Method for packaging a high textured dairy product

Abstract

The present invention relates to a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa·s comprising the steps of: (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h×mm 2 ) and at a temperature comprised between 4 and 30° C., and (b) if the temperature of the dairy product in step (a) is above 10° C., cooling the dairy product in the container to a temperature comprised between 2 and 10° C.

1 . A method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa·s measured by a viscosimeter equipped with a measuring bob/measuring tube system of type 2/2 with a shear rate of 64 s −1  during 90 s at 10° C. comprising the steps of:
 (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h×mm 2 ) and at a temperature comprised between 4 and 30° C., and 
 (b) if the temperature of the dairy product in step (a) is above 10° C., cooling the dairy product in the container to a temperature comprised between 2 and 10° C. 
 
     
     
         2 . The method according to  claim 1 , wherein the dairy product has a viscosity comprised between 1400 and 2500 mPa·s and step (a) is carried out at a flow rate by surface of the nozzle opening(s) comprised between 0.5 and 0.8 kg/(h×mm 2 ). 
     
     
         3 . The method according to  claim 1 , wherein the dairy product has a viscosity comprised between 2600 and 3800 mPa·s and step (a) is carried out at a flow rate by surface of the nozzle opening(s) comprised between 0.8 and 1.2 kg/(h×mm 2 ). 
     
     
         4 . The method according to  claim 1 , wherein the total surface of the opening(s) of the nozzle is comprised between 150 and 400 mm 2 . 
     
     
         5 . The method according to  claim 1 , wherein the nozzle comprises at least two openings. 
     
     
         6 . The method according to  claim 5 , wherein the nozzle comprises 2 to 30 openings. 
     
     
         7 . The method according to  claim 5 , wherein all the openings have the same size and the same shape. 
     
     
         8 . The method according to  claim 5 , wherein the openings are disposed uniformly at the end of the nozzle. 
     
     
         9 . The method according to  claim 1 , wherein the dairy product is cooled in step (b) at a rate comprised between 5 and 15° C./h. 
     
     
         10 . The method according to  claim 1 , wherein the dairy product is cooled in step (b) with fresh air, with an air flow between 3 and 6 m/s and an air temperature between 1.5 and 6° C. 
     
     
         11 . The method according to  claim 1 , wherein the dairy product has a total protein content comprised between 6 and 14%. 
     
     
         12 . The method according to  claim 1 , wherein the container used in step (a) already contains a food preparation layer. 
     
     
         13 . The method according to  claim 12 , wherein the food preparation is a fruit-based preparation, a flavoured milk-based preparation, a cereal-based preparation, honey or a mixture thereof, optionally further containing chocolate pieces, caramel pieces, nut pieces or a mixture thereof. 
     
     
         14 . The method according to  claim 13 , wherein:
 the fruit-based preparation is selected from fruit puree, fruit compote, fruit sauce, fruit coulis, fruit jam, fruit jelly and mixtures thereof, and optionally further contains fruit pieces;   the flavoured milk-based preparation is a cream or a sauce with a chocolate, vanilla, caramel, praline, pistachio, hazelnut or coffee flavor;   the cereal-based preparation is corn flakes or puffed rice, optionally coated with chocolate; and   the nut pieces are pieces of almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachios, Macadamia nuts, Queensland nuts or mixtures thereof.   
     
     
         15 . The method according to  claim 13 , wherein the fruit of the fruit-based preparation is selected from strawberry, raspberry, blackberry, blueberry, cherry, apricot, peach, pear, apple, plum, pineapple, mango, banana, papaya, passion fruit, pomelo, orange, lemon, kiwi, coconut, vanilla and mixtures thereof. 
     
     
         16 . The method according to  claim 1 , wherein the temperature of step (a) is comprised between 8 and 20° C. 
     
     
         17 . The method according to  claim 4 , wherein the total surface of the opening(s) of the nozzle is comprised between 200 and 350 mm 2 . 
     
     
         18 . The method according to  claim 6 , wherein the nozzle comprises 5 to 10 openings. 
     
     
         19 . The method according to  claim 9 , wherein the dairy product is cooled in step (b) at a rate comprised between 7 and 12° C./h. 
     
     
         20 . The method according to  claim 11 , wherein the dairy product has a total protein content comprised between 8 and 10%.