Methods for making high-protein Greek yogurt using membrane systems before and after fermentation
US11051526B2 · kind B2 · utility
1Cited by
5References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 2, 2018 |
| Grant date | Jul 6, 2021 |
| Priority date | — |
| Expiry date | Feb 12, 2039 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2260/05
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.