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US 2014/0348993 A1Published application
Yogurt whey and method
AssigneeGeneral Mills, Inc.
InventorsErika B. Smith, Wenyi Wang, Vikramaditya Ghosh
Life of this patent
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Abstract
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.
Claims20
A method comprising:
- neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0;
- and
- removing water from the neutralized yogurt whey to form a yogurt whey concentrate.
A method comprising:
- neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0;
- pasteurizing the yogurt whey or neutralized yogurt whey;
- removing water from the neutralized yogurt whey to form a yogurt whey concentrate or powder;
- and
- incorporating the yogurt whey concentrate or powder into a food product.
2 more elements
A yogurt whey composition comprising:
- a pH of 6.0 or greater;
- at least 100 mg calcium per 100 grams of yogurt whey;
- at least 0.5% wt galactose;
- and
- at least 6% wt solids.
2 more elements
Dependencies are inferred from the claim text.