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FR2216925A1 - Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation - Google Patents

Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation

Info

Publication number
FR2216925A1
FR2216925A1 FR7244424A FR7244424A FR2216925A1 FR 2216925 A1 FR2216925 A1 FR 2216925A1 FR 7244424 A FR7244424 A FR 7244424A FR 7244424 A FR7244424 A FR 7244424A FR 2216925 A1 FR2216925 A1 FR 2216925A1
Authority
FR
France
Prior art keywords
homogenisation
contg
egg yolk
rapidly cooled
milk based
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.)
Withdrawn
Application number
FR7244424A
Other languages
French (fr)
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.)
WEETZEL ANTOINE
Original Assignee
WEETZEL ANTOINE
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 WEETZEL ANTOINE filed Critical WEETZEL ANTOINE
Priority to FR7244424A priority Critical patent/FR2216925A1/en
Publication of FR2216925A1 publication Critical patent/FR2216925A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

The cream is made from milk, fats, e.g. vegetable fat, butter, margarine, and egg yolks. The milk contains 20-80% fat and the number of spores is 30,000/ml.
FR7244424A 1972-12-06 1972-12-06 Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation Withdrawn FR2216925A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7244424A FR2216925A1 (en) 1972-12-06 1972-12-06 Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7244424A FR2216925A1 (en) 1972-12-06 1972-12-06 Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation

Publications (1)

Publication Number Publication Date
FR2216925A1 true FR2216925A1 (en) 1974-09-06

Family

ID=9108641

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7244424A Withdrawn FR2216925A1 (en) 1972-12-06 1972-12-06 Milk based reduced germ content double cream - contg. mixed fat and egg yolk rapidly cooled after homogenisation

Country Status (1)

Country Link
FR (1) FR2216925A1 (en)

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Legal Events

Date Code Title Description
ST Notification of lapse