Process for preparing reduced fat and fat free sweetened condens

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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426491, 426519, 426522, 426580, 426804, A23C 900

Patent

active

057666660

ABSTRACT:
Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the starting milk product prior to the addition of sweetener. Producing a fat free product includes, inter alia, the same heating steps as described above. The starting material for producing the fat free product however, is a fat free starting product.

REFERENCES:
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patent: 4091118 (1978-05-01), de Pham
patent: 4362756 (1982-12-01), Williams
patent: 5223299 (1993-06-01), Dalan et al.
patent: 5229159 (1993-07-01), Schwan
patent: 5260079 (1993-11-01), Zetlier et al.
Wong et al., "Fundamentals of Dairy Chemistry". pp. 55-56, Jan. 1988.
Kirk-Othmer Encyclopedia of Chemical Technology, vol. 13, (1967), pp. 553-556.
Condensed Milk and Milk Powder, Otto Hunziker, (1950), Chapter XIV ("Forewarming and Addition of Sugar"), pp.168-183; Chapter XV (Condensing the Milk), pp. 184-191; Chapter XIX (Manufacture of Evaporated Milk), pp. 222-232; Chapter XXI (Irradiation, Fortification, Homogenization), pp. 238-257; Chapter XXIV (Factors that Influence the Marketable Properties of Evaporated Milk), pp. 275-285.
Newstead, David F., et al, J. Dairy Research, 46, 17 (1979), "Studies on the induction of heat stability in evaporated milk by preheating: effects of milk concentration, homogenization and whey proteins".

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