Heat stable concentrated dairy liquid and cream product
US9282755B2 · kind B2 · utility
0Cited by
16References
27Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 2, 2008 |
| Grant date | Mar 15, 2016 |
| Priority date | — |
| Expiry date | Apr 7, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C9/1522
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.