Method of producing a dairy concentrate with free divalent cations protein aggregation

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United States of America Patent

PATENT NO 11089791
SERIAL NO

16462448

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Abstract

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The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

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Patent OwnerAddress
SOCIETE DES PRODUITS NESTLE S ASWITZERLAND ZUG ZUG

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Bovetto, Lionel Jean Rene Lucens, CH 34 164
Kolodziejczyk, Eric Stanislas Vevey, CH 5 45
Kreuss, Markus Freimettigen, CH 10 7
Schmitt, Christophe Joseph Etienne Servion, CH 48 626
Syrbe, Axel Clarens, CH 8 22
Vaghela, Madansinh Nathusinh Macedonia, US 22 497

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