Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2005-05-10
2005-05-10
Bhat, N. (Department: 1764)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C429S491000, C429S507000
Reexamination Certificate
active
06890576
ABSTRACT:
The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey, which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.
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Loewenstein M. et al. “Using cottage cheese whey fractions or their derivatives in ice cream.” Food Product Development. 1975 Department of Dairy Science, University of Georgia, Athens, Georgia, USA, vol. 9, No. 9, pp. 91, 93-94, 96.
Mehta Niranjan Chhotalal
Paget Robert
Bhat N.
Merchant & Gould P.C.
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