VERFAHREN ZUR HERSTELLUNG VON MILCHPULVER

A milk powder having lactose in essentially crystallized form and from 20% to 30% fats by weight of dry matter of which from 20% to 90% are in the free state is produced by seeding a material of lactic origin with fine lactose crystals to initiate crystallization of lactose. A dispersion forms, fats...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MEISTER, NIKLAUS, BOHREN, HANS-UELI, KUYPERS, THEO WALTER
Format:	Patent
Sprache:	fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A milk powder having lactose in essentially crystallized form and from 20% to 30% fats by weight of dry matter of which from 20% to 90% are in the free state is produced by seeding a material of lactic origin with fine lactose crystals to initiate crystallization of lactose. A dispersion forms, fats are added, and the material is spray dried.