Patent ID: 8512775

Claim:
A method of preparing a dairy product in a production line comprising: introducing by continuous injection, via the production line, at least one sterol ester and/or stanol ester into a dairy composition to obtain a mixture, said sterol ester and/or stanol ester being at a temperature T 1 , higher than or equal to the melting temperature of said sterol ester and/or stanol ester and ranging from 35 to 80° C., and said dairy composition having a temperature T 2 at least equal to T 1 , wherein, said sterol ester and/or stanol ester is introduced without thickener and without emulsifier, said dairy composition is obtained by treating a milk-based initial composition containing milk proteins and is without emulsifier, preheated to a temperature of approximately 50° C. to approximately 70° C., said diary composition having a temperature T 2 of approximately 50° C. to approximately 70° C.; and introducing of said sterol ester and/or stanol ester takes place before homogenizing said mixture and homogenizing said mixture at a pressure of approximately 100 bars to approximately 280 bars to obtain a homogenized mixture; heating said homogenized mixture at a temperature of approximately 85° C. to approximately 100° C. to obtain a heated homogenized mixture; holding said heated homogenized mixture, fermenting said heated and homogenized held mixture to a temperature of approximately 30° C. to approximately 47° C. to obtain a fermented mixture, and smoothing said fermented mixture to obtain a final white mass, comprising an aqueous phase, a protein network, and a fatty phase, said fatty phase corresponding to said sterol ester and/or stanol ester, included by said homogenizing in said protein network formed by said milk proteins and milk of said dairy composition, said final white mass exhibiting a homogeneity between said fatty phase and said protein network, and exhibiting no phase difference between said aqueous phase and said protein network.