PROCESS FOR PREPARING AN ACIDIFIED AND CONCENTRATED MILK PRODUCT USEFUL FOR GELLIFYING AND FOR WHIPPING WHEN MAKING ACIDIFIED MILK DESSERTS

摘要

For the Contracting States : BE, CH, DE, GB, IT, LT, NL, SE. 1. Process for the manufacture of an acidified dairy product suitable for gelling and for whipping , characterized in that is comprises the following stages : - a stage of acidifying whole or skimmed milk or of buttermilk to a pH below or equal to 3.8, the said acidifying being carried out by ion exchange with a cation exchange resin in H**+ form, either at a temperature of 0 degree to 4 degrees C, or in the presence of a tailing consisting of milk previously acidified to a pH below 3.8, - followed by a stage of concentrating the acidified product obtained to a protein content of at least 45 g/kg and capable for reaching 100 g/kg, the said concentration being produced by ultrafiltration or by reverse osmosis. For the Contracting State : AT 1. Process for the manufacture of an acidified dairy product suitable for gelling and for whipping , characterized in that is comprises the following stages : - a stage of acidifying whole or skimmed milk or of buttermilk to a pH below or equal ot 3.8, the said acidifying being carried out by ion exchange with a cation exchange resin in H**+ form, either at a temperature of 0 degrees to 4 degrees C, or in the presence of a tailing consisting of milk previously acidified to a pH below 3.8, - followed by a stage of concentrating the acidified product obtained to a protein content of at least 45 g/kg and capable of reaching 100 g/kg, the said concentration being produced by ultrafiltration or by reverse osmosis.