Dairy based spread and process of making

Details Dairy based spread and process of making Dairy based spread and process of making

1996-07-26

1999-06-29

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426576, 426583, 426603, A23C 1506, A23C 2300

Patent

active

059166088

ABSTRACT:
Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.

REFERENCES:
patent: 1605009 (1926-11-01), Spaeth
patent: 3982039 (1976-09-01), Scibelli et al.
patent: 4177293 (1979-12-01), Forman et al.
patent: 4569846 (1986-02-01), Ohzeki et al.
patent: 4772483 (1988-09-01), Nolte
patent: 5372825 (1994-12-01), Campbell et al.

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