Borden, Inc.

Delmar L Andersen

David J Keller

Paul J Streiff

Louis R Boston

Ronald J McKenna

William H Seleen

The invention relates to a dried, high protein food product derived from phosphate-modified milk protein concentrate (MPC) rather than from casein. The high protein food product is preferably spray dried, and is useful as a non-feathering coffee whitener. The non-feathering and spray drying properties are the results of the inclusion of a phosphate salt.

Process for preparing an alternate protein source for coffee whiteners

A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60.degree. C.; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping.

Shelf-stable aseptic dairy product

This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

Calcium fortified aseptically packaged milk

Starter cultures for cheese production are prepared using culture media containing on a 100 parts dry basis 0.1 to 30 parts of a nitrogen source, 1-30 parts of a nitrogen source, 1-30 parts of a citrate source and a milk product being the remainder which is selected from the group consisting of undecalcified sweet whey or a major amount of undecalcified sweet whey and a minor amount of nonfat dry milk. The media results in a high and uniform bacteria count, and starter cultures produced therefrom produce cheese that cures fast and has enhanced flavor.

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Baldwinsville, NY, United States of America

Delmar L Andersen