Patent ID: 6365205
Filing Date: 2002-04-02
Classification: A23C

Abstract:
Process for preparing a water continuous dairy product suitable for use in cooking, comprising the steps of(a) acidifying a cream having a fat content of at least 25% and a non-fat milk solids content of at least 6.5% to cause the pH of the cream to become 4.0-5.2, (b) preparing a mixture comprising 30-70% of the acidified cream and 30-70% of fresh acid coagulated curd having a fat content of less than 5% and having a pH of 4.2-5.2, (c) optionally, homogenizing the mixture, such that the product has a dry matter content of 25-40%, a fat content of 13-27%, a protein content of at least 4.5% and a pH of 4.2-5.2.