Concentrados de leche no gelificantes

• Main Authors: LINDSTROM, TED R, DIAZ-CASTILLO, OMAR, MEI, FU-I, LOH, JIMBAY P, HYDE, MICHAEL ANTHONY, LAYE, ISABELLE
• Format: Patent
• Language: Spanish
• Published: 02.07.2014
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

Una leche concentrada derivada de un líquido lácteo, comprendiendo dicha leche concentrada caseína, un agente amortiguador que se une al calcio y un producto lácteo acuoso líquido que tiene niveles de calcio por debajo de 1000 ppm y componentes macromoleculares de la leche a una concentración veces o más cuando se compara con el líquido lácteo a partir del cu 5 al se deriva la leche concentrada, donde dicha leche concentrada está en un estado no gelificado y no gelifica durante un almacenamiento refrigerado prolongado. A concentrated milk derived from a dairy liquid comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at >=3.5 times concentration as compared to the dairy liquid from which the concentrated milk is derived. All macromolecular milk components in the concentrated milk are in an uncurded state. The concentrated milk does not gel on extended refrigerated storage. An independent claim is also included for a process for producing concentrated milk by providing an initial dairy liquid; adding a calcium-binding buffer to the initial dairy liquid to form a first dairy substrate; concentrating the first dairy substrate to form a partially concentrated milk; diluting the partially concentrated milk with a low-calcium diluent to form a second dairy substrate; and concentrating the second dairy substrate to form the concentrated milk.