The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jul. 28, 2020
Filed:
Jul. 20, 2012
Ammar N. Chinwalla, Gurnee, IL (US);
Bruce E. Campbell, Glenview, IL (US);
Rodrigo R. Roesch, Green Bay, WI (US);
Yinqing MA, Bethesda, MD (US);
Julia Lee Gregg, Munich, DE;
Virgil L. Metzger, Vernon Hills, IL (US);
Brian M. Reinhart, Streamwood, IL (US);
Ammar N. Chinwalla, Gurnee, IL (US);
Bruce E. Campbell, Glenview, IL (US);
Rodrigo R. Roesch, Green Bay, WI (US);
Yinqing Ma, Bethesda, MD (US);
Julia Lee Gregg, Munich, DE;
Virgil L. Metzger, Vernon Hills, IL (US);
Brian M. Reinhart, Streamwood, IL (US);
Kraft Food Group Brands LLC, Chicago, IL (US);
Abstract
Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.