Societe Des Produits Nestle S.a.

Nestec S.a.

Gale Jeffrey Barnes

Jau Y Hsu

Kyungsoo Woo

Christine Frances Kunetz

David Collins-Thompson

Louise Barbara Wyant

Camille Ducharme

A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

Liquid dairy blend for culinary food products

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.

Tray

An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

Preparation of acidified pastas

A frozen pasta is prepared by cooking a shaped pasta dough, partially drying the cooked pasta, blending the partially dried pasta with a sauce or water or a combination thereof and then freezing the blend.

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Chagrin Falls, OH, United States of America

Gale Jeffrey Barnes