Heat stable concentrated dairy liquid and cream product
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United States of America Patent
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Mar 15, 2016
Grant Date -
Mar 4, 2010
app pub date -
Sep 2, 2008
filing date -
Sep 2, 2008
priority date (Note) -
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status (Latency Note)
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Abstract
Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
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