| 摘要 |
Methods of making shelf stable condensed sweetened dairy concentrates, and thereby preserving the dairy fat while retaining the flavor and texture characteristics of fresh dairy products, involve mixing together fat and non fat milk solids including a fresh dairy component, and sugar, to make a blend, evaporating the blend to at least 70% total solids, and recovering the product as the dairy concentrate. The concentrates so made comprise, in combinations, about 15% to about 37% fat, 4% to about 17% non fat milk solids, and enough sugar to avoid deleterious effects related to growth of pathogenic organisms based on activity internal to the concentrate. Sandiness due to lactose crystallization at above 7% non fat milk solids can be avoided by seeding the evaporated blend. The concentrate can be used in a variety of applications, including the production of frozen dairy desert mixes made by adding sugar and non fat milk solids as desired to the concentrate. Typically, all the fat is provided by the concentrate, such that no other fat is added in making the mix, the mix being the formula ultimately consumed by a consumer. |
