Method of making a shelf-stable milk-containing beverage product

Details Method of making a shelf-stable milk-containing beverage product Method of making a shelf-stable milk-containing beverage product

1991-06-05

1993-04-13

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426561, 426569, 426584, 426590, 426594, 426597, 426654, A23C 9156

Patent

active

052021459

ABSTRACT:
An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

REFERENCES:
patent: 3843828 (1974-10-01), Arndt
patent: 4081567 (1978-03-01), Haber
patent: 4343819 (1982-08-01), Wood et al.
patent: 4980182 (1990-12-01), Kwon et al.

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