Spreads having a good microbiological stability and a fresh dairy taste
AssigneeVan den Bergh Foods Co., Division of Conop-Co, Inc.
InventorsJanos Bodor, Albert W. Schoenmakers, Walter M. Verhue
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Abstract
Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.
Claims17
An edible, oil- and water-containing emulsion spread comprising a fat phase and an aqueous phase of a pH lower than 6.0, which aqueous phase comprises less than 40 milliequivalents acid/kg, diacetyl at a level of 1-40 mg/kg, calcium at a level of --720 mg/kg, magnesium at a level of 0-20 mg/kg, said aqueous phase being the product obtained by:
- (a) souring milk or a milk product with a bacterial culture productive of diacetyl or precursors thereof, and
- (b) electrodialyzing the milk or milk product to remove minerals and acid therefrom.
Dependencies are inferred from the claim text.