A method of producing a dairy concentrate with free divalent cations protein aggregation

The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 - 7.1 and a concentration of 3 - 25 wt.% of proteins, and wherein the ingredient composition has a cas...

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Bibliographische Detailangaben
Hauptverfasser:	Kolodziejczyk, Eric, Syrbe, Axel, Bovetto, Lionel, Schmitt, Christophe, Vaghela, Madansinh, Kreuss, Markus
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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