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US 2021/0145014 A1Published application
Solid Fermented Milk Composition
AssigneeSodima
InventorsPaula Guiu, Arnaud Mimouni
Life of this patent
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Abstract
Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.
Claims20
A fermented milk base, comprising:
- a. a fermented milk composition;
- and
- b. a protein content of 5% to 10%, the protein content being 40% to 80% whey protein;
- the fermented milk base having less than 5% non-dairy stabilizers and non-dairy thickeners, and exhibiting a stable form for at least 30 days at a temperature of 4° C.
1 more element
A method of making a fermented milk base, comprising:
- a. fermenting a dairy composition having a protein content of 5% to 8%, the protein content being 40% to 80% whey protein, to a pH of less than 5 using lactic acid bacteria to form a fermented dairy composition that contains less than 5% non-dairy stabilizers or non-dairy thickeners, and
- b. allowing the fermented dairy composition to set to form the fermented milk base that exhibits a stable form for at least 30 days at a temperature of 4° C.
Dependencies are inferred from the claim text.