FELIPE CUYÀS., XAVIER,GUARDIA GASULL, Mª DOLORS,ARNAU ARBOIX, JACINT
申请号：
ES201331744
公开号：
ES2536938A1
申请日:
2013.11.29
申请国别(地区):
ES
年份:
2015
代理人:
摘要：
Process of elaboration of a fresh food product and manufactured dairy product obtained. The process for obtaining the manufactured dairy product is characterized in that it comprises the steps of: a) thawing a fresh cheese mass obtained from a milk comprising an amount of fat of milk origin greater than the amount of casein of said milk, b) incorporating into the fresh cheese dough of step a) a liquid ingredient, and c) mixing the dough and liquid ingredient of step b) to obtain said food product, said mixing being carried out so that said ingredient liquid is absorbed by said mass of fresh cheese, said mass incorporating a predetermined proportion of air or a gas. The cheese mass used in the process is obtained from a non-acidified milk comprising the steps of； a) pasteurizing said milk by a process configured to prevent inactivation of the enzyme peroxidase, b) coagulate the pasteurized milk of stage a) to obtain a curd and remove the whey from said curd until obtaining a mass of fresh cheese with a quantity of dry matter comprised between 20% and 50% by weight of said dough and a fat/casein ratio greater than 1, and d) freezing the fresh cheese dough from stage b) until the temperature of said dough is between -15ºC and -40º c, said freezing being carried out in a time comprised between 1 minute and 60 minutes. (Machine-translation by Google Translate, not legally binding)Procedimiento de elaboración de un producto alimenticio fresco, masa de queso fresco congelada para elaborar dicho producto y producto lácteo manufacturado obtenido. El procedimiento para obtener el producto lácteo manufacturado se caracteriza por el hecho de que comprende las etapas de: a) descongelar una masa de queso fresco obtenida a partir de una leche que comprende una cantidad de grasa de origen lácteo superior a la cantidad de caseína de dicha leche, b) incorporar a la masa de queso fresco de la etapa a) un ingrediente líquido, y c) mezclar la masa e ingrediente líquido de la etapa b) pa
