Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
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United States of America Patent
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Jul 28, 2020
Grant Date -
Jan 24, 2013
app pub date -
Jul 20, 2012
filing date -
Jul 21, 2011
priority date (Note) -
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Abstract
Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.
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