LT2014033A - A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method - Google Patents
A thick cream 25 % fat processed at very high temperature, from recombined milk and its production methodInfo
- Publication number
- LT2014033A LT2014033A LT2014033A LT2014033A LT2014033A LT 2014033 A LT2014033 A LT 2014033A LT 2014033 A LT2014033 A LT 2014033A LT 2014033 A LT2014033 A LT 2014033A LT 2014033 A LT2014033 A LT 2014033A
- Authority
- LT
- Lithuania
- Prior art keywords
- milk
- purified
- high temperature
- product
- thick cream
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention relates to the production of dairy products, in particular to the production of thick cream 25 percent fat, processed at very high temperature from recombined milk. In the manufacture is used 10-45 percent of the natural skimmed milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2014033A LT6197B (en) | 2014-02-07 | 2014-02-07 | A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method |
| RU2014114602/10A RU2014114602A (en) | 2014-02-07 | 2014-04-14 | DENSE CREAM OF 25% FAT FROM RECOMBINED MILK PROCESSED BY ULTRA HIGH TEMPERATURE AND METHOD OF PRODUCING IT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2014033A LT6197B (en) | 2014-02-07 | 2014-02-07 | A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT2014033A true LT2014033A (en) | 2015-04-27 |
| LT6197B LT6197B (en) | 2015-07-27 |
Family
ID=52876015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT2014033A LT6197B (en) | 2014-02-07 | 2014-02-07 | A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method |
Country Status (2)
| Country | Link |
|---|---|
| LT (1) | LT6197B (en) |
| RU (1) | RU2014114602A (en) |
-
2014
- 2014-02-07 LT LT2014033A patent/LT6197B/en not_active IP Right Cessation
- 2014-04-14 RU RU2014114602/10A patent/RU2014114602A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2014114602A (en) | 2015-10-20 |
| LT6197B (en) | 2015-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA3010624A1 (en) | Product analogs or components of such analogs and processes for making same | |
| IL263902B (en) | Process for production of improved nutritional products containing milk protein and milk saccharides, and products obtained by the process | |
| MX2018009211A (en) | Deflavored egg protein isolate, products made with protein isolates. | |
| NZ717614A (en) | Food composition in powder form | |
| LT2014027A (en) | Yogurt 1,5 % fat from recombined milk and its production method | |
| LT2014017A (en) | Spreadable 14 % fat cheese from recombined milk and its production method | |
| MX2013014377A (en) | Liquid food compositions comprising soy whey proteins that have been isolated from processing streams. | |
| LT2014025A (en) | Recombined pasteurized 3.5 percent fat milk and its production method | |
| LT2014021A (en) | Recombined sterilized 3.5 percent milk and its production method | |
| LT2014035A (en) | Recombined condensed 31 % density milk processed at very high temperature and its production method | |
| LT2014028A (en) | Pprolonged storage yogurt drink 1,4 % fat and its production method | |
| LT2014016A (en) | Recombined pasteurized 0.5 percent milk and its production method | |
| LT2014033A (en) | A thick cream 25 % fat processed at very high temperature, from recombined milk and its production method | |
| LT2014031A (en) | At very high temperature processed recombined 38 % fat cream and its production method | |
| LT2014032A (en) | At very high temperature processed 30 % fat cream and its production method | |
| LT2014034A (en) | At very high temperature processed 25 % fat cream and its production method | |
| LT2014019A (en) | Sour cream 18 % fat from recombined milk and its production method | |
| LT2014030A (en) | Sour cream 9 % fat from recombined milk and its production method | |
| LT2014020A (en) | Sour cream 38 % fat from recombined milk and its production method | |
| LT2014026A (en) | Yogurt 3,5 % fat from recombined milk and its production method | |
| LT2014022A (en) | Recombined sterilized 2.5 percent milk and its production method | |
| LT2014023A (en) | Recombined sterilized 1.5 percent milk and its production method | |
| LT2014024A (en) | Recombined sterilized 0.5 percent fat milk and its production method | |
| LT2014036A (en) | Recombined condensed 26,5 % density milk processed at very high temperature and its production method | |
| LT2014018A (en) | Spreadable 24 % fat cheese from recombined milk and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB1A | Patent application published |
Effective date: 20150427 |
|
| FG9A | Patent granted |
Effective date: 20150727 |
|
| MM9A | Lapsed patents |
Effective date: 20160207 |