Milk preparations

A food product comprising the components of

• comminuted frozen emulsion particles, at least one member of identifying ingredients,
• and at least one member selected from the additional group consisting of spices, flavorants, vitamins, minerals, and roughage, said components being selected in amounts such as to result in a product consisting essentially of
• 2% to 50% proteins, formed of meat or fish or vegetable or milk proteins,
• 2% to 25% lipids, formed of animal or vegetable lipids, and
• 2% to 25% carbohydrates, any remainder being water
• wherein said identifying ingredients are selected from the group consisting of:
• meat, milk, fish, grain, fruit, nut, cheese, yoghurt, vegetable, butter, margarine, honey and cocoa products
• wherein said comminuted frozen emulsion particles are obtained from a homogenized base emulsion of at least one member selected from the group consisting of:
• whole milk, nonfat milk, skimmed milk, buttermilk, powdered whole milk, powdered nonfat milk, whey and casein,
• wherein said comminuted frozen emulsion particles have been prepared in a moving knife food cutter;
• and
• wherein said member of the additional group is incorporated into said base emulsion or said identifying ingredient.

A food product comprising the components of

• comminuted frozen emulsion particles, at least one member of identifying ingredients,
• and at least one member selected from the further group consisting of starter cultures of lactic acid bacteria and food grade acidifying agents, said components being selected in amounts such as to result in a product consisting essentially of
• 2% to 50% proteins, formed of meat or fish or vegetable or milk proteins,
• 2% to 25% lipids, formed of animal or vegetable lipids, and
• 2% to 25% carbohydrates, any remainder being water
• wherein said identifying ingredients are selected from the group consisting of:
• meat, milk, fish, grain, fruit, nut, cheese, yoghurt, vegetable, butter, margarine, honey and cocoa products
• wherein said comminuted frozen emulsion particles are obtained from a homogenized base emulsion of at least one member selected from the group consisting of:
• whole milk, nonfat milk, skimmed milk, buttermilk, powdered whole milk, powdered nonfat milk, whey and casein,
• wherein said comminuted frozen emulsion particles have been prepared in a moving knife food cutter;
• and
• wherein said member of the further group is incorporated into said base emulsion.

A process for preparing a food product which comprises the steps of:

• step a):
• preparing, in a cutter, a homogenized base emulsion of at least one member selected from the group consisting of whole milk, nonfat milk, partially skimmed milk, buttermilk, powdered whole milk, powdered nonfat milk, whey and casein in the absence of any chemically processed starting ingredients or additives and in the absence of binders;
• step b):
• freezing the base emulsion thus prepared;
• step c):
• comminuting, in a moving knife-type cutter, the frozen base emulsion to obtain comminuated particles;
• and
• step d):
• thoroughly and intimately admixing said comminuted frozen base emulsion particles with particles of at least one member of identifying ingredients selected from the group consisting of meat, fish, grain, fruit, nut, cheese, yogurt, vegetable, butter, margarine, honey, and cocoa products,
• wherein said steps a), b), c) are carried out in the sequence of
• a), b), and c) and wherein step d) is carried out at least in part concurrently with step c).