МОНТСЕРРАТ КАРРЕРАС Агусти (ES),ЛАВИЙЯ МАРТИН Мариа (ES),МАРТИНЕС ДЕ МАРАНЬЁН ИБАБЕ Иньиго (ES),АРБОЛЕЙА ПАЙО Хуан Карлос (ES),БОВЕ БОНЕТ Франсиск (ES)
申请号：
RU2013147732/10
公开号：
RU2013147732A
申请日:
2011.04.12
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method for producing a fermented milk product, characterized by heat treating step or prior to the subsequent stage high pressure homogenization at pressures above 100 MPa and up to 350 MPa milk starting material, the total fat content in the starting milk material is from 0.05 to 10% by weight .%, the total amount of protein is between 3 to 10 wt.%, and fat and protein are derived solely from the milk starting materiala.2. A method according to claim 1, characterized in that it includes the following steps: (a) heat treatment of milk starting material at a temperature of 72-99 ° C for 2-10 minutes (b) possibly cooling the heated material obtained in step ( a) to a temperature lower than the temperature in step (a) and in the range of 40-98 ° C (c) high pressure homogenizing the material obtained in step (a) or optionally of step (b) in one step at a pressure 100-350 MPa to obtain a milky emulsion (d) cooling the dairy emulsion obtained in step (c) to a temperature 30-45 ° C and (e) fermenting the cooled dairy emulsion obtained in step (d) .3. A method according to claim 1, characterized in that it includes the following steps: (v) preheating the milk starting material at a temperature of 40-99 ° C (w) high pressure homogenizing the pre-heated material obtained in step (v), in a single stage at a pressure of 100-350 MPa (x) heat treating the dairy emulsion obtained in step (w), at a temperature of 72-99 ° C for 2-10 min (y) cooling the dairy emulsion from step (x) to temperature 30-45 ° C and (z) fermentation chilled dairy emulsion obtained in step (y) .4. A method according to any one of claims 1, 2 and 3,1. Способ получения ферментированного молочного продукта, характеризующийся стадией термообработки с последующей или предшествующей стадией гомогенизации высокого давления при давлении выше 100 МПа и вплоть до 350 МПа исходного молочного материала, причем общее содержание жиров в исходном молочном материале составляет от 0,05% до 10 мас.%, общее количество бе
