AU2001265878A1 - Basic quark from buttermilk and method for preparing and further processing - Google Patents
Basic quark from buttermilk and method for preparing and further processingInfo
- Publication number
- AU2001265878A1 AU2001265878A1 AU2001265878A AU2001265878A AU2001265878A1 AU 2001265878 A1 AU2001265878 A1 AU 2001265878A1 AU 2001265878 A AU2001265878 A AU 2001265878A AU 2001265878 A AU2001265878 A AU 2001265878A AU 2001265878 A1 AU2001265878 A1 AU 2001265878A1
- Authority
- AU
- Australia
- Prior art keywords
- quark
- cream
- basic
- buttermilk
- basic quark
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015155 buttermilk Nutrition 0.000 title claims description 27
- 238000000034 method Methods 0.000 title claims description 13
- 239000006071 cream Substances 0.000 claims description 24
- 235000021567 cream sauce Nutrition 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 15
- 235000004213 low-fat Nutrition 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 13
- 150000003408 sphingolipids Chemical class 0.000 claims description 8
- 239000005862 Whey Substances 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 239000000701 coagulant Substances 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 3
- 241000192132 Leuconostoc Species 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 230000002349 favourable effect Effects 0.000 claims description 3
- 230000035515 penetration Effects 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 241000194035 Lactococcus lactis Species 0.000 claims 2
- 235000013351 cheese Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 12
- 238000003860 storage Methods 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 7
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 235000015142 cultured sour cream Nutrition 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000021262 sour milk Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Chemical class 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000020129 regulation of cell death Effects 0.000 description 1
- 230000021014 regulation of cell growth Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020161 semi-skimmed milk Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Description
NEW COMPOSITION AND METHOD FOR PREPARING BASIC QUARK AMP FURTHER PROCESSING OF THE BASIC QUARK
The invention relates to a new composition of a basic quark, originating from buttermilk, and a particular method for preparing this basic quark.
Quark is fresh unpickled cheese, whereby the same coagulant is used as with the production of cheese, but with this difference that much less coagulant is used and that the ripening process is much short, with the result that quark can never become as hard as cheese . The quark develops by adding coagulant to milk products, among others skimmed milk or whole milk, or derivatives of milk products, such as buttermilk (both sour and sweet buttermilk) , and allowing these to ripen, after which the mixture is separated into quark and whey.
In the state-of-the-art at present it has already been stated that semi-skimmed quark is particularly suitable for processing into various dishes (use as "basic quark"). The disadvantage of this semi-skimmed quark as basic quark is that this has a high fat content, since this semi-skimmed quark is made from semi-skimmed milk.
The purpose of this invention is to provide a basic quark, such as has been described in the first paragraph of the specification, but with a fat content below 2 wt.%, preferably ranging from 0.5 to 1.0 wt . % .
"Sweet" buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non- acidulated cream, is after pasteurisation cooled to a temperature from 22 to 24 °C. The aforementioned pasteurisation takes place for a period of 2 to 4 minutes at a temperature from 82 to 85°C. Thereafter acidulation
culture and coagulant or "rennet" are added. The acidulation culture can comprise one or more of the Streptococcus lactis, Streptococcus cremoris,
Streptococcus diacetyllactis and Leuconostoc ci trovorum cultures . The mixture is ripened for a period of 12 to 16 hours to a pH ranging from 4.0 to 4.7, preferably from 4.5 to 4.6, and thereafter heated for a period from 60 to 65 minutes at a temperature ranging from 45 to 50 °C, after which the product obtained is separated into quark and whey.
The basic quark derived from sweet buttermilk has good microtextural properties and exhibits a favourable macroscopic breaking behaviour (= stress that is necessary for breaking the product, "gumminess", "springiness"). The basic quark moreover has a rigidity modulus, measured by the penetration test, ranging from 39000 Pa to 73000 Pa. This has the advantage that the cheese is a very soft cheese. The basic quark has an adhesive force, measured by the adhesion test, ranging from 0.035 N to 0.045 N. This has the advantage that the cheese has a great smoothness.
The basic quark further has a fat content ranging from 0.5 wt.% to 1.0 wt.%, of which 20 to 35 % phospholipids that in their turn comprise 10 to 30 % sphingolipids .
Sphingolipids are apart from lecithin, membrane lipids and similar, a type of phospholipids. It is known that sphingolipids are fatty substances that are on the surface of the cells of mammals. Up to now a few functions of these sphingolipids have been discovered namely that they are apparently actively involved with the renewal of cells through their regulation of cell growth and cell death; that they can possibly have an influence on the growth of (tumour) cells, since they
handle the transfer of signals from outside the cell (through e.g. growth regulating proteins) to the interior of the cell; and that they could play a role in immunology because they are bactericidal . They have a positive effect on both the exterior (among others the skin) and the interior of the body.
The invention also relates to a further processing of the basic quark, more specifically the processing of basic quark into a new type of low-fat cream sauce base and/or cream sauce .
The state-of-the-art at present in this respect includes sauces on the basis of yoghurt or on the basis of cream, sour cream, or a sour milk product mixed with additives such as among others starch.
Thus in the French patent no. 2623376 a sauce on the basis of yoghurt is considered, whereby the sauce contains more than 5 % yoghurt and there is no oil in it.
The other ingredients can be fresh cream and/or soft white cheese, and products that are found in the composition of classic sauces such as salt, mustard, vinegar, stabiliser, water, spices, fine herbs, etc. The preferred composition consists of 20 % yoghurt, 30 % cream and 30 % soft white cheese. If a sauce is desired with a low energy content, then it is possible to take 30 % yoghurt and 40 % soft white cheese with a low fat content .
In the German patent application no. 334822 a sauce binder is considered based on sour cream, cream or sour milk, whereby a predetermined amount of ungelatinised natural or modified starch is mixed with sour cream such as for example fresh cream, a cream or milk product. The starch/sour cream, cream or sour milk ratio can rise to
50/50. In order to achieve stabilisation cold-soluble thickening agents or hydrocolloids are added prior to the pasteurisation in a ratio of 0.2 to 0 . 6% . Colouring agents and flavouring substances can furthermore also be added such as among others caramel colouring and herbs .
The purpose of this invention is to provide a base for sauces and/or sauce with a typical cream taste that is obtained by adding an amount of cream to the basic quark until a fat content is obtained of maximum 20 wt.%, preferably ranging from 5 to 10 wt.%.
For the production of the cream sauce base the cream can be added to the basic quark by means of a monomix.
Since the fat content of the basic quark lies so low, it is possible to add more cream in order thus to obtain a better cream taste in the sauce base and/or sauce and nevertheless obtain a product that has a relatively low fat content. In addition, the more cream that is added, the further it can go in the heating process (if the cream sauce is used as hot sauce) , without separating proteins in the cream sauce .
The addition of cream to the basic quark has the other advantage that, apart from the high percentage of sphingolipids that are already in the basic quark, the sphingolipid content is still raised by the concentration of sphingolipids that are in the added cream. A product of the "healthy food" range is thus obtained, whereby few fats are present in the products, but these fats are functional fats .
The characteristics and distinctive features of this invention are further explained below on the basis of an embodiment example, with reference to the attached drawings. It should be noted that specific aspects of
this example are only described as preferred example of what is intended in the scope of the above general specification of the invention, and may in no way be interpreted as a restriction on the scope of the invention as such and as expressed in the following claims .
In the attached drawings:
- figure 1 is a schematic representation of the method according to the invention for preparing the basic quark originating from sweet buttermilk; figure 2 is a schematic representation of a device according to the invention for preparing the basic quark originating from sweet buttermilk; figure 3 is a schematic representation of the further processing method of the basic quark into cream sauce base and possibly other end-products; figure 4 is a schematic representation of a device for implementing the method for preparing cream sauce base originating from the basic quark.
In the concrete example of the method specified here for preparing basic quark and a cream sauce originating from the aforementioned basic quark according to the invention, is based on sweet buttermilk that has a pH of 6.6 or higher.
For the preparation of the basic quark, as shown in figures 1 and 2, the sweet buttermilk from a storage tank (1) is first pasteurised (2) . Pasteurisation is a process whereby each part of a milk product or a composition on the basis of a milk derivative is heated to a certain temperature, whereby this temperature is maintained for a certain period, in order thus to make the aforementioned milk product or the aforementioned composition on the basis of a milk derivative sufficiently pathogen-free or in other words to kill all known pathogenic microorganisms . In this invention the sweet buttermilk is heated for 2 to 4 minutes at 82 to 85 °C. The pasteurised sweet buttermilk obtained here from is cooled in a tank (3) to 22 to 24 °C. This temperature is ideal for the acidulation and the curdling of the sweet buttermilk. In order to acidulate the sweet buttermilk,
0.6 to 1 % acidulation culture, stored in culture tank
(6) , is transferred via a metering pump (7) to the aforementioned storage tank (3) , in which the cooled pasteurised sweet buttermilk is. Thereafter coagulant or "rennet", which is kept in a tank (4), is transferred in a ratio of 1:10000 via a metering pump (5) to the aforementioned storage tank (3) , in order thus to allow the pasteurised buttermilk to ripen. Now starts the actual ripening and coagulation process of the sweet buttermilk. The sweet buttermilk is ripened for 14 to 16 hours in the aforementioned tank (3) until a pH of 4.0 to 4.7, preferably 4.5 to 4.6 is obtained. The mixture is stirred and thereafter while slowly stirring heated to a temperature of 45 to 50 °C. The mixture is transferred
via a pump (8) to a separator (9) - a centrifuge - where it is separated into quark and whey.
Possibly a mixture of Lactobacillus acidophilus cul ture and/or Bifidobacterium bifidum can be added from a culture tank (10) , by means of a metering pump (11) . A basic quark is thus obtained that can serve to be further processed into a number of end-products. The basic quark is pumped over to a storage silo (13) by means of a quark pump (12) . From the aforementioned silo the basic quark can be transferred to the filling device (14) and thereafter stored in a cold-storage (15) .
The whey that is obtained after centrifuging the mixture in the aforementioned centrifuge (9) can together with butter washing water be processed into cattle feed.
The basic quark obtained has on average the following properties and composition:
The basic quark obtained according to the invention has good microtextural properties and a favourable macroscopic breaking behaviour in comparison to other low-fat fresh cheeses.
The rigidity modulus is determined by a penetration test, whereby a cylindrical probe is pushed 1cm into the cheese at a speed of 30 mm/min. The rigidity modulus that is a measure for the hardness of the basic quark can be derived from the slope of the stress/strain curve obtained. The rigidity modulus of the basic quark is lower than that of most other low-fat fresh cheeses, through which the basic quark is softer than most other low-fat fresh cheeses.
Example :
The adhesive force is determined by an adhesion test, whereby a spherical probe is pushed 1 cm into the cheese at a speed of 30 mm/min. The resistance on withdrawing the probe is a measure of the gumminess or the smoothness of the basic quark. The adhesive force of the basic quark is greater than that of most other low-fat fresh cheeses, through which the basic quark is smoother than most other fresh low-fat cheeses.
Example:
Delhaize GB Danone Basic quark
Adhesive force 0.014 - 0.021 - 0.024 - 0.036 -
(N) 0.024 0.030 0.036 0.045
This basic quark is now further processed into a number of end-products. Through the addition of yoghurt cultures such as Lactobacillus bulgaricus and Streptococcus
thermophilus, yoghurt can be made.
This invention especially concentrates on the preparation of a cream sauce base and/or cream sauce originating from the basic quark formed.
For the preparation of the aforementioned cream sauce base, such as shown in figures 3 and 4, the basic quark that is stored in a storage silo (20) is pumped over via a quark pump (21) to a monomix (22) . In the aforementioned monomix (22) cream, stored in a tank (24) , is added via a metering pump (23) until a cream sauce base is obtained with a fat content below 20 wt.%, preferably ranging from 5 to 10 wt.%. The now obtained cream sauce base is pumped over via a pump (25) to a storage silo (26) , after which the aforementioned cream sauce base can be filled into a filling device (27) and be stored in a cold storage (28) .
The cream sauce base can be used in various ways namely for hot sauces e.g. meats, or as dressing e.g. on salads.
Claims (14)
1. Method for preparing basic quark, originating from buttermilk, whereby the buttermilk is ripened and is subsequently separated into quark and whey, characterised in that "sweet" buttermilk, with a pH of 6 . 6 or higher, obtained from the preparation of butter originating from non-acidulated cream, after pasteurisation is cooled to a temperature from 22 to 24 °C, after which acidulation culture and coagulant is added; this mixture is ripened for a period of 12 to 16 hours to a pH ranging from 4.0 to 4.7 and is thereafter heated for a period from 60 to 65 minutes at a temperature ranging from 45 to 50 °C, after which the product obtained is separated into quark and whey.
2. Method according to claim 1, characterised in that said pasteurisation takes place for a period of 2 to
4 minutes at a temperature from 82 to 85 °C.
3. Method according to claim 1, characterised in that the sweet buttermilk is acidulated to a pH ranging from 4.5 to 4.6.
4. Method according to claim 3 , characterised in that for the acidulation of the sweet buttermilk use is made of an acidulation culture that comprises one or more of the Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis and
Leuconostoc ci trovorum cultures.
5. Basic quark derived from sweet buttermilk, characterised in that the basic quark has good microtextural properties and exhibits a favourable macroscopic breaking behaviour.
6. Basic quark according to claim 5, characterised in that the basic quark has a rigidity modulus, measured by the penetration test, ranging from 39,000 Pa to 73,000 Pa.
7. Basic quark according to claim 5, characterised in that the basic quark has an adhesive force, measured by the adhesion test, ranging from 0.035 N to 0.045 N.
8. Basic quark according to one of the claims 5 up to and including 7, characterised in that the basic quark can be obtained starting with "sweet" buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non- acidulated cream, after which the buttermilk is pasteurised for a period of 2 to 4 minutes at a temperature from 82 to 85 °C, and is thereafter cooled to a temperature of 22 to 24 °C, after which acidulation culture, comprising the Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis and Leuconostoc ci trovorum cultures and coagulant is added; this mixture is further ripened for a period of 12 to 16 hours to a pH ranging from 4.5 to 4.6 and is thereafter heated for a period from 60 to 65 minutes at a temperature ranging from 45°C to 50 °C, after which the product obtained is separated into quark and whey.
9. Basic quark according to one of the claims 5 up to and including 8, characterised by a fat content ranging from 0.5 wt.% to 1.0 wt.%, of which 20 to 35% phospholipids that in their turn comprise 10 to 30% sphingolipids.
10. Low-fat cream sauce base on the basis of buttermilk quark, characterised in that the cream sauce base comprises basic quark according to one of the preceding claims to which an amount of cream is added to a fat content of maximum 20 wt.%.
11. Low-fat cream sauce base according to claim 10, characterised in that the cream sauce base comprises basic quark according to one of the preceding claims to which an amount of cream is added to a fat content ranging from 5 to 10 wt.%.
12. Low-fat cream sauce base according to one of the claims 10 and 11, characterised in that the cream is added to the basic quark by means of a monomix.
13. Low-fat cream sauce on the basis of basic quark, characterised in that the sauce comprises basic quark according to one of the claims 1 up to and including 9, to which an amount of cream is added to a fat content of maximum 20 wt.%.
14. Low-fat cream sauce according to claim 13, characterised in that an amount of cream is added to the aforementioned basic quark to a fat content ranging from 5 to 10 wt.%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2000/0278 | 2000-04-17 | ||
| BE2000/0278A BE1013394A3 (en) | 2000-04-17 | 2000-04-17 | New composition and method for producing base cheese and cheese base further processing. |
| PCT/EP2001/004359 WO2001078518A2 (en) | 2000-04-17 | 2001-04-17 | Basic quark from buttermilk and method for preparing and further processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2001265878A1 true AU2001265878A1 (en) | 2002-01-17 |
| AU2001265878B2 AU2001265878B2 (en) | 2005-07-21 |
Family
ID=3896499
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2001265878A Ceased AU2001265878B2 (en) | 2000-04-17 | 2001-04-17 | Basic quark from buttermilk and method for preparing and further processing |
| AU6587801A Pending AU6587801A (en) | 2000-04-17 | 2001-04-17 | New composition and method for preparing basic quark and further processing of the basic quark |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU6587801A Pending AU6587801A (en) | 2000-04-17 | 2001-04-17 | New composition and method for preparing basic quark and further processing of the basic quark |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US7108875B2 (en) |
| EP (1) | EP1274314B1 (en) |
| AT (1) | ATE366049T1 (en) |
| AU (2) | AU2001265878B2 (en) |
| BE (1) | BE1013394A3 (en) |
| CA (1) | CA2406109C (en) |
| DE (1) | DE60129217T2 (en) |
| DK (1) | DK1274314T3 (en) |
| ES (1) | ES2290145T3 (en) |
| HK (1) | HK1053767B (en) |
| NZ (1) | NZ522006A (en) |
| WO (1) | WO2001078518A2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415104C (en) * | 2005-06-10 | 2008-09-03 | 黑龙江省完达山乳业股份有限公司 | A kind of quark and preparation method thereof |
| EP1880612A1 (en) | 2006-07-17 | 2008-01-23 | Corman S.A. | Dairy ingredient enriched in polar lipids and use thereof |
| BR112012020064B1 (en) * | 2010-02-12 | 2018-04-03 | Arla Foods Amba | MILK PRODUCT AND BOTTLED MILK PRODUCT |
| EP2839747B1 (en) * | 2013-08-18 | 2019-06-05 | DMK Deutsches Milchkontor GmbH | Starter cultures for the production of fermentated milk products |
| DK2839749T3 (en) * | 2013-08-18 | 2019-04-23 | Dmk Deutsches Milchkontor Gmbh | Quark ground stock with improved flavor characteristics III |
| DK2839748T3 (en) * | 2013-08-18 | 2019-04-23 | Dmk Deutsches Milchkontor Gmbh | Quark ground stock with improved flavor properties II |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2116521A1 (en) * | 1994-02-18 | 1995-08-19 | John Lelievre | Buttermilk curd based cheese process |
| BE1013095A3 (en) | 1999-08-27 | 2001-09-04 | Marc Boone Nv | New cheese composition of cheese type and new process for the preparation of fresh cheese skinny. |
-
2000
- 2000-04-17 BE BE2000/0278A patent/BE1013394A3/en not_active IP Right Cessation
-
2001
- 2001-04-17 DE DE60129217T patent/DE60129217T2/en not_active Expired - Lifetime
- 2001-04-17 WO PCT/EP2001/004359 patent/WO2001078518A2/en active IP Right Grant
- 2001-04-17 AU AU2001265878A patent/AU2001265878B2/en not_active Ceased
- 2001-04-17 AT AT01943253T patent/ATE366049T1/en active
- 2001-04-17 US US10/257,764 patent/US7108875B2/en not_active Expired - Fee Related
- 2001-04-17 EP EP01943253A patent/EP1274314B1/en not_active Expired - Lifetime
- 2001-04-17 ES ES01943253T patent/ES2290145T3/en not_active Expired - Lifetime
- 2001-04-17 NZ NZ522006A patent/NZ522006A/en not_active IP Right Cessation
- 2001-04-17 CA CA2406109A patent/CA2406109C/en not_active Expired - Fee Related
- 2001-04-17 AU AU6587801A patent/AU6587801A/en active Pending
- 2001-04-17 DK DK01943253T patent/DK1274314T3/en active
- 2001-04-17 HK HK03105115.6A patent/HK1053767B/en not_active IP Right Cessation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0073629B1 (en) | Method of preparing cultured dairy products | |
| JP2006345865A (en) | Fermented dairy product and method for producing the same | |
| WO2004073409A2 (en) | Process for making yogurt cream cheese, and the resulting products | |
| Desouky et al. | Compositional, rheological and organoleptic qualities of camel milk Labneh as affected by some milk heat treatments. | |
| Khanal et al. | Dairy fat replacement in low-fat cheese (LFC): A review of successful technological interventions | |
| US6217917B1 (en) | Method of preparing a dairy spread | |
| CA2406109C (en) | New composition and method for preparing basic quark and further processing of the basic quark | |
| PT841856E (en) | LACTEA BASED GUARNICA | |
| AU2001265878A1 (en) | Basic quark from buttermilk and method for preparing and further processing | |
| US20090068310A1 (en) | Dairy products and dairy product analogues and method of preparing same | |
| JP2006522591A (en) | Dairy products comprising hyaluronic acid | |
| EP2863755B1 (en) | Fermented milk product | |
| NZ580135A (en) | Cultured dairy products and methods of manufacture | |
| WO2011146916A2 (en) | Methods and compositions for eps-fortified ingredients in cheese | |
| KR102777380B1 (en) | Method for producing simplified cheese spread and product thereof | |
| WO2001015541A1 (en) | Cheese composition of the quark type, and method for preparing fresh low-fat cheese | |
| Tariq et al. | Processing, Storage, and Transportation of Milk Products | |
| El-Kholy et al. | Using buttermilk in making fat-free yoghurt | |
| BR102015021104B1 (en) | METHOD FOR CREAM CHEESE PRODUCTION | |
| RU2570549C2 (en) | Soft curd production method | |
| Romeih et al. | PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT | |
| VALOOPARAMBIL | A STUDY ON THE USE OF STABILIZERS IN BUTTER MILK DRINKS | |
| CZ20001335A3 (en) | Process for preparing butter |