Land O'lakes, Inc.

Orlando Maldonado

Thomas Alexander Glenn, Iii

Clint Garoutte

Jason Thompson

Kang Hu

Molly Erickson

Susan Reed

Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.

Dairy-based meat substitute and methods of producing the same

Food products and systems and methods for their production involve microfiltration ('MF') of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration ('UF') to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

Food products and systems and methods of making same

Growing community of inventors

Minneapolis, MN, United States of America

Orlando Maldonado