248 results about "Butterfat" patented technology

A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

The invention relates to the technology in the field of food and beverage processing, in particular to preparation of an egg and milk essence substrate by using a dual enzymatic method in cooperation with the mailard reaction; and the prepared egg and milk essence substrate can be widely applied to various food industries. The method comprises the following steps of: hydrolyzing natural cream by using lipase and subjecting dried egg yolk to enzymolysis by using protease; mixing a hydrolysis product and an enzymolysis product based on a certain ratio, homogenizing by a homogenizer, and obtain a homogenous emulsification system by using the monoglyceride and lecithin in a mixture per se as emulsifiers; then adding reducing sugar-xylose and amino acid-methionine for producing the egg characteristic flavor, mixing to reach a uniform state, directly heating to 105-110 DEG C, reacting for 1-3 hours; and performing the mailard reaction and enzyme deactivation at the same time. A final product has the flavor mixture of free fatty acid, lactone, methyl ketone, alcohol, aldehyde, black-like essence with antioxidant activity and the like, wherein the free fatty acid is obtained through hydrolyzing the fat, the lactone, methyl ketone, alcohol and aldehyde are obtained through heating the fat, and the black-like essence is generated by the mailard reaction; and thus, the product has an intense egg and milk flavor.

Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.

The invention discloses non-hydrogenation mixed milk fat and plant fat cream and a preparation method thereof. The non-hydrogenation mixed milk fat and plant fat cream is prepared from the following raw materials in percentage by weight: 8-18% of non-hydrogenation vegetable oil, 0.05-0.5% of dehydrated sorbitan monostearate, 0.02-0.5% of citrate fatty acid glyceride, 0.05-1% of monoglyceride fatty acid ester and diglycerol fatty acid ester, 0.02-1% of lactic acid monoglyceride, 0.02-0.5% of sodium stearoyl lactylate, 0.05-0.5% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-0.1% of carrageenin, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of glucose syrup, 8-18% of dairy products containing milk fat and 20-60% of water. According to the non-hydrogenation mixed milk fat and plant fat cream and the preparation method thereof, the disadvantages that non-hydrogenation plant oil is soft in texture, not liable to operate and poor in flavor and mouth feel in the process of producing the mixed milk fat and plant fat cream are overcome.

The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and / or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.

Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

Feed additive for increasing milk cow dairy quality and milk cow anti-heat stress relates to a feed additive. The additive comprises calcium conjugated linoleic acid, selenium and vitamin E, the ratio of the additive is 15-50mg selenium of and 25,000-750,000 IU of vitamin E to each 1 Kg of calcium conjugated linoleic acid. The invention has the advantages that the yield of milk fat of milk cows, the contents of unsaturated fatty acid in milk fat and the selenium and VE in milk are increased, thus improving the dairy quality, the heat stress reaction of milk cows can also be alleviated, thus increasing the milk production , furthermore, the active oxygen in the heat stress milk cows can be reduced to decrease peroxidation reaction, thus reducing the injure of heat stress on milk cows and increasing the anti-oxidation ability of milk cow organism. The invention has the advantages of simple production process, no requirement of special equipment, safe and simple operation and no side effect.

The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and / or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.