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 ra...

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Bibliographic Details
Main Authors SCHORSCH, CATHERINE, CASALINHO, JEROME, VASLIN NEE REIMANN, SOPHIE, VALENTINI, CELINE
Format Patent
LanguageEnglish
French
Published 03.05.2007
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: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 °C. The invention also concerns a method for making same. La présente invention concerne un produit laitier frais micro foisonné contenant des protéines sériques solubles dégraissées natives et de la cellulose microcristalline, le taux de foisonnement étant inférieur à 20%, le diamètre moyen des bulles étant inférieur à 200 µm et le produit laitier frais micro foisonné étant stable pendant au moins une durée comprise entre 12 jours et 6 semaines, à une température comprise entre 1 et 10°C. Elle concerne également son procédé de préparation.
Bibliography:Application Number: WO2006EP67813