method for manufacturing a stable concentrated dairy liquid, and stable, concentrated dairy liquid

摘要

METHOD FOR MAKING A STABLE CONCENTRATED LIQUID, AND STABLE CONCENTRATED LIQUID. Stable concentrated dairy liquids having increased fresh dairy flavor notes and methods of making them are disclosed. The resulting concentrated products disclosed herein include a reduced milk protein level and an increased fat content by the addition of a cream. In one method, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 obtained by selecting the starting dairy base and a selected cream addition. Preferably, the addition of the cream occurs at specific process entry sites to obtain stable concentrates.