Method to lighten the texture of a fermented dairy product

The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and having a solid content comprised between 9.5 and 42 wt% and a total...

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Bibliographische Detailangaben
Hauptverfasser:	PHILIPPE JEAN-MARC, CATONNET GUILLAUME
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and having a solid content comprised between 9.5 and 42 wt% and a total protein content comprised between 2.5 and 25 wt%, (b) freezing the said fermented dairy product at a temperature below 0 DEG C to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0 DEG C and 10 DEG C to obtain a refrigerated fermented dairy product with a lightened texture. 本发明涉及种使发酵乳制品的质地松软的方法，其包括以下连续步骤：(a)提供发酵乳制品，所述发酵乳制品含有0.001至8重量％的质构剂，且具有9.5至42重量％的固形物含量和2.5至25重量％的总蛋白质含量，(b)在低于0℃的温度冷冻所述发酵乳制品，以获得冷冻的发酵乳制品，以及(c)在0℃至10℃的温度解冻所述冷冻的发酵乳制品，以获得具有松软质地的冷藏的发酵乳制品。