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1. (WO2019064033) METHOD OF PREPARATION OF DAIRY PRODUCTS BY THE ADDITION OF FRESH AND DRIED FRUIT SPREADS
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CLAIMS

1. A method for preparing fresh and dried fruit spreads, characterized in that the fruit is washed, cleaned, chopped and pulped, boiled under vacuum for 40 minutes at 62°C in concentrated grape juice and fresh lemon juice, stirred for 15 minutes at 72°C, placed in aseptic bags by hot filling and placed in the refrigerator.

2. A method for preparing dairy products by adding fresh and dried fruit spreads, characterized in that milk is pasteurized for 15 seconds at 72°C, culture is added, fermented for 4 hours, fruit spread is added, homogenized and packaged.

3. The method for the preparation of dairy products by the addition of fresh and dried fruit spreads according to claim 2, characterized in that, for preparin drained yoghurt, the mixture is drained after the fermentation and before the addition of the fruit spread.

4. The method for the preparation of dairy products by adding fresh and dried fruit spreads according to claim 2, characterized in that for the preparation of milk and yoghurt beverages, the mixture is homogenized after fermentation and prior to the addition of the fruit spread.

5. The method for the preparation of dairy products by the addition of fresh and dried fruit spreads according to claim 2, characterized in that, for the preparation of spread cheeses, the mixture coagulates after the addition of the culture, the curd is divided, drained before the fruit spread is homogenized and packaged.

6. A process for the preparation of dairy products by the addition of fresh and dried fruit spreads, characterized in that for preparing whey cheeses, the whey is heated, milk or cream is added, the cheese is separated from the whey, the cheese is drained, and the fruit spread is added, homogenised and packaged.