Method of making an acidified dairy cream

Details Method of making an acidified dairy cream Method of making an acidified dairy cream

1989-03-29

1989-10-10

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 61, 426580, 426583, 426586, 426570, 426399, A23C 912, A23L 300

Patent

active

048730947

ABSTRACT:
An acidified dairy cream characterized by a non-grainy texture and the absence of cooked flavors is made by acidifying dairy-derived cream to a pH level of approximately 4.6 or below. The cream is then heated to a range of 222.degree. F. to 264.degree. F. while being subjected to a pressure of at least approximately 180 psig. The cream is then aseptically packaged.

REFERENCES:
patent: 3891779 (1975-06-01), Robinson
patent: 4416905 (1983-11-01), Lundstedt et al.

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