 Heat transfer and conditioning unit |
| OF THE INVENTION FIG. 1 shows schematically one form of the present invention, wherein the heat ... |
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| Body warmer |
| What is claimed is: 1. A body warmer to keep a person warm comprising, in combination, a platform ... |
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| Waste compactor |
| We claim: 1. A compactor including a casing with a front wall having an opening to receive a cart, ... |
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| Method of cooking food in hot non-aqueous liquids under air pressure |
| We claim: 1. The method of cooking food in hot, non-aqueous liquid under pressure, comprising the ... |
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| Package for laver-wrapped rice-ball |
| The primary object of the present invention is to provide a package for self-hand wrapping a rice-... |
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| Apparatus for quantitatively extruding food material |
| It is an object of this invention to provide an apparatus for quantitatively extruding food ... |
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| Method for forming double-walled units |
| We claim: 1. A method of forming a double-walled unit comprising the steps of (1) selecting two ... |
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| Process for baking a compressed cracker |
| I claim: 1. A process for preparing a baked cracker which comprises compressing between two ... |
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| Taco shell manufacturing equipment using a low pressure steam chamber |
| Having described our invention, what we claim as new and desire to secure by Letters Patent is the ... |
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| Machine for automatically making pancakes |
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Formulated milk concentrate and beverage
| Details |
Inventors: Bookwalter, George N.; Lyle, Steven A.;
Assignee: The United States of America as represented by the Secretary of (Washington, DC)
Primary Examiner: Czaja; Donald E.
Assistant Examiner: Pratt; Helen
Attorney, Agent or Firm: Silverstein; M. Howard, Fado; John D., Ribando; Curtis P.
A formulated milk concentrate is described comprising about 25-60% by weight of nonfat dry milk solids, 15-40% by weight of water, 3-40% by weight of an edible oil, and 0-35% by weight of sugar, wherein the weight ratio of nonfat dry milk solids to water is between about 1:0.55 and 1:0.75. The concentrate can either be frozen for later use or immediately blended with water to produce a beverage. Within the critical range of milk solids-to-water ratios, edible oils are emulsified to form stable concentrates without the use of emulsifiers or specialized dairy equipment such as homogenizers and colloid mills. |
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DETAILED DESCRIPTION OF THE INVENTION The terms "formulated milk concentrate" and "milk concentrate" are used herein with reference to high-solids products that contain about 15-40% water.
The terms "formulated milk beverage" and "milk beverage" are used with reference to fluid products that contain about 75-90% water.
The NFDM useful in this invention is preferably of the low-heat type, either in the powder or instantized form because of its relatively high dispersibility.
Medium-type and high-heat type can also be used.
The heat type generally refers to the processing parameters employed to denature whey protein prior to spray drying.
However, because of the various effects that the combination of heat, time and moisture content can have on the final product, the NFDM is classified by heat type according to its whey protein nitrogen content.
Thus, the specifications of low-heat type NFDM are 6.
0 mg/g whey protein and above; medium-heat NFDM has a whey protein nitrogen content ranging from 1.
51 to 5.
99 mg/g; and high-gheat type NFDM has a whey protein nitrogen content of 1.
5 and below.
The NFDM disclosed herein will be assumed to be equivalent to that produced in the United States as "U.
S.
Extra Grade" having a specified moisture content within the range of 3-4%, dry weight basis.
Other NFDM solids having moisture contents outside this range are also contemplated herein, with the understanding that adjustments may be necessary in the proportion of solids to added water discussed below.
The new formulated milk concentrates of the invention are prepared by blending under low shear conditions 1 part by weight of the NFDM solids with about 0.
55 to 0.
75 part of water to form a smooth batter.
It is critical that the amount of water be within this sharply defined range in order to effectively utilize the intrinsic properties of the NFDM constituents to emulsify the subsequently added edible oil.
The low shear blending may be accomplished by manual stirring with a spatula or other suitable utensil, or by use of a mechanical blender or mixer
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Cooking 
