Intercontinental Great Brands LLC

Koninklijke Douwe Egberts B.v.

Gavin Matthew Schmidt

Lisa Ann Dierbach

Bruce Edward Campbell

Jennifer Louise Kimmel

Aaron S Handrick

Gregory Aaron Wiseman

Anthony William Criezis

Kenneth Allen Mikeska

Nicholas J Mendoza

Sarita V Porbandarwala

Karen Robinson

The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

High solids concentrated dairy liquids

Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.

Heat stable concentrated dairy liquid and cream product

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Hoffman Estates, IL, United States of America

Gavin Matthew Schmidt