Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products

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 substantial...

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Bibliographische Detailangaben

Hauptverfasser:	Chinwalla, Ammar N, Ma, Yinqing, Campbell, Bruce E, Metzger, Virgil L, Reinhart, Brian M, Roesch, Rodrigo R, Gregg, Julia Lee
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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