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US 8,475,864 B1Granted
Method for removing an oxidized off-flavor from milk
AssigneeSouth Dakota State University
InventorsRobert J. Baer, Howard H. Bonnemann
Life of this patent
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Abstract
A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.
Claims2
A method of removing or reversing the formation of an oxidized off-flavor in milk, consisting of:
- providing milk;
- and
- heating the milk to a temperature of between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.
A method of reversing or removing the formation of an oxidized off-flavor in milk consisting of:
- providing raw milk;
- subjecting said milk to a pasteurization process;
- heating said raw processed milk to a temperature of between approximately 75° C. and approximately 85° C. for a period of between approximately 30 seconds and approximately 40 seconds;
- and
- cooling said milk.
2 more elements
Dependencies are inferred from the claim text.