Method of making a dairy-based food product
OwnerFrank E. Bartainventor
Life of this patent
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Abstract
A greatly simplified method of making a nutritious dairy-based food product. According to the present process, milk is first condensed to the proportion of milk solids and moisture corresponding substantially to that desired in the final product. The concentration of lactose in the milk is reduced by one of several methods to below about 15 percent by weight at which crystallization occurs. The mixture is gelled by heating and thereafter may be cooled, manipulated and packaged in the usual manner. Since no whey is produced, no whey drainage is necessary and the whey protein, lactose, and other soluble minerals usually separated and discarded remain in the final product.
Claims14
A method of making a dairy-based food product which method comprises:
- (A) condensing fatted or defatted milk to produce a mixture having substantially the proportion of milk solids and moisture desired in the final food product and reducing the concentration of lactose to below about 15 percent by weight at which crystallization occurs by hydrolysis or by ultra-filtration or molecular sieving,
- (B) cooking the condensed milk of a sufficient solids level and heating at a temperature and for a time effective to produce a gel-like consistency,
- (C) agitating and blending the cooked milk mixture into a uniform homogeneous mass, and
- (D) packaging the resulting product and cooling.
Dependencies are inferred from the claim text.