MD3242G2 - Diabetic cheese curd and process for obtaining thereof - Google Patents
Diabetic cheese curd and process for obtaining thereofInfo
- Publication number
- MD3242G2 MD3242G2 MDA20050379A MD20050379A MD3242G2 MD 3242 G2 MD3242 G2 MD 3242G2 MD A20050379 A MDA20050379 A MD A20050379A MD 20050379 A MD20050379 A MD 20050379A MD 3242 G2 MD3242 G2 MD 3242G2
- Authority
- MD
- Moldova
- Prior art keywords
- mass
- diabetic
- cheese curd
- glycosides
- curd
- Prior art date
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention refers to the food industry, namely to a composition of diabetic cheese curd and a process for obtaining thereof.The diabetic cheese curd contains curd and stevioside used in the form of powder with the mass fraction of glycosides of 97…98% or of aqueous stevia extract with the mass fraction of glycosides of 1,0…20,0%, the components being taken in the following ratio, mass %:The cheese curd may optionally contain egg-shell powder in the quantity of 0,5 mass % and vanilline 0,006 mass % or arovanillon 0,001 mass % .The process for obtaining diabetic cheese curd includes curd mixing with stevioside in the form of powder with the mass fraction of glycosides of 97…98% or in the form of aqueous stevia extract with the mass fraction of glycosides of 1,0 …20,0%, obtained by aqueous extraction with subsequent cleaning and concentration. Mixing of components is carried out during 5…10 min; the obtained mixture is passed through a colloidal mill, cooled up to 8°C and packed. Optionally in the mixture there may be added egg-shell powder and vanilline or arovanillon.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20050379A MD3242G2 (en) | 2005-12-16 | 2005-12-16 | Diabetic cheese curd and process for obtaining thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20050379A MD3242G2 (en) | 2005-12-16 | 2005-12-16 | Diabetic cheese curd and process for obtaining thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
MD3242F1 MD3242F1 (en) | 2007-02-28 |
MD3242G2 true MD3242G2 (en) | 2007-09-30 |
Family
ID=37845196
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MDA20050379A MD3242G2 (en) | 2005-12-16 | 2005-12-16 | Diabetic cheese curd and process for obtaining thereof |
Country Status (1)
Country | Link |
---|---|
MD (1) | MD3242G2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2671715C2 (en) * | 2017-01-09 | 2018-11-06 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method of manufacture of glazed curd cheese |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1577748A1 (en) * | 1987-07-01 | 1990-07-15 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Method of obtaining curd mass |
-
2005
- 2005-12-16 MD MDA20050379A patent/MD3242G2/en not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1577748A1 (en) * | 1987-07-01 | 1990-07-15 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Method of obtaining curd mass |
Non-Patent Citations (4)
Title |
---|
Изделия творожные сладкие. Технические условия. ТУ 255.060-198-93 * |
Изделия творожные сладкие. Технические условия. ТУ 255.060-198-93, c. 2-3 * |
Технологическая инструкция по производству изделий творожных. 18.12.1989 * |
Технологическая инструкция по производству изделий творожных. 18.12.1989, c. 15-16, 31, 35-36 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2671715C2 (en) * | 2017-01-09 | 2018-11-06 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method of manufacture of glazed curd cheese |
Also Published As
Publication number | Publication date |
---|---|
MD3242F1 (en) | 2007-02-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2013013638A (en) | Milk oligosaccharide-galactooligosaccharide composition for infant formula containing the soluble oligosaccharide fraction present in milk, and having a low level of monosaccharides, and a process to produce the composition. | |
NO20080678L (en) | Modified whey powder and method for making it | |
WO2006102092A3 (en) | Imitation cheese compositions and method of producing | |
SG158880A1 (en) | Oily food material | |
IL202231A (en) | Yeast autolysates, process for their preparation and use of a product obtained by said process in a process flavor reaction | |
CL2010001388A1 (en) | Low sugar wafer or expanded extruded cereal product comprising 5 to 30% maltodextrins with a monodisperse molecular distribution; mixing to make such products; food product; use of monodisperse maltodextrins; and wafer making method. | |
MX2012003406A (en) | An acidified milk beverage powder and method for producing the same. | |
WO2008132115A3 (en) | Process for preparing a galactooligosaccharides powder | |
CN104939267A (en) | Rosemary extract composition and application thereof as preservative | |
CN104223316A (en) | Natural compound preservative containing cinnamaldehyde and carvacrol | |
WO2008012424A3 (en) | Gelled food product and process for the manufacture of such a product | |
RU2006143351A (en) | COMPOSITION FOR THE PRODUCTION OF DAIRY PRODUCTS WITH MEDICAL AND PREVENTIVE PROPERTIES AND METHOD OF PRODUCTION OF DAIRY PRODUCTS | |
MD3242G2 (en) | Diabetic cheese curd and process for obtaining thereof | |
UA89622C2 (en) | Method to preserve fruits | |
BR112014032478A2 (en) | nanogel comprising water-soluble active ingredients | |
MX2016007196A (en) | Method for preparing concentrated foaming compositions sweetened using honey, and said compositions. | |
MX2010009137A (en) | Proteose peptone fraction. | |
MD3497G2 (en) | Process for obtaining gem and confiture with a reduced content of sucrose | |
CN106212654A (en) | A kind of Banana fresh-keeping agent | |
MX2009007604A (en) | Milk acidification composition for powdered beverage. | |
UA104582C2 (en) | Shelf-stable liquid culinary base without preserving agents, a process for production thereof and a food composition comprising thereof | |
CN106172724A (en) | A kind of fruit antistaling agent | |
Kamble et al. | EVALUATION OF OXALATE IONS OF DIFFERENT FRUITS IN RIPEN STAGES | |
CN106360608A (en) | Sesame seasoning product and production process thereof | |
LT2015054A (en) | Beverage from whey |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
TC4A | Change of name of proprietor (patent for invention) |
Owner name: INSTITUTUL DE TEHNOLOGII ALIMENTARE, MD Free format text: FORMER OWNER: INSTITUTUL DE CERCETARI STIINTIFICE SI PROIECTARI TEHNOLOGICE IN INDUSTRIA ALIMENTARA A REPUBLICII MOLDOVA, MD |
|
FG4A | Patent for invention issued | ||
KA4A | Patent for invention lapsed due to non-payment of fees (with right of restoration) | ||
MM4A | Patent for invention definitely lapsed due to non-payment of fees |