Process of making a dairy product

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United States of America Patent

PATENT NO 6365205
SERIAL NO

09362398

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40%, a fat content of 13-27%, a protein content of at least 4.5% and a pH of 4.2-5.2. It can be prepared by a process that comprises acidifying a cream having a fat content of at least 25% and a non-fat milk solids content of at least 6.5% to cause the pH of the cream to become 4.0-5.2 and preparing a mixture comprising 30-70% of the acidified cream and 30-70% of fresh acid-coagulated curd having a pH of 4.2-5.2. Preferably the mixture is homogenized.

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Patent Owner(s)

Patent OwnerAddress
VAN DEN BERGH FOODS CODIVISION OF CONOPCO INC THREE CORPORATE LAKES 2200 CABOT DRIVE LISLE IL 60532

International Classification(s)

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Wahlgren, Lena Ry de back, SE 1 7

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