HEAT STABLE CONCENTRATED DAIRY LIQUID AND CREAM PRODUCT

摘要

Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of abou t 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cre am addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.