[go: up one dir, main page]

HUT37017A - Method for producing fruit pudding from whey or permeate - Google Patents

Method for producing fruit pudding from whey or permeate

Info

Publication number
HUT37017A
HUT37017A HU83903A HU90383A HUT37017A HU T37017 A HUT37017 A HU T37017A HU 83903 A HU83903 A HU 83903A HU 90383 A HU90383 A HU 90383A HU T37017 A HUT37017 A HU T37017A
Authority
HU
Hungary
Prior art keywords
whey
pasteurised
mixt
prod
colloid
Prior art date
Application number
HU83903A
Other languages
Hungarian (hu)
Other versions
HU191287B (en
Inventor
Sandor Szakaly
Gabor Obert
Maria Facsko
Bela Schaffer
Arpad Kovacs
Janos Schrem
Attila Vass
Gyula Mozsik
Original Assignee
Magyar Tejgazdasagi Kiserleti
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 Magyar Tejgazdasagi Kiserleti filed Critical Magyar Tejgazdasagi Kiserleti
Priority to HU83903A priority Critical patent/HU191287B/en
Publication of HUT37017A publication Critical patent/HUT37017A/en
Publication of HU191287B publication Critical patent/HU191287B/en

Links

Landscapes

  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

Liq. obtd. by ultra-filtration, or whey, which is pasteurised and separated from its fat and protein content, are fermented in the usual way using lactic acid and aroma producing bacterial mono-cultures. The prod. is cold matured, its taste enhanced and stabilised to form the basis of the fruit pudding. - Gelling agent hydro-colloid of plant or animal origins, or a mixt. of gelling agents, is dispersed in the base material, either hot or cold, and if required, homogenised. The mixt. is heated to the swelling temp. of the hydro-colloid and preservatives are added, if required. The prod. is pasteurised, before or after packaging, using the established method.
HU83903A 1983-03-17 1983-03-17 Method for producing fruit pudding from whey or permeate HU191287B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU83903A HU191287B (en) 1983-03-17 1983-03-17 Method for producing fruit pudding from whey or permeate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU83903A HU191287B (en) 1983-03-17 1983-03-17 Method for producing fruit pudding from whey or permeate

Publications (2)

Publication Number Publication Date
HUT37017A true HUT37017A (en) 1985-11-28
HU191287B HU191287B (en) 1987-02-27

Family

ID=10951975

Family Applications (1)

Application Number Title Priority Date Filing Date
HU83903A HU191287B (en) 1983-03-17 1983-03-17 Method for producing fruit pudding from whey or permeate

Country Status (1)

Country Link
HU (1) HU191287B (en)

Also Published As

Publication number Publication date
HU191287B (en) 1987-02-27

Similar Documents

Publication Publication Date Title
US4497836A (en) Modified whey product and process including ultrafiltration and demineralization
EP0731644B1 (en) Spreadable low-fat cheese and manufacture thereof
LT97181A (en) CONTINUOUS PRODUCTION METHOD OF CONSUMER MILK WITH GOOD PRESERVATION PROPERTIES
RU2001115704A (en) METHOD FOR PRODUCING CHEESE AND CHEESE PRODUCTS
NZ511420A (en) Cheese production wherein bacterial fermentation and/or enzymatically catalysed coagulation is avoided
US4547385A (en) Process for the production of beatable cream of low fat content
NO974140L (en) Milk, milk based beverage or dietary product enriched with calcium and process for making such
ES518313A0 (en) PROCEDURE FOR PREPARING BEVERAGES FROM FRUIT JUICES CONTAINING PROTEINS.
ATE200608T1 (en) METHOD FOR PRODUCING FRESH CHEESE AND FRESH CHEESE PRODUCED IN THIS WAY
ATE34650T1 (en) PROCESS FOR MAKING CHEESE-FLAVORED PRODUCTS AND THE PRODUCTS MADE BY SUCH PROCESS.
ES8608575A1 (en) A method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics.
HUT37017A (en) Method for producing fruit pudding from whey or permeate
RU2127529C1 (en) Method of preparing combined cultured milk product "skazka"
US4765995A (en) Tofu cheese product and process of preparation
KR900004275A (en) Method for preparing active lactic acid bacteria beverage using ginseng
SU1414380A1 (en) Method of producing sour cream
FR2011861A1 (en) Milk whey associated with casein and added - fat for substitute natural milk powder
SU1147327A1 (en) Method of producing sour-milk product of sour cream-type
ES2133120A1 (en) Process for producing fresh cheeses with a low fat content using milk concentrated by ultrafiltration
HUP9601904A1 (en) Long-life cappuccino and method for it`s production
HUT38507A (en) Process for producing preserved fermented milk preparations
HUP9601899A1 (en) Fruit flavored drinking yoghurt product-family and method for it`s productionon
BG93387A (en) Composition and method for kashkaval (cheddar type cheese) production
JPS5664745A (en) Production of cheese cake
TH16210A (en) Preparation of concentrated dairy products And dairy products

Legal Events

Date Code Title Description
HU90 Patent valid on 900628
HMH4 Cancellation of final prot. due to relinquishment