Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2006-09-19
2006-09-19
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S042000, C426S043000, C426S580000, C426S583000
Reexamination Certificate
active
07108875
ABSTRACT:
The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. %, a phospholipid content ranging from 20 to 35% in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark.
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Büllinger Bütterei
Creighton Wray James
Wong Leslie
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