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:
Dec. 24, 2013
Filed:
Aug. 02, 2012
Kenneth William Cale, Suffern, NY (US);
George W. Haas, Mount Prospect, IL (US);
Jamie Allen Hestekin, Morton Grove, IL (US);
Heather Marie Hudson, San Diego, CA (US);
Ted Riley Lindstrom, Punta Gorda, FL (US);
Yinqing MA, Bethesda, MD (US);
Fu-i Mei, Wheeling, IL (US);
Danielle Elizabeth Perkins, Clarendon Hills, IL (US);
Charles Wang, White Plains, NY (US);
Kenneth William Cale, Suffern, NY (US);
George W. Haas, Mount Prospect, IL (US);
Jamie Allen Hestekin, Morton Grove, IL (US);
Heather Marie Hudson, San Diego, CA (US);
Ted Riley Lindstrom, Punta Gorda, FL (US);
Yinqing Ma, Bethesda, MD (US);
Fu-I Mei, Wheeling, IL (US);
Danielle Elizabeth Perkins, Clarendon Hills, IL (US);
Charles Wang, White Plains, NY (US);
Intercontinental Great Brands LLC, East Hanover, NJ (US);
Abstract
The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.