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ES184056A1 - A PROCEDURE FOR THE PREPARATION OF A FERMENTED MILK CREAM POWDER - Google Patents

A PROCEDURE FOR THE PREPARATION OF A FERMENTED MILK CREAM POWDER

Info

Publication number
ES184056A1
ES184056A1 ES0184056A ES184056A ES184056A1 ES 184056 A1 ES184056 A1 ES 184056A1 ES 0184056 A ES0184056 A ES 0184056A ES 184056 A ES184056 A ES 184056A ES 184056 A1 ES184056 A1 ES 184056A1
Authority
ES
Spain
Prior art keywords
procedure
preparation
cream powder
fermented milk
milk cream
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.)
Expired
Application number
ES0184056A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AUVERGNE LAITICRE L
Original Assignee
AUVERGNE LAITICRE L
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by AUVERGNE LAITICRE L filed Critical AUVERGNE LAITICRE L
Publication of ES184056A1 publication Critical patent/ES184056A1/en
Expired legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

Procedimiento de fabricación de un polvo de crema que tiene una proporción nula o reducida en lactosa y su ácido láctico y conteniendo fermentos lácticos conservándose sin fermentaciones patógenas o pútridas que se caracteriza porque consiste en pasterizar la crema de la leche y someterla luego a una fermentación láctica a baja temperatura que degrada una parte o la totalidad del a lactosa en ácido láctico produciéndose dicha fermentación con fermentos aromáticos seleccionados que evolucionan a temperaturas comprendidas entre -1 y -18º y que pueden solidificar la crema hasta 90º Dornic (0.9% de ácido láctico)Manufacturing process of a cream powder that has a zero or reduced proportion of lactose and its lactic acid and contains lactic ferments, preserving without pathogenic or putrid fermentations, characterized in that it consists of pasteurizing the milk cream and then subjecting it to lactic fermentation at low temperature that degrades part or all of the lactose into lactic acid, producing said fermentation with selected aromatic ferments that evolve at temperatures between -1 and -18º and that can solidify the cream up to 90º Dornic (0.9% lactic acid)

ES0184056A 1947-07-03 1948-06-10 A PROCEDURE FOR THE PREPARATION OF A FERMENTED MILK CREAM POWDER Expired ES184056A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR537272 1947-07-03

Publications (1)

Publication Number Publication Date
ES184056A1 true ES184056A1 (en) 1948-12-01

Family

ID=38463907

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0184056A Expired ES184056A1 (en) 1947-07-03 1948-06-10 A PROCEDURE FOR THE PREPARATION OF A FERMENTED MILK CREAM POWDER

Country Status (1)

Country Link
ES (1) ES184056A1 (en)

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