# US 11,432,561 B2 · Solid fermented milk composition

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- Number: US 11,432,561 B2
- Document ID: US11432561B2
- Status: Granted
- Kind: B2
- Application number: 17/047,594
- Filed: 2019-06-27
- Published: 2021-05-20
- Granted: 2022-09-06
- Earliest claimed: 2018-06-27
- Assignees: Sodima
- Applicants: Sodima
- Inventors: Paula Guiu; Arnaud Mimouni
- Web page: https://patentgrep.com/patent/US11432561B2

## CPC

- A23C 9/1232: {in powdered, granulated or dried solid form}
- A23C 9/137: Thickening substances
- A23C 21/026: {containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria}
- A23C 21/08: containing other organic additives, e.g. vegetable or animal products
- A23C 2200/00: Special features
- A23C 2220/20: Treatment with microorganisms
- A23C 2270/05: Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)

## Abstract

Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.

## Claims

### Claim 1

A fermented milk base, comprising:
a. a fermented milk composition; and
b. a protein content of in a range of from 6% to 10% by weight, the protein content being in a range of from 40% to 80% by weight whey protein;
the fermented milk base having less than 5% by weight non-dairy stabilizers and non-dairy thickeners, and exhibiting a stable form for at least 30 days at a temperature of 4° C., wherein the fermented milk base has a solid shape and is capable of substantially maintaining the solid shape without requiring a support structure for at least 30 days at a temperature of 4° C.

### Claim 2 (depends on 1)

The fermented milk base of claim 1, wherein the fermented milk base contains no non-dairy stabilizers and non-dairy thickeners.

### Claim 3 (depends on 1)

The fermented milk base of claim 1, wherein the fermented milk base exhibits a firmness of at least 1000 g.

### Claim 4 (depends on 1)

The fermented milk base of claim 1, wherein at least a portion of the whey protein is a polymerized whey protein.

### Claim 5 (depends on 1)

The fermented milk base of claim 1, wherein more than 0% by weight and up to 50% by weight of the whey protein is a polymerized whey protein.

### Claim 6 (depends on 1)

The fermented milk base of claim 1, wherein the protein content is in a range of from 50% to 70% by weight whey protein.

### Claim 7 (depends on 1)

The fermented milk base of claim 1, wherein the fermented milk base includes a live and active lactic acid bacteria culture.

### Claim 8 (depends on 1)

The fermented milk base of claim 1, further comprising a flavorant, a colorant, a sugar, or a particulate.

### Claim 9 (depends on 1)

A food product, comprising the fermented milk base of claim 1, the fermented milk base being uncoated and packaged.

### Claim 10 (depends on 9)

The food product of claim 9, wherein the package is a plastic tube.

### Claim 11 (depends on 9)

The food product of claim 9, wherein the package is a push pop container.

### Claim 12 (depends on 1)

A method of making a fermented milk base, comprising:
a. fermenting a dairy composition having a protein content of in a range of from 6% to 8% by weight, the protein content being in a range of from 40% to 80% by weight whey protein, to a pH of less than 5 using lactic acid bacteria to form a fermented dairy composition that contains less than 5% by weight non-dairy stabilizers or non-dairy thickeners, and
b. allowing the fermented dairy composition to set to form the fermented milk base of claim 1.

### Claim 13 (depends on 12)

The method of claim 12, wherein the fermented dairy composition is fermented and allowed to set in a mold.

### Claim 14 (depends on 13)

The method of claim 13, wherein the mold functions as packaging.

### Claim 15 (depends on 12)

The method of claim 12, wherein the dairy composition is fermented to a pH of less than 4.7.

### Claim 16 (depends on 12)

The method of claim 12, wherein the fermented milk base contains no nondairy stabilizers and non-dairy thickeners.

### Claim 17 (depends on 12)

The method of claim 12, wherein the fermented milk base exhibits a firmness of at least 1000 g.

### Claim 18 (depends on 12)

The method of claim 12, wherein at least a portion of the whey protein is a polymerized whey protein.

### Claim 19 (depends on 18)

The method of claim 18, wherein up to 50% by weight of the whey protein is a polymerized whey protein.

### Claim 20 (depends on 12)

The method of claim 12, wherein the protein content is in a range of from 50% to 70% by weight whey protein.

### Claim 21 (depends on 1)

The fermented milk base of claim 1, wherein the protein content is in a range of from 6% to 8% by weight, the protein content being in a range of from 50% to 70% by weight whey protein.