MX170333B - Productos estructurados de leche fermentada que tienen un contenido de grasa del 1 al 40 por ciento en peso empacados en recipientes y un metodo para su preparacion. - Google Patents

Productos estructurados de leche fermentada que tienen un contenido de grasa del 1 al 40 por ciento en peso empacados en recipientes y un metodo para su preparacion.

Info

Publication number
MX170333B
MX170333B MX026699A MX2669988A MX170333B MX 170333 B MX170333 B MX 170333B MX 026699 A MX026699 A MX 026699A MX 2669988 A MX2669988 A MX 2669988A MX 170333 B MX170333 B MX 170333B
Authority
MX
Mexico
Prior art keywords
weight
fat content
fermented milk
containers
percent
Prior art date
Application number
MX026699A
Other languages
English (en)
Inventor
Franciscus Maria Driessen
Petrus Barbara Guillaume Kluts
Jacob Knip
Original Assignee
Holland Melkunie
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=19850909&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX170333(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Holland Melkunie filed Critical Holland Melkunie
Publication of MX170333B publication Critical patent/MX170333B/es

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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • 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
    • 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
    • A23C9/133—Fruit or vegetables
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a productos estructurados de leche fermentada, los cuales tienen un contenido de grasa del 1 al 40 por ciento en peso, empacados en recipientes, caracterizados porque dichos productos tienen un contenido de grasa que varía desde el 1 por ciento en peso, hasta por lo menos el 4 por ciento en peso, contienen un porcentaje agregado de sólidos de leche seca libres de grasa, el cual disminuye linialmente desde el 3 hasta el 0 por ciento en peso, con forme el contenido de grasa de los productos se incrementa desde el 1 hasta el 4 por ciento en peso, y adicionalmente, están libres de otros aglutinantes agregados, y tambien de aglutinantes agregados, y tambien de aglutinantes formados por bacterias de ácido láctico formadoras de limo. Un metodo para la estructuración de productos de leche fermentada, mediante la pasteurización y homogeización de la leche de partida que tiene un contenido de grasa de por lo menos el 1 al 40 por ciento en peso.
MX026699A 1987-11-12 1988-11-11 Productos estructurados de leche fermentada que tienen un contenido de grasa del 1 al 40 por ciento en peso empacados en recipientes y un metodo para su preparacion. MX170333B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL8702710A NL8702710A (nl) 1987-11-12 1987-11-12 In houders verpakte, gestructureerde gefermenteerde melkprodukten, met een vetgehalte van 1 tot 40 gew. % en werkwijze voor hun bereiding.

Publications (1)

Publication Number Publication Date
MX170333B true MX170333B (es) 1993-08-16

Family

ID=19850909

Family Applications (1)

Application Number Title Priority Date Filing Date
MX026699A MX170333B (es) 1987-11-12 1988-11-11 Productos estructurados de leche fermentada que tienen un contenido de grasa del 1 al 40 por ciento en peso empacados en recipientes y un metodo para su preparacion.

Country Status (10)

Country Link
US (1) US5037660A (es)
EP (2) EP0423908B1 (es)
JP (1) JPH01165339A (es)
AT (2) ATE99872T1 (es)
CA (1) CA1337543C (es)
DE (2) DE3887172D1 (es)
ES (1) ES2048197T3 (es)
FI (1) FI95531C (es)
MX (1) MX170333B (es)
NL (1) NL8702710A (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK203090A (da) * 1990-02-28 1991-08-29 Sitia Yomo Spa Maelkeagtig mousse, dens tilberedning og anvendelse
IT1244691B (it) * 1991-01-29 1994-08-08 Sitia Yomo Spa Mousse lattea, suo impiego per preparare dessert e dessert cosi' ottenuti
ATE183887T1 (de) * 1994-06-29 1999-09-15 Nestle Sa Fermentiertes futtermittel
WO2002000029A1 (en) * 2000-06-26 2002-01-03 Societe Des Produits Nestle S.A. Fermented milk product and process
US6398223B1 (en) 2000-08-21 2002-06-04 John Crane Inc. Mechanical face seal
US7128935B2 (en) 2001-07-12 2006-10-31 General Mills, Inc. Method for making a patterned food product
US8683849B2 (en) 2010-01-12 2014-04-01 Imi Cornelius, Inc. Method and apparatus for testing consistency of frozen beverages
WO2016092343A1 (en) * 2014-12-11 2016-06-16 Compagnie Gervais Danone Method for packaging a high textured dairy product
CN114568536B (zh) * 2022-03-04 2024-01-23 扬州大学 单菌发酵的酸奶油及其制备方法

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1040218A (fr) * 1951-07-31 1953-10-13 Procédé de fabrication de crème stabilisée
US2832687A (en) * 1955-03-08 1958-04-29 Nat Dairy Prod Corp Vat or pasteurizer method for preparing cultured cream
US3323921A (en) * 1964-08-17 1967-06-06 William K Moseley Method for preparing a creaming composition for dairy products and the resulting product
US3269842A (en) * 1965-09-20 1966-08-30 Knudsen Creamery Company Of Ca Method for producing soft plastic yogurt
FR1604599A (en) * 1968-12-23 1971-12-06 Flavoured stable sour milks - resembling yoghurt produced by adding acid
NL176135C (nl) * 1972-04-07 1985-03-01 Stichting Bedrijven Van Het Werkwijze en inrichting voor de continue bereiding van gefermenteerde melkprodukten.
US3946657A (en) * 1972-04-07 1976-03-30 Stiching Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek Process for the continuous preparation of yogurt and other fermented milk products
US4110476A (en) * 1977-01-10 1978-08-29 Johnson/Rhodes Cultured Foods, Inc. Preparation of liquid and frozen yogurt products
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
DE3120505C2 (de) * 1981-05-22 1986-04-24 EVOG - Etablissement für Verwaltung und Organisation, Balzers Verfahren zum Herstellen von stichfesten Sauermilchprodukten
US4410549A (en) * 1981-06-10 1983-10-18 The Pro-Mark Companies Preparation of a low calorie, low fat fruit-containing yogurt
JPS5988085A (ja) * 1982-11-09 1984-05-21 Morinaga Milk Ind Co Ltd ビフイズス菌及び乳酸菌の生菌を含有する培養物及び製造法
GB2149638A (en) * 1983-10-05 1985-06-19 Apv Int Ltd Processing of dairy products
SE452396B (sv) * 1984-03-05 1987-11-30 Arla Ekonomisk Foerening Forfarande for att i mjolk odla langsamvexande stammar av exv lactobacillus acidophilus
CH662707A5 (fr) * 1985-03-19 1987-10-30 Nestle Sa Preparation de produits alimentaires gelifies.
CA1243238A (en) * 1985-08-20 1988-10-18 Steven Rowat Process permitting the culturing of tofu with yogurt-forming bacteria
US4748026A (en) * 1986-08-15 1988-05-31 Nabisco Brands, Inc. Process for production of a no-starch shelf stable yogurt product

Also Published As

Publication number Publication date
EP0423908B1 (en) 1994-01-12
FI885217A (fi) 1989-05-13
FI95531C (fi) 1996-02-26
DE3887091T2 (de) 1994-05-05
FI885217A0 (fi) 1988-11-11
JPH01165339A (ja) 1989-06-29
EP0316031A2 (en) 1989-05-17
EP0423908A2 (en) 1991-04-24
CA1337543C (en) 1995-11-14
ATE99872T1 (de) 1994-01-15
US5037660A (en) 1991-08-06
ATE99873T1 (de) 1994-01-15
DE3887172D1 (de) 1994-02-24
DE3887091D1 (de) 1994-02-24
EP0316031B1 (en) 1994-01-12
EP0316031A3 (en) 1990-11-22
EP0423908A3 (en) 1991-10-02
FI95531B (fi) 1995-11-15
ES2048197T3 (es) 1994-03-16
NL8702710A (nl) 1989-06-01

Similar Documents

Publication Publication Date Title
Anton et al. Bioactive egg components and their potential uses
BRPI0509736A (pt) composição nutricional completa lìquida adequada para alimentar pacientes caquéticos, produto alimentìcio acondicionado, pó, e, processo para a preparação de um produto lìquido
BR9506881A (pt) Composição alimentar do tipo comportando um biscoito ou uma casca de chocolate e um recheio à base de produto lácteo recheio utilizável na mesma e barra achocolatada
MX170333B (es) Productos estructurados de leche fermentada que tienen un contenido de grasa del 1 al 40 por ciento en peso empacados en recipientes y un metodo para su preparacion.
ATE149797T1 (de) Hypoallergenische milchprodukte aus natürlichen und/oder synthetischen komponenten und verfahren zur herstellung derselben
PT99793A (pt) Processo para a preparacao de queijo fundido e seus aditivos
Suntornsaratoon et al. Fortified tuna bone powder supplementation increases bone mineral density of lactating rats and their offspring
Juniper et al. Effect of high dose selenium enriched yeast diets on the distribution of total selenium and selenium species within lamb tissues
BR0006040A (pt) Suplemento de dieta derivado de leites fermentados para a prevenção de osteoporose
ES2148813T3 (es) Procedimiento para la elaboracion de plantas que contienen proteinas.
PT1063894E (pt) Produtos, em particular productos lacteos, compreendendo fraccoes seleccionadas de globulos gordos, sua obtencao e aplicacoes
Chung et al. Composition and functionality of Chonma
Payne et al. Cubed diets of high and low protein values
EP0313533A1 (en) Food-stuff and a process for its preparation
KR970000073A (ko) 다이어트 영양 조성물
KR930022963A (ko) n-3 지방산 비율이 높은 계란 및 산란계용 사료조성물
FR2649589B1 (fr) Procede de preparation de produits laitiers a teneur reduite en sterols, notamment en cholesterol
Cox et al. Prediction of total skeleton mineralization from individual bone data
FR2552631B1 (fr) Lait et produits laitiers appauvris ou non en calcium et enrichis en magnesium
RU2514413C1 (ru) Комбинированная кормовая добавка для лактирующих коров
DE2251877A1 (de) Lebensmittel- und futtermittelzusatzstoff
Shields et al. The effect of excess dietary calcium on longevity and tissue calcium in the albino rat
Cenariu et al. Efficacy of an innovative product based on zeolite in the prevention of parturient paresis in dairy cattle
DE69230341D1 (de) Herstellung von fettsäuresalz-diätprodukten
Schneiderhan The effects of ice cream in the diet of young life.