Patent ID: 9055752
Filing Date: 2015-06-16
Classification: A23C

Abstract:
1. A method of making a stable concentrated dairy liquid, the method comprising: providing a starting dairy liquid containing lactose and dairy protein with casein protein and whey protein; concentrating the casein protein and depleting the whey protein and lactose from the starting dairy liquid to form a whey and lactose depleted concentrated dairy liquid with a ratio of the casein protein to the whey protein of at least about 90:10 and less than about 1 percent lactose; maintaining the starting dairy liquid prior to and during the concentrating step at or below about 90° C. so that substantially no cross-linking occurs between the casein protein and the whey protein so that the starting dairy liquid has at least about 90 percent pH 4.6 soluble proteins; adding a stabilizer and a mouthfeel enhancer to the whey and lactose depleted concentrated dairy liquid to form an intermediate concentrated dairy liquid; sterilizing the intermediate concentrated 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 total solids from about 25 to about 30 percent, about 9 to about 13 percent total protein of which is at least about 90 percent casein protein and less than about 10 percent whey protein, and less than about 1 percent lactose; and wherein the intermediate concentrated dairy liquid is resistant to gelation during sterilization, and wherein the stable concentrated dairy liquid is resistant to gelation for at least about 9 months of storage under ambient conditions.