Process of making a dairy product
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Apr 2, 2002
Issued Date -
N/A
app pub date -
Jul 28, 1999
filing date -
Dec 14, 1995
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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.
First Claim
Other Claims data not available