# US 8,771,779 B2 · Method for reversing an oxidized off-flavor from milk

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 8,771,779 B2
- Document ID: US8771779B2
- Status: Granted
- Kind: B2
- Application number: 12/855,642
- Filed: 2010-08-12
- Published: 2010-12-23
- Granted: 2014-07-08
- Earliest claimed: 2004-12-16
- Assignees: South Dakota State University
- Applicants: Robert J. Baer; Howard H. Bonnemann
- Inventors: Robert J. Baer; Howard H. Bonnemann
- Web page: https://patentgrep.com/patent/US8771779B2

## CPC

- A23B 11/1303: {Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge}
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

## 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.

## Claims

### Claim 1

A method of reversing the formation of an oxidized off-flavor in milk, comprising:
providing milk that has not been previously treated by exposure to elevated temperatures for periods of time sufficient to substantially or completely denature the proteins contained in the 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.

### Claim 2 (depends on 1)

The method of claim 1 wherein the milk is heated to a temperature between approximately 75° C. and approximately 85° C.

### Claim 3 (depends on 1)

The method of claim 1 wherein the milk is heated to a temperature of between approximately 75.5° C. and approximately 83.5° C.

### Claim 4 (depends on 1)

The method of claim 1 wherein the period that the milk is heated is between approximately 30 seconds and approximately 50 seconds.

### Claim 5 (depends on 1)

The method of claim 1 wherein the period that the milk is heated is between approximately 30 seconds and approximately 40 seconds.

### Claim 6 (depends on 1)

The method of claim 1 additionally comprising the step of pasteurizing the milk prior to the step of heating the milk.

### Claim 7 (depends on 6)

The method of claim 6 additionally comprising the step of homogenizing the milk prior to the step of heating the milk.

### Claim 8 (depends on 1)

The method of claim 1 wherein the milk provided has an oxidized off-flavor.

### Claim 9 (depends on 1)

The method of claim 1 wherein the milk provided does not have an oxidized off-flavor.

### Claim 10 (depends on 1)

The method of claim 1 additionally comprising exposing the milk to a factor causing an oxidized off-flavor.

### Claim 11 (depends on 10)

The method of claim 10 additionally comprising removing the milk from exposure to the factor causing an oxidized off-flavor, and storing the milk for a time period prior to consumption during which a degree of the oxidized off-flavor present in the milk decreases.

### Claim 12 (depends on 1)

The method of claim 1 wherein the steps of providing milk and heating the milk is performed in a continuous manner.

### Claim 13 (depends on 1)

The method of claim 1 wherein the milk provided for heating is raw milk.

### Claim 14 (depends on 1)

The method of claim 1 wherein the milk product provided for heating is raw milk that has been previously pasteurized.