System and method of manufacturing a food product
OwnerJoeseph F. Lunzer, Morgan J. Blaisinventors
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Abstract
A system and method for manufacturing low and non-fat sour cream products is provided. The system may utilize a separation technique to separate liquid whey in cultured milk or fat free milk from the solid matter resulting in light or fat free sour cream. The resulting sour cream has the consistency of sour cream without utilizing additional thickening and emulsifying ingredients. The separation can be accomplished with a plurality of separation techniques including centrifuge, reverse osmosis, ceramic centrifuge and the like.
Claims20
A method for manufacturing a reduced fat sour cream without introducing thickening agents or emulsifiers, the method comprising:
- introducing an incoming dairy product to a holding tank;
- adding a culture to the incoming dairy product to produce a cultured dairy product;
- separating the cultured dairy product into a liquid and solid matter;
- and
- removing the solid matter from a separator.
A method for manufacturing a dairy product, the method comprising:
- heating skim milk to a temperature of approximately 105° F.;
- adding cultures to the skim milk to create a cultured product;
- agitating the cultured product once the cultured product has reached a pH of approximately 4.5 to 4.6 to create an agitated cultured product;
- and
- separating the agitated cultured product into a solid matter and a liquid matter through centrifugal separation.
A system for manufacturing a dairy product, the system comprising:
- a holding tank for holding incoming dairy product;
- a culture added to the incoming dairy product;
- a separation technique for separating the dairy product into a liquid and solid matter;
- and
- a removal valve for removing liquid matter from the holding tank.
Dependencies are inferred from the claim text.