LT2014019A - Sour cream 18 % fat from recombined milk and its production method - Google Patents
Sour cream 18 % fat from recombined milk and its production methodInfo
- Publication number
- LT2014019A LT2014019A LT2014019A LT2014019A LT2014019A LT 2014019 A LT2014019 A LT 2014019A LT 2014019 A LT2014019 A LT 2014019A LT 2014019 A LT2014019 A LT 2014019A LT 2014019 A LT2014019 A LT 2014019A
- Authority
- LT
- Lithuania
- Prior art keywords
- milk
- purified
- product
- sour cream
- fat
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 235000015142 cultured sour cream Nutrition 0.000 title abstract 2
- 235000020201 recombined milk Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 235000020183 skimmed milk Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000008101 lactose Substances 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 238000001223 reverse osmosis Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
The present invention relates to the production of dairy products, in particular to the production of sour cream 18 percent fat from recombined milk. In the manufacture is used 10-45 percent of the natural skimmed milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2014019A LT6183B (en) | 2014-02-07 | 2014-02-07 | Sour cream 18 % fat from recombined milk and its production method |
| RU2014114399/10A RU2014114399A (en) | 2014-02-07 | 2014-04-11 | SAVED Sour Cream 18% FAT FROM RECOMBINED MILK AND METHOD FOR PRODUCING IT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2014019A LT6183B (en) | 2014-02-07 | 2014-02-07 | Sour cream 18 % fat from recombined milk and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT2014019A true LT2014019A (en) | 2015-04-27 |
| LT6183B LT6183B (en) | 2015-07-27 |
Family
ID=52876001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT2014019A LT6183B (en) | 2014-02-07 | 2014-02-07 | Sour cream 18 % fat from recombined milk and its production method |
Country Status (2)
| Country | Link |
|---|---|
| LT (1) | LT6183B (en) |
| RU (1) | RU2014114399A (en) |
-
2014
- 2014-02-07 LT LT2014019A patent/LT6183B/en not_active IP Right Cessation
- 2014-04-11 RU RU2014114399/10A patent/RU2014114399A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2014114399A (en) | 2015-10-20 |
| LT6183B (en) | 2015-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA3010624A1 (en) | Product analogs or components of such analogs and processes for making same | |
| MX2019000881A (en) | Dairy product and process. | |
| PT3471561T (en) | Process for production of improved nutritional products containing milk protein and milk saccharides, and products obtained by the process | |
| EA201391203A1 (en) | METHOD OF SEPARATION OF OSTEOPONTIN WITH THE USE OF FOOD PRODUCTS CONTAINING SMR OR CASINE | |
| RU2014104031A (en) | MILK-BASED COMPOSITION | |
| HK1200062A1 (en) | Dairy based compositions with low lps | |
| MX2018009211A (en) | Deflavored egg protein isolate, products made with protein isolates. | |
| LT2014027A (en) | Yogurt 1,5 % fat from recombined milk and its production method | |
| LT2014017A (en) | Spreadable 14 % fat cheese from recombined milk and its production method | |
| MX2014015894A (en) | Process for separating lactose from milk and producing lactose-free milk and using byproducts thereof. | |
| LT2014025A (en) | Recombined pasteurized 3.5 percent fat milk and its production method | |
| LT2014021A (en) | Recombined sterilized 3.5 percent milk and its production method | |
| LT2014028A (en) | Pprolonged storage yogurt drink 1,4 % fat and its production method | |
| LT2014016A (en) | Recombined pasteurized 0.5 percent milk and its production method | |
| LT2014035A (en) | Recombined condensed 31 % density milk processed at very high temperature and its production method | |
| LT2014019A (en) | Sour cream 18 % fat from recombined milk and its production method | |
| LT2014030A (en) | Sour cream 9 % fat from recombined milk and its production method | |
| LT2014020A (en) | Sour cream 38 % fat from recombined milk and its production method | |
| LT2014026A (en) | Yogurt 3,5 % fat from recombined milk and its production method | |
| LT2014034A (en) | At very high temperature processed 25 % fat cream and its production method | |
| LT2014032A (en) | At very high temperature processed 30 % fat cream and its production method | |
| LT2014031A (en) | At very high temperature processed recombined 38 % fat cream and its production method | |
| LT2014033A (en) | A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method | |
| LT2014024A (en) | Recombined sterilized 0.5 percent fat milk and its production method | |
| LT2014023A (en) | Recombined sterilized 1.5 percent milk and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB1A | Patent application published |
Effective date: 20150427 |
|
| FG9A | Patent granted |
Effective date: 20150727 |
|
| MM9A | Lapsed patents |
Effective date: 20160207 |