Preparation of overrun milk product

Details Preparation of overrun milk product Preparation of overrun milk product

1995-03-03

1996-05-28

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426522, 426524, 426564, 426580, 426585, A23J 300

Patent

active

055209467

ABSTRACT:
An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the sugar-containing composition for a time and at a temperature sufficient to obtain a pasteurized aqueous phase. The pasteurized aqueous phase is admixed with a fatty phase at a temperature sufficient to form an emulsion, and the emulsion is overrun.

REFERENCES:
patent: 3078167 (1963-02-01), Rice
patent: 4871573 (1989-10-01), Bohren et al.
patent: 5135768 (1992-08-01), Campbell et al.

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