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
Estimating the term…
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 dairy product, the method comprising:
- subjecting liquid dairy milk to a concentration process thereby forming liquid concentrated milk;
- adding one or more active dairy cultures to the liquid concentrated milk thereby forming a fermented concentrated milk product containing the one or more active dairy cultures;
- and
- combining the fermented concentrated milk product with a liquid emulsifying agent thereby forming the dairy product, wherein during the step of combining, the one or more active dairy cultures from the fermented concentrated milk product are retained in the dairy product.
A fermented dairy product comprising:
- an admixture of a dairy product,
- one or more active dairy cultures,
- an emulsifying agent, and
- a total solids content of about 25 wt % to about 65 wt %,
- the fermented dairy product having one of an elastic texture or a plastic texture and being formed at or below 145° F. when the emulsifying agent is added as a liquid to a combination of the dairy product and the one or more active dairy cultures such that the fermented dairy product retains the one or more active dairy cultures,
- wherein the dairy product includes a concentrated dairy milk.
A method for the production of a dairy product, the method comprising:
- fermenting liquid concentrated dairy milk with one or more active dairy cultures thereby forming a fermented concentrated milk product including the one or more active dairy cultures;
- and
- combining the fermented concentrated milk product with a liquid emulsifying agent thereby forming the dairy product, wherein during the step of combining, the one or more active dairy cultures from the fermented concentrated milk product are retained in the dairy product.
Dependencies are inferred from the claim text.