Low acidity fermented dairy products flavoured with warm...

Details Low acidity fermented dairy products flavoured with warm... Low acidity fermented dairy products flavoured with warm...

A - Human Necessities

23

C

A23C 9/12 (2006.01) A23C 9/123 (2006.01) A23C 9/13 (2006.01) A23C 9/142 (2006.01) A23C 19/028 (2006.01) A23C 19/076 (2006.01)

Patent

CA 2346349

The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80 ·D, the pH from 4.5 to 5.5, flavoured with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.

L'invention est relative à des produits laitiers fermentés dont l'acidité Dornic est de 20 à 80 ~D, le pH est de 4,5 à 5,5, et qui sont aromatisés avec un arôme chaud tel que chocolat, caramel, vanille, café, praliné, nougat, noix, noisette, amande, pistache, cajou. La matière première laitière est traitée pour la diminution de sa teneur en sels minéraux et/ou de sa teneur en protéines, puis soumise à la fermentation par un ferment lactique.

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