LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Barnes, Gale Jeffrey, Kunetz, Christine Frances, Woo, Kyungsoo
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.