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AssigneesMofin S.R.L., Caseificio Pugliese F.Lli Radicci S.P.A.
InventorsGIOVANNI MOGNA, GIAN PAOLO STROZZI, SIMONA RADICCI
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The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their distinct ive chemical-physical characteristics. The present method is useful for preparing cream, ricotta, and mixtures thereof, as well as foods containing the same, which can be stored while keeping their characteristics intact. Finally, the present invention further relates to cream, ricotta, and mixtures thereof, as well as foods containing the same thus obtained, capable to retain the organoleptic and chemical-physical characteristics of the fresh product. Thus, the present invention concerns a method for preparing milk-derived products preferably based on cream, ricotta or mixtures thereof intended for quick-freezing or freezing in order to retaining the organoleptic and chemical-physical characteristics of the fresh product.
A method for quick-freezing or freezing a milk-derived product, or a whey-derived product or mixtures thereof, or a foodstuff containing said milk-derived product, or said whey-derived product, or mixtures thereof;
Use of inulin having a degree of polymerization comprised from 11 to 60, or a fructooligosaccharide having a degree of polymerization (DP) comprised from 4 to 10, or mixtures thereof, for preparing a milk-derived product, preferably cream, a whey-derived product, preferably ricotta, or a foodstuff, preferably burrata.
Dependencies are inferred from the claim text.