GR910100371A - Milk cream and use therefore - Google Patents

Milk cream and use therefore

Info

Publication number
GR910100371A
GR910100371A GR910100371A GR910100371A GR910100371A GR 910100371 A GR910100371 A GR 910100371A GR 910100371 A GR910100371 A GR 910100371A GR 910100371 A GR910100371 A GR 910100371A GR 910100371 A GR910100371 A GR 910100371A
Authority
GR
Greece
Prior art keywords
milk
foam
live
product
milk foam
Prior art date
Application number
GR910100371A
Other languages
Greek (el)
Inventor
Vittorio Cingoli
Giovanni Giani
Gianluigi Maiocchi
Cavaliere Renata Vesely
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 GR910100371A publication Critical patent/GR910100371A/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
    • A23G1/42—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

Αφρός γάλακτος με μεγάλη συγκέντρωση ζωντανών και βιώσιων γαλακτικών φυραμάτων η οποία παραμένει σταθερή επί όλη τη διάρκεια παραμονής του και η παρουσία της οποίας παρέχει στο προϊόν αυτό αποκλειστικά και ιδιάζοντα οργανοληπτικά και δομικα χαρακτηριστικά. Η παρουσία μιας τόσο μεγάλης συγκέντρωσης γαλακτικών φυραμάτων που ανήκουν σε διάφορα είδη, τοποθετεί το προϊόν αυτό στην περιοχή την αποκαλούμενη "ζωντανή" ή "φρέσκια", ανεβάζοντας έτσι τις θρεπτικες και υγιεινές ιδιότητές του. Η ενζυματική δράση που εξασφαλίζεται από τα στελέχη αυτά πατρέχει στον αφρό γάλακτος μια ιδιαίτερα ισορροπημένη, χαμηλής οξύτητας, ευχάριστη και λεπτή γεύση, αναδεικνύοντας ταυτόχρονα την ωραία γεύση των επιδορπίων που παρασκευάζονται με το συνδυασμό του αφρού αυτού με μεσαίες στρώσεις που έχουν διαφορετική σύνθεση. Περιγράφεται επίσης ένα νέο επιδόρπιο που παρασκευάζεται με τη χρησιμοποίηση του αφρού γάλακτος της παρούσης εφευρέσεως. ωMilk foam with a high concentration of live and viable milk yeast which remains stable throughout its stay and whose presence provides this product exclusively with special organoleptic and structural characteristics. The presence of such a large concentration of milk yeasts belonging to different species, places this product in the area called "live" or "fresh", thus enhancing its nutritional and health properties. The enzymatic action provided by these strains provides the milk foam with a very balanced, low acidity, pleasant and delicate taste, while highlighting the good taste of desserts prepared by combining this foam with middle layers that have a different composition. Also described is a novel dessert prepared using the milk foam of the present invention. ω

GR910100371A 1991-01-29 1991-09-06 Milk cream and use therefore GR910100371A (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 (1)

Publication Number Publication Date
GR910100371A true GR910100371A (en) 1992-12-30

Family

ID=11358302

Family Applications (1)

Application Number Title Priority Date Filing Date
GR910100371A GR910100371A (en) 1991-01-29 1991-09-06 Milk cream and use therefore

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)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0634111B1 (en) * 1993-07-12 1997-03-12 Societe Des Produits Nestle S.A. Process and apparatus for the production of a multilayered food product
JPH08126473A (en) * 1994-09-08 1996-05-21 Fuji Oil Co Ltd Oily composition, its production and oily coated confectionery using the same
ATE201303T1 (en) 1995-10-16 2001-06-15 Nestle Sa MULTI-LAYER DESSERT, AND METHOD AND DEVICE FOR PRODUCING IT
US8563522B2 (en) 1997-07-08 2013-10-22 The Iams Company Method of maintaining and/or attenuating a decline in quality of life
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
US20050158294A1 (en) 2003-12-19 2005-07-21 The Procter & Gamble Company Canine probiotic Bifidobacteria pseudolongum
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US20050152884A1 (en) 2003-12-19 2005-07-14 The Procter & Gamble Company Canine probiotic Bifidobacteria globosum
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
MY143693A (en) 2004-03-24 2011-06-30 Nestec Sa Shelf stable product wih living micro-organisms
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
JP4938006B2 (en) 2005-05-31 2012-05-23 ザ・アイムス・カンパニー Feline probiotic bifidobacteria
EP1880001B1 (en) 2005-05-31 2011-06-08 The Iams Company Feline probiotic lactobacilli
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
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
PL2947995T3 (en) * 2013-01-25 2018-03-30 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
WO2016043776A1 (en) * 2014-09-19 2016-03-24 General Mills, Inc. Aerated strained fermented dairy compositions
WO2016151122A1 (en) * 2015-03-24 2016-09-29 Nestec S.A. Aerated dairy product

Citations (8)

* 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
US3963836A (en) * 1972-05-10 1976-06-15 Lever Brothers Company Preparation of yogurt and quark
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.
US4228189A (en) * 1972-05-10 1980-10-14 Lever Brothers Company Preparation of yogurt and quark
GB2207849A (en) * 1987-07-31 1989-02-15 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it
EP0316031A2 (en) * 1987-11-12 1989-05-17 Campina Melkunie B.V. Method for producing structured, fermented milk products having a fat content of 1 to 40% by weight, packed in containers
FR2658700A1 (en) * 1990-02-28 1991-08-30 Sitia Yomo Spa MILK FOAM, PROCESS FOR PREPARATION AND USE THEREOF.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
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.
NL8703019A (en) * 1987-12-14 1989-07-03 Nl Zuivelonderzoek Inst PROCESS FOR PREPARING FERMENTED MILK PRODUCTS.

Patent Citations (8)

* 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
US3963836A (en) * 1972-05-10 1976-06-15 Lever Brothers Company Preparation of yogurt and quark
US4228189A (en) * 1972-05-10 1980-10-14 Lever Brothers Company Preparation of yogurt and quark
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.
GB2207849A (en) * 1987-07-31 1989-02-15 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it
EP0316031A2 (en) * 1987-11-12 1989-05-17 Campina Melkunie B.V. Method for producing structured, fermented milk products having a fat content of 1 to 40% by weight, packed in containers
FR2658700A1 (en) * 1990-02-28 1991-08-30 Sitia Yomo Spa MILK FOAM, PROCESS FOR PREPARATION AND USE THEREOF.

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
GB2252228A (en) 1992-08-05
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
ES2038533B1 (en) 1994-02-16
FR2671944B1 (en) 1995-06-30

Similar Documents

Publication Publication Date Title
GR910100371A (en) Milk cream and use therefore
FI935665A (en) Dairy product and method of preparation
NO934771L (en) Anti-cariogenic food composition containing micelle casein
ATE277168T1 (en) BALSAM SAUCE FOR FOOD APPLICATIONS, BASED ON MODENA BALSAME VINEGAR
ES549556A0 (en) PROCEDURE FOR PREPARING FOOD PRODUCTS OF THE DESSERT AND SIMILAR TYPE.
GB1527526A (en) Mayonnaise-type dressings
FR2224096A1 (en) Fermented milk products and yoghourts prepn - from ultra-filtered milk having high protein and low lactose contents
EG18849A (en) Acidified milk product with a creamy consistency.
Bansode et al. Development and Quality Evaluation of Dahi fortified with beta carotene rich sweet potato juice variety Bhu-Sona
GB1273263A (en) Margarine
ATE92279T1 (en) PROCESS FOR THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES CONTAINING FERMENTATIVE LACTIC ACID.
DE59307368D1 (en) Ice cream
DE2640545A1 (en) Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase
Malagardis HOW AN AEOLIC-SPEAKING PAINTER ENCOURAGES SOMEONE TO DRINK IN ARCHAIC ATHENS.
FR2394984A1 (en) Constant quality ripened soft cheese prepn. - with casein protein addn. to whey protein-enriched milk (NL 28.12.78)
RU2666639C1 (en) Polycomponent concentrate for soft drinks
DK0478036T3 (en) Natural flavored food product
Schaefer et al. Flavour profiling of juice of the marula (Sclerocarya birrea subsp. caffra) as an index for cultivar selection
Miller The Fruits of Empire: Art, Food, and the Politics of Race in the Age of American Expansion
ES2031431A6 (en) Certificate of addition to patent No. P-9000535/X for process for making vegetable shakes based on tiger-nut milk
Tinling Cawsons, Virginia, in 1795-1796
GB1252367A (en)
PEKKARINEN et al. Preliminary study on the consumption of mushrooms in Finland
Dorcus et al. The relation between subjective estimates of the quality of certain food products and their cost
EP0122592A3 (en) Coffee whitener