Non-fat dry milk substitute product
AssigneeStauffer Chemical Company
InventorsNicholas Melachouris, Brenda B. Fracaroli, Constance R. Corbett
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Abstract
A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving amount of sodium hexametaphosphate. The protein content of the non-fat dry milk substitute product is from about 17% to about 30%, by weight, dry basis.
Claims45
A non-fat dry milk substitute product comprising lactalbumin, sodium hexametaphosphate and a modified whey solids product derived from a process of adding a divalent metal ion to a raw whey feed and adjusting the pH to a value above about 6 at a temperature below about 140.degree. F. (60.degree. C.) thereby causing precipitation of the modified whey solids product;
- wherein the protein content of the non-fat dry milk substitute product is from about 17% to about 30%, (by weight, dry basis);
- wherein the weight ratio (dry basis) of modified whey solids to lactalbumin is from about 2:1 to about 5:1;
- and
- wherein the weight ratio (dry basis) of sodium hexametaphosphate to lactalbumin is from about 0.05:1 to about 0.20:1.
A non-fat dry milk substitute product comprising lactalbumin, sodium hexametaphosphate and a modified whey solids product derived from a process of adjusting the pH of a raw whey feed containing at least about 20% acid whey to a value between about 6.5 and about 8, thereby causing the precipitation of the modified whey solids product;
- wherein the protein content of the non-fat dry milk substitute product is from about 17% to about 30%, by weight, (dry basis);
- wherein the weight ratio (dry basis) of modified whey solids to lactalbumin is from about 2:1 to about 5:1;
- and
- wherein the weight ratio (dry basis) of sodium hexametaphosphate to lactalbumin is from about 0.05:1 to about 0.20:1.
Dependencies are inferred from the claim text.