Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-05-22
1997-07-01
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426804, A23C 1900, A23C 1316
Patent
active
056436211
ABSTRACT:
Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.
REFERENCES:
patent: 3600186 (1971-08-01), Mattson et al.
patent: 4020186 (1977-04-01), Edwards
patent: 4066800 (1978-01-01), Rosenau et al.
patent: 4075360 (1978-02-01), Rule et al.
patent: 4748025 (1988-05-01), Bachmann et al.
patent: 5158796 (1992-10-01), Bernhardt et al.
patent: 5175013 (1992-12-01), Huang et al.
Hunter Jeanette
Koh Choon P.
Kraft Foods Inc.
Wright Debbie K.
LandOfFree
Flavor enhancement in cultured dairy products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Flavor enhancement in cultured dairy products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Flavor enhancement in cultured dairy products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-595055