28-07-2016 дата публикации
Номер: US20160213015A1
Принадлежит:
A spreadable foodstuffs preparation is proposed comprising 1. A spreadable foodstuffs preparation comprising (a1) subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix,', '(a2) subjecting the thus obtained mixture to heat treatment until onset of denaturation,', '(a3) admixing the denatured product with starter cultures and rennet and optionally', '(a4) adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content,', 'where the starter cultures employed are', {'i': Streptococcus thermophilus', 'Leuconostoc', 'Lactococcus lactis', 'lactis', 'diacetylactis', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'cremoris, '(i) a first mixture of five microorganism strains comprising (i-1) , (i-2) species, (i-3) subsp. biovar , (i-4) subsp. and (i-5) subsp. and'}, {'i': Streptococcus thermophilus', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'Cremoris, '(ii) a second mixture of three microorganism strains comprising (ii-1) , (ii-2) subsp. and (ii-3) subsp. , and'}], '(a) a fresh cheese component obtained by a process comprising the following steps(b) a fruit preparation,wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix.2. The preparation according to claim 1 , wherein the components (a) and (b) are layered.3. The preparation according to claim 1 , wherein the components (a) and (b) form a swirl pattern in the container.4. The preparation according to claim 1 , wherein the components (a) and (b) are present in the container as respective separate strands.5. The preparation according to claim 1 , comprising regular quark as component (a).6. The preparation according to claim 1 , comprising jam claim 1 , fruit spread claim 1 , confiture or fruit jelly as component (b).7. The preparation according to claim 1 , comprising components (a) and (b) in a ...
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