Methods for producing dairy products
US11033040B2 · kind B2 · utility
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1References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 29, 2015 |
| Grant date | Jun 15, 2021 |
| Priority date | — |
| Expiry date | Jul 14, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.