Milk preparations

Details Milk preparations Milk preparations

1989-07-27

1992-04-21

Cintins, Marianne

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

Packaged, structurally defined, or coated

426580, 426581, 426582, 426583, 426584, 426585, 426615, 426641, 426656, 426657, 426658, 426518, 426524, A23C 900

Patent

active

051066432

ABSTRACT:
A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion and (c) then thoroughly and intimately admixing this frozen emulsion with a meat, fish, vegetable, grain, fruit, cheese etc. product. By suitable selection and adjustment one to the other of the milk component with the other component, products having different caloric and energy values can be obtained. These products are distinguished by fine taste, texture and stability.

REFERENCES:
patent: 2560621 (1951-07-01), Wrenshall
patent: 2565098 (1951-08-01), Sharp et al.
patent: 3403031 (1968-09-01), Holmes
patent: 4305969 (1981-12-01), Munk
patent: 4320152 (1982-03-01), Fradin
patent: 4504515 (1985-03-01), Hohenester
Ozimek et al., "Influence of an Addition of Textured Milk Proteins Upon Physiochemical Properties of Meat Mixtures", Journal of Food Science, vol. 47 (1981), pp. 234-239.
Arbuckle, Ice Cream, Third Ed. AVI Publishing Company, Inc. CT, 1977, pp. 389-390.

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