MILK PRODUCT AND PROCESS
The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting materi al w...
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| creator | BHASKAR, GANUGAPATI VIJAYA KELLS, BRIAN ASHLEY |
| description | The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting materi al with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5 %, preferably at lea st 25 %, more preferably at least 40 %; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5 %, preferably at least 25 %, more preferably at leas t 40 %. The milk drink may be used as the base for a soft drink like milk drin k, which may be carbonated. |
| format | Patent |
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The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting materi al with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5 %, preferably at lea st 25 %, more preferably at least 40 %; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5 %, preferably at least 25 %, more preferably at leas t 40 %. The milk drink may be used as the base for a soft drink like milk drin k, which may be carbonated.</description><edition>7</edition><language>eng ; fre</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010614&DB=EPODOC&CC=CA&NR=2393331A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010614&DB=EPODOC&CC=CA&NR=2393331A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BHASKAR, GANUGAPATI VIJAYA</creatorcontrib><creatorcontrib>KELLS, BRIAN ASHLEY</creatorcontrib><title>MILK PRODUCT AND PROCESS</title><description>The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting materi al with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5 %, preferably at lea st 25 %, more preferably at least 40 %; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5 %, preferably at least 25 %, more preferably at leas t 40 %. 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The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting materi al with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5 %, preferably at lea st 25 %, more preferably at least 40 %; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5 %, preferably at least 25 %, more preferably at leas t 40 %. The milk drink may be used as the base for a soft drink like milk drin k, which may be carbonated.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MILK PRODUCT AND PROCESS |
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