Process of making a dairy product
AssigneeVan den Bergh Foods Co.
InventorLena Wahlgren
Life of this patent
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Abstract
A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40%, a fat content of 13-27%, a protein content of at least 4.5% and a pH of 4.2-5.2. It can be prepared by a process that comprises acidifying a cream having a fat content of at least 25% and a non-fat milk solids content of at least 6.5% to cause the pH of the cream to become 4.0-5.2 and preparing a mixture comprising 30-70% of the acidified cream and 30-70% of fresh acid-coagulated curd having a pH of 4.2-5.2. Preferably the mixture is homogenized.
Claims14
Process for preparing a water continuous dairy product suitable for use in cooking, comprising the steps of
- (a) acidifying a cream having a fat content of at least 25% and a non-fat milk solids content of at least 6.5% to cause the pH of the cream to become 4.0-5.2,
- (b) preparing a mixture comprising 30-70% of the acidified cream and 30-70% of fresh acid coagulated curd having a fat content of less than 5% and having a pH of 4.2-5.2,
- (c) optionally, homogenizing the mixture, such that the product has a dry matter content of 25-40%, a fat content of 13-27%, a protein content of at least 4.5% and a pH of 4.2-5.2.
Dependencies are inferred from the claim text.