HOT TEMPERATURE-AERATED DAIRY PRODUCT HAVING STORAGE STABILITY

• Main Authors: BARNARD DAVID JOHN, CHA ALICE SHEN, LINCOURT RICHARD HAROLD
• Format: Patent
• Language: English
• Published: 13.05.2010
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a hot temperature-aerated dairy product containing about 10 to about 66% milk component, about 20 to about 30% fat component, and about 0.5 to about 2.5% stabilizer system, stable in storage, and having a high moisture content ratio. SOLUTION: The stabilizer system comprises at least two gum systems in which one gum is gelatin, or at least three gum systems in which one is gelatin or carrageenan and remaining gums are different. A mixture is aerated to about 2% to about 20% overrun while being hot temperature as it is, and filled in a package continuously at high temperature, i.e., about 140°F (60°C) to about 180°F (82°C). The produced dairy product is free from the need of a technique of sterile processing or sterile packaging, and has a preservation duration of at least 12 months when preserved at ambient temperature and at least 18 months when preserved at refrigeration temperature. COPYRIGHT: (C)2010,JPO&INPIT