CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES

    公开(公告)号:EP3485736A1

    公开(公告)日:2019-05-22

    申请号:EP18209995.2

    申请日:2013-10-08

    IPC分类号: A23C9/123 A23C9/13

    摘要: The present invention relates to a frozen cultured dairy bar product, comprising a cultured dairy composition having
    a) total solids content of at least 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content,
    b) a gelatin content of from 0.7 to 1.5% by weight of the cultured dairy composition, and
    c) a viscosity of from 200,000 mPa*s (200,000 cP) to 700,000 mPa*s (700,000 cP) as determined using a Brookfield viscometer model DV-II+, equipped with a helipath T-bar spindle, size F with a lowering vertical motion at 4° C, wherein the spindle operates for 30 seconds at 10 rpm.