Dairy based spread

Details Dairy based spread Dairy based spread

A - Human Necessities

23

C

A23C 9/15 (2006.01) A23C 15/16 (2006.01)

Patent

CA 2227870

Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 ~C and of 50-250 at 20 ~C and a method of preparing same.

Un produit à tartiner crémeux à base d'un produit laitier fermenté, à teneur en graisse inférieure à 35 %, à teneur en protéines de lait d'au maximum 4,5 %, contenant au maximum 1 % d'agent structurant, de la gélatine, les agents acidifiants habituels, des arômes et des additifs pour fromage tels que des herbes et des épices, le produit restant homogène (pas de séparation de l'eau) et ayant un pH compris entre 4,6 et 5,2, une valeur de Stevens de 200 à 500 à 5· et de 50 à 250 à 20·. L'invention concerne également un procédé de préparation de ce produit.

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