Patent ID: 9282755
Filing Date: 2016-03-15
CPC Classification: A23C

Claim Text:
1. A method of making a stable concentrated dairy liquid, the method comprising: forewarming a liquid dairy base for a time and temperature sufficient to effect a reduction in pH 4.6 soluble proteins; concentrating the forewarmed liquid dairy base using ultrafiltration techniques to form a concentrated dairy liquid retentate; blending an amount of cream into the concentrated dairy liquid retentate to form a cream enriched dairy liquid; homogenizing the cream enriched dairy liquid to form a homogenized cream enriched dairy liquid; adding a stabilizer to the homogenized cream enriched dairy liquid to form a stabilized cream enriched dairy liquid; sterilizing the stabilized cream enriched dairy liquid at a temperature and for a time sufficient to obtain the stable concentrated dairy liquid having a F the stable concentrated dairy liquid has a protein to fat ratio of about 0.4 to about 0.7 and about 1 percent or less lactose; and the stable concentrated dairy liquid is resistant to gelation and remains a visually stable fluid emulsion for at least about 9 months under ambient storage conditions and when reconstituted provides a fresh dairy flavor.