Microfoamed fresh dairy product and method for making same

The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20 %, the average diameter of the bubbles being less than 200 m and the microfoamed fresh dairy product being stable for a period ran...

Full description

Saved in:
Bibliographic Details
Main Authors VALENTINI CELINE, VASLIN NEE REIMANN SOPHIE, SCHORSCH CATHERINE, CASALINHO JEROME
Format Patent
LanguageChinese
English
Published 19.11.2008
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
Online AccessGet full text

Cover

More Information
Summary:The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20 %, the average diameter of the bubbles being less than 200 m and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10 DEG C. The invention also concerns a method for making same.
Bibliography:Application Number: CN200680040089