Process of making a dairy product
US6365205B1 · kind B1 · utility
7Cited by
1References
14Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jul 28, 1999 |
| Grant date | Apr 2, 2002 |
| Priority date | — |
| Expiry date | Jul 28, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2260/102
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40%, a fat content of 13-27%, a protein content of at least 4.5% and a pH of 4.2-5.2. It can be prepared by a process that comprisesacidifying a cream having a fat content of at least 25% and a non-fat milk solids content of at least 6.5% to cause the pH of the cream to become 4.0-5.2 andpreparing a mixture comprising 30-70% of the acidified cream and 30-70% of fresh acid-coagulated curd having a pH of 4.2-5.2.Preferably the mixture is homogenized.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.