GR1000634B - Foamy cream containing milk - Google Patents

Foamy cream containing milk

Info

Publication number
GR1000634B
GR1000634B GR900100861A GR900100861A GR1000634B GR 1000634 B GR1000634 B GR 1000634B GR 900100861 A GR900100861 A GR 900100861A GR 900100861 A GR900100861 A GR 900100861A GR 1000634 B GR1000634 B GR 1000634B
Authority
GR
Greece
Prior art keywords
cream
aforementioned
cream containing
containing milk
mousse
Prior art date
Application number
GR900100861A
Other languages
Greek (el)
Other versions
GR900100861A (en
Inventor
Vesely R Cavaliere
V Cingoli
G Giani
G Maiocchi
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
Priority claimed from IT1951590A external-priority patent/IT1241070B/en
Priority claimed from IT1951690A external-priority patent/IT1241071B/en
Application filed by Sitia Yomo Spa filed Critical Sitia Yomo Spa
Publication of GR900100861A publication Critical patent/GR900100861A/en
Publication of GR1000634B publication Critical patent/GR1000634B/en

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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Γαλακτούχος κρέμα μους με υψηλό ποσοστό ζωντανών και βιώσιμων γαλακτικών ενζύμων το οποίο παραμένει σταθερό επί ολόκληρη τη διάρκεια ζωής της κρέμας και η παρουσία του προσδίδει στην προαναφερθείσα κρέμα αποκλειστικά και μοναδικά οργανοληπτικά και δομικά χαρακτηριστικά. 'Οταν αναμιγνύεται με κατώτερο στρώμα που συνήθως χρησιμοποιείται για την παρασκευή επιδορπίων παρέχει προϊόν ελεύθερο προσθέτων και ανώτερης θρεπτικής αξίας. Επίσης περιγράφεται μία βελτιωμένη μέθοδος παρασκευής της προαναφερθείσης γαλακτούχου κρέμας μους. ωLactic cream mousse with a high percentage of live and viable lactic enzymes which remains stable throughout the cream's lifetime and its presence gives the aforementioned cream exclusive and unique organoleptic and structural characteristics. When mixed with a lower layer that is usually used for the preparation of desserts, it provides a product free of additives and of superior nutritional value. Also described is an improved method of preparing the aforementioned milky cream mousse. oh

GR900100861A 1990-02-28 1990-12-17 Foamy cream containing milk GR1000634B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT1951590A IT1241070B (en) 1990-02-28 1990-02-28 Edible mousse prods. - based on acidulated milk with high content of lactic acid bacteria
IT1951690A IT1241071B (en) 1990-02-28 1990-02-28 Edible mousse prods. - based on acidulated milk with high content of lactic acid bacteria

Publications (2)

Publication Number Publication Date
GR900100861A GR900100861A (en) 1992-06-30
GR1000634B true GR1000634B (en) 1992-09-11

Family

ID=26327196

Family Applications (1)

Application Number Title Priority Date Filing Date
GR900100861A GR1000634B (en) 1990-02-28 1990-12-17 Foamy cream containing milk

Country Status (8)

Country Link
BE (1) BE1004638A3 (en)
DE (1) DE4032698A1 (en)
DK (1) DK203090A (en)
ES (1) ES2032253B1 (en)
FR (1) FR2658700B1 (en)
GB (1) GB2241421B (en)
GR (1) GR1000634B (en)
NL (1) NL9001906A (en)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1244691B (en) * 1991-01-29 1994-08-08 Sitia Yomo Spa MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
CA2127227C (en) * 1993-07-26 2004-06-22 Kaiser R. Nauth Stabilization of cultured skim bactericidal activity
JPH08126473A (en) * 1994-09-08 1996-05-21 Fuji Oil Co Ltd Oily composition, its production and oily coated confectionery using the same
NL1001689C2 (en) * 1995-11-17 1997-05-21 Ver Coop Melkind Aerated acidic food and method of preparing such a food.
CH690351A5 (en) * 1996-07-08 2000-08-15 Soremartec Sa A food composition in the form of mass foamy plastic.
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
DE69831579T2 (en) * 1997-08-28 2006-06-14 Nestle Sa FOOD BASED ON RAHM AND METHOD FOR THE PRODUCTION THEREOF
AU5820300A (en) * 2000-06-26 2002-01-08 Societe Des Produits Nestle S.A. Fermented milk product and process
US20030017192A1 (en) * 2001-06-19 2003-01-23 Hanny Kanafani Process for producing extended shelf-life ready-to-use milk compositions containing probiotics
JP3364491B2 (en) * 2002-07-25 2003-01-08 株式会社アトリエ・ド・フロマージュ Yogurt and method for producing the same
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US20050158294A1 (en) 2003-12-19 2005-07-21 The Procter & Gamble Company Canine probiotic Bifidobacteria pseudolongum
US7785635B1 (en) 2003-12-19 2010-08-31 The Procter & Gamble Company Methods of use of probiotic lactobacilli for companion animals
US8894991B2 (en) 2003-12-19 2014-11-25 The Iams Company Canine probiotic Lactobacilli
US20050152884A1 (en) 2003-12-19 2005-07-14 The Procter & Gamble Company Canine probiotic Bifidobacteria globosum
CN101102677A (en) * 2004-12-21 2008-01-09 雀巢技术公司 Shelf stable mousse
AU2006253006B8 (en) 2005-05-31 2011-09-15 Alimentary Health Ltd Feline probiotic Lactobacilli
AU2006253007B2 (en) 2005-05-31 2012-12-20 Alimentary Health Ltd Feline probiotic Bifidobacteria
JP5799299B2 (en) 2007-02-01 2015-10-21 ザ・アイムス・カンパニーＴｈｅ Ｉａｍｓ Ｃｏｍｐａｎｙ Method for reducing inflammation and stress in mammals using glucose antimetabolite, avocado or avocado extract
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
ES2536938B1 (en) * 2013-11-29 2016-05-24 Inst De Recerca I Tecnologia Agroalimentàries Process for preparing a fresh food product and dairy product thus obtained
CN110537619A (en) * 2018-05-29 2019-12-06 匠人之心（北京）产品设计有限公司 Formula and process of universal mousse base solution
CN116195637B (en) * 2021-11-30 2024-02-02 内蒙古伊利实业集团股份有限公司 Acidic mousse product and preparation method thereof
WO2024003734A1 (en) * 2022-06-29 2024-01-04 Iffco Italia S.R.L. Acid coagulated spreadable fresh cheese and relative production method

Family Cites Families (20)

* 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
FR2232999B1 (en) * 1973-06-18 1976-11-12 Claudel Sa
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.
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
AU555296B2 (en) * 1981-04-24 1986-09-18 Egg Marketing Board (South Queensland), The Cultured egg-milk product
DE3120505C2 (en) * 1981-05-22 1986-04-24 EVOG - Etablissement für Verwaltung und Organisation, Balzers Process for the production of solid sour milk products
JPS5816636A (en) * 1981-07-23 1983-01-31 Nisshin Oil Mills Ltd:The Preparation of food with lactic acid fermentation
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.
DE3404474A1 (en) * 1983-04-06 1984-10-11 James Gorden Belleair Fla. Roberts METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT
GB2147188A (en) * 1983-09-27 1985-05-09 Pro Mark Companies The Low calorie, low fat fruit-containing yogurt product and method for making same
CH663322A5 (en) * 1985-02-28 1987-12-15 Nestle Sa CULTURE OF ACID RESISTANT BIFIDOBACTERIA.
GB8604133D0 (en) * 1986-02-19 1986-03-26 Unilever Plc Spreads
US4837036A (en) * 1987-05-22 1989-06-06 The Pro-Mark Companies, Inc. Low fat thin-bodied yogurt product and method
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.

Also Published As

Publication number Publication date
DK203090D0 (en) 1990-08-23
FR2658700B1 (en) 1995-10-20
FR2658700A1 (en) 1991-08-30
GB9018630D0 (en) 1990-10-10
NL9001906A (en) 1991-09-16
ES2032253B1 (en) 1993-12-16
BE1004638A3 (en) 1993-01-05
GR900100861A (en) 1992-06-30
DE4032698A1 (en) 1991-08-29
DK203090A (en) 1991-08-29
GB2241421B (en) 1994-08-24
GB2241421A (en) 1991-09-04
DE4032698C2 (en) 1992-12-10
ES2032253A1 (en) 1993-01-16

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