VERFAHREN ZUR HOCHDRUCKHOMOGENISIERUNG EINER MILCHEMULSION

Producing a fermented or dessert product including high pressure homogenization of a milk-based emulsion, the homogenization pressure P is 400-2000 bars, where the total fat content of the emulsion is 2-10 wt. % and the total protein content is 2-5 (preferably 4-5) wt. %, is new. Producing a ferment...

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Bibliographic Details
Main Author SCHORSCH, CATHERINE
Format Patent
LanguageGerman
Published 15.07.2006
Edition7
Subjects
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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Summary:Producing a fermented or dessert product including high pressure homogenization of a milk-based emulsion, the homogenization pressure P is 400-2000 bars, where the total fat content of the emulsion is 2-10 wt. % and the total protein content is 2-5 (preferably 4-5) wt. %, is new. Producing a fermented or dessert product including high pressure homogenization of a milk-based emulsion, the homogenization pressure P is 400-2000 bars, where the total fat content of the emulsion is 2-10 wt. % and the total protein content is 2-5 (preferably 4-5) wt. % comprising: (a) preheating the emulsion to a temperature T1 below 90[deg]C; (b) the homogenization stage, in which the emulsion is brought to at an exit temperature T2 higher than T1; (c) storage at a temperature T2; and (d) precooling to a temperature T3 below T1, is new.
Bibliography:Application Number: AT20040290886T