Dairy product and process
Номер патента: EP4346419A1
Опубликовано: 10-04-2024
Автор(ы): Alice Matgorzata Smialowska, Caroline Lloyd Campbell, Lisa Marie Rutherford
Принадлежит: Fonterra Cooperative Group Ltd
Опубликовано: 10-04-2024
Автор(ы): Alice Matgorzata Smialowska, Caroline Lloyd Campbell, Lisa Marie Rutherford
Принадлежит: Fonterra Cooperative Group Ltd
Реферат: The present invention relates to milk protein compositions and methods for their preparation and use. In particular, the invention relates to use of the milk protein compositions to prepare low viscosity and/or low firmness, high protein food products including yoghurts.
Process for preparing fermented dairy product with reduced content of lactose and improved nutritional and organoleptic properties
Номер патента: RU2654592C2. Автор: Оливер РАМАЖ,Арно ЛИОТЬЕР,Анита ГАРЕМ,СИЛЬВА Жислен ДА. Владелец: Компани Жервэ Данон. Дата публикации: 2018-05-21.