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 food product, the method comprising the steps of:
- subjecting liquid 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;
- combining the fermented concentrated milk product with chymosin thereby forming a food product;
- removing moisture from the food product through evaporative processing having a moisture content of about 30 wt % to about 70 wt % of the food product,
- wherein during the steps of combining and removing moisture from the food product, the food product is at or below a temperature of about 120° F. such that the one or more active dairy cultures from the fermented concentrated milk product are retained in the food product.
A fermented dairy product comprising an admixture of a dairy product, one or more active dairy cultures, chymosin, and a total solids content of at least 60 wt %, the one or more active dairy cultures retained in the fermented food product.
A method for the production of a food product, the method comprising:
- fermenting liquid concentrated 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 chymosin thereby forming a food product, wherein during the step of combining, the one or more active dairy cultures from the fermented concentrated milk product are retained in the food product.
Dependencies are inferred from the claim text.