural characteristics. The presence of a strong load of lactic ferments of different species places this product in the area of the so-called "live" and "fresh" and elevates its food, nutritional and health-giving properties. The fermentation activity carried out by these strains gives the milky mousse a singular balanced flavor, slightly acidic and particularly pleasant and delicate, simultaneously enhancing the delicacy of desserts prepared by continuing the mousse in question with layers of different composition.

ITMI910207A 1991-01-29 1991-01-29 MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED IT1244691B (en)

Priority Applications (12)

Application Number Priority Date Filing Date Title
ITMI910207A IT1244691B (en) 1991-01-29 1991-01-29 MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
IE146591A IE911465A1 (en) 1991-01-29 1991-05-01 Milky mousse, its preparation and use
DK082091A DK82091A (en) 1991-01-29 1991-05-02 MILK MUSEUM AND ITS USE
GB9109703A GB2252228B (en) 1991-01-29 1991-05-03 A dessert
PT97683A PT97683A (en) 1991-01-29 1991-05-15 PROCESS FOR THE PREPARATION OF A LACTEA FOAM
NL9100861A NL9100861A (en) 1991-01-29 1991-05-17 MILKY MOUSSE AND ITS APPLICATION.
BE9100467A BE1005114A5 (en) 1991-01-29 1991-05-17 Foam milk and use.
ES9101200A ES2038533B1 (en) 1991-01-29 1991-05-17 A MOUSSE OF MILK AND ITS USE.
DE4117921A DE4117921A1 (en) 1991-01-29 1991-05-31 VEGETABLES ON MILK BASE AND ITS USE
FR9107442A FR2671944B1 (en) 1991-01-29 1991-06-18 MILK FOAM AND USE THEREOF.
LU87958A LU87958A1 (en) 1991-01-29 1991-06-20 Milk-based mousse prods. - contg. lactic acid bacteria, esp. for three-layer dessert prodn.
GR910100371A GR910100371A (en) 1991-01-29 1991-09-06 Milk cream and use therefore

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI910207A IT1244691B (en) 1991-01-29 1991-01-29 MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED

Publications (3)

Publication Number Publication Date
ITMI910207A0 ITMI910207A0 (en) 1991-01-29
ITMI910207A1 ITMI910207A1 (en) 1992-07-29
IT1244691B true IT1244691B (en) 1994-08-08

Family

ID=11358302

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI910207A IT1244691B (en) 1991-01-29 1991-01-29 MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED

Country Status (9)

Country Link
BE (1) BE1005114A5 (en)
DE (1) DE4117921A1 (en)
DK (1) DK82091A (en)
ES (1) ES2038533B1 (en)
FR (1) FR2671944B1 (en)
GB (1) GB2252228B (en)
GR (1) GR910100371A (en)
IT (1) IT1244691B (en)
NL (1) NL9100861A (en)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE59305784D1 (en) * 1993-07-12 1997-04-17 Nestle Sa Method and device for producing a multilayer food
JPH08126473A (en) * 1994-09-08 1996-05-21 Fuji Oil Co Ltd Oily composition, method for producing the same, and oily confectionery using the same
PT770332E (en) 1995-10-16 2001-11-30 Nestle Sa DYNAMIC OF MULTIPLE LAYERS AS A PROCESS AND DEVICE FOR THEIR PREPARATION
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
DE29722965U1 (en) * 1997-12-30 1998-02-12 Société des Produits Nestlé S.A., Vevey Ready-made chilled desserts
AU2058702A (en) * 2000-10-06 2002-04-15 Nestle Sa Use of probiotic lactic acid bacteria for balancing the skin's immune system
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US8894991B2 (en) 2003-12-19 2014-11-25 The Iams Company Canine probiotic Lactobacilli
US20050158294A1 (en) 2003-12-19 2005-07-21 The Procter & Gamble Company Canine probiotic Bifidobacteria pseudolongum
US20050152884A1 (en) 2003-12-19 2005-07-14 The Procter & Gamble Company Canine probiotic Bifidobacteria globosum
MY143693A (en) 2004-03-24 2011-06-30 Nestec Sa Shelf stable product wih living micro-organisms
WO2006046139A1 (en) * 2004-10-25 2006-05-04 Compagnie Gervais Danone Acidic fresh milk products containing pieces of chocolate or a chocolate-like product and preparation thereof
WO2006046151A1 (en) * 2004-10-25 2006-05-04 Compagnie Gervais Danone Multilayer fresh milk product containing pieces of chocolate or a chocolate-like product, and method for producing same
FR2876877B1 (en) * 2004-10-25 2006-12-29 Gervais Danone Sa FRESH MULTI-LAYER DAIRY PRODUCT CONTAINING CHOCOLATE OR SIMILAR PIECES AND PROCESS FOR PREPARING THE SAME
FR2876872B1 (en) * 2004-10-25 2007-01-19 Gervais Danone Sa FRESH ACIDIC MILK PRODUCTS CONTAINING CHOCOLATE OR SIMILAR PIECES AND THEIR PREPARATION
CA2607949C (en) 2005-05-31 2012-09-25 Thomas William-Maxwell Boileau Feline probiotic bifidobacteria
CA2609617C (en) 2005-05-31 2014-07-08 The Iams Company Feline probiotic lactobacilli
EP1832180A1 (en) * 2006-03-10 2007-09-12 Campina Nederland Holding B.V. Composite dessert product comprising a non-acidic dairy component, and the preparation thereof
CA2673465A1 (en) 2007-02-01 2008-08-07 The Iams Company Method for decreasing inflammation and stress in a mammal
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
WO2014114970A1 (en) * 2013-01-25 2014-07-31 Compagnie Gervais Danone Process for preparing strained fermented dairy product
WO2014131442A1 (en) * 2013-02-27 2014-09-04 Danone Gmbh Process of making a fermented dairy product
US20170258102A1 (en) * 2014-09-19 2017-09-14 General Mills, Inc. Aerated strained fermented dairy compositions and methods for preparation
HRP20190962T1 (en) * 2015-03-24 2019-09-20 Nestec S.A. Aerated dairy product

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU5673069A (en) * 1969-06-19 1970-12-24 & I. Behrens G. Method of making new milk product
GB1429788A (en) * 1972-05-10 1976-03-24 Unilever Ltd Cu Cultured milk products
US3963836A (en) * 1972-05-10 1976-06-15 Lever Brothers Company Preparation of yogurt and quark
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
US4034115A (en) * 1975-07-29 1977-07-05 Roberts James Gorden Multi-curdled milk product and the process for the preparation thereof
FR2423163A1 (en) * 1977-11-16 1979-11-16 Aries Sa Emile Cold milk-based food prod. expanded with air - used in yoghurt, mousses, milk shakes, ice creams, etc.
US4382097A (en) * 1981-05-01 1983-05-03 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
SE450074B (en) * 1982-04-01 1987-06-09 Alfa Laval Ab WAY TO IMPROVE THE VISIBILITY OF CREAM THROUGH THE ADDITION OF ULTRA-FILTERED SURGERY NURSERY MILK CONCENTRATE
DK154394C (en) * 1982-10-21 1989-04-24 Apv Pasilac As PROCEDURE TO INCREASE THE CAPACITY OF MEMBRANE MILTRATION OR MILK PRODUCTS FOR FEEDING OR GROWING MEDIA.
ES2007945A6 (en) * 1987-07-31 1989-07-01 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it
NL8702710A (en) * 1987-11-12 1989-06-01 Holland Melkunie CONTAINED, STRUCTURED FERMENTED MILK PRODUCTS, CONTAINED IN CONTAINERS, WITH A FAT CONTENT OF 1 TO 40% BY WEIGHT. % AND METHOD FOR THEIR PREPARATION.
NL8703019A (en) * 1987-12-14 1989-07-03 Nl Zuivelonderzoek Inst PROCESS FOR PREPARING FERMENTED MILK PRODUCTS.
DK203090A (en) * 1990-02-28 1991-08-29 Sitia Yomo Spa LARGE MOUSE, ITS PREPARATION AND USE

Also Published As

Publication number Publication date
ITMI910207A1 (en) 1992-07-29
DE4117921C2 (en) 1993-08-12
GR910100371A (en) 1992-12-30
DK82091D0 (en) 1991-05-02
GB2252228A (en) 1992-08-05
GB9109703D0 (en) 1991-06-26
ES2038533B1 (en) 1994-02-16
NL9100861A (en) 1992-08-17
FR2671944B1 (en) 1995-06-30
DE4117921A1 (en) 1992-07-30
BE1005114A5 (en) 1993-04-27
ES2038533A1 (en) 1993-07-16
FR2671944A1 (en) 1992-07-31
ITMI910207A0 (en) 1991-01-29
GB2252228B (en) 1994-12-07
DK82091A (en) 1992-07-30

Similar Documents

Publication Publication Date Title
IT1244691B (en) MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
ES2251107T3 (en) PREPARATION OF FOOD PRODUCTS THROUGH FERMENTATION OF SOY JUICE THROUGH STREPTOCOCCUS THERMOPHILUS.
Mudgal et al. Dahi—An Indian naturally fermented yogurt
ITVI20000049A1 (en) VEGETABLE YOGURT
KR20170020825A (en) Probiotic fortified food products and methods of manufacture
CA3154021A1 (en) Milk biscuit
Kanetkar et al. Appraisal of some ethnic milk products from minor milch animal species around the world: A review
EP0666031A2 (en) Cream based on anhydrous fat containing vaible lactobacillus
WO2001082711A3 (en) Lactic acid fermented food products
RU2009128209A (en) IMMUNOMODULATING PROBIOTIC LACTIC ACID BACTERIA
IT1247513B (en) FOOD PASTA FILATA SPECIALTY WITH ADDITION OF INGREDIENTS AND PROCEDURE FOR ITS PREPARATION
RU95110211A (en) Method of preparing fermented-milk product containing living bifidobacteria and lactobacteria
Saad et al. Antimicrobial activity of Moringa oleifera leaves extract and its effect on the shelf life and quality of yoghurt
Kale et al. Development of value added dahi by incorporating cereal and fruits
Raj et al. Fermented milk products of Ladakh
JP7233652B2 (en) Intraoral bacterial growth inhibitory composition
M Nasr et al. Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria
Nampoothiri et al. ethnic fermented foods and beverages of Kerala
KR101396535B1 (en) Manufacturing method for yarg cornish cheese using sesame leaf
Mogra et al. Effect of starter culture on the development of curd
TR201810830A2 (en) LINE YOGHURT WITH FRUIT AND PRODUCTION METHOD
BG100677A (en) Low lactose dietetic dairy product and method for its preparation
Waghmare et al. Cost of production of Shrikhand blended with ginger powder
TR201815070A2 (en) GÖLEVEZ YOGHURT AND PRODUCTION METHOD
Salma et al. EFFECT OF CASEIN HYDROLYSATE ON THE QUALITY OF LOW FAT YOGURT

Legal Events

Date Code Title Description
0001 Granted
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19941230