Dairy products with reduced average particle size

Details Dairy products with reduced average particle size Dairy products with reduced average particle size

2005-03-01

2005-03-01

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S038000, C426S039000, C426S042000, C426S043000, C426S582000

Reexamination Certificate

active

06861080

ABSTRACT:
The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

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Lemay et al., “Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture and Yield”,Journal of Dairy Science,vol. 77, No. 10, 2870-2879, 1994.

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