Entries |
Document | Title | Date |
20080199567 | Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers. | 08-21-2008 |
20090280214 | ARTIFICIAL INTELLIGENCE APPARATUS FOR MAKING FROZEN YOGURT AND METHOD FOR CONTROLLING - An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration cycle caused by supplying electric power, a stirring unit provided with a stirring blade which is driven by a motor to be rotated in the container, and a control unit configured to selectively control the heating unit, the cooling unit and the stirring unit to make frozen yogurt of the yogurt ingredients. A method includes steps for preparing frozen yogurt using the apparatus, wherein the frozen yogurt is fermented, ripened and frozen under control of the control unit within a single container, for example. In alternative examples, other fermented yogurt and non-fermented ice cream or sherbet products are made using the same apparatus. | 11-12-2009 |
20100047390 | FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME - gum, in particular from | 02-25-2010 |
20100062108 | PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK - Fermented milk having a satisfactory level of hardness as well as smooth texture produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. A process for producing a fermented milk includes a first deoxygenating step for decreasing oxygen concentration in a yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step. | 03-11-2010 |
20100074992 | Delicious Fermented Milk with Low Fat Content and Process for Producing the Same - A process for producing a fermented milk which comprises lowering the dissolved oxygen concentration in a starting mixture for producing the fermented milk to 5 ppm or less at the initiation of the fermentation and conducting the fermentation at a temperature of from 30° C. to 39° C., or adding a starter to the starting mixture for producing the fermented milk in an amount of from 25% to 50% based on the usual level and conducting the fermentation at a temperature of from 38° C. to 46° C. | 03-25-2010 |
20100112128 | Shelf-Stable Concentrated Dairy Liquids And Methods Of Forming Thereof - A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value F | 05-06-2010 |
20100221386 | MILK REPLACER - A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also disclosed is a milk replacer composition which comprises at least one polyol, at least one emulsifying starch and at least one fat. The emulsifying starch is, preferably, an n-alkenyl succinate starch, more preferably n-octenyl succinate starch. The polyol is preferably selected from sorbitol, maltitol and mixtures thereof. | 09-02-2010 |
20100233316 | FERMENTED BUBBLE DRINK WITH FUNCTIONALITY - The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans. | 09-16-2010 |
20100233317 | FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF - The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof. | 09-16-2010 |
20100330231 | METHOD AND DEVICE FOR PROCESSING FERMENTED MILK PRODUCTS - The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side toward a permeate side, in which the milk product is forced through the processing equipment with an insert feature preferably moved in a rotating arrangement along a retentate-side boundary surface of the processing equipment. | 12-30-2010 |
20110091602 | High-Purity Rebaudioside D And Low-Calorie Yogurt Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110123674 | SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE - Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof. | 05-26-2011 |
20110217416 | NOVEL DRINKING YOGHURT AND PROCESS FOR MANUFACTURE THEREOF - The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins. In particular, the drinking yoghurt comprises casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). The drinking yoghurt can be made without the formation of a coagulum after fermentation. In addition, the invention provides a process for the manufacturing of such a drinking yoghurt, comprising adding a quantity of whey product base to a quantity of milk product base to prepare a drinking yoghurt comprising casein and whey proteins in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). | 09-08-2011 |
20110244075 | METHOD FOR PREPARING A DAIRY PRODUCT - A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T | 10-06-2011 |
20120128821 | PROBIOTIC MICROORGANISMS ISOLATED FROM DONKEY MILK - Probiotic lactic bacteria of the | 05-24-2012 |
20120276248 | Methods for fortifying dairy products with a premix emulsion - Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates. | 11-01-2012 |
20130011515 | MILK PROTEIN CONCENTRATES - A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content. | 01-10-2013 |
20130059032 | Blends for Fermented Milk Products - A stabilizing additive for compositions, e.g., fermented milk products, is disclosed comprising xanthan gum and iota-carrageenan wherein the weight percentage of the xanthan gum in the stabilizing additive is higher than the weight percentage of the iota-carrageenan. The xanthan gum can be reduced pyruvate or non-pyruvylated xanthan. The stabilizing additive can further comprise a galactomannan. The composition can further comprise starch. Also disclosed is a method for making a fermented milk product comprising adding the stabilizing additive to milk and fermenting the milk or adding the stabilizing additive to already fermented milk. Fermented milk products comprising the additive can include, e.g., yogurt, drinkable yogurt, kefir or Ymer. | 03-07-2013 |
20130259976 | STABLE FERMENTED MILK PRODUCTS AND METHODS - Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include ( | 10-03-2013 |
20130273199 | BEVERAGE AND METHOD FOR PRODUCING A SPARKLING BEVERAGE WHICH IS A NUTRITIOUS ALTERNATIVE TO MILK WITH ALL THE NUTRITION OF MILK PLUS ANTRHOCYANINS - Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts, Anthrocyanins, Amelanchia alnifolia Liquid Extract and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed. Finally, a method of stabilization the mixture and achieving a higher level of purification by quantitatively separating the mixture into solid and liquid phase, treating each phase separately and then quantitatively recombining the phases before the addition of other ingredients. | 10-17-2013 |
20140342037 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises:
| 11-20-2014 |
20150125571 | FERMENTED DAIRY PRODUCTS CONTAINING SWEETENER AND FLAVOR MODIFIER DERIVED FROM STEVIA AND METHODS OF PRODUCING SAME - Sweetener compositions including mainly highly purified steviol glycosides, and methods for making and using these compositions as a sweetener to sweeten fermented dairy products, are described. | 05-07-2015 |