Liquid dairy blend for culinary food products
AssigneeSociete des Produits Nestle S.A.
InventorsGale Jeffrey Barnes, Christine Frances Kunetz, Kyungsoo Woo
Life of this patent
Estimating the term…
Abstract
A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.
Claims9
A liquid dairy blend comprising skim milk, dairy cream, and whey protein concentrate, the liquid dairy blend having a total whey-protein:casein ratio of about 0.38 by weight, the liquid dairy blend comprising about 10 wt. % total fat, and the pH of the liquid dairy blend is from 5.9-6.1.
A food product comprising a liquid dairy blend comprising skim milk, dairy cream, and whey protein concentrate, the liquid dairy blend having a total whey-protein:casein ratio of about 0.38 by weight, the liquid dairy blend comprising about 10 wt. % total fat, and the pH of the liquid dairy blend is from 5.9-6.1.
Dependencies are inferred from the claim text.