Compositions and methods for manufacturing a skim or lowfat milk

Details Compositions and methods for manufacturing a skim or lowfat milk Compositions and methods for manufacturing a skim or lowfat milk

1993-03-09

1994-11-29

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426580, 426583, 426800, A23C 912

Patent

active

053688694

ABSTRACT:
Novel compositions and methods are disclosed for lowfat and skim milk products which have an increased creamy mouthfeel, whiter color, and taste sensations similar to milk with a high fat content. The textured milk products involves skim milk and lowfat milk being treated with a milk coagulant to partially coagulate and aggregate proteins in the milk. The enzyme-treated milks are heat-processed to denature the coagulating enzyme. The finished milk products are then cooled and stored at an appropriate refrigeration temperature.

REFERENCES:
patent: 4347258 (1982-08-01), Merkenich et al.
patent: 4413017 (1983-11-01), Loader
patent: 4513017 (1985-04-01), Moran et al.
patent: 4908223 (1990-03-01), Murtaugh et al.
The Condensed Chemical Dictionary, 10th Ed., Revised by G. Hawley, VNR Co., New York, 1981, p. 257.

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