Shelf-stable aseptic dairy product

A process for preparing a room temperature-stable aseptic dairy product, which is capable of forming a stable foam upon whipping, having a fat content of about 30% to about 40% by weight and which comprises dairy ingredients, an added emulsifier and a sodium alginate stabilizer, comprising the steps of:

• (a) heating dairy ingredients to above about 60.degree. C.;
• (b) combining said heated dairy ingredients, added edible emulsifier and a sodium alginate stabilizer, to form a mixture;
• (c) performing an ultra-high temperature sterilization treatment on said mixture;
• (d) cooling the mixture of step (c);
• (e) homogenizing said cooled mixture to produce a stable and uniform emulsion;
• and
• (f) further cooling to a temperature below about 27.degree. C. and packaging the resulting emulsion in an aseptic container under aseptic conditions.

A room temperature-stable aseptic dairy product which has been subjected to an ultra-high temperature sterilization treatment and that is capable of forming a stable whipped cream-like foam upon whipping, said product having a butterfat content in the range from about 30% to about 40% by weight, comprising:

• (a) from about 90% to about 99.5% by weight of dairy ingredients;
• (b) from about 0.6% to about 0.8% by weight of an added lactylated monoglyceride edible emulsifier;
• (c) from about 0.04% to about 0.06% by weight of a milk soluble sodium alginate stabilizer;
• and
• (d) 0% to about 5% by weight of sugar.

A process for preparing a room temperature-stable dairy product in an aseptic package, that is capable of forming a whipped cream-like stable foam upon whipping, said product having a fat content of from about 30% to about 40% b weight and comprising dairy ingredients, an added edible emulsifier and an edible stabilizer, comprising the steps of:

• (a) heating said dairy ingredients to a temperature in the range from about 68.degree. C. to about 72.degree. C.;
• (b) combining said heated dairy ingredients, added edible emulsifier and sodium alginate stabilizer, to form a mixture;
• (c) performing an ultra-high temperature sterilization treatment of said mixture;
• (d) cooling said mixture of step (c);
• (e) homogenizing said cooled mixture at a pressure in the range from about 500 psi to about 4000 psi, to produce a stable and uniform emulsion from said mixture;
• and
• (f) further cooling to a temperature below about 27.degree. C. and packaging the resulting emulsion under aseptic conditions in a closable container for storage.