Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1995-10-16
1997-09-30
Cano, Milton
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426417, 426443, 426491, 426492, 426519, A23C 916
Patent
active
056723733
ABSTRACT:
Anhydrous milk powder is prepared to have substantially the same constituent ingredients as dry whole milk powder that is manufactured using conventional processes, except that 100% of the fat constituent is available as fat. Whole milk is first separated into skim milk and anhydrous butter fat; the skim milk is dried by removing all of the available free water therefrom; and the resultant anhydrous skim milk powder solids are combined in a selected amount together with a further selected amount of the separated anhydrous butter fat constituent in a ribbon blender. The resultant blended product has the same constituent make-up as ordinary dry whole milk, but all of the fat constituent is recoverable as fat. The anhydrous milk powder of the present invention is intended primarily for use by the chocolate industry, in the manufacture of milk chocolate, but may also be utilized for other purposes such as the manufacture of dry baking mixes, or other prepared foods, where the dry whole milk powder is not to be rehydrated.
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Potter et at., Food Science, fifth edition, pp. 290-292 1986.
Article "Spray dried whole milk powder . . . ", S.O. Hansen & P.S. Hansen, pp. 79 through 82, Scandanavian Dairy Information, Feb. 1990.
Article "The Influence of Milk Fat . . . ", G. Hogenbirk, pp. 53 through 60, Proceeding of 44th P.M.C.A. Production Conference, 1990.
Article "Incorporation of Milkfat . . . ", C.M. Barna, R.W. Hartel & S. Metin, pp. 62 through 71, Proceedings of P.M.C.A. Production Conference, 1992.
Cano Milton
Hewson Donald E.
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