Low acidity fermented dairy products flavored with warm flavors
US6821543B1 · kind B1 · utility
2Cited by
1References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 7, 2001 |
| Grant date | Nov 23, 2004 |
| Priority date | — |
| Expiry date | Sep 7, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.