METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT
The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy startin...
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| creator | LAVILLA MARTIN, MARIA MARTINEZ DE MARANON IBABE, INIGO MONTSERRAT CARRERAS, AGUSTI BOVE BONET, FRANCESC ARBOLEYA PAYO, JUAN, CARLOS |
| description | The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel. |
| format | Patent |
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This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.</description><language>eng ; fre ; ger</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING</subject><creationdate>2014</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=20140219&DB=EPODOC&CC=EP&NR=2696696A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140219&DB=EPODOC&CC=EP&NR=2696696A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LAVILLA MARTIN, MARIA</creatorcontrib><creatorcontrib>MARTINEZ DE MARANON IBABE, INIGO</creatorcontrib><creatorcontrib>MONTSERRAT CARRERAS, AGUSTI</creatorcontrib><creatorcontrib>BOVE BONET, FRANCESC</creatorcontrib><creatorcontrib>ARBOLEYA PAYO, JUAN, CARLOS</creatorcontrib><title>METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT</title><description>The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING</subject><subject>PERFORMING OPERATIONS</subject><subject>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDzdQ3x8HdRcPMPUvB3CnH09PP0c1dwVHBzDfJ19QtxdVFwcfQMilQICPJ3CXUO4WFgTUvMKU7lhdLcDECVIc4euqkF-fGpxQWJyal5qSXxrgFGZpZmQORoaEyEEgCIliVN</recordid><startdate>20140219</startdate><enddate>20140219</enddate><creator>LAVILLA MARTIN, MARIA</creator><creator>MARTINEZ DE MARANON IBABE, INIGO</creator><creator>MONTSERRAT CARRERAS, AGUSTI</creator><creator>BOVE BONET, FRANCESC</creator><creator>ARBOLEYA PAYO, JUAN, CARLOS</creator><scope>EVB</scope></search><sort><creationdate>20140219</creationdate><title>METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT</title><author>LAVILLA MARTIN, MARIA ; MARTINEZ DE MARANON IBABE, INIGO ; MONTSERRAT CARRERAS, AGUSTI ; BOVE BONET, FRANCESC ; ARBOLEYA PAYO, JUAN, CARLOS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2696696A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2014</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING</topic><topic>PERFORMING OPERATIONS</topic><topic>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><toplevel>online_resources</toplevel><creatorcontrib>LAVILLA MARTIN, MARIA</creatorcontrib><creatorcontrib>MARTINEZ DE MARANON IBABE, INIGO</creatorcontrib><creatorcontrib>MONTSERRAT CARRERAS, AGUSTI</creatorcontrib><creatorcontrib>BOVE BONET, FRANCESC</creatorcontrib><creatorcontrib>ARBOLEYA PAYO, JUAN, CARLOS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LAVILLA MARTIN, MARIA</au><au>MARTINEZ DE MARANON IBABE, INIGO</au><au>MONTSERRAT CARRERAS, AGUSTI</au><au>BOVE BONET, FRANCESC</au><au>ARBOLEYA PAYO, JUAN, CARLOS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT</title><date>2014-02-19</date><risdate>2014</risdate><abstract>The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT |
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