Process for the preparation of a stable food product from lacteal components
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United States of America Patent
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Aug 31, 1982
Grant Date -
N/A
app pub date -
Apr 18, 1980
filing date -
Apr 27, 1979
priority date (Note) -
Expired
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Abstract
A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P.sub.2 O.sub.5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50.degree.-120.degree. C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process.
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