公开(公告)号：EP2696696A1

公开(公告)日：2014-02-19

申请号：EP11713827.1

申请日：2011-04-12

申请人： Danone, S.A.

发明人： MONTSERRAT CARRERAS, Agusti ,  LAVILLA MARTIN, María ,  MARTINEZ DE MARAÑÓN IBABE, Iñigo ,  ARBOLEYA PAYO, Juan, Carlos ,  BOVÉ BONET, Francesc

IPC分类号： A23C9/12 ,  A23C9/123 ,  B01F5/02

CPC分类号： A23C9/1238 ,  A23C9/123 ,  A23C2210/15 ,  B01F3/0807 ,  B01F5/0256 ,  B01F5/0268 ,  B01F2005/0022

摘要： The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.