Patent ID: 6667068
Filing Date: 2003-12-23
Classification: A23C,A23L

Abstract:
A method for preparing a solid milk product, said method comprising:blending an aqueous liquid, an edible fat, and concentrated milk protein source at a temperature of about 40 to about 95Â° C. and under high shear conditions with a bulk peak shear rate of greater than about 950 secâˆ’1 to form a first blend, wherein the blending continues until essentially all components in the first blend are hydrated and wherein the edible fat has a melting point less than about 50Â° C.; (2) adding 0 to 1 percent of an emulsifier to the first blend either before or after essentially all components in the first blend are hydrated; (3) adding, once essentially all components in the first blend are hydrated, 0 to about 3 percent of an emulsifying salt and 0 to about 1 percent TiO2 to form a second blend; (4) continuing to heat the second blend to the temperature of about 65 to about 95Â° C. under the high shear conditions until a homogeneous paste is obtained; (5) pasteurizing the homogenous paste; and (6) cooling the pasteurized homogenous paste to form the solid milk product, wherein the relative amount of the aqueous liquid, the edible fat, and the concentrated milk protein source in the first blend are adjusted such that the solid milk product has a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5 and wherein the solid milk product is a solid at ambient temperatures.