AR094582A1 - Proceso para preparar un producto lácteo fermentado colado - Google Patents

Proceso para preparar un producto lácteo fermentado colado

Info

Publication number
AR094582A1
AR094582A1 ARP140100227A ARP140100227A AR094582A1 AR 094582 A1 AR094582 A1 AR 094582A1 AR P140100227 A ARP140100227 A AR P140100227A AR P140100227 A ARP140100227 A AR P140100227A AR 094582 A1 AR094582 A1 AR 094582A1
Authority
AR
Argentina
Prior art keywords
product
kpa
bar
temperature
cast
Prior art date
Application number
ARP140100227A
Other languages
English (en)
Original Assignee
Gervais Danone Sa
Danone Sa
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=48045593&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR094582(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gervais Danone Sa, Danone Sa filed Critical Gervais Danone Sa
Publication of AR094582A1 publication Critical patent/AR094582A1/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
    • 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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • 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
    • A23C2210/15—High pressure treatment
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/21—Genetic modification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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)

Abstract

La presente se relaciona con un proceso para la elaboración de un producto lácteo fermentado colado, que comprende un paso de tratamiento térmico, un paso de homogeneización a alta presión, un paso de fermentación, un paso de separación y un paso de suavizado. Reivindicación 1: Un proceso para elaborar un producto lácteo fermentado colado, que comprende al menos los siguientes pasos: a) un paso de tratamiento térmico a una temperatura de 75 a 95ºC durante 2 a 15 minutos, seguido o precedido por un paso de homogeneización a alta presión con una presión comprendida entre 2.000 kPa (20 bar) y 30.000 kPa (300 bar), en particular entre 5.000 kPa (50 bar) y 25.000 kPa (250 bar), de un material lácteo, b) un paso de fermentación del producto obtenido en a) a una temperatura comprendida entre 30 y 44ºC, preferentemente entre 36 y 42ºC, c) un paso de separación del producto obtenido en b) donde dicho paso de separación se realiza mediante un separador a una temperatura comprendida entre 30 y 45ºC, para obtener un producto lácteo fermentado colado donde el contenido total de proteínas está comprendido entre 6 y 14 g/100 g de producto, en particular entre 8 y 11 g/100 g de producto, d) un paso de suavizado del producto obtenido en c) realizado mediante un mezclador rotor estator, en particular a una temperatura comprendida entre 30ºC y 45ºC.
ARP140100227A 2013-01-25 2014-01-24 Proceso para preparar un producto lácteo fermentado colado AR094582A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2013/000162 WO2014114970A1 (en) 2013-01-25 2013-01-25 Process for preparing strained fermented dairy product

Publications (1)

Publication Number Publication Date
AR094582A1 true AR094582A1 (es) 2015-08-12

Family

ID=48045593

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140100227A AR094582A1 (es) 2013-01-25 2014-01-24 Proceso para preparar un producto lácteo fermentado colado

Country Status (15)

Country Link
US (1) US20150320061A1 (es)
EP (1) EP2947995B1 (es)
JP (1) JP2016505275A (es)
KR (2) KR20160050008A (es)
CN (1) CN105007745A (es)
AR (1) AR094582A1 (es)
AU (1) AU2013375156B2 (es)
BR (1) BR112015017806B1 (es)
CA (1) CA2898690C (es)
ES (1) ES2638334T3 (es)
IL (1) IL240054B (es)
MX (1) MX366422B (es)
PL (1) PL2947995T3 (es)
RU (1) RU2640257C2 (es)
WO (1) WO2014114970A1 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112017008129B1 (pt) 2014-10-21 2022-02-08 Sodima Produto lácteo fermentado cavitado e método de formação do mesmo
DK3230168T3 (da) 2014-12-11 2019-11-18 Gervais Danone Sa Fremgangsmåde til emballering af et højtekstureret mejeriprodukt
HUP1500011A2 (en) * 2015-01-15 2016-07-28 Attila Rakosi Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation
WO2016122459A1 (en) 2015-01-27 2016-08-04 Dupont Nutrition Biosciences Aps A method of making a fermented dairy product
RU2687346C1 (ru) * 2015-05-07 2019-05-13 Компани Жервэ Данон Получение сцеженных ферментированных молочных продуктов
WO2017109532A1 (en) 2015-12-24 2017-06-29 Compagnie Gervais Danone Use of a lactase for improving the preparation of a strained fermented dairy product
EP3393260A1 (en) * 2015-12-24 2018-10-31 The Dannon Company, Inc. Sweetened dairy products with steviol glycosides and lactase enzyme
CN105558091B (zh) * 2016-01-06 2019-05-28 生合生物科技（扬州）有限公司 一种澄清透明的乳清发酵液的制备方法
JP6709683B2 (ja) * 2016-05-30 2020-06-17 森永乳業株式会社 濃縮発酵乳の製造方法
WO2018028765A1 (en) * 2016-08-08 2018-02-15 Compagnie Gervais Danone Process for producing infant formula products and dairy products
WO2018028764A1 (en) * 2016-08-08 2018-02-15 Compagnie Gervais Danone Process for producing infant formula products and acidic dairy products
US11051526B2 (en) 2017-08-10 2021-07-06 Fairlife, Llc Methods for making high-protein Greek yogurt using membrane systems before and after fermentation
CN109892390A (zh) * 2017-12-08 2019-06-18 广州市朴诚乳业有限公司 一种低糖高乳酸菌活性的褐色发酵型含乳饮料制备方法
CN107996704A (zh) * 2017-12-22 2018-05-08 光明乳业股份有限公司 一种制备希腊式酸奶的方法及制备出的希腊式酸奶
CN107980904A (zh) * 2017-12-22 2018-05-04 光明乳业股份有限公司 一种含脂肪高蛋白发酵乳及其生产方法
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
CN108887381B (zh) * 2018-07-19 2022-04-12 新希望乳业股份有限公司 一种高蛋白酸奶
CN110959678A (zh) * 2018-09-30 2020-04-07 新希望乳业股份有限公司 一种希腊发酵酸奶及其制备方法
CN110178895A (zh) * 2019-06-06 2019-08-30 云南农业大学 一种脱乳清风味调料乳及其生产方法
US11918005B1 (en) 2021-04-06 2024-03-05 Chobani Llc Dairy-based zero sugar food product and associated method
CN117243256B (zh) * 2023-09-15 2024-05-17 东莞理工学院 一种西番莲果皮多糖低脂酸奶及其制备方法

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JPH0797963B2 (ja) * 1988-03-16 1995-10-25 雪印乳業株式会社 撹拌型ヨーグルトの製造方法
IT1244691B (it) * 1991-01-29 1994-08-08 Sitia Yomo Spa Mousse lattea, suo impiego per preparare dessert e dessert cosi' ottenuti
CA2167020A1 (en) 1996-01-11 1997-07-12 Roland Karg Process for making an improved yogurt
PT949870E (pt) * 1996-12-23 2002-10-31 Nestle Sa Queijo fresco
DE69831579T2 (de) * 1997-08-28 2006-06-14 Nestle Sa Nahrungsmittel auf basis von rahm und verfahren zu dessen herstellung
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Also Published As

Publication number Publication date
IL240054A0 (en) 2015-09-24
RU2015135517A (ru) 2017-03-02
ES2638334T3 (es) 2017-10-19
RU2640257C2 (ru) 2017-12-27
EP2947995A1 (en) 2015-12-02
CA2898690C (en) 2020-12-29
EP2947995B1 (en) 2017-05-31
US20150320061A1 (en) 2015-11-12
KR20160050008A (ko) 2016-05-10
JP2016505275A (ja) 2016-02-25
BR112015017806B1 (pt) 2020-12-29
CA2898690A1 (en) 2014-07-31
PL2947995T3 (pl) 2018-03-30
KR20200140937A (ko) 2020-12-16
WO2014114970A1 (en) 2014-07-31
CN105007745A (zh) 2015-10-28
IL240054B (en) 2018-11-29
BR112015017806A2 (pt) 2017-07-11
AU2013375156B2 (en) 2017-09-14
MX366422B (es) 2019-07-08
MX2015009613A (es) 2016-05-26
AU2013375156A1 (en) 2015-08-06

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