Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1988-10-28
1991-08-06
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 61, 426 71, 426409, 426519, 426583, 426580, A23C 913
Patent
active
050376608
ABSTRACT:
The invention comprises a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content, is pasteurized and homogenized and fermented in the absence of binders or slime formation, wherein a coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat-free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result (which, after a period of standing, change to highly viscous characteristics), and to cooling to 10.degree. C. or less with subsequent filling of containers with the product so formed.
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Driessen Francisus M.
Kluts Petrus B. G.
Knip Jacob
Cintins Marianne
Melkunie Holland B.V.
Pratt Helen
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