초록 ▼

The present invention is a process to produce a high protein, sweetened, low fat, reduced lactose dairy product not requiring refrigeration. The process includes the following steps: providing milk which is low in fat content, usually reconstituted powdered skim milk, adjusting the total milk solids

The present invention is a process to produce a high protein, sweetened, low fat, reduced lactose dairy product not requiring refrigeration. The process includes the following steps: providing milk which is low in fat content, usually reconstituted powdered skim milk, adjusting the total milk solids to a value of between approximately 10 and 35%, by weight, sterilizing the milk mixture by ultra heat treatment, adding an appropriate amount of lactase to the sterilized milk mixture to digest the lactose over a predetermined period of time at room temperature, adjusting the pH to between 6 and 7 if necessary, and packaging the lactase-milk mixture aseptically. A variety of other ingredients can be added to the mixture including fruits, nuts, flavorings, stabilizers, emulsifiers, vitamins, and minerals. The product is stable at room temperature. It can also be frozen for use as a substitute for ice cream or maintained at a temperature of approximately 4°C. for additional shelf life.

대표청구항 ▼

A sweetened, high protein, low fat, reduced lactose milk product comprising between about 10% and 35% total milk solids, less than about 2% milk fat, and less than about 1% lactose, by weight, said product having been produced by increasing the total milk solids in the initial low fat milk, followed

A sweetened, high protein, low fat, reduced lactose milk product comprising between about 10% and 35% total milk solids, less than about 2% milk fat, and less than about 1% lactose, by weight, said product having been produced by increasing the total milk solids in the initial low fat milk, followed by ultraheat treating of the milk solids mixture and addition of lactase to the ultraheat treated milk solids mixture.