초록 ▼

There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160°F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and a

There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160°F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50°F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation. The amount and extent of the heat denatured indigenous protein and ash in the dairy product is sufficient that the carbonated dairy product is buffered to a pH of at least 4.0 and the carbonated dairy product is highly carbonated but not destabilized.

대표청구항 ▼

A method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product, comprising: (1) heating the liquid dairy product within a temperature/time range of at least 160°F. for a time not in excess of 30 minutes to 200°F. for a time not in ex

A method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product, comprising: (1) heating the liquid dairy product within a temperature/time range of at least 160°F. for a time not in excess of 30 minutes to 200°F. for a time not in excess of 5 seconds, whereby the indigenous dairy product protein and ash therein are at least partially denatured to form a buffer thereof; (2) cooling the denatured liquid dairy product to a temperature of less than about 50°F.; (3) subjecting the cooled liquid dairy product to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product, provided that at least 1.5 volumes of carbon dioxide are dissolved in the dairy product; and (4) packaging the so carbonated dairy product in closed containers capable of retaining the said degree of carbonation; and wherein the amount and extent of the heat denatured indigenous protein and ash in the dairy product is sufficient that the carbonated dairy product is buffered to a pH of at least 4.0 and up to 5.7 and the carbonated dairy product is highly carbonated but not destabilized.