| 摘要 |
This invention provides methods of making shelf stable condensed sweetened dairy concentrates that provide a method of preserving fat while retaining the flavor and texture characteristics of fresh dairy products. The concentrates are made by 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 generally comprise about 15% to about 37% fat, 4% to about 17% non fat milk solids, and enough sugar that there is no deleterious affect 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 with seed crystals. The concentrate can be used in the food industry in a variety of applications. For example, in the frozen dairy desert mix application, the mix is made from the concentrate by adding sugar and non fat milk solids as desired, but typically all the fat is provided by the concentrate, such that no other fat is added in making the mix, which is the formula ultimately consumed by a consumer.
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