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Process For Preparing Strained Fermented Dairy Product

Patent No. EP2947995 (titled "Process For Preparing Strained Fermented Dairy Product") was filed by Compagnie Gervais Danone on Jan 25, 2013. The application was issued on May 7, 2025.

Patent Summary

A process for manufacturing a strained fermented dairy product utilizes dairy material with 0–2% fat. The process comprises: pre-heating (75–95°C); homogenization (25–300 bars); heat treatment (90–95°C for 2–7 min); fermentation with *Streptococcus thermophilus* and *Lactobacillus delbrueckii subsp. bulgaricus* (35–44°C for 4–7 hours); heat treatment (50–65°C for 1–10 min); and separation via a separator (e.g., reverse osmosis, ultrafiltration, or centrifugal separation) at 30–45°C to achieve a total protein content of 6–14 g/100g. Final steps include smoothing via a rotor stator mixer and cooling to 15–20°C. Optionally, cream material (20–50% fat) or fruit preparations (0–25% by weight) may be added to adjust final fat content to 0.5–5%. The resulting product features high viscosity, low acidity, and improved stability.

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CompanyOpposition DateRepresentative
FRIESLANDCAMPINA NEDERLANDFeb 13, 2018FRIESLANDCAMPINA DEPARTMENT

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  • Date

    Description

EP2947995

COMPAGNIE GERVAIS DANONE
Application Number
EP13713956A
Filing Date
Jan 25, 2013
Status
Patent Maintained As Amended
Apr 4, 2025
Publication Date
May 7, 2025
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