Agusti Montserrat Carreras,María Lavilla Martin,Iñigo Martinez De Marañón Ibabe,Juan Carlos Arboleya Payo,Francesc Bové Bonet
申请号：
US14111342
公开号：
US20140093612A1
申请日:
2011.04.12
申请国别(地区):
US
年份:
2014
代理人:
摘要：
The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.
