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US 2014/0370156 A1Published application
Dairy Mineral-Fortified Liquid Dairy Products And Methods For Making The Dairy Mineral-Fortified Liquid Dairy Products
AssigneeIntercontinental Great Brands LLC
InventorsAnthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
Life of this patent
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Abstract
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.
Claims35
A method of making a concentrated dairy liquid, the method comprising:
- concentrating a pasteurized first dairy liquid to obtain a concentrated dairy liquid retentate;
- blending a high fat dairy liquid into the concentrated dairy liquid retentate to form a fat enriched dairy liquid;
- homogenizing the fat enriched dairy liquid to form a homogenized fat enriched dairy liquid;
- adding dairy minerals to the homogenized fat enriched dairy liquid;
- and
- heating the homogenized fat enriched dairy liquid including the added dairy minerals to obtain a concentrated dairy liquid having a Fo value of at least 5, the concentrated dairy liquid having a protein to fat ratio of from about 0.4 to about 0.75 and lactose in an amount of up to about 1.25 percent.
3 more elements
A method of making a concentrated dairy liquid, the method comprising:
- pasteurizing a dairy cream;
- concentrating the pasteurized cream to obtain a concentrated cream retentate;
- homogenizing the concentrated cream retentate to form a homogenized cream retentate;
- adding dairy minerals to the homogenized cream retentate;
- and
- heating the homogenized cream retentate including the dairy minerals to obtain a concentrated dairy liquid having a Fo value of at least 5, the concentrated dairy liquid having a protein to fat ratio of from about 0.4 to about 0.7 and lactose in an amount of up to 1.5 percent.
3 more elements
A concentrated dairy liquid comprising:
- about 7 to about 9 percent total protein;
- about 9 to about 14 percent total fat;
- less than about 1.5 percent lactose;
- and
- about 0.1 to about 1.5 percent added dairy minerals,
- wherein the concentrated dairy liquid comprises a ratio of protein to fat of about 0.4 to about 0.75.
3 more elements
A concentrated dairy liquid comprising:
- about 1.3 to about 2.0 percent protein;
- about 20 to about 30 percent fat;
- less than about 1.5 percent lactose;
- about 0.1 to about 1.5 percent added dairy minerals;
- and
- about 35 to about 65 percent total solids;
- wherein the concentrated dairy liquid comprises a ratio of protein to fat of about 0.04 to about 0.1.
4 more elements
Dependencies are inferred from the claim text.