Method for preparing solid milk product
US6667068B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Nov 14, 2001 |
| Grant date | Dec 23, 2003 |
| Priority date | — |
| Expiry date | Nov 14, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2210/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.