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:
Mar. 12, 2024
Filed:
Jun. 20, 2018
Applicant:
General Mills, Inc., Minneapolis, MN (US);
Inventors:
Jerry L Fultz, New Hope, MN (US);
Jose Antonio Maldonado, Edina, MN (US);
Maeve C Murphy, Plymouth, MN (US);
Shannyn Stuart, Wheaton, IL (US);
Assignee:
General Mills, Inc., Minneapolis, MN (US);
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/12 (2006.01); A23C 3/02 (2006.01); A23C 9/00 (2006.01); A23C 9/13 (2006.01); A23C 9/142 (2006.01);
U.S. Cl.
CPC ...
A23C 9/1223 (2013.01); A23C 3/02 (2013.01); A23C 9/005 (2013.01); A23C 9/1307 (2013.01); A23C 9/1422 (2013.01); A23C 2210/256 (2013.01); A23V 2002/00 (2013.01); A23V 2250/5424 (2013.01); A23V 2250/612 (2013.01);
Abstract
A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.