VERFAHREN ZUR HERSTELLUNG EINES HOMOGENEN MILCHPRODUKTS MIT PASTEUSER KONSISTENZ
1405512 Milk products NESTLE SA 1 June 1973 [9 June 1972 25 April 1973[ 26222/73 Headings A2B and A2D A homogeneous paste is made by cooling a condensed milk, containing by weight at least 19% - non-fat milk solids, and at least 3.5% edible fats or oils, the total of these being at least 26%, to bel...
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| creator | GROUX, MICHEL JOHN ARTHUR BOHREN, HANS-UELI |
| description | 1405512 Milk products NESTLE SA 1 June 1973 [9 June 1972 25 April 1973[ 26222/73 Headings A2B and A2D A homogeneous paste is made by cooling a condensed milk, containing by weight at least 19% - non-fat milk solids, and at least 3.5% edible fats or oils, the total of these being at least 26%, to below its final freezing temperature for a period sufficient to solidify it completely, and then maintaining the milk between -3C and its final freezing temperature for at least 24 hours. The fats or oils may be coconut, palm kernel, palm, peanut or soya bean oil, or tallow, lard or milk fat. A sugar such as sucrose or glucose may be included, in which case the amount by which the above total exceeds 26% is at least 1.4 times the amount of added sugar. Colourings flavourings and artificial sweeteners such as saccharin may be included. An emulsifier may be included, and the condensed milk homogenised before treatment. The milk may be precooled to between. +10C and-4C and sealed in tins before treatment. The time the product is maintained between -3C and the final freezing temperature (about -40C) depends on the exact temperature and the total solids content, and can be up to 45 days. The condensed milk may be sterilised or pasteurised before treatment, and may be lightly acidified with citric or lactic acid: The milk may be stored for long periods below freezing temperature, and warmed when required, or stored between -3C and freezing temperature after previous freezing. |
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The fats or oils may be coconut, palm kernel, palm, peanut or soya bean oil, or tallow, lard or milk fat. A sugar such as sucrose or glucose may be included, in which case the amount by which the above total exceeds 26% is at least 1.4 times the amount of added sugar. Colourings flavourings and artificial sweeteners such as saccharin may be included. An emulsifier may be included, and the condensed milk homogenised before treatment. The milk may be precooled to between. +10C and-4C and sealed in tins before treatment. The time the product is maintained between -3C and the final freezing temperature (about -40C) depends on the exact temperature and the total solids content, and can be up to 45 days. 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The fats or oils may be coconut, palm kernel, palm, peanut or soya bean oil, or tallow, lard or milk fat. A sugar such as sucrose or glucose may be included, in which case the amount by which the above total exceeds 26% is at least 1.4 times the amount of added sugar. Colourings flavourings and artificial sweeteners such as saccharin may be included. An emulsifier may be included, and the condensed milk homogenised before treatment. The milk may be precooled to between. +10C and-4C and sealed in tins before treatment. The time the product is maintained between -3C and the final freezing temperature (about -40C) depends on the exact temperature and the total solids content, and can be up to 45 days. 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The fats or oils may be coconut, palm kernel, palm, peanut or soya bean oil, or tallow, lard or milk fat. A sugar such as sucrose or glucose may be included, in which case the amount by which the above total exceeds 26% is at least 1.4 times the amount of added sugar. Colourings flavourings and artificial sweeteners such as saccharin may be included. An emulsifier may be included, and the condensed milk homogenised before treatment. The milk may be precooled to between. +10C and-4C and sealed in tins before treatment. The time the product is maintained between -3C and the final freezing temperature (about -40C) depends on the exact temperature and the total solids content, and can be up to 45 days. 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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 | VERFAHREN ZUR HERSTELLUNG EINES HOMOGENEN MILCHPRODUKTS MIT PASTEUSER KONSISTENZ |
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