Method for food preparation from fermented milk, involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat content

Method for food preparation from fermented milk, involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat content

The method involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat. The method involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat. Preparados alimenticios a base de leche fermentada y procedimi...

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Bibliographische Detailangaben
1. Verfasser: SANCHEZ HEREDERO ANTONIO
Format: Patent
Sprache:eng ; spa
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:The method involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat. The method involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat. Preparados alimenticios a base de leche fermentada y procedimiento para su fabricación. El preparado alimenticio a base de leche fermentada, presenta una viscosidad de entre 50 y 200 mPas y un contenido de materia grasa (M.G.) mínimo de un 10%, y es susceptible de envasarse en envase de tipo pulverizador, dando lugar a una espuma estable. La invención también comprende un procedimiento para la fabricación del preparado alimenticio y espumas del preparado alimenticio obtenidas del envase tipo pulverizador.