GB2252228A - Milky mousse and its use - Google Patents

Milky mousse and its use Download PDF

Info

Publication number
GB2252228A
GB2252228A GB9109703A GB9109703A GB2252228A GB 2252228 A GB2252228 A GB 2252228A GB 9109703 A GB9109703 A GB 9109703A GB 9109703 A GB9109703 A GB 9109703A GB 2252228 A GB2252228 A GB 2252228A
Authority
GB
United Kingdom
Prior art keywords
mousse
milky
milky mousse
ferments
wood
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
GB9109703A
Other versions
GB9109703D0 (en
GB2252228B (en
Inventor
Vesely Renata Cavaliere
Giovanni Giani
Vittorio Cingoli
Gianluigi Maiocchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sitia Yomo SpA
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 GB9109703D0 publication Critical patent/GB9109703D0/en
Publication of GB2252228A publication Critical patent/GB2252228A/en
Application granted granted Critical
Publication of GB2252228B publication Critical patent/GB2252228B/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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, 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 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
    • A23C9/13—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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 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 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 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A milky mousse has a high level of alive and viable lactic ferments remaining constant for all its shelf life, the presence of which provides said product with exclusive and personalized organoleptic and structural characteristics.

Description

TITLE "XILKY MOUSSE AND ITS USW C. C1 1:1 The present invention relates to
a new milky mousse containing an high level of alive and viable lactic ferments providing it with a particularly balanced, low acidulous, agreeable and dainty taste, to its use in the manufacturing of desserts ant to the desserts thus obtained.
Generally, with "dessert" the end-course of a dinner is meant, consisting mainly of fruit, cheese and sweet. In the present context, the term dessert will mean exclusively a particular sweetmeat in cup or glass comprising a lower mousse layer, a middle layer with ingredient of different nature, and a milky mousse or whipped cream upper 1 said layers may be eventually mixed ayer, wherein together just before ingestion by consumer.
Many types of desserts belonging to this class are known in the art, the best known of which consisting, however, of a lower layer comprising generally chocolate, vanilla, coffee or fruit compositions, and of an upper layer with exclusively milky mousse. As a rule, the lower:upper layer ratio is of 5-7:1.
As used herein, the expression "mousse" refers to a soft compound obtained from milk, which, when mixed with other layers, provides a tasty dessert having a particular and refined taste. Milky mousses to utilize in association with the menzioned lower layers to give a dessert, are known. In all the presently available products no lactic bacteria arising from fermentation process have been however detected. This can be imputable to the most different factors, likely to treatments which are responsible for the destruction of any viable form.
As mentioned above, all the available mousses do not contain alive lactic ferments, and they have been added with thickening/emulsifying agents and aerated with inert gas in order to have a sof t and delicate cream, the softness of which is exclusively imputable to having englobed large amounts of gas. Bacteriological tests carried out on commercially available products showed the absolute absence of any alive and viable lactic ferment.
It was, therefore, an object of the present invention to provide a new milky mousse usable as lower and optionally also as upper layer in usual desserts, which exhibits a soft and yielding appearance without the need of being aerated with coffee high gas levels, contains a large number of alive and viable lactic ferments of different type, is additive-free and can be mixed with good final results, besides the well-known chocolate, vanilla, or fruits compositions based layer combinations, also with new chocolate, egg-flip, coffee, wood strawberries, wood fruit and other new food additives free based compositions, obtaining a composite having a particular taste appearance.
In accordance with the present invention, the above requirements have been met by means of a new milky mousse having a particularly balanced, low acidulous, agreeable and dainty taste, said mousse being characterized in that it contains a high alive and viable lactic ferments level which remains constant for all its shelf life and the presence of which provides the product with personalized organoleptic and thus and exclusive and structural characteristics. Additional aspects, objects, advantages and features of the invention will be apparent to those skilled in the art from the following detailed description thereof and from the appended claims.
Object of the invention is therefore a new milky -4 mousse having a well-balanced, low acidulous and particularly agreeable and dinty taste, said nousse being additive-free, containing a high alive and viable lactic fermnets level, and which, when combined with the middle dessert layer, provides the whole with an exquisitely personalized taste.
The lactic ferments employed in the practice of the present invention are known. They are normally the thermophilic ferments selected from different strains of St. thermophilus and/or the mesophilic ferments (St. cremoris, lactis, diacetylactis, L. cremoris). The above fer:ments may be employed alone or in any mixture thereof, and this to obviate the variableness of organoleptic and structural characteristics arising from the employed raw materials fluctuations, that can not be compensated by adding suitable additives (aromatic agents, thickening agents, etc.). And this in that in the present case only natural raw materials are used. Anyway, whatever the use takes place, the amount of thermophilic ferments is generally of from 1 to 2%, and that of mesophilic of from 0,1 to 0,5%. By the the add way, it is noticeable that in the mixture of fermented milk, it appeared sometime suitable to also probiotic bacteria, namely acidophilus or bifido type.
As mentioned above, also the middle layer with which the mousse will be mixed can undergo completely new and never described changes. Besides chocolate, layers comprising egg-flip, coffee, wood srawberry, wood fruit and like could also be used.
Manufacturing of fruit based ingredients takes place starting from conveniently selected fresh fruit. The mild physical and thermic treatments to which the fruit is subjected during its preparation, allow to best exploit the valuable organoleptic characteristics, while at the same time protecting the original structural texture.
As stated above, the soft appearance of the mousse is reached as a rule with the aid of aeration with inert gas (nitrogen). In the case the mousse of the present invention, after a homogenization, finishing and cooling process the milky fermented and concentrated product undergoes an inert gas aeration treatment without preliminarily using the thickening and emulsifying agents usually employed in order amounts of gas. The softness of the of to retain high mousse of the present invention is therefore the sole result of the association of the particular completely natural -6physical and biological treatments.
Further object of the present invention is the use of the above mentioned mousse for preparinS desserts, wherein said mousse is metered on the botton of the container or even over a different nature middle layer, and tasting of the three mixed or not mixed layers will provide a product having a delightful and delicate taste.
the preparation of the ingredients for the middle layer is achieved by means of a technology ensuring a total naturalness, thus without using additives capable of stabilize, stain, emulsify or lend a particular physical characteristic. The flavour of an ingredient arises therefore wholly from its components, without the need of adding natural flavouring agents.
The following compositions for the middle layer are here intended in an illustrative and not limitative sense.
CHOCOLATE a) cream (whole milk) b) chocolate powder c) saccharose d) wheat meal (00 type) EGG-FLIP % VALUES 42-65 15-25 15-25 5-8 a) yolk + saccharose b) marsala liqueur c) saccharose' d) wheat meal (00 type) COFFEE a) cream/whole milk b) saccharose c) wheat meal (00 type) d) freeze-dried soluble coffee e) cocoa powder WOOD STRAWBERRY a) whole and puree wood strawberry b) cane sugar c) saccharose d) fructose WOOD FRUIT a) Bilberry (Vaccinium myrtillus) b) ribes c) raspberry d) cane sugar 50-60 27-30 12-15 3-5 50-53 38-40 4-6 2-5 0,5-1,5 7 0 15 15 8 32 22 16 15 e) saccharose 15 f) fructose 8.
All the above listed percentages are by weight. Logically, the above values can undergo some modifications or changes without, however, departing from the scope of the present invention. In every case, the percentage ratio of fruit to soluble solids is preferably of 70:44. It is at least noteworthy, that in the fruit based compositions the employed sugar mixture is new, both as far as the amount and the typology are concerned.
While fruit is used in a fresh and integral state, the other ingredients are stored in air-tight containers (00 type wheat meal, chocolate powder, yolk, saccharose, freeze-dried coffee) and in separated tanks (whole milk and/or cream). it follows then their mixing by on line dissolution in milk/cream, a heat treatment with scraped surface heat-exchangers at 95110-C, a homogenization treatment for having the desired structure, cooling at 4-C in an heat-exchanSer and storage in reservoir with sterile air overpressure and which is equipped with a stirring system. PachaSinS, removal to refrigerator and shipment are then contemplated.
As in the prior art a middle layer for desserts comprising wood strawberry or wood fruit has been never described, on said compositions tests were carried out to establish properties and to define characteristics thereof. The obtained results are reported here below:
-Q^- Chemical-12hysical characteristiQs for wood fruit:
R. 0. (20-C) 44 2 Ex R.S. (70-C under vacuum) 46 + 2% PH 3,4 + 0,2 Flowability (Bostwick -45"-,C, 60" Foreign bodies and/or materials Additives:
Heatresistant yeasts and molds:
Pathogenic agents:
Total bacteric load:
6 + 2 none none none none less than 1000 X 1 g Chemical-physical QharacteristiQs f or wood strawberry:
R. 0. (20-C) R. S. (70-C under vacuum) PH Flowability (Bostwick 25-C, 60") Foreign bodies and/or materials:
Additives:
Heatresistant yeasts and molds Pathogenic agents Total bacteric load:
44 2 Bx 46 2% 3,2 + 0,2 6 2 none none none none less than 1000 X 1 S.
It is also important to emphasize that the particular ingredients and milky mousse -10manufacturing technology provides the end-product with a new and original aroma which makes it entirely innovative. The restricted heat treatments to which the ingredients undergo, allow the known ilatural, typical aromatic characteristics to remain unchanged and integral, thus no subsequent addition of integration natural aroma being necessary.
The above reported centesimal composition discloses a nutrient elements ratio, thus obtaining a dessert combining deliciousness and a good nutritional interest.
The milky mousse and inSredient quantitative proportions have been selected for reaching the following requisites:
1) better exploitation of the nutritionallhealthy properties arsing from the major presenece of the fermented milky mousse in connection to the middle layer ingredient in comparison to the known products utilizing normally only a mousse (not fermented) upper layer in an amount always smaller than the lower layer; 2) balanced synergy between the milky mousse and ingredient organoleptic characteristics, in order to make more savoury the dessert, thus being able not to add aromat.izers; and _113) less amount of inert gas in the milky mousse order to provide a milk-richer product, at the time maintaining the mousse softness.
The milky mousse object of the present invention can be obtained according to known procedures, for example according to our co-pending UK application No. 9018630.
The following example is presented to illustrate this invention. All parts, percentages and proportions referred herein and in the appended claims are by weight, unless otherwise stated.
Example
Raw milk (3.5% fat content) stored at a temperature of 4-C, was cleaned and titrated (and eventually sugared). The milk was then preheated at centrifugal cleaning, further heated at 90-95-C and concentrated for having 5-13% of water evaporated off. It follows then a bacteric depuration by pasteurization at 195'1:'C with on-line rest for 5 minutes, cooling at the maturation temperature of 22-40-C and the addition of selected thermophilic and/or mesophilic lactic ferments in an amount of 1-2% and 0.1-0.5% respectively.
The mentioned ferments a temperature of 50-55-C for may be employed as a 121 - single component or as any mixture thereof, and this k.-O obviate the organoleptic and structural characteristics variability arising from the raw materials fluctuations, which can not be compensated by adding suitable additives (thickening, flavouring agents) in that in the present invention only natural raw materials are used.
The subsequent maturation was carried out in reservoirs with sterile air overpressure for 8-16 hours, after which the product was allowed to stand, and when a pH of 4.9-5.4 was reached, the curd was broken and the temperature was increased to 40-C. The fermented milk ultrafiltration was effected at a mean temperature of 40-C, thus obtaining a total solid content of 30-40%, the concentrated fermented milk was then mixed with cream (35-40% fat content) and saccharose, eventually adding probiotic bacteria (acidophilus and/or bifido type).
The subsequent homogenization and/or smoothing of the mixture thus obtained occurs for providing the product with a particular microstructure; the whole was then cooled on a heat-exchanger until 4-'C and transferred in a tank with sterile air overpressure.
The product was then aerated with nitrogen, thus G -13englobing 20-40% of inert gas, and the mean density after such a treatment resulted to be 0.6-0.8 kg/1. At this point the product was transferred to the dessert station end-product as follows:
manufacturing plant equipped with metering for the different layers, thus obtaining an in which the layers ratio is preferably upper layer - 3-5%, middle layer - 45-50%, lower layer - 45-52%.
The finished packaging was closed with an aluminum cap, placed in a refrigerator at 4-C and maintained at such a temperature for about 18-24 hours, after which the product was ready for shipment.
14

Claims (20)

1. Milky mousse having a balanced, low acidulous and particularly agreeable and delicate taste, characterized in that it is additive-free and exhibits a high alive and viable lactic ferments level which remains constant for all its shelf life and the presence of which provides the product with exclusive organoleptic and structural characteristics.
2. Milky mousse according to claim 1, characterized in that it contains mesophilic lactic ferments.
3. Milky mousse according to claim 1, characterized in that it contains thermophilic lactic ferments.
4. Milky mousse according to claim 1, characterized in that it contains mesophilic. and thermophilic lactic ferments.
5. Milky mousse according to claim 1, characterized in that it contains also probiotic bacteria.
6. Milky mousse according to claim 2, characteried in that the mesophilic ferments are selected from St. cremoris, St. lactis, St. diacetylactis and L. cremoris.
7. Milky mousse according to claim 3, characterized in that the thermophilic ferments are selected from different St. thermophilus strains having a very limited post-acidifying activity.
8. Milky mousse according to claim 5, characterized in that the probiotic bacterium is of acidophilus or bifido type.
9. Milky mousse according to claims 1-8, characterized in that the thermophilic ferments amount is of from 1 and 2%.
10. Milky mousse according to claims 1-8, characterized in that the mesophilic ferments amount is of from 0.1 to 0.5%.
11. Use of the milky mousse of the claims from 1 to 10 for preparing a dessert.
12. Use according to claim 11, characterized in that the lower layer comprises the milky mousse of claims 1 to 10, the upper layer comprises milky mousse or whipped cream, and the middle layer consists of egg-flip, chocolate, coffee, wood strawberry, wood fruit and the like.
13. Use according to claim 12, characterized in that in the case of wood strawberry and of wood fruit a sugar mixture was employed consisting of cane sugar, saccharose and fructose, and the fruit:soluble solids percent ratio is of 70:44.
14. Dessert comprising a lower layer consisting of the mousse of claims 1 to 10, an upper layer still consisting of milky mousse or of whipped cream, and a middle layer consisting of egg-flip, chocolate, coffee, wood strawberry, wood fruit and the like in the following preferred amounts: upper layer 3-5%, middle layer 45-5096 lower layer 4552%.
15. Milky mousse characterized in that it is additive free and exhibits a high alive and viable lactic ferments level which remains constant for all its shelf life and the presence of which provides the product with exclusive organoleptic and structural characteristics.
16. Use of the milky mousse of claim 15 for preparing a dessert.
17. Dessert comprising a lower layer consisting of the mousse of claim 15, an upper layer comprising milky mousse or whipped cream, and a middle layer consisting of egg-flip, chocolate, coffee, wood strawberry, wood fruit or the like.
18. A milky mousse substantially as hereinbefore described.
19. Use of a milky mousse substantially as hereinbefore described.
20. A dessert substantially as hereinbefore described.
GB9109703A 1991-01-29 1991-05-03 A dessert Expired - Fee Related GB2252228B (en)

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
GB9109703D0 GB9109703D0 (en) 1991-06-26
GB2252228A true GB2252228A (en) 1992-08-05
GB2252228B GB2252228B (en) 1994-12-07

Family

ID=11358302

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9109703A Expired - Fee Related GB2252228B (en) 1991-01-29 1991-05-03 A dessert

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)

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0634111A1 (en) * 1993-07-12 1995-01-18 Societe Des Produits Nestle S.A. Process and apparatus for the production of a multilayered food product
EP0704164A3 (en) * 1994-09-08 1997-10-01 Fuji Oil Co Ltd Lactic bacteria containing composition
US6203831B1 (en) 1995-10-16 2001-03-20 Nestec S.A. Preparation and packaging of a multi-layered heat-treated dessert composition
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US7906112B2 (en) 2003-12-19 2011-03-15 The Procter & Gamble Company Canine probiotic Lactobacilli
US7998473B2 (en) 2003-12-19 2011-08-16 The Procter & Gamble Company Methods of treatment or prevention of gastrointestinal disorders using canine probiotic bifidobacterium
US8034601B2 (en) 2005-05-31 2011-10-11 The Procter & Gamble Company Feline probiotic bifidobacteria
US8399238B2 (en) 2004-03-24 2013-03-19 Nestec S.A. Shelf-stable product with living micro-organisms
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
WO2014114970A1 (en) * 2013-01-25 2014-07-31 Compagnie Gervais Danone Process for preparing strained fermented dairy product
US8809035B2 (en) 2003-12-19 2014-08-19 The Iams Company Canine probiotic Bifidobacterium
WO2014131805A1 (en) * 2013-02-27 2014-09-04 Danone Gmbh Process of making a fermented dairy product
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US9192177B2 (en) 2005-05-31 2015-11-24 The Iams Company Feline probiotic Lactobacilli
WO2016151122A1 (en) * 2015-03-24 2016-09-29 Nestec S.A. Aerated dairy product
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
EP3193624A4 (en) * 2014-09-19 2018-01-24 General Mills, Inc. Aerated strained fermented dairy compositions
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE29722965U1 (en) * 1997-12-30 1998-02-12 Société des Produits Nestlé S.A., Vevey Ready-made chilled desserts
CN100553646C (en) * 2000-10-06 2009-10-28 雀巢产品股份有限公司 Regulate skin immune system with lactobacillus micro-ecological preparation
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
FR2876872B1 (en) * 2004-10-25 2007-01-19 Gervais Danone Sa FRESH ACIDIC MILK PRODUCTS CONTAINING CHOCOLATE OR SIMILAR PIECES AND THEIR PREPARATION
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
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
WO2008093303A2 (en) 2007-02-01 2008-08-07 The Iams Company Method for decreasing inflammation and stress in a mammal using glucose antimetaboltes, avocado or avocado extracts

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

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0634111A1 (en) * 1993-07-12 1995-01-18 Societe Des Produits Nestle S.A. Process and apparatus for the production of a multilayered food product
EP0704164A3 (en) * 1994-09-08 1997-10-01 Fuji Oil Co Ltd Lactic bacteria containing composition
US6203831B1 (en) 1995-10-16 2001-03-20 Nestec S.A. Preparation and packaging of a multi-layered heat-treated dessert composition
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
US7906112B2 (en) 2003-12-19 2011-03-15 The Procter & Gamble Company Canine probiotic Lactobacilli
US7998473B2 (en) 2003-12-19 2011-08-16 The Procter & Gamble Company Methods of treatment or prevention of gastrointestinal disorders using canine probiotic bifidobacterium
US9821015B2 (en) 2003-12-19 2017-11-21 Mars, Incorporated Methods of use of probiotic bifidobacteria for companion animals
US8894991B2 (en) 2003-12-19 2014-11-25 The Iams Company Canine probiotic Lactobacilli
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US9580680B2 (en) 2003-12-19 2017-02-28 Mars, Incorporated Canine probiotic bifidobacterium pseudolongum
US8802158B2 (en) 2003-12-19 2014-08-12 The Iams Company Methods of use of probiotic Lactobacilli for companion animals
US8809035B2 (en) 2003-12-19 2014-08-19 The Iams Company Canine probiotic Bifidobacterium
US8900569B2 (en) 2003-12-19 2014-12-02 The Iams Company Method of treating diarrhea in a canine
US8900568B2 (en) 2003-12-19 2014-12-02 The Iams Company Method of treating diarrhea in a canine
US8840880B2 (en) 2003-12-19 2014-09-23 The Iams Company Canine probiotic bifidobacteria globosum
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US8399238B2 (en) 2004-03-24 2013-03-19 Nestec S.A. Shelf-stable product with living micro-organisms
US9192177B2 (en) 2005-05-31 2015-11-24 The Iams Company Feline probiotic Lactobacilli
US9404162B2 (en) 2005-05-31 2016-08-02 Mars, Incorporated Feline probiotic bifidobacteria and methods
US9427000B2 (en) 2005-05-31 2016-08-30 Mars, Incorporated Feline probiotic lactobacilli composition and methods
US8034601B2 (en) 2005-05-31 2011-10-11 The Procter & Gamble Company Feline probiotic bifidobacteria
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
US10709156B2 (en) 2008-07-07 2020-07-14 Mars, Incorporated Pet supplement and methods of making
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
WO2014131805A1 (en) * 2013-02-27 2014-09-04 Danone Gmbh Process of making a fermented dairy product
EP3193624A4 (en) * 2014-09-19 2018-01-24 General Mills, Inc. Aerated strained fermented dairy compositions
WO2016151122A1 (en) * 2015-03-24 2016-09-29 Nestec S.A. Aerated dairy product
AU2016238750B2 (en) * 2015-03-24 2019-10-31 Société des Produits Nestlé S.A. Aerated dairy product

Also Published As

Publication number Publication date
DE4117921C2 (en) 1993-08-12
DK82091D0 (en) 1991-05-02
NL9100861A (en) 1992-08-17
ITMI910207A0 (en) 1991-01-29
BE1005114A5 (en) 1993-04-27
DK82091A (en) 1992-07-30
GB9109703D0 (en) 1991-06-26
FR2671944A1 (en) 1992-07-31
DE4117921A1 (en) 1992-07-30
ES2038533A1 (en) 1993-07-16
GB2252228B (en) 1994-12-07
IT1244691B (en) 1994-08-08
ITMI910207A1 (en) 1992-07-29
GR910100371A (en) 1992-12-30
ES2038533B1 (en) 1994-02-16
FR2671944B1 (en) 1995-06-30

Similar Documents

Publication Publication Date Title
GB2252228A (en) Milky mousse and its use
GB2241421A (en) Milky mousse; preparation process; dessert
CA1056197A (en) Shelf-stable low-fat biologically fermented dairy product
US5573793A (en) Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product
US7914840B2 (en) Egg-based powder
US4216243A (en) Yogurt beverage and method for manufacture thereof
EP1304931B1 (en) Egg-based powder and food containing the same
EP0667106A1 (en) Acidic amylaceous fermented composition for reducing the fermented milk and/or fruit content in foodstuffs
CN105076294A (en) Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes
EP0122104B1 (en) Multi-cultured yogurt, solid spread and cottage cheese
AU2001278485A1 (en) Egg-based powder and food containing the same
US3128190A (en) Method of making combined fruit yoghurt
Al-Ruqaie et al. Improvement in the quality of the dried fermented milk product, oggtt
IE911465A1 (en) Milky mousse, its preparation and use
CN112868770B (en) Yogurt additive composition and low-viscosity original-taste drinking yogurt
JPH1156231A (en) Seasoned fermented food of milk and its production
US20050153046A1 (en) Pourable liquid dairy dessert
KR100285518B1 (en) Yogurt starter culture composition and method for preparing yogurt
KR102543299B1 (en) Method for producing sweet sour cream packed with spout pouch comprising fruit syrup
EP0018761A1 (en) Cottage cheese product and process of manufacture
KR20230136800A (en) Method for producing color whipping cream packed with spout pouch by introducing conveyor system sterilization process
FI20205402A1 (en) Fermented egg product
EA043814B1 (en) TECHNOLOGY FOR OBTAINING ENERGY IMMUNOMODULATING DRINK
CN110651832A (en) Ou Zhi tart rice cheese and preparation method thereof
JPS6345186B2 (en)

Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19960503