Bruce E. Campbell;Brian M. Reinhart;Virgil L. Metzger;Julia Lee Gregg;Rodrigo R. Roesch;Ammar N. Chinwalla;Yinqing Ma
发明人:
Ammar N. Chinwalla,Bruce E. Campbell,Rodrigo R. Roesch,Yinqing Ma,Julia Lee Gregg,Virgil L. Metzger,Brian M. Reinhart
申请号：
US13554604
公开号：
US20130022729A1
申请日:
2012.07.20
申请国别(地区):
US
年份:
2013
代理人:
摘要：
Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.
