Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-07-19
1998-02-03
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 36, 426 38, 426 40, 426 41, 426491, 426519, 426522, 426582, 426583, A23C 2102, A23C 2106
Patent
active
057141827
ABSTRACT:
A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.
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Bisson Jean-Pierre
Prella Giovanni
Nestec S.A.
Pratt Helen
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