Method for preparing dairy products having increased shelf-life

Details Method for preparing dairy products having increased shelf-life Method for preparing dairy products having increased shelf-life

A - Human Necessities

23

C

A23C 3/08 (2006.01) A23C 9/13 (2006.01) A23C 9/152 (2006.01) A23C 19/076 (2006.01) A23G 9/00 (2006.01) A23G 9/20 (2006.01)

Patent

CA 2207671

A method for preparing dairy products having increased shelf-life by incorporating carbon dioxide into such products, comprising contacting a fluid milk fraction of a dairy foodstuff with carbon dioxide, mixing the fluid milk fraction and carbon dioxide into a solution, and subjecting the solution to conditions sufficient to reach a steady state between the fluid milk fraction and dissolved carbon dioxide. The invention is adapted for consumer dairy products of a wide variety, such as milk, buttermilk, yogurt, sour cream, cottage cheese, ricotta cheese, other soft, semi-soft and hard cheeses, ice cream mixes, and the like.

Une méthode pour préparer des produits laitiers ayant une durée de conservation plus longue consiste à incorporer du gaz carbonique dans ces produits, mettre en contact une partie du lait liquide d'une denrée alimentaire laitière avec du gaz carbonique, mélanger la partie du lait liquide et le gaz carbonique en une solution et soumettre la solution à des conditions telles que la solution atteigne un état stable entre la partie du lait liquide et le gaz carbonique dissous. L'invention est conçue pour une grande variété de produits laitiers, comme le lait, le babeurre, le yaourt, la crème sure, le cottage, le ricotta, d'autres fromages à pâte molle, semi-molle et dure, des préparations pour crème glacée et autres produits laitiers.

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