Cultured dairy products and method of preparation
AssigneeGeneral Mills, Inc.
InventorsJerry L Fultz, Jose Antonio Maldonado, Maeve C Murphy, Shannyn Stuart
Life of this patent
Estimating the term…
Abstract
A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.
Claims20
A method for preparing a cultured dairy product, said method comprising:
- blending:
- water,
- ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and
- at least one of condensed whole milk containing about 11.3% lactose, about 7.6% protein and about 15% fat and condensed skim milk containing about 19.4% lactose, about 12.7% protein and about 0.2% fat to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat;
- and
- fermenting the fermentable dairy base to produce a cultured dairy product containing less than 1% lactose.
The method for preparing a cultured dairy product, said method comprising:
- A) blending:
- water, ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and other ingredients to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat;
- B) pasteurizing the fermentable dairy base;
- C) culturing the fermentable dairy base by adding a starter culture and fermenting the fermentable dairy base to produce a dairy product;
- and
- D) further processing the dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar, greater than 10% protein and no more than 1.8% fat, with less than 1% of the total sugar being lactose.
A method for preparing a cultured dairy product, said method comprising:
- blending:
- water,
- ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein,
- about 0.3% fat, and
- other streams of milk based products to form a fermentable dairy base containing about 1.6% lactose, about 2.7 to 4% protein and about 0 to 1.5% fat;
- and
- fermenting the fermentable dairy base to produce a cultured dairy product containing less than 1% lactose.
Dependencies are inferred from the claim text.