LT2014032A - At very high temperature processed 30 % fat cream and its production method - Google Patents

At very high temperature processed 30 % fat cream and its production method

Info

Publication number
LT2014032A
LT2014032A LT2014032A LT2014032A LT2014032A LT 2014032 A LT2014032 A LT 2014032A LT 2014032 A LT2014032 A LT 2014032A LT 2014032 A LT2014032 A LT 2014032A LT 2014032 A LT2014032 A LT 2014032A
Authority
LT
Lithuania
Prior art keywords
milk
purified
product
high temperature
fat cream
Prior art date
Application number
LT2014032A
Other languages
Lithuanian (lt)
Other versions
LT6196B (en
Inventor
Fedaravičius
Original Assignee
Too "Mars-2"
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 Too "Mars-2" filed Critical Too "Mars-2"
Priority to LT2014032A priority Critical patent/LT6196B/en
Priority to RU2014114604/10A priority patent/RU2596407C2/en
Publication of LT2014032A publication Critical patent/LT2014032A/en
Publication of LT6196B publication Critical patent/LT6196B/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

The present invention relates to the production of dairy products, in particular to the production of recombined 30 percent fat cream processed at very high temperature. In the manufacture is used 10-45 percent of the natural skimmed milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.
LT2014032A 2014-02-07 2014-02-07 At very high temperature processed 30 % fat cream and its production method LT6196B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
LT2014032A LT6196B (en) 2014-02-07 2014-02-07 At very high temperature processed 30 % fat cream and its production method
RU2014114604/10A RU2596407C2 (en) 2014-02-07 2014-04-14 Recombined cream treated by ultrahigh temperature, 30% fat content and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LT2014032A LT6196B (en) 2014-02-07 2014-02-07 At very high temperature processed 30 % fat cream and its production method

Publications (2)

Publication Number Publication Date
LT2014032A true LT2014032A (en) 2015-04-27
LT6196B LT6196B (en) 2015-07-27

Family

ID=52876014

Family Applications (1)

Application Number Title Priority Date Filing Date
LT2014032A LT6196B (en) 2014-02-07 2014-02-07 At very high temperature processed 30 % fat cream and its production method

Country Status (2)

Country Link
LT (1) LT6196B (en)
RU (1) RU2596407C2 (en)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBO20060782A1 (en) * 2006-11-16 2008-05-17 Zinco Di S Coacci & C S A S METHOD FOR THE PRODUCTION OF MEDIUM-LONG CONSERVATION MILK AND DEVICE FOR IMPLEMENTATION

Also Published As

Publication number Publication date
LT6196B (en) 2015-07-27
RU2014114604A (en) 2015-10-20
RU2596407C2 (en) 2016-09-10

Similar Documents

Publication Publication Date Title
CA3010624A1 (en) Product analogs or components of such analogs and processes for making same
IL263902B (en) Process for production of improved nutritional products containing milk protein and milk saccharides, and products obtained by the process
MX2018009211A (en) Deflavored egg protein isolate, products made with protein isolates.
MX2016016626A (en) Liquid dairy blend for culinary food products.
LT2014027A (en) Yogurt 1,5 % fat from recombined milk and its production method
LT2014017A (en) Spreadable 14 % fat cheese from recombined milk and its production method
LT2014025A (en) Recombined pasteurized 3.5 percent fat milk and its production method
LT2014021A (en) Recombined sterilized 3.5 percent milk and its production method
LT2014016A (en) Recombined pasteurized 0.5 percent milk and its production method
LT2014035A (en) Recombined condensed 31 % density milk processed at very high temperature and its production method
LT2014028A (en) Pprolonged storage yogurt drink 1,4 % fat and its production method
LT2014032A (en) At very high temperature processed 30 % fat cream and its production method
LT2014034A (en) At very high temperature processed 25 % fat cream and its production method
LT2014031A (en) At very high temperature processed recombined 38 % fat cream and its production method
LT2014033A (en) A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method
LT2014020A (en) Sour cream 38 % fat from recombined milk and its production method
LT2014019A (en) Sour cream 18 % fat from recombined milk and its production method
LT2014030A (en) Sour cream 9 % fat from recombined milk and its production method
LT2014026A (en) Yogurt 3,5 % fat from recombined milk and its production method
LT2014024A (en) Recombined sterilized 0.5 percent fat milk and its production method
LT2014023A (en) Recombined sterilized 1.5 percent milk and its production method
LT2014022A (en) Recombined sterilized 2.5 percent milk and its production method
LT2014015A (en) Recombined pasteurized 1,5 percent fat milk and its production method
LT2014014A (en) Recombined pasteurized 2,5 percent fat milk and its production method
LT2014036A (en) Recombined condensed 26,5 % density milk processed at very high temperature and its production method

Legal Events

Date Code Title Description
BB1A Patent application published

Effective date: 20150427

FG9A Patent granted

Effective date: 20150727

MM9A Lapsed patents

Effective date: 20160207