Food products and systems and methods of making same
AssigneeLand O'Lakes, Inc.
InventorsThomas Alexander Glenn, III, Christina Maria Di Pietro
Life of this patent
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Abstract
Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.
Claims20
A method for the production of a food product, the method comprising:
- subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk;
- fermenting the liquid concentrated milk thereby forming a fermented concentrated milk product containing one or more active dairy cultures;
- combining the fermented concentrated milk product with a liquid emulsifying agent thereby forming a food product, wherein during the step of combining, the food product is formed at or below a temperature of 145° F. such that the one or more active dairy cultures from the fermented concentrated milk product are retained in the food product.
A method for the production of a food product, the method comprising:
- fermenting liquid concentrated milk thereby forming a fermented concentrated milk product containing one or more active dairy cultures;
- combining the fermented concentrated milk product with a liquid emulsifying agent thereby forming a food product, wherein during the step of combining, the food product is formed at or below a temperature of 145° F. such that the one or more active dairy cultures from the fermented concentrated milk product are retained in the food product.
A method for the production of a food product, the method comprising combining a dairy product containing one or more active dairy cultures with a liquid emulsifying agent thereby forming a food product, wherein during the step of combining, the food product is formed at or below a temperature of 145° F. such that the one or more active dairy cultures from the dairy products are retained in the food product, wherein the dairy product includes one of ground cheese or a fermented concentrated milk product.
Dependencies are inferred from the claim text.