DRY MIXTURE FOR PREPARING OF CREAMED MILK PRODUCT AND METHOD FOR PRODUCING THE SAME
FIELD: food-processing industry. SUBSTANCE: method involves preparing dry mixture comprising raw milk with fat content of 0.1-30%, dry non-fat milk base 10-36%, sugar, stabilizer, food additive and flavor additive; reconstituting resultant mixture with water in the ratio of from 1:1.0 to 1: 5.0; mix...
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| creator | LAGUTKINA I.A MERKULOVA E.M SOLOV'EVA L.N KAZAKOVA N.V SHEVTSOV V.K TVOROGOVA A.A BORISOVA O.S PONAMAREV M.JU KOLOSOVA G.M |
| description | FIELD: food-processing industry. SUBSTANCE: method involves preparing dry mixture comprising raw milk with fat content of 0.1-30%, dry non-fat milk base 10-36%, sugar, stabilizer, food additive and flavor additive; reconstituting resultant mixture with water in the ratio of from 1:1.0 to 1: 5.0; mixing for 9-11 s and creaming at 2-20 C for 3-5 min. EFFECT: increased quality, improved structure and stability of creamed product. 3 cl, 7 ex |
| format | Patent |
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SUBSTANCE: method involves preparing dry mixture comprising raw milk with fat content of 0.1-30%, dry non-fat milk base 10-36%, sugar, stabilizer, food additive and flavor additive; reconstituting resultant mixture with water in the ratio of from 1:1.0 to 1: 5.0; mixing for 9-11 s and creaming at 2-20 C for 3-5 min. EFFECT: increased quality, improved structure and stability of creamed product. 3 cl, 7 ex</description><edition>7</edition><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2003</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=20031210&DB=EPODOC&CC=RU&NR=2217977C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031210&DB=EPODOC&CC=RU&NR=2217977C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LAGUTKINA I.A</creatorcontrib><creatorcontrib>MERKULOVA E.M</creatorcontrib><creatorcontrib>SOLOV'EVA L.N</creatorcontrib><creatorcontrib>KAZAKOVA N.V</creatorcontrib><creatorcontrib>SHEVTSOV V.K</creatorcontrib><creatorcontrib>TVOROGOVA A.A</creatorcontrib><creatorcontrib>BORISOVA O.S</creatorcontrib><creatorcontrib>PONAMAREV M.JU</creatorcontrib><creatorcontrib>KOLOSOVA G.M</creatorcontrib><title>DRY MIXTURE FOR PREPARING OF CREAMED MILK PRODUCT AND METHOD FOR PRODUCING THE SAME</title><description>FIELD: food-processing industry. SUBSTANCE: method involves preparing dry mixture comprising raw milk with fat content of 0.1-30%, dry non-fat milk base 10-36%, sugar, stabilizer, food additive and flavor additive; reconstituting resultant mixture with water in the ratio of from 1:1.0 to 1: 5.0; mixing for 9-11 s and creaming at 2-20 C for 3-5 min. 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SUBSTANCE: method involves preparing dry mixture comprising raw milk with fat content of 0.1-30%, dry non-fat milk base 10-36%, sugar, stabilizer, food additive and flavor additive; reconstituting resultant mixture with water in the ratio of from 1:1.0 to 1: 5.0; mixing for 9-11 s and creaming at 2-20 C for 3-5 min. EFFECT: increased quality, improved structure and stability of creamed product. 3 cl, 7 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | DRY MIXTURE FOR PREPARING OF CREAMED MILK PRODUCT AND METHOD FOR PRODUCING THE SAME |
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