AR108216A1 - AGRICULTURE MILK CREAM PRODUCTION METHOD - Google Patents
AGRICULTURE MILK CREAM PRODUCTION METHODInfo
- Publication number
- AR108216A1 AR108216A1 ARP160103896A ARP160103896A AR108216A1 AR 108216 A1 AR108216 A1 AR 108216A1 AR P160103896 A ARP160103896 A AR P160103896A AR P160103896 A ARP160103896 A AR P160103896A AR 108216 A1 AR108216 A1 AR 108216A1
- Authority
- AR
- Argentina
- Prior art keywords
- baked
- cream
- milk
- product
- skim milk
- Prior art date
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 THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Se relaciona con la industria de productos lácteos, en particular con la técnica de producción de crema agria de leche al horno. El resultado técnico de la presente consiste en la obtención de un producto, es decir, de crema agria de leche al horno, con una consistencia viscosa densa, con el sabor y aroma de la crema al horno y con una vida útil del producto que no pierda las propiedades de consumo. El resultado técnico se logra por el hecho de que el método de fabricación de crema agria de leche al horno comprende las siguientes etapas: la leche cruda original ingresa al recipiente, luego se limpia y se procesa, después se separa en crema con alto contenido de grasa y leche descremada, luego la leche descremada se hornea, luego la mezcla obtiene de mezclar la crema con alto contenido de grasa y la leche descremada horneada que se normaliza hasta la fracción requerida de masa de grasa y se envía a homogenización y pasteurización, después el producto obtenido se enfría a temperatura de inoculación y se acidifica por incubación o método de tanque hasta la obtención de cuajada.It relates to the dairy industry, in particular with the technique of producing sour cream from baked milk. The technical result of the present consists in obtaining a product, that is, baked sour cream, with a dense viscous consistency, with the flavor and aroma of the baked cream and with a shelf life of the product that does not lose consumer properties. The technical result is achieved by the fact that the method of manufacturing baked sour cream includes the following stages: the original raw milk enters the container, is then cleaned and processed, then separated into cream with a high content of fat and skim milk, then skim milk is baked, then the mixture is obtained by mixing the high fat cream and baked skim milk that is normalized to the required fraction of fat mass and sent to homogenization and pasteurization, then The product obtained is cooled to inoculation temperature and acidified by incubation or tank method until curd is obtained.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015154321A RU2612633C1 (en) | 2015-12-17 | 2015-12-17 | Method for producing sour cream from baked milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR108216A1 true AR108216A1 (en) | 2018-08-01 |
Family
ID=58459587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP160103896A AR108216A1 (en) | 2015-12-17 | 2016-12-16 | AGRICULTURE MILK CREAM PRODUCTION METHOD |
Country Status (5)
| Country | Link |
|---|---|
| AR (1) | AR108216A1 (en) |
| EA (1) | EA035807B1 (en) |
| RU (1) | RU2612633C1 (en) |
| UA (1) | UA122356C2 (en) |
| WO (1) | WO2017105287A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598235B (en) * | 2021-08-17 | 2023-11-21 | 鄂尔多斯生态环境职业学院 | Tea polyphenol butter and its making process and usage |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1373497A1 (en) * | 1985-09-03 | 1988-02-15 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Method of producing baked milk |
| SU1616577A1 (en) * | 1988-05-31 | 1990-12-30 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Method of obtaining melted cultured milk |
| SU1757567A1 (en) * | 1990-12-29 | 1992-08-30 | Восточно-Сибирский технологический институт | Method of low-fat content sour cream production |
| RU2077215C1 (en) * | 1994-06-28 | 1997-04-20 | Грудзинская Эльза Евгеньевна | Method of sour cream making |
| RU2105487C1 (en) * | 1996-04-22 | 1998-02-27 | Товарищество с ограниченной ответственностью "РАМОЗ" | Method of sour cream "health" production |
-
2015
- 2015-12-17 RU RU2015154321A patent/RU2612633C1/en active
-
2016
- 2016-12-14 UA UAA201807754A patent/UA122356C2/en unknown
- 2016-12-14 EA EA201800374A patent/EA035807B1/en unknown
- 2016-12-14 WO PCT/RU2016/000875 patent/WO2017105287A1/en active Application Filing
- 2016-12-16 AR ARP160103896A patent/AR108216A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EA035807B1 (en) | 2020-08-13 |
| EA201800374A1 (en) | 2018-11-30 |
| UA122356C2 (en) | 2020-10-26 |
| RU2612633C1 (en) | 2017-03-09 |
| WO2017105287A1 (en) | 2017-06-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |