Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products

Patent metadata

Field	Value
Publication number	US-10849334-B2
Application number	US-201314376317-A
Country	US
Kind code	B2
Filing date	Feb 1, 2013
Priority date	Feb 1, 2012
Publication date	Dec 1, 2020
Grant date	Dec 1, 2020

Abstract

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.

First claim

What is claimed is:

1. A concentrated dairy liquid comprising:
about 1.3 to about 2.0 percent protein;
about 20 to about 30 percent fat;
less than about 1.5 percent lactose;
about 0.1 to about 1.5 percent added dairy minerals; and
about 35 to about 65 percent total solids;
wherein the concentrated dairy liquid comprises a ratio of protein to fat of about 0.04 to about 0.1, and
wherein the concentrated dairy liquid has a mineral to protein ratio of at least two of the following:
about 0.017 mg to about 0.0264 mg potassium per mg protein;
about 0.008 mg to about 0.0226 mg magnesium per mg protein;
about 0.122 mg to about 0.3516 mg calcium per mg protein; and
about 0.199 mg to about 0.5394 mg phosphate per mg protein.

2. The concentrated dairy liquid of claim 1 , wherein the concentrated dairy liquid comprises an ultrafiltered cream retentate, and the fat content in the concentrated dairy liquid is provided by the ultrafiltered cream retentate.

3. The concentrated dairy liquid of claim 1 , wherein the concentrated dairy liquid has a mineral to protein ratio of at least three of the following:
about 0.017 mg to about 0.0264 mg potassium per mg protein;
about 0.008 mg to about 0.0226 mg magnesium per mg protein;
about 0.122 mg to about 0.3516 mg calcium per mg protein; and
about 0.199 mg to about 0.5394 mg phosphate per mg protein.

4. The concentrated dairy liquid of claim 1 , wherein the concentrated dairy liquid has the following mineral to protein ratios:
about 0.017 mg to about 0.0264 mg potassium per mg protein;
about 0.008 mg to about 0.0226 mg magnesium per mg protein;
about 0.122 mg to about 0.3516 mg calcium per mg protein; and
about 0.199 mg to about 0.5394 mg phosphate per mg protein.

5. A heat-treated concentrated dairy liquid comprising:
an ultrafiltered cream retentate; and
about 0.1 to about 1.5 percent added dairy minerals,
the concentrated dairy liquid including about 1.3 to about 2.0 percent protein, about 20 to about 30 percent fat, less than about 1.5 percent lactose, and about 35 to about 65 percent total solids, the fat content in the concentrated dairy liquid being provided by the ultrafiltered cream retentate,
wherein the concentrated dairy liquid has a ratio of protein to fat of about 0.04 to about 0.1, and
the concentrated dairy liquid has a mineral to protein ratio of at least two of the following:
about 0.017 mg to about 0.0264 mg potassium per mg protein;
about 0.008 mg to about 0.0226 mg magnesium per mg protein;
about 0.122 mg to about 0.3516 mg calcium per mg protein; and
about 0.199 mg to about 0.5394 mg phosphate per mg protein.

Assignees

• Douwe Egberts Bv

Inventors

• Criezis Anthony William
• Campbell Bruce Edward
• Dierbach Lisa Ann
• Kimmel Jennifer Louise
• Knight Timothy David
• Schuerman Joseph Michael

Classifications

• A23C19/084

  Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C19/093) · CPC title

• A23C9/1516

  Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins · CPC title

• A23C19/082

  Adding substances to the curd before or during melting; Melting salts · CPC title

• A23C9/1422

  by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate · CPC title

• A23C13/14

  containing milk products or {non-fat} milk components · CPC title