Modifier for skim milk products and process of making same

Details Modifier for skim milk products and process of making same Modifier for skim milk products and process of making same

A - Human Necessities

23

C

99/64

A23C 1/00 (2006.01) A23C 1/04 (2006.01) A23C 3/037 (2006.01) A23C 17/00 (2006.01) A23C 21/00 (2006.01)

Patent

CA 1081529

ABSTRACT OF THE DISCLOSURE The proportion of nonfat dry milk which is needed to achieve a given quality standard of body, taste, and eye appeal when added to skim milk and lowfat milk products (including skim milk itself) is substantially reduced (for example by about 1/3) by adding an extra step of steam heating the preheated condensed milk to be powdered, while avoiding coagulation, this extra steam heating preferably following heat treatment previously conven- tional and preferably including steam superheating also in the earlier or skim milk phase. The proteins are thus converted to a new form surprisingly effective as a modifier of skim milk food products, with little or no danger of such side effects as taste impairments which were hazards of the higher of previous heat treatments.

269844

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