公开(公告)号：EP2222173B1

公开(公告)日：2012-08-01

申请号：EP08857911.5

申请日：2008-12-03

申请人： Fonterra Co-Operative Group Limited

发明人： HARNETT, Michelle ,  WILES, Peter Gilbert ,  SAMAL, Prabandha Kumar Gajendranath

IPC分类号： A23C9/13 ,  A23C9/14

CPC分类号： A23C9/146 ,  A23C9/1322

摘要： A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients to form a yoghurt milk, if required; (c) dispersing a substantially insoluble calcium source in the yoghurt milk; (d) heat treating the yoghurt milk; and (e) acidifying the mixture to a pH that causes gelling of the yoghurt milk. Step (c) is carried out at any time before gelling for set yoghurt and stirred yoghurt and the final packaging of drinking yoghurts.

公开(公告)号：EP1551240A1

公开(公告)日：2005-07-13

申请号：EP03770162.0

申请日：2003-10-08

申请人： Fonterra Co-Operative Group Limited

发明人： CARROLL, Tim ,  CHEN, Ping ,  HARNETT, Michelle ,  HARNETT, James

IPC分类号： A23L3/015 ,  A23L3/3571

CPC分类号： A23L3/0155 ,  A23C9/123 ,  A23C9/1234 ,  A23C19/097 ,  A23C2210/15

摘要： The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

公开(公告)号：EP2222173A2

公开(公告)日：2010-09-01

申请号：EP08857911.5

申请日：2008-12-03

申请人： Fonterra Co-Operative Group Limited

发明人： HARNETT, Michelle ,  WILES, Peter Gilbert ,  SAMAL, Prabandha Kumar Gajendranath

IPC分类号： A23C9/13

CPC分类号： A23C9/146 ,  A23C9/1322

摘要： A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients to form a yoghurt milk, if required; (c) dispersing a substantially insoluble calcium source in the yoghurt milk; (d) heat treating the yoghurt milk; and (e) acidifying the mixture to a pH that causes gelling of the yoghurt milk. Step (c) is carried out at any time before gelling for set yoghurt and stirred yoghurt and the final packaging of drinking yoghurts.

摘要翻译： 通过包括以下步骤的方法制备酸奶或酸奶饮料：（a）提供经过处理以去除其一部分二价阳离子（包括其至少一部分钙离子）的酪蛋白源; （b）如果需要，将去钙酪蛋白源与一种或多种其他成分混合以形成酸奶乳; （c）将基本上不溶解的钙源分散在酸奶中; （d）热处理酸奶; 和（e）将混合物酸化至引起酸奶乳化的pH值。 步骤（c）在凝胶化酸奶和搅拌酸奶以及饮用酸奶的最终包装之前随时进行。