Dairy Ingredient - Preparation and Use

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United States of America Patent

APP PUB NO 20080305208A1
SERIAL NO

11722687

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ATTORNEY / AGENT: (SPONSORED)

Importance

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Abstract

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The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then heat-treated to denature whey protein in the presence of casein. This treated material is either retained or dried to form a powder or as a dairy concentrate. The product may be used in a method for forming a product such as a processed cheese, a processed cheese-like product, a spread, a yoghurt or a dairy dessert. In this method, the product is dissolved/suspended (if necessary) and undergoes pH adjustment to a pH in the range 4.5-6.5. The material may be cooked to form a molten mass which is subsequently cooled to form a milk protein gel.

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First Claim

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Patent Owner(s)

Patent OwnerAddress
FONTERRA CO-OPERATIVE GROUP LIMITED109 FANSHAWE STREET AUCKLAND 1010

International Classification(s)

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Anema, Skelte Gerald Palmerston North, NZ 5 6
Lee, Siew Kim Palmerston North, NZ 5 7

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