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...

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Hauptverfasser:	WOO, KYUNGSOO, BARNES, GALE JEFFREY, KUNETZ, CHRISTINE FRANCES
Format:	Patent
Sprache:	eng ; fre
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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creator	WOO, KYUNGSOO BARNES, GALE JEFFREY KUNETZ, CHRISTINE FRANCES
description	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. La présente invention concerne un mélange liquide laitier approprié pour être utilisé dans la préparation de sauces culinaires à base de produits laitiers ou de plats culinaires préparés comprenant des protéines du lait et de la graisse; les protéines du lait étant des protéines de lactosérum et de caséine, le rapport de protéine de petit-lait : la caséine est de 0,3 à 0,5, et le pH du mélange liquide laitier est de 5,8 à 6,2. La présente invention porte en outre sur un procédé de production du mélange liquide laitier.
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The present invention further relates to a method of producing the present liquid dairy blend. La présente invention concerne un mélange liquide laitier approprié pour être utilisé dans la préparation de sauces culinaires à base de produits laitiers ou de plats culinaires préparés comprenant des protéines du lait et de la graisse; les protéines du lait étant des protéines de lactosérum et de caséine, le rapport de protéine de petit-lait : la caséine est de 0,3 à 0,5, et le pH du mélange liquide laitier est de 5,8 à 6,2. 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The present invention further relates to a method of producing the present liquid dairy blend. La présente invention concerne un mélange liquide laitier approprié pour être utilisé dans la préparation de sauces culinaires à base de produits laitiers ou de plats culinaires préparés comprenant des protéines du lait et de la graisse; les protéines du lait étant des protéines de lactosérum et de caséine, le rapport de protéine de petit-lait : la caséine est de 0,3 à 0,5, et le pH du mélange liquide laitier est de 5,8 à 6,2. 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The present invention further relates to a method of producing the present liquid dairy blend. La présente invention concerne un mélange liquide laitier approprié pour être utilisé dans la préparation de sauces culinaires à base de produits laitiers ou de plats culinaires préparés comprenant des protéines du lait et de la graisse; les protéines du lait étant des protéines de lactosérum et de caséine, le rapport de protéine de petit-lait : la caséine est de 0,3 à 0,5, et le pH du mélange liquide laitier est de 5,8 à 6,2. La présente invention porte en outre sur un procédé de production du mélange liquide laitier.</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; fre
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subjects	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
title	LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS
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