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1.发明公开Dessert product selected from the group consisting of pudding and custard and process for preparing such dessert product 失效从集团提供的DESSERT产品选择和制造这种DESSERT产品的过程
公开(公告)号：EP0186233A3
公开(公告)日：1988-05-11
申请号：EP85202008
申请日：1985-12-02
IPC分类号： A23C09/154 , A23L01/187
CPC分类号： A23C9/1425 , A23C9/1544 , A23L9/10 , A23L9/12
摘要： Dessert product selected from the group consisting of pudding and custard which contains a whey protein concentrate product (WPCP) prepared by subjecting a whey protein concentrate obtained by ultrafiltration of whey to a denaturing treatment followed by homogenization. In the preparation of this dessert product the WPCP is mixed with conventional ingredients.
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2.发明公开Method and device for the preparation of cheese and also cheese obtained making use thereof 失效用于制备叶片的方法和装置，还用于获得其使用的方法和装置
公开(公告)号：EP0181049A3
公开(公告)日：1988-01-07
申请号：EP85201828
申请日：1985-11-08
摘要： Method and device for the preparation of cheese by curdling milk or a milk product to form a mixture of whey and curd (whey curd) and formation of cheese therefrom, wherein a gas in the form of gas-containing liquid is introduced into the mixture of whey and curd before said mixture is fed into a draining and forming device, for the purpose of forming cavities, as well as cheese obtained by using such a method and/or such a device.
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3.发明授权Whippable, non-homogenised cream having a fat content of 20 to 30% by weight 失效可口，不均匀的奶油，脂肪含量为20〜30％，重量
公开(公告)号：EP0149503B1
公开(公告)日：1987-07-15
申请号：EP85200028.0
申请日：1985-01-14
CPC分类号： A23C13/165 , A23C13/12
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4.发明公开Whippable, non-homogenised cream having a fat content of 20 to 30% by weight 失效具有按重量计的20％至30％的脂肪含量的非均化的奶油。
公开(公告)号：EP0149503A2
公开(公告)日：1985-07-24
申请号：EP85200028.0
申请日：1985-01-14
CPC分类号： A23C13/165 , A23C13/12
摘要： The invention relates to a whippable, non-homogenised cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains
0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,
0.2 to 0.4% by weight of at least one binder based on starch, as well as
0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emelsifying agent, said binder, said carraghennate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenised cream required to achieve the desired fat content in the final product.-
5.发明公开Whippable, non-homogenised cream having a fat content of 20 to 30% by weight 失效具有可比性的非均质乳酪，含有20至30％重量的脂肪含量
公开(公告)号：EP0149503A3
公开(公告)日：1985-08-14
申请号：EP85200028
申请日：1985-01-14
CPC分类号： A23C13/165 , A23C13/12
摘要： The invention relates to a whippable, non-homogenised cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains
0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, 0.2 to 0.4% by weight of at least one binder based on starch, as well as 0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emelsifying agent, said binder, said carraghennate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenised cream required to achieve the desired fat content in the final product.-
公开(公告)号：EP0108838A1
公开(公告)日：1984-05-23
申请号：EP82201445.2
申请日：1982-11-15
CPC分类号： A23C9/1422 , A23C9/1206 , A23C2210/208
摘要： The invention relates to pulverized products, containing little lactose and an amount of available lysine that does not decrease substantially at storage, at least 20 weight % of which consists of dried milk products, at least 50% by weight of the lactose of which has been hydrolysed and being of a blend of
a) particles, the solids of which consist substantially of milk proteins and a part of the lactose that was present in the milk product used as starting material b) particles, the solids of which consist substantially of the reaction products that are present after hydrolysis of lactose i.c. glucose and galactose, and a method of preparing such pulverized products on basis of a lactose- hydrolyzed milk starting material without loss of available lysine.-
7.发明授权Method and device for the preparation of cheese and also cheese obtained making use thereof 失效用于制备叶片的方法和装置，并且还可以使用它们
公开(公告)号：EP0181049B1
公开(公告)日：1990-04-11
申请号：EP85201828.2
申请日：1985-11-08
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8.发明公开Method for regulating the structure of fat-containing fresh cheese prepared by ultrafiltration 失效一种用于调节的通过超滤制备的含脂肪的新鲜干酪的结构的方法。
公开(公告)号：EP0297676A2
公开(公告)日：1989-01-04
申请号：EP88201340.2
申请日：1988-06-29
发明人： Koenraads, Jacobus Petrus Josephus Maria , Broekman, Gerardus Jacobus Joannes , Haak, Herman Evert
IPC分类号： A23C19/076 , A23C19/028
CPC分类号： A23C19/0285
摘要： A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0,5 % to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55 to 60°C, cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temeprature of at most 65°C, while the mixing temperature can be set 0.05 - 5°C lower for each 0.1 % by weight that the fat content of the original milk exceeds 0.5 % by weight.
摘要翻译： 一种用于从牛奶通过超滤调节的含脂肪新鲜干酪的结构，其具有的脂肪在大于0.5％至哪个干乳固体的百分比，巴氏杀菌后的方法，通过冷却和调整到培养温度，起动器随后 培养和粗制凝乳酶加入，随之而来的是生物酸化在标准温度至pH为至多4.6，可选thermization在55至60℃，再次冷却至超滤温度，质量的隶属获得超滤，所述滞留物的混合 与标准的添加剂，和处理由强烈混合与添加剂获得另外的残基在至多65℃的temeprature，而混合温度可以设定0点05 - 5℃下各0.1％（重量）下做的脂肪含量 重量除以原奶超过0.5％。
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9.发明公开
公开(公告)号：EP0183305A1
公开(公告)日：1986-06-04
申请号：EP85201829.0
申请日：1985-11-08
CPC分类号： A23C11/04 , A23C9/20 , Y10S426/80 , Y10S426/801
摘要： Nutritional supplement preparation for pregnant and breast-feeding women based on milk constituents for pregnant and breast-feeding women containing 10-20% by weight of protein, 16-28% by weight of fat, 43-65% by weight of carbohydrates, at most 3.5% by weight of moisture and minerals, trace elements and vitamins such as calcium, phosphorus, magnesium, copper, zinc, iodine, iron, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin D3, vitamin E, niacin and folic acid, and, optionally, flavouring and/or colorant as well as a process for preparing said preparation.
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10.发明公开Method for regulating the structure of fat-containing fresh cheese prepared by ultrafiltration 失效通过超滤法制备含脂肪的新鲜食品的结构的方法
公开(公告)号：EP0297676A3
公开(公告)日：1990-04-18
申请号：EP88201340.2
申请日：1988-06-29
发明人： Koenraads, Jacobus Petrus Josephus Maria , Broekman, Gerardus Jacobus Joannes , Haak, Herman Evert
IPC分类号： A23C19/076 , A23C19/028
CPC分类号： A23C19/0285
摘要： A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0,5 % to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55 to 60°C, cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temeprature of at most 65°C, while the mixing temperature can be set 0.05 - 5°C lower for each 0.1 % by weight that the fat content of the original milk exceeds 0.5 % by weight.
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