Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1992-08-03
1994-05-03
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 43, 426522, 426565, 426583, A23C 912
Patent
active
053086287
ABSTRACT:
This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner. The method according to the invention is characterized by starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form ice cream with an overrun of at least 80% by volume, particularly at least 100% and wherein the mix is pasteurized before freezing and after fermentation.
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Schol Cor J.
van der Houven Martinus M. G. M.
Campina Melkune, B.V.
Golian Joseph
Meller Michael N.
Wong Leslie
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