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US 5,308,628 AGranted
Method of preparing a frozen dairy desserts
AssigneeCampina Melkune, B.V.
InventorsCor J. Schol, Martinus M. G. M. van der Houven
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AssigneeCampina Melkune, B.V.
InventorsCor J. Schol, Martinus M. G. M. van der Houven
Estimating the term…
This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner. The method according to the invention is characterized by starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form ice cream with an overrun of at least 80% by volume, particularly at least 100% and wherein the mix is pasteurized before freezing and after fermentation.
A method of preparing thickener-free consumption ice or frozen dairy dessert from a mixture of fermented milk constituents, including whey protein-rich products, sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner, which comprises starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form the frozen dairy dessert with an overrun of at least 80% by volume and wherein the mix is pasteurized before freezing and after fermentation.
Dependencies are inferred from the claim text.