# US 7,611,742 B2 · Reduced fat and carbohydrate milk product and process for manufacturing such milk product

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- Number: US 7,611,742 B2
- Document ID: US7611742B2
- Status: Granted
- Kind: B2
- Application number: 10/753,766
- Filed: 2004-01-08
- Published: 2004-10-21
- Granted: 2009-11-03
- Earliest claimed: 2003-02-21
- Assignees: HP Hood LLC
- Inventors: Frederic R. Calvert, Jr.
- Web page: https://patentgrep.com/patent/US7611742B2

## CPC

- A23C 9/123: using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C9/13 takes precedence)
- A23C 9/1422: {by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate}
- A23C 9/156: Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners}
- A23L 33/20: Reducing nutritive value; Dietetic products with reduced nutritive value
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of providing UF skim milk, adding water and a fat source to the UF skim milk to obtain a first combination of UF skim milk, water and a fat source; and adding a source of protein to the first combination to form a second combination. The first combination may include a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight.

## Claims

### Claim 1

A process for manufacturing a milk product, comprising the steps of:
providing ultra filtered skim milk;
adding water and a fat source to said ultra filtered raw skim milk to obtain a first combination of ultra filtered skim milk, water and a fat source; and
adding a source of protein to said first combination to form a second combination,
wherein said first combination comprises a composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight, and further wherein said steps result in a milk product comprising a drinkable beverage having organoleptic qualities similar to those of reduced or low fat milk.

### Claim 2 (depends on 1)

The process of claim 1, further comprising the steps of:
determining a first content of non-fat milk solids by weight, a second content of total solids by weight, and a third content of butter fat by weight of said ultra filtered skim milk; and
determining a first amount of water and a second amount of a fat source to add to said ultra filtered skim milk to obtain said desired composition of said first combination.

### Claim 3 (depends on 1)

The process of claim 1, further comprising the step of adding a predetermined amount of a sweetener to said first combination to form a second combination.

### Claim 4 (depends on 3)

The process of claim 3, further comprising the step of determining the content of said second combination.

### Claim 5 (depends on 3)

The process of claim 3, further comprising the step of homogenizing said second combination.

### Claim 6 (depends on 3)

The process of claim 3, further comprising the step of pasteurizing said second combination.

### Claim 7 (depends on 3)

The process of claim 3, wherein said pasteurization step further comprises pasteurizing said second combination by a HTST pasteurization process.

### Claim 8 (depends on 3)

The process of claim 3, wherein said pasteurization step further comprises pasteurizuing said second combination by a UHT pasteurization process.