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公开(公告)号：EP4265124A1
公开(公告)日：2023-10-25
申请号：EP23169171.8
申请日：2023-04-21
申请人： Inex nv
发明人： GEEROMS, Johan
摘要： The current invention relates to a method for preparing cooking cream, comprising the steps of: providing a pasteurized cream fraction and a pasteurized milk fraction, pre-homogenizing the cream fraction, standardizing the product by mixing in the milk fraction until a predetermined fat content is reached, and mixing in a milk protein source until a predetermined protein content is reached, the two-stage post-homogenization of the product, the UHT treatment of the product, whereby cooking cream is obtained, and the filling and cooling of the cooking cream, where one or more types of carrageenan are added during standardization. The invention also relates to cooking cream with an increased protein content, preferably obtained according to the above-mentioned method.
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公开(公告)号：EP4265118A1
公开(公告)日：2023-10-25
申请号：EP23169154.4
申请日：2023-04-21
申请人： Inex nv
发明人： GEEROMS, Johan
摘要： A method for preparing sour cream comprising a predetermined fat content between 9 and 16 m%, comprising the steps of: providing a pasteurized cream fraction, a pasteurized milk fraction and a milk protein source, mixing the cream fraction with the milk fraction and the milk protein source until a predetermined fat content or protein content are reached, homogenizing the product, pasteurizing the product, cooling the product, inoculating and fermenting a starter culture into the product, obtaining sour cream with a predetermined fat content, and thermizing the sour cream at a temperature comprised between 38 and 68°C. The invention also relates to sour cream obtained according to the above-mentioned method.
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