公开(公告)号：US20130022729A1

公开(公告)日：2013-01-24

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C7/04 ,  A23C9/152

CPC分类号： A23C9/1422 ,  A23C9/152 ,  A23C9/1522

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.

摘要翻译： 提供了用于处理高固体浓缩乳制品的方法，以通过最小化浓缩物的粘度在冷藏期间增加的速率来延迟浓缩乳制品的凝胶化。 通过另一种方法，本文描述的方法有效地显着降低浓缩乳制品的粘度。 本文所述的方法有利地增加了高固体含量的乳浓缩物在冷冻保存期间保持流体和可泵送的时间长度。 用本文提供的方法处理的高固含量浓缩乳制品包括约33至约43％的总固体。 通过一种方法，高固体浓缩乳制品具有约4.6至约6.7的pH，并且包括浓缩物重量的约0.25至约6％的盐。

公开(公告)号：US10721940B2

公开(公告)日：2020-07-28

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C9/142 ,  A23C9/152

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.