Note: Descriptions are shown in the official language in which they were submitted.
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DAIRY COMPOSITIONS
Field of the Invention
The present invention is directed to dairy compositions and, in particular, to
organoleptically-pleasing dairy compositions and methods of making the same.
Background
Conventional dairy products, especially cultured dairy products, have a
limited
shelf-life, typically less than thirty days under refrigerated storage
conditions, which
often results in unused waste product. Dairy product manufacturers ideally
desire to
produce finished dairy products which are both organoleptically-pleasing but
also
sufficiently shelf-stable. The challenge that is often faced is improving
shelf life
without diminishing the desirable sensory attributes, and thus the commercial
value,
of the product.
Two kinds of common dairy beverages can be found in the North American
market: shelf stable and refrigerated beverages. The shelf stable beverages
are often
water based and provide an experience of a milk shake or flavored milk. This
product
is usually shelf stable for several months. The refrigerated dairy beverages
are often
cultured and provide distinctive tartness and culture notes that the shelf
stable
beverages do not have. The refrigerated dairy beverages usually have a shelf
life of
thirty days. Following a consumer study in concept testing of the beverage,
the flavor
is the main driver for overall preference and purchase intent. The consumer
wants
acceptable flavor while offering a longer shelf life.
Dairy beverages, such as cultured dairy products, may be thermally
processed to increase their stability. Unfortunately, thermally treating
cultured dairy
products often results in a displeasing organoleptic property.
There is a need, therefore, for a dairy product, especially ones with cultured
dairy notes, that have an acceptable organoleptic property while, potentially,
offering
a longer shelf life.
Summary
In an aspect, there is provided a dairy composition comprising at least one
acceptable organoleptic property and, if heat treated at ultra-high and/or
pasteurization temperatures, the composition does not undergo unacceptable
curdling and/or precipitation.
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In another aspect, the dairy composition has a suitable pH such that if the
composition is heat treated at the ultra-high and/or pasteurization
temperatures, the
composition does not undergo unacceptable curdling and/or precipitation. In
yet
another aspect, the UHT treatment is from about 135 C (275 F) to about 150 C
(302 F). In a further aspect, the pasteurization treatment is from about 72 C
to about
75 C (about 162 F to about 167 F). In another aspect, the pH range is from
about 5.5
to about 6.6.
In another aspect, there is provided a dairy composition comprising at least
one acceptable organoleptic property and having a pH of from about 5.5 to
about 6.6.
In further aspects of the compositions described above, the at least one
acceptable organoleptic property comprises acceptable tartness, smooth
mouthfeel,
creaminess, culture notes, or combinations thereof. In another aspect, the at
least
one acceptable organoleptic property comprises acceptable tartness, culture
notes,
.. or combinations thereof. In another aspect, the at least one acceptable
organoleptic
property comprises acceptable tartness, smooth mouthfeel, creaminess, or
combinations thereof. In another aspect, the organoleptic property comprises a
perceivable tartness, sourness, culture notes, smooth mouthfeel, creaminess,
or
combinations thereof that is associated with at least one traditional cultured
dairy
composition. In another aspect, the organoleptic property comprises at least
one of a
perceivable tartness and sourness that is associated with at least one
traditional
cultured dairy composition. In yet another aspect, the dairy composition has a
perceivable tartness that is associated with at least one traditional cultured
dairy
composition. In another aspect, the culture notes are cream cheese flavor,
yogurt
.. flavor, sour cream flavor, or combinations thereof. In another aspect, the
culture
notes are the cream cheese flavor(s). In yet another aspect, the at least one
traditional cultured dairy composition has a pH of from about 4.2 to about
5.2. In yet
another aspect, the at least one traditional cultured dairy composition is
selected
from the group consisting of cream cheese compositions, sour cream
compositions,
yogurt compositions, and combinations thereof. In yet another aspect, the at
least
one traditional cultured dairy composition is selected from cream cheese
compositions. In yet another aspect, the dairy composition has a pH range from
about 5.5 to about 6.6. In a further aspect, the pH range is from about 5.8 to
about
6.6.
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In further aspects of the compositions described above, the dairy composition
has a firmness of from about 0.1 to about 2 Pa at 37 C. In another aspect, the
composition has a firmness of from about 0.4 to about 2 Pa; about 0.8 to about
2 Pa;
or about 0.9 to about 2 Pa at 37 C. In further aspects, the composition has a
cohesiveness of from about 0.3% to about 2%. In yet other aspects, the
composition
has a cohesiveness of from about 0.5% to about 2%; about 0.7% to about 2%;
about
0.9% to about 2%; or about 1.3% to about 2%.
In further aspects of the compositions described above, the dairy composition
has an extended refrigerated and/or non-refrigerated shelf-life. In another
aspect, the
dairy composition is heat treated at ultra-high and/or pasteurization
temperatures and
has an extended refrigerated and/or non-refrigerated shelf-life. In another
aspect, the
refrigerated shelf-life is about 60 days to about 120 days. In a further
aspect, the non-
refrigerated shelf-life is about 60 days to about 120 days. In another aspect,
the dairy
composition is heat treated at ultra-high and/or pasteurization temperatures
and is
stable for about 60 days to about 120 days. In further aspects, the dairy
composition
is organoleptically acceptable. In another aspect, the composition has an
extended
shelf-life without imparting an unacceptable tartness and/or other
organoleptic
property.
In further aspects of the compositions described above, the dairy composition
comprises sources of at least one of fat and protein. In another aspect, the
dairy
composition comprises at least one first cultured dairy component and at least
one
first dairy component. In another aspect, the at least one first cultured
dairy
component has a protein content from about 20% to about 70% by weight of the
component; more typically, the at least one first cultured dairy component has
a
protein content from about 50% to about 70% by weight of the component. In
another
aspect, the at least one first cultured dairy component has a fat content less
than 5%
by weight of the component; more typically, the at least one first cultured
dairy
component has a fat content less than about 3% by weight of the component. In
another aspect, the at least one first cultured dairy component is slightly
acidic. In
another aspect, the at least one first cultured dairy component has a pH of
from
about 4.0 to about 5.5 or from about 4.2 to about 5.4. In another aspect, the
at least
one first cultured dairy component comprises at least one yogurt component
and/or
at least one sour cream component. In another aspect, the at least one first
cultured
dairy component comprises at least one powder. In another aspect, the at least
one
first cultured dairy component comprises at least one yogurt powder and/or at
least
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one sour cream powder. In another aspect, the at least one first cultured
dairy
component comprises at least one yogurt powder. In another aspect, the yogurt
powder is selected from the group consisting of a low fat yogurt powder, greek
yogurt
powder, traditional yogurt powder, and combinations thereof.
In another aspect of the compositions described above, the at least one first
dairy component is neutral. In another aspect, the at least one first dairy
component
has a pH of from about 6.0 to about 7.5 or from about 6.0 to about 6.5. In
another
aspect, the at least one first dairy component has a protein content from
about 9% to
about 60% by weight of the component; more typically, the at least one first
dairy
component has a protein content from about 10% to about 25% by weight of the
component. In another aspect, the at least one first dairy component has a fat
content from about 1.6% to about 70% by weight of the component; from about
10%
to about 70% by weight; about 30% to about 70% by weight; about 40% to about
70% by weight; or about 50% to about 70% by weight; more typically, the at
least one
first dairy component has a fat content from about 60% to about 70% by weight
of the
component. In another aspect, wherein the at least one first dairy component
comprises (i) at least one second cultured dairy component and/or (ii) at
least one
second dairy component. In another aspect, the at least one second cultured
dairy
component comprises at least one cream cheese component. In another aspect,
the
at least one second dairy component comprises at least one milk component. In
another aspect, the at least one first dairy component comprises at least one
powder.
In another aspect, the at least one second cultured dairy component comprises
at
least one cream cheese powder. In another aspect, the at least one second
dairy
component comprises at least one milk powder. In another aspect, the at least
one
first cultured dairy component and the at least one first dairy component are
present
in amounts to provide the at least one acceptable organoleptic property. In
another
aspect, the amount of the at least one first cultured dairy component is up to
about
15% by weight or up to about 10% by weight, based on the weight of the dairy
composition. In another aspect, the amount of the at least one first cultured
dairy
component is from about 1.4% by weight to about 8% by weight, based on the
weight
of the dairy composition. In another aspect, the amount of the at least one
first dairy
component is up to about 35% by weight; up to about 20% by weight, up to about
10% by weight; or from about 2% by weight to about 10% by weight, based on the
weight of the dairy composition. In another aspect, the amount of the at least
one first
dairy component is from about 4% by weight to about 8% by weight, based on the
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weight of the dairy composition. In another aspect, the ratio of the at least
one first
cultured dairy component to the at least one first dairy component is any
suitable
ratio that yields at least one acceptable organoleptic property. In another
aspect, the
ratio of the at least one first cultured dairy component to the at least one
first dairy
component provides acceptable tartness and/or cultured notes. In another
aspect,
the ratio is a weight ratio of from about 25:75 to about 75:25; from about
30:70 to
about 70:30; from about 35:65 to about 65:30; from about 40:60 to about 60:40;
or
from about 45:55 to about 55:45. In another aspect, the weight ratio is from
about
50:50 to about 35:65.
In another aspect of the compositions described above, the dairy composition
further comprises at least one emulsifying salt and/or at least one thickening
component. In another aspect, the combination of the emulsifying salt and the
thickening component is present in an amount of about 0.4% by weight to about
0.8% by weight, based on the weight of the dairy composition. In another
aspect, the
at least one emulsifying salt is a suitable salt selected from the group
consisting of
trialkali metal salts, dialkali metal salts, monoalkali metal salts,
trialkaline metal salts,
dialkaline metal salts, monoalkaline metal salts, and combinations thereof. In
another
aspect, the at least one emulsifying salt is selected from the group
consisting of
monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium
phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid
pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium
citrate, potassium citrate, calcium citrate, sodium tartrate, sodium potassium
tartrate,
and combinations thereof. In another aspect, the at least one emulsifying salt
is
selected from the group consisting of disodium phosphate, sodium citrate,
potassium
citrate, and combinations thereof. In another aspect, the amount of the at
least one
emulsifying salt is from about 0.2% by weight to about 1.0% by weight; about
0.3%
by weight to about 0.8% by weight; about 0.4% by weight to about 0.8% by
weight; or
about 0.4% by weight to about 0.6% by weight, based on the weight of the dairy
composition. In another aspect, the at least one emulsifying salt is selected
from the
group consisting of disodium salts and monosodium salts. In another aspect,
the at
least one emulsifying salt is two or more emulsifying salts. In another
aspect, the
weight ratio of two or more emulsifying salts is from about 50:50 to about
75:25. In
another aspect, the at least one emulsifying salt is disodium phosphate and
sodium
citrate. In another aspect, the two or more emulsifying salts are disodium
phosphate
and sodium citrate, wherein the weight ratio of disodium phosphate to sodium
citrate
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is from about 50:50 to about 75:25. In another aspect, the at least one
thickening
component is selected from the group consisting of starches, gums, and
combinations thereof. In another aspect, the at least one thickening component
is
selected from the group consisting of carob bean gum, gum karaya, gum
tragacanth,
guar gum, gelatin, sodium carboxymethyl cellulose, carrageenan, oat gum,
sodium
alginate, propylene glycol alginate, xanthan gum, gellan, alginate, pectin,
and
combinations thereof. In another aspect, the at least one thickening component
is
selected from the group consisting of pectin, carrageenans, and combinations
thereof. In another aspect, the amount of the at least one thickening
component is
from about 0.05% to about 0.5% by weight or from about 0.05% to about 0.3% by
weight, based on the weight of the dairy composition.
In another aspect of the compositions described above, the dairy composition
further comprises an edible base liquid. In another aspect, the base liquid is
an
aqueous liquid. In another aspect, the base liquid is water and/or milk. In
another
aspect, the milk is selected from the group consisting of regular milk,
reduced-fat
milk, skim milk, dairy powder, non-fat dry milk, milk protein
concentrate/isolate,
condensed milk, whey, whey protein concentrate, ultrafiltered (UF)
concentrated milk,
and the like, and combinations thereof.
In another aspect of the compositions described above, the dairy composition
further comprises at least one of dietary fiber, sweetener component,
hydrocolloid,
flavorant, colorant, vitamin, mineral, nutrients and/or other functional
ingredients. In
another aspect, the composition comprises the dietary fiber, wherein the
dietary fiber
comprises soluble and/or insoluble dietary fibers. In another aspect, the
fiber is a
prebiotic. In another aspect, the fiber is inulin. In another aspect, the
amount of the
fiber is up to about 10% or up to about 3% by weight, based on the weight of
the
dairy composition. In another aspect, the amount of the fiber is from about 1%
by
weight to about 3% by weight, based on the weight of the dairy composition. In
another aspect, the composition comprises at least one sweetener component. In
another aspect, the at least one sweetener component is selected from the
group
consisting of natural sweeteners such as sucrose, glucose, fructose, maltose,
lactose, galactose, high fructose corn-syrup, artificial intensive sweeteners,
and
sugar alcohols, and combinations thereof. In another aspect, the composition
comprises at least one flavorant. In another aspect, the amount of flavorant
is up to
about 15% by weight; up to about 11% by weight; or from about 1% by weight to
about 11% by weight, based on the weight of the dairy composition.
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In another aspect of the compositions described above, the dairy composition
is a cultured dairy composition.
In another aspect of the compositions described above, there is provided a
dairy product comprising the dairy composition described above. In another
aspect,
the dairy product is selected from the group consisting of beverages, sauces,
spreads, dips, dressings, fillings, toppings, dessert-type dairy products and
the like,
and combinations thereof. In another aspect, the dairy product is a beverage.
In yet another aspect, there is provided a method of making the dairy
composition described above, the method comprises combining and mixing
together
the components of the composition, optionally heating to dissolve the
components;
and heating at ultra-high and/or pasteurization temperatures such that the
composition does not undergo unacceptable curdling and/or precipitation.
In another aspect, there is provided a method of making the dairy composition
described above, the method comprises combining and mixing together the
components of the composition, except for the at least one first cultured
dairy
component and the at least one first dairy component; adding the at least one
first
cultured dairy component and the at least one first dairy component with
heating to
dissolve the components; and heating at ultra-high and/or pasteurization
temperatures such that the composition does not undergo unacceptable curdling
and/or precipitation.
In yet another aspect of the methods described above, the ultra-high
temperature (UHT) treatment comprises heating from about 135 C (275 F) to
about
150 C (302 F) for about a few seconds. In another aspect, the pasteurization
treatment comprises heating to about 145 F (63 C) for at least about 30
minutes or
heating from about 72 C to about 75 C (about 162 F to about 167 F) for about
15 to
about 20 seconds.
In another aspect, there is a dairy composition comprising at least one
acceptable organoleptic property, wherein the at least one acceptable
organoleptic
property is not affected by heat treatment at ultra-high temperatures of about
135 C
(275 F) to about 150 C (302 F) and/or pasteurization temperatures of about 72
C
(162 F) to about 75 C (167 F) and wherein the composition does not undergo
unacceptable curdling and/or precipitation at said temperatures.
In another aspect, there is a dairy composition comprising at least one
acceptable organoleptic property, at least one first cultured dairy component
and at
least one first dairy component, wherein the at least one first cultured dairy
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component has a protein content from about 50% to about 70% by weight of the
component, and wherein the dairy composition has a pH of from about 5.5 to
about
6.6.
Other features and advantages of the present invention will become apparent
from the following detailed description. It should be understood, however,
that the
detailed description and the specific examples while indicating embodiments of
the
invention are given by way of illustration only, since various changes and
modifications within the spirit and scope of the invention will become
apparent to
those skilled in the art from the detailed description.
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Brief Description of the Drawings
Embodiments will now be described more fully with reference to the
accompanying drawing in which:
Figure 1 is a graph showing the rheological thermal analysis (RTA) of various
examples of a dairy product described herein,
Figure 2 is a spider plot showing the overall flavor, basic tastes and
residuals
of Examples 2 and 4 of the dairy product described herein in comparison to
y0pTM
and 10g0TM,
Detailed Description of Embodiments
The dairy compositions provided may be used in any suitable dairy product.
The dairy products may include, for example, beverages, sauces, spreads, dips,
dressings, fillings, toppings, dessert-type dairy products (e.g. ice-cream,
whipping
cream, puddings, fillings, etc.), and the like as well as combinations
thereof.
Traditionally, dairy compositions, in particular cultured dairy products, will
have tartness when the product has an acidic range of pH of about 4.2 to about
5.2.
If this traditional product is heat treated at ultra-high temperatures, the
product is
known to curdle or precipitate.
In an embodiment, the dairy composition provided is a composition that has
at least one acceptable organoleptic property and, if heat treated at ultra-
high and/or
pasteurization temperatures, the composition does not undergo unacceptable
curdling and/or precipitation. The organoleptic property may comprise
acceptable
tartness, sourness, smooth mouthfeel, creaminess, culture notes, or
combinations
thereof. More typically, the organoleptic property may comprise acceptable
tartness,
sourness, smooth mouthfeel, creaminess, cream cheese flavors, or combinations
thereof. In another embodiment, the dairy composition has a perceivable
tartness,
sourness, culture notes, smooth mouthfeel, creaminess, or combinations thereof
that
is associated with at least one traditional cultured dairy composition. More
typically,
the at least one traditional cultured dairy composition has a pH of from about
4.2 to
about 5.2. The culture notes may be cream cheese, yogurt and/or sour cream
flavors
typically associated with at least one traditional cultured dairy composition.
More
typically, the culture notes are cream cheese flavor(s). In yet another
embodiment,
the dairy composition has at least one of a perceivable tartness and sourness
that is
associated with at least one traditional cultured dairy composition. In yet a
further
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embodiment, the dairy composition has a perceivable tartness that is
associated with
at least one traditional cultured dairy composition. Examples of the
traditional
cultured dairy composition are commonly known cream cheese compositions, sour
cream compositions and/or yogurt compositions. Typically, the examples are
commonly known cream cheese compositions, such as Philadelphian" cream
cheese.
The dairy composition may have any suitable pH such that if the composition
is heat treated at ultra-high and/or pasteurization temperatures, the
composition does
not undergo unacceptable curdling and/or precipitation. In typical
embodiments, the
pH range is from about 5.5 to about 6.6; more typically, from about 5.8 to
about 6.6
or from about 5.5 to about 6.3; or most typically from about 6.0 to about 6.3.
Moreover, the dairy composition may have extended refrigerated and/or non-
refrigerated shelf-life, which maintains at least one acceptable organoleptic
property
in the finished dairy product. In a more specific embodiment, the organoleptic
property comprises acceptable tartness, sourness, smooth mouthfeel,
creaminess,
culture notes, or combinations thereof. More typically, the organoleptic
property may
comprise acceptable tartness, sourness, smooth mouthfeel, creaminess, cream
cheese flavors, or combinations thereof. In another embodiment, the dairy
composition has a perceivable tartness, sourness, culture notes, smooth
mouthfeel,
creaminess, or combinations thereof that is associated with at least one
traditional
cultured dairy composition. More typically, the at least one traditional
cultured dairy
composition has a pH of from about 4.2 to about 5.2. The culture notes may be
cream cheese, yogurt and/or sour cream flavors typically associated with
cultured
dairy compositions. More typically, the culture notes are cream cheese
flavor(s). In
yet another embodiment, the dairy composition has at least one of a
perceivable
tartness and sourness that is associated with at least one traditional
cultured dairy
composition. In yet a further embodiment, the dairy composition has a
perceivable
tartness that is associated with at least one traditional cultured dairy
composition.
Examples of the traditional cultured dairy composition are commonly known
cream
cheese compositions, sour cream compositions and/or yogurt compositions.
Typically, the examples are commonly known cream cheese compositions, such as
Philadelphian cream cheese.
In another embodiment, the dairy composition provided is a composition that
has at least one acceptable organoleptic property and a pH range is from about
5.5
to about 6.6; more typically, from about 5.8 to about 6.6 or from about 5.5 to
about
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6.3; or most typically from about 6.0 to about 6.3. The organoleptic property
may
comprise acceptable tartness, sourness, smooth mouthfeel, creaminess, culture
notes, or combinations thereof. More typically, the organoleptic property may
comprise acceptable tartness, sourness, smooth mouthfeel, creaminess, cream
cheese flavors, or combinations thereof. In another embodiment, the dairy
composition has a perceivable tartness, sourness, culture notes, smooth
mouthfeel,
creaminess, or combinations thereof that is associated with at least one
traditional
cultured dairy. More typically, the at least one traditional cultured dairy
composition
having a pH of from about 4.2 to about 5.2. The culture notes may be cream
cheese,
yogurt and/or sour cream flavors typically associated with cultured dairy
compositions. More typically, the culture notes are cream cheese flavor(s). In
yet
another embodiment, the dairy composition has at least one of a perceivable
tartness
and sourness that is associated with at least one traditional cultured dairy
composition. In yet a further embodiment, the dairy composition has a
perceivable
tartness that is associated with at least one traditional cultured dairy
composition.
Examples of the traditional cultured dairy composition are commonly known
cream
cheese compositions, sour cream compositions and/or yogurt compositions.
Typically, the examples are commonly known cream cheese compositions, such as
PhiladelphiaTM cream cheese.
In other embodiments described herein, the dairy composition is a cultured
dairy composition.
In further examples, the dairy composition comprises at least one source of
fat and protein. In an embodiment, the dairy composition comprises at least
one first
cultured dairy component and at least one first dairy component, which are
present in
amounts to provide at least one acceptable organoleptic property. The at least
one
first cultured dairy component may be slightly acidic (e.g. pH of from about
4.0 to
about 5.5; more typically, from about 4.2 to about 5.2). The at least one
first dairy
component may be neutral (e.g. pH from about 6.0 to about 7.5; more typically,
from
about 6.0 to about 6.5). In a typical embodiment, the chosen ratio of the at
least one
first cultured dairy component to the at least one first dairy component
provides at
least one acceptable organoleptic property. The organoleptic property may
comprise
acceptable tartness, sourness, smooth mouthfeel, creaminess, culture notes, or
combinations thereof. More typically, the organoleptic property may comprise
acceptable tartness, sourness, smooth mouthfeel, creaminess, cream cheese
flavors, or combinations thereof. In another embodiment, the organoleptic
property
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comprises a perceivable tartness, sourness, culture notes, smooth mouthfeel,
creaminess, or combinations thereof that is associated with at least one
traditional
cultured dairy composition. More typically, the at least one traditional
cultured dairy
composition has a pH of from about 4.2 to about 5.2. The culture notes may be
cream cheese, yogurt and/or sour cream flavors typically associated with
cultured
dairy compositions. More typically, the culture notes are cream cheese
flavor(s). In
yet another embodiment, the organoleptic property comprises at least one of a
perceivable tartness and sourness that is associated with at least one
traditional
cultured dairy composition. In yet a further embodiment, the organoleptic
property
comprises a perceivable tartness that is associated with at least one
traditional
cultured dairy composition. Examples of the traditional cultured dairy
composition
are commonly known cream cheese compositions, sour cream compositions and/or
yogurt compositions. Typically, the examples are commonly known cream cheese
compositions, such as PhiladelphiaTM cream cheese.
The at least one first cultured dairy component may be any suitable slightly
acidic dairy component. The first cultured dairy component may be at least one
yogurt component and/or at least one sour cream component. More specifically,
the
first cultured dairy component may be powder(s) such as, for example, yogurt
and
sour cream powders.
The at least one first dairy component may be (i) at least one second cultured
dairy component and/or (ii) at least one second dairy component. The at least
one
second cultured dairy component may be at least one cream cheese component
and/or the at least one second dairy component may be at least one milk
component.
The at least one first dairy component may be a powder; more typically, a
cream
cheese powder.
In an embodiment, the dairy composition comprises about 1.4% by weight to
about 8% by weight of the at least one first cultured dairy component and
about 2%
by weight to about 10% by weight of the at least one first dairy component,
based on
the weight of the composition. In a typical embodiment, the components are
blended
in a chosen ratio that provides acceptable tartness and/or cultured notes. The
weight
ratio of the first cultured dairy component to the first dairy component is
from about
50:50 to about 35:65. The at least one first cultured dairy component and the
at least
one first dairy component are powders. The at least one first cultured dairy
component is at least one yogurt powder and the at least one first dairy
component is
at least one cream cheese powder.
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In embodiments with the dairy composition having the at least one first
cultured dairy component and at least one first dairy component, the
composition
may be any suitable pH such that if the composition is heat treated at ultra-
high
and/or pasteurization temperatures, the composition does not undergo
unacceptable
curdling and/or precipitation. In typical embodiments, the pH range is from
about 5.5
to about 6.6; more typically, from about 5.8 to about 6.6 or from about 5.5 to
about
6.3; or most typically from about 6.0 to about 6.3. Moreover, the dairy
composition
may have extended refrigerated and/or non-refrigerated shelf-life, which
maintains at
least one acceptable organoleptic property in the finished dairy product. In
another
embodiment, the dairy composition has a perceivable tartness, sourness,
culture
notes, smooth mouthfeel, creaminess, or combinations thereof that is
associated with
at least one traditional cultured dairy composition. More typically, the at
least one
traditional cultured dairy composition has a pH of from about 4.2 to about
5.2, The
culture notes may be cream cheese, yogurt and/or sour cream flavors typically
associated with cultured dairy compositions. More typically, the culture notes
are
cream cheese flavor(s). In yet another embodiment, the dairy composition has
at
least one of a perceivable tartness and sourness that is associated with at
least one
traditional cultured dairy composition. In yet a further embodiment, the dairy
composition has a perceivable tartness that is associated with at least one
traditional
cultured dairy composition. Examples of the traditional cultured dairy
composition
are commonly known cream cheese compositions, sour cream compositions and/or
yogurt compositions. Typically, the examples are commonly known cream cheese
compositions, such as PhiladelphiaTM cream cheese.
In embodiments with the dairy composition having the at least one first
cultured dairy component and at least one first dairy component, the
composition has
at least one acceptable organoleptic property and a pH range is from about 5.5
to
about 6.6; more typically, from about 5.8 to about 6.6 or from about 5.5 to
about 6.3;
or most typically from about 6.0 to about 6.3. The organoleptic property may
comprise acceptable tartness, smooth mouthfeel, creaminess, culture notes, or
combinations thereof. More typically, the organoleptic property may comprise
acceptable tartness, sourness, smooth mouthfeel, creaminess, cream cheese
flavors, or combinations thereof. In another embodiment, the dairy composition
has
a perceivable tartness, sourness, culture notes, smooth mouthfeel, creaminess,
or
combinations thereof that is associated with at least one traditional cultured
dairy
composition. More typically, the at least one traditional cultured dairy
composition
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has a pH of from about 4.2 to about 5.2. The culture notes may be cream
cheese,
yogurt and/or sour cream flavors typically associated with cultured dairy
compositions. More typically, the culture notes are cream cheese flavor(s). In
yet
another, embodiment, the dairy composition has at least one of a perceivable
tartness
and sourness that is associated with at least one traditional cultured dairy
composition. In yet a further embodiment, the dairy composition has a
perceivable
tartness that is associated with at least one traditional cultured dairy
composition.
Examples of the traditional cultured dairy composition are commonly known
cream
cheese compositions, sour cream compositions and/or yogurt compositions.
Typically, the examples are commonly known cream cheese compositions, such as
PhiladelphiaTm cream cheese.
In another embodiment, the dairy composition described herein may have an
acceptable flavor tartness in the product without being overpowering like a
traditional
yogurt product, while offering a longer shelf life.
In order to maintain a smooth and creamy texture similar to a cultured
product, and attempt to avoid protein precipitation and/or curdling when the
dairy
composition described herein is heated, emulsifying salts and/or thickening
components may be added. In a typical embodiment, a combination of emulsifying
salts and thickening components are used. In more specific embodiments, about
0.4% by weight to about 0.8% by weight of the combination of the emulsifying
salts
and thickening components may be used, based on the weight of the dairy
composition.
In a further embodiment, the dairy composition provides a stable dairy
composition is organoleptically acceptable. Moreover, in a more specific
embodiment the composition has an extended shelf life, for example, without
imparting an undesirable tartness and/or other organoleptic property.
The terms cultured or fermented with respect to dairy products/compositions
are used interchangeably herein, cultured/fermented dairy components/
compositions/ products are understood to be fermented with lactic acid
bacteria such
as, for example, Lactobacillus, Lactococcus, and Leuconostoc. For example, the
generic name of "cultured milk" is understood to mean that the milk for the
product is
inoculated with a starter culture which converts part of the lactose to lactic
acid.
Carbon dioxide, acetic acid, diacetyl, acetaldehyde and several other
substances are
formed in the conversion process, and these give the products their
characteristic
- 14 -
fresh taste and aroma ("Dairy Processing Handbook", Chapter 11, Tetra Pak
Processing Systems AB, 2003, 2nd Ed.).
The use of term "component" is understood to encompass "ingredient".
Culture notes/cultured dairy notes refer to the flavors and/or aromas
associated with a fermented dairy products. Certain flavors, for example, may
be
cream cheese flavors, yogurt flavors, and/or sour cream flavors.
Dairy notes refer to milky buttery notes; such as milk.
Mouthfeel is an organoleptic property. Typically, smoother mouthfeel is
expected with higher firmness at 37 C. Typical ranges for an acceptable
mouthfeel
may be about 0.1 to about 2 Pa at 37 C. More typically, mouthfeel ranges may
be
from about 0.4 to about 2 Pa; about 0.8 to about 2 Pa; or about 0.9 to about 2
Pa.
Creaminess is another organoleptic property. Typically, creaminess
increases with increasing cohesiveness values. Typical ranges for an
acceptable
creaminess may be about 0.3% to about 2%. More typically, creaminess ranges
may
be from about 0.5% to about 2%; about 0.7% to about 2%; about 0.9% to about
2%;
or about 1.3% to about 2%.
"Shelf-life" means the period of time at which a dairy product can be stored
at
room temperature or refrigerated temperatures without developing a food safety
and/or an objectionable organoleptic characteristic, such as an objectionable
aroma,
appearance, taste, consistency, or mouthfeel. In addition, an organoleptically
acceptable dairy product at a given shelf life will have no off-odor or off-
flavor.
"Stable" or "shelf-stable" means that the dairy product at a given time, at
room
temperature, does not have an objectionable organoleptic characteristic as
defined
above and is organoleptically acceptable. The compositions herein may have a
shelf-
life and/or be self-stable for about 40 to about 120 days; about 60 to about
120 days;
or about 60 to about 100 days.
Ultra-high temperature (UHT) treatment and pasteurization are techniques
known to those skilled in the art. Typically, UHT treatment may be from about
135 C
(275 F) to about 150 C (302 F) for about a few seconds (e.g. using either
indirect
heating, direct steam injection or infusion). There are two types of
pasteurization:
"low temperature, long time," which typically means heating to about 145 F (63
C) for
at least about 30 minutes, or the more common "high temperature, short time,"
which
typically means heating from about 72 C to about 75 C (about 162 F to about
167 F)
for about 15 to about 20 seconds.
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Unacceptable curdling and/or precipitation is understood to mean protein
agglomeration and fall-out that is not acceptable under North American
standards for
consumer consumption.
Any suitable at least one first cultured dairy component may be incorporated
into the dairy composition in any suitable amount. The first cultured dairy
component
may be slightly acidic (e.g. pH of from about 4.0 to about 5.5; more
typically, from
about 4.2 to about 5.4). The first cultured dairy component may, therefore, be
any
suitable slightly acidic dairy component. The first cultured dairy component
may be
any dairy component that has been fermented. The protein and fat content of
this
component may be any suitable content. Typically, the protein content can vary
from
about 20% to about 70% by weight of the component. More typically, the protein
content varies from about 50% to about 70% by weight of the component.
Typically,
the fat content can be less than 5% by weight of the component. More
typically, the
fat content is less than about 3% by weight of the component. The first
cultured dairy
component may be mostly dairy powders that have been fermented and then dried
to
a powder of the original component. More specifically, the first cultured
dairy
component may be powder(s) such as, for example, yogurt and sour cream
powders.
Yogurt powders are often used in the commercial and domestic preparations
of a variety of yogurt-based foods, desserts, snacks, sauces, and other yogurt
products. It can be mixed in both hot and cold liquids, and, in both cases, it
enhances the texture and flavor. It also has good binding properties which
make it an
appropriate replacement for any starches, stabilizers and gums that would
normally
have been needed.
To make yogurt powder in the traditional way, the fat is first removed from
milk and then bacterial cultures of Lactobacilli or Bifidobacteria are added
to the non-
fat milk; in addition, lactic acid, food flavors and whey powder may also be
added to
the milk. The bacteria-laden milk is set aside until it reaches a required pH,
which
may range between about 4 and about 5. The next step is to dehydrate the milk.
The
yogurt powder that is formed is usually off-white or pale yellow in color,
and,
depending on the ingredients that were used, it will have a protein content
ranging
between about 22% to about 70% by weight of the yogurt powder.
Yogurt powder can be used in a wide variety of food applications, including,
for example, snacks, confections, bakery items and breakfast cereals. Yogurt
powder
includes dehydrated yogurt, non-fat yogurt powder, cultured dairy solids, etc.
Yogurt
powder pH can be an indicator of tartness. Typically, the yogurt powders used
may
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have a pH from about 4.0 to about 5.5, more typically, from about 4.2 to about
5.4.
Some manufacturers add lactic acid as an ingredient to yogurt powder. Any
suitable
yogurt powders may be used. Suitable yogurt powders may include a low fat
yogurt
powder, kosher yogurt powder, halal yogurt powder, greek yogurt powder and/or
a
traditional yogurt powder (e.g. ParmalatTM yogurt powder such as greek, halal
and/or
fat-free yogurt powder; Glanbia 'FM greek yogurt).
Sour cream powder can be used in a wide variety of food applications,
including, for example, sauces, dips, salad dressings, fillings, icings, and
breakfast
cereals. Sour cream powder may include dehydrated sour cream, citric acid,
tocopherols, etc. The sour cream powder pH can be an indicator of tartness.
Typically, the sour cream powders used may have a pH from about 4.0 to about
5.5,
more typically, from about 4.2 to about 5.4. Any suitable sour cream powders
may be
used. Suitable sour cream powders may include a low fat sour cream powder,
kosher sour cream powder, halal sour cream powder (e.g. ParmalatTM sour cream
powder).
Typically, at least one first cultured dairy component may be present up to
about 15% or up to about 10%, by weight of the dairy composition. More
typically, at
least one first cultured dairy component may be present from about 1.4% by
weight
to about 8% by weight of the dairy composition.
Any suitable at least one first dairy component may be incorporated into the
dairy composition, in any suitable amount. The at least one first dairy
component
may be neutral (e.g. pH from about 6.0 to about 7.5; more typically, from
about 6.0 to
about 6.5). The protein and fat content of this component may be any suitable
content. Typically, the protein content can vary from about 9% to about 60% by
weight of the component. More typically, the protein content varies from about
10%
to about 25% by weight of the component. Typically, the fat content can vary
from
about 1.5% to about 70% by weight of the component; about 10% to about 70% by
weight: about 30% to about 70% by weight; about 40% to about 70% by weight; or
about 50% to about 70% by weight. More typically, the fat content is about 60%
to
about 70% by weight of the component. The at least one first dairy component
may
be mostly dairy powders that have been fermented and then dried to a powder of
the
original component. More specifically, the at least one first dairy component
may be
powder(s) such as, for example, any suitable dairy source, including cream
cheese
components (e.g. the at least one second cultured dairy component) and/or milk
components (e.g. the at least one second dairy component). The cream cheese
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component may include natural cream cheeses, a cream cheese substitutes,
and/or
cream cheese analogs. The cream cheese component may contain a minimum of
30% fat; more typically about 50% to about 70% fat; or most typically, about
60% to
about 70% fat. The cream cheese substitute or analog is a product which
resembles
real cream cheese, but may contain at least 20 percent vegetable oil (e.g.,
palm oil,
canola oil, hydrogenated soybean oil, and the like) and less than about 10
percent
milk fat. Some examples of the cream cheese component includes Kraft Cheeztang
BlendTM from Kraft Food Ingredients (Memphis, Tenn.). Typically, the cream
cheese
component is a cream cheese powder (e.g. ParmalatIm cream cheese powder and
Kraft Foods Ingredient cream cheese powder). The cream cheese powder may be
comprised of, for instance, a dehydrated blend of cream cheese (pasteurized
milk
and cream, cheese culture, salt and carob bean gum), nonfat milk and sodium
phosphate. As noted above, the at least one first dairy component may include
any
suitable milk component including, for example, milk, reduced-fat milk, skim
milk,
dairy powder, non-fat dry milk, milk protein concentrate/isolate, condensed
milk,
whey, whey protein concentrate, ultrafiltered CUE) concentrated milk, and the
like.
Typically, the at least one first dairy component may be present up to about
35% by weight; up to about 20% by weight, up to about 10% by weight; or from
about
2% by weight to about 10% by weight of the dairy composition. More typically,
the at
least one first dairy component may be present from about 4% by weight to
about 8%
by weight , based on the weight of the dairy composition. Most typically, the
dairy
component is the cream cheese powder.
In the dairy composition, the ratio of the at least one first cultured dairy
component to the at least one first dairy component is any suitable ratio that
yields at
least one acceptable organoleptic property. Typically, the ratio (based on a
weight
ratio) may be from about 25:75 to about 75:25; from about 30:70 to about
70:30; from
about 35:65 to about 65:30; from about 40:60 to about 60:40; or from about
45:55 to
about 55:45. More typically, the ratio may be from about 50:50 to about 35:65.
Most
typically, the ratio chosen provides an acceptable tartness and/or cultured
notes.
In the dairy composition, depending on the dairy product formed, any suitable
liquid may be incorporated, in any suitable amount. With respect to a dairy
beverage, the base liquid may include any suitable aqueous liquid(s). For
example,
the aqueous liquids may include water and/or milk. Milk may encompass regular
milk, reduced-fat milk, skim milk, dairy powder, non-fat dry milk, milk
protein
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concentrate/isolate, condensed milk, whey, whey protein concentrate,
ultrafiltered
(L1F) concentrated milk, and the like
The pH of the dairy composition is any suitable pH such that when the
composition is heat treated at ultra-high and/or pasteurization temperatures,
the
composition does not undergo unacceptable curdling and/or precipitation.
Typically,
the pH range is from about 5.5 to about 6.6; more typically, from about 5.8 to
about
6.6 or from about 5.5 to about 6.3; or most typically from about 6.0 to about
6.3.
Other edible ingredients or additives optionally may also be added to the
dairy
composition including vegetable oil, sweetener, salt, fiber, emulsifier,
hydrocolloid,
stabilizer, flavorant, colorant, vitamin, mineral, nutrients and/or other
functional
ingredients.
Emulsifying salt(s) may be incorporated into the dairy composition.
Emulsifying salts are known to complex with calcium ions in cheese
compositions to
solubilize the protein, increase protein hydration and swelling, to facilitate
emulsification of fat, and to adjust and stabilize pH. The emulsifying salt(s)
are
suitable salts selected from the group consisting of trialkali metal salts,
dialkali metal
salts, monoalkali metal salts, trialkaline metal salts, dialkaline metal
salts,
monoalkaline metal salts, and combinations thereof. Specific examples of
emulsifying salts include monosodium phosphate, disodium phosphate,
dipotassium
phosphate, trisodium phosphate, sodium metaphosphate (sodium
hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate,
sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate,
sodium tartrate, sodium potassium tartrate, or combinations thereof. The
emulsifying
salts may be selected and present in an amount effective to stabilize the
dairy
composition such that, for example, when the composition is heat treated, an
acceptable product is formed from the composition (e.g. without unacceptable
curdling or precipitation). The emulsifying salts may be selected and present
in an
amount effective to provide at least one acceptable organoleptic property. For
example, the organoleptic property includes an acceptable smooth and creamy
mouthfeel.
Typical amounts of the emulsifying salt(s) used may be from about 0.2% by
weight to about 1.0% by weight; about 0.3% by weight to about 0.8% by weight;
about 0.4% by weight to about 0.8% by weight; or about 0.4% by weight to about
0.6% by weight, based on the weight of the dairy composition. Typically, two
or more
emulsifying salts are present in the composition. The ratio (based on weight)
may be
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from about 50:50 to about 75:25. More typically, the ratio of salts are
(dialkali metal
salts or dialkaline metal salts) to (monoalkali metal salts or monoalkaline
metal salts).
For example, the ratio of disodium salts (e.g. disodium phosphate) to
monosodium
salts (sodium citrate).
Any suitable sweetener component(s) may be incorporated into the dairy
composition and may be incorporated in any suitable amount. Examples of
sweetener components include, for example, natural sweeteners such as sucrose,
glucose, fructose, maltose, lactose, galactose, high fructose corn-syrup,
artificial
intensive sweeteners, and sugar alcohols. Natural sweeteners may be
incorporated
in any suitable amount, generally up to about 20% by weight of the dairy
composition; typically, up to about 10% by weight or about 3% by weight to
about 7%
by weight. Artificial intensive sweeteners and/or sugar alcohols may be
incorporated
in any suitable amount, generally about 0.001% to about 0.03% by weight, based
on
the weight of the dairy composition.
Any suitable thickening component(s) may be incorporated into the dairy
composition and may be incorporated in any suitable amount. Thickening
components may include, for example, starches and gums. The thickening
component may be incorporated in any suitable amount (typically, the amount
may
be from about 0.05% to about 0.5% by weight of the dairy composition or from
about
0.05% to about 0.3% by weight). The gums can be selected from the group
consisting of carob bean gum, gum karaya, gum tragacanth, guar gum, gelatin,
sodium carboxymethyl cellulose, carrageenan, oat gum, sodium alginate,
propylene
glycol alginate, xanthan gum, gellan, alginate, pectin or combinations
thereof. More
typical thickening agents are proteinaceous materials, such as gelatin, and
whey
protein concentrate, natural and synthetic hydrophilic colloids, such as
carboxymethyl
cellulose, vegetable/fruit gums, such as locust bean gum, carob bean gum, guar
gum, pectin, carrageenans and alginates, and various starches and modified
starches.
Any suitable dietary fiber(s) may be incorporated into the dairy composition.
The fiber may be obtained from cereal, vegetable and fruit sources and
includes
bran-containing materials and cellulosic substances. The fiber may be soluble
and/or
insoluble dietary fibers, which includes prebiotics. Dietary fibers may
include in this
regard wheat fiber, any form of cellulose including microcrystalline
cellulose, a-
cellulose, microporous cellulose, and microbial cellulose and oat fiber, soy
fiber, tea
leaf fibers (as a cellulose and tea tannin source), brewer's grain, other
vegetable fiber
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such as psyllium husk fiber, oat bran, fruit fiber, chitin, tuber fiber
(including the
insoluble components of Jerusalem artichoke and chicory root from which the
inulin
may be obtained) and the like. Suitable prebiotics may include, for example,
inulin
and oligosaccharaides such as manno-oligosaccharides, galacto-
oligosaccharides,
and fructo-oligosaccharides. More specific examples include inulin (e.g.,
BeneoTM
Orafti ¨Inulin-HPX (High performance lnulin powder for fat replacement at high
processing temperatures, average DP 23; CRAFT' Group, Belgium); modified corn
and wheat dextrins (e.g., NutrioseTM; Roquette, France; Fibersol-2TM;
Matsutani
Chemical Industry Co.), fructo-oligosaccharide, polydextrose, BenefiberTM
(Novartis
Consumer Health, Inc.), acacia gum, pectin, guar gum, locust bean gum,
hemicelluloses, 3-glucan, and the like as well as combinations thereof. The
dietary
fiber may be incorporated in any suitable amount. Typically, the fiber may be
present
up to about 10% or up to about 3%, by weight of the dairy composition. More
typically, the fiber is present from about 1% by weight to about 3% by weight,
based
on the weight of the dairy composition.
lnulin as employed in this specification includes mixtures of naturally-
occurring polyfructoses having a degree of fructose polymerization (Dp) of
about 2 to
about 90 fructose units polymerized by 13-2,1-bonds. lnulin is a naturally-
occurring,
glucose-terminated polyfructose, as obtainable for example by aqueous
extraction
from plant sources such as Jerusalem artichokes, chicory, dahlias and
dandelions.
The amount and type of color and/or flavor depends on the desired color and
flavor of the final dairy product. Any suitable flavorant(s) (also known as
flavorings,
flavors, or flavoring agents) may be used. Flavorants that may be used include
those
artificial and natural flavors known in the art, for example synthetic flavor
oils, natural
flavoring aromatics and/or oils, oleoresins, extracts derived from plants,
leaves,
flowers, fruits, and the like, flavor powders such as, for example, yogurt
flavor
powder, and combinations comprising at least one of the foregoing flavorants.
Non-
limiting representative flavors include citrus flavors, including lemon,
orange, lime,
grapefruit, vanilla, fruit essences, including apple, pear, peach, grape,
strawberry,
raspberry, blackberry, cherry, plum, pineapple apricot, banana, melon,
tropical fruit,
mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or
combinations thereof. More typical flavorants used are vanilla, and various
fruit
flavors (e.g. Zentis strawberry fruitprep; Firmenich strawberry flavor;
strawberry
cheesecake flavor; and/or vanilla flavor). The flavorants may be incorporated
in any
suitable amount. Typically, the flavorants may be up to about 15% by weight;
up to
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about 11% by weight; or from about 1% by weight to about 11% by weight of the
dairy composition.
Examples of traditional cultured dairy compositions include current,
commercial cultured dairy compositions such as cream cheese compositions,
yogurt
compositions and/or sour cream compositions. Some examples include cream
cheese, full fat soft cream cheese, Neufchatel cream cheese, sour cream, fat-
free
sour cream, low-fat sour cream, low-fat yogurt, greek yogurt, regular yogurt,
kefir,
quark, fromage frais, etc.
The dairy products made from the dairy compositions described herein may
be packaged in bulk, multi-, or single serving packages. The dairy composition
may
optionally be aseptically packaged.
The dairy composition may be made using any suitable method. In one
embodiment, the method comprises combining and mixing together components of
the composition, optionally heating to dissolve the components; and heating at
ultra-
high and/or pasteurization temperatures such that the composition does not
undergo
unacceptable curdling and/or precipitation.
In another method, the ultra-high temperature (UHT) treatment comprises
heating from about 135 C (275 F) to about 150 C (302 F) for about a few
seconds.
In a further method, the pasteurization treatment involves heating to about
145 F
(63 C) for at least about 30 minutes or heating from about 72 C to about 75 C
(about
162 F to about 167 F) for about 15 to about 20 seconds.
In another example, the method comprises combining and mixing together
components of the composition, except the yogurt and dairy components; adding
the
yogurt and dairy components with heating to dissolve the components; and
heating
at ultra-high and/or pasteurization temperatures such that the composition
does not
undergo unacceptable curdling and/or precipitation. More particularly, the
heating
does not affect at least one organoleptic property. The organoleptic property
may
comprise acceptable tartness, sourness, smooth mouthfeel, creaminess, culture
notes, or combinations thereof.
In understanding the scope of the present application, the term "comprising"
and its derivatives, as used herein, are intended to be open ended terms that
specify
the presence of the stated features, elements, components, groups, integers,
and/or
steps, but do not exclude the presence of other unstated features, elements,
components, groups, integers and/or steps. The foregoing also applies to words
having similar meanings such as the terms, "including", "having" and their
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derivatives. It will be understood that any aspects described as "comprising"
certain
components may also "consist of" or "consist essentially of," wherein
"consisting of'
has a closed-ended or restrictive meaning and "consisting essentially of'
means
including the components specified but excluding other components except for
materials present as impurities, unavoidable materials present as a result of
processes used to provide the components, and components added for a purpose
other than achieving the technical effect of the invention.
Terms of degree such as "about" and "approximately" as used herein mean a
reasonable amount of deviation of the modified term such that the end result
is not
significantly changed. These terms of degree should be construed as including
a
deviation of at least 5% of the modified term if this deviation would not
negate the
meaning of the word it modifies.
When introducing elements disclosed herein, the articles "a", "an" and "the"
are intended to mean that there are one or more of the elements.
The above disclosure generally describes the present invention. A more
complete understanding can be obtained by reference to the following specific
Examples. The Examples are described solely for purposes of illustration and
are
not intended to limit the scope of the invention. Changes in form and
substitution of
equivalents are contemplated as circumstances may suggest or render expedient.
Although specific terms have been employed herein, such terms are intended in
a
descriptive sense and not for purposes of limitation.
EXAMPLES
Although the examples provided below were treated at ultra-high temperatures
(UHT), it is understood that these examples could also be treated at
pasteurization
temperatures or, alternatively, be treated at pasteurization temperatures
only.
Example 1
A dairy beverage was produced by combining and mixing together about
71.35% by weight of water with about 0.3% by weight of disodium phosphate,
about
0.1% by weight of sodium citrate, about 0.25% by weight of Milazzo pectin, and
about 1.75% by weight of inulin HPX (Beneo Craft). The mixture was heated up
to
about 110 F for about two minutes. After heating, about 6% by weight of the
yogurt
powder (Parmalat or Glanbia greek yogurt) was mixed for about two more
minutes.
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The cream cheese powder (Parmalat or Kraft Foods Ingredient cream cheese
powder) was then added at intervals up to about 10% by weight and agitation
was
conducted for two more minutes. These ingredients were mixed for about sixty
minutes or until full hydration was achieved. Once blending was completed,
about
10% by weight of strawberry puree and about 0.25% of strawberry flavor was
added
and mixed for about five minutes. The mixture was then placed through a
homogenizer and the mixture was then heated up to about 287 F to yield the
dairy
product, which was collected and had an approximate pH of 5.9. The composition
of
the product is further outlined in Table 1.
The dairy product was homogenous and showed no signs of separation or
curdling. It had a creamy texture similar to a drinkable yogurt.
Organoleptically, the
product was creamy and smooth in the mouth with a slight cream cheese flavor
profile and moderate tartness associated with a traditional cultured product.
Additionally, the product offered a longer shelf life than a regular drinkable
yogurt due
to the ultra-high temperature treatment.
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Table 1:
Formula
(% by weight)
Water 71.35%
Fiber (Beneo Orafti) - 'nulin - HPX 1.75%
Disodium Phosphate 0.30%
Sodium Citrate 0.10%
Milazzo Pectin 0.25%
Zentis StrawberryFruit Prep 10.00%
Fermenich Strawberry Flavour 0.25%
Parmalat Yogurt Powder 6.00%
Parmalat Cream Cheese powder 10.00%
100.00%
Example 2
A dairy beverage was produced by combining and mixing together about
75.5% by weight of water with about 0.3% by weight of disodium phosphate,
about
0.1% by weight of sodium citrate, about 0.25% by weight of Milazzo pectin,
about 5%
by weight sugar, about 0.05% by weight carrageenan and about 1.75% by weight
of
inulin HPX (Beneo Orafti). The mixture was heated up to about 110 F for about
two
minutes. After heating, about 6% by weight of the yogurt powder (traditional
yogurt)
was mixed for about two more minutes. The cream cheese powder (Parmalat or
Kraft
Foods Ingredient cream cheese powder) was then added at intervals up to about
10% by weight and agitation was conducted for two more minutes. These
ingredients
were mixed for about sixty minutes or until full hydration was achieved. Once
blending was completed, about 1% by weight of vanilla flavor was added and
mixed
for about five minutes. The mixture was then placed through a homogenizer and
the
mixture was then heated up to about 287 F to yield the dairy product, which
was
collected and had an approximate pH of 5.9. The composition of the product is
further outlined in Table 2.
The dairy product was homogenous and showed no signs of separation or
curdling. It had a creamy texture similar to a drinkable yogurt.
Organoleptically, the
product was creamy and smooth in the mouth with a slight cream cheese flavor
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profile and moderate tartness associated with a traditional cultured product.
Additionally, the product offered a longer shelf life than a regular drinkable
yogurt due
to the ultra-high temperature treatment.
Table 2:
Formula
(/0 by weight)
Water 75.55%
Fiber (Beneo Orafti) - lnulin - HPX 1.75%
Carageenan CL 220 0.05%
Sugar (Granulated) 5.00%
Disodium Phosphate 0.30%
Sodium Citrate 0.10%
Milazzo Pectin 0.25%
Vanilla FF1156 Flavour 1.00%
Yogurt Powder 6.00%
KFI Cream Cheese powder 10.00%
100.00%
Example 3
A dairy beverage was produced by combining and mixing together about
6.00% by weight of UF (ultra-filtered) skim milk and about 65.35% by weight of
water
with about 0.3% by weight of disodium phosphate, about 0.1% by weight of
sodium
citrate, about 0.25% by weight of Milazzo pectin, and about 1.75% by weight of
inulin
HPX (Beneo Orafti). The mixture was heated up to about 110 F for about two
minutes. After heating, about 6% by weight of the yogurt powder (Parmalat or
Glanbia greek yogurt) was mixed for about two more minutes. The cream cheese
powder (Parmalat or Kraft Foods Ingredient cream cheese powder) was then added
at intervals up to about 10% by weight and agitation was conducted for two
more
minutes. These ingredients were mixed for about sixty minutes or until full
hydration
was achieved. Once blending was completed, about 10% by weight of strawberry
puree and about 0.25% of strawberry flavor was added and mixed for about five
minutes. The mixture was then placed through a homogenizer and the mixture was
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then heated up to about 287 F to yield the dairy product, which was collected
and
had an approximate pH of 5.9. The composition of the product is further
outlined in
Table 3.
The dairy product was homogenous and showed no signs of separation or
curdling. It had a creamy texture similar to a drinkable yogurt.
Organoleptically, the
product was creamy and smooth in the mouth with a slight cream cheese flavor
profile and moderate tartness associated with a traditional cultured product.
Additionally, the product offered a longer shelf life than a regular drinkable
yogurt due
to the ultra-high temperature treatment.
Table 3:
Formula
(% by weight)
UF skim milk 6.00%
Water 65.35%
Fiber (Beneo Orafti) - lnulin - HPX 1.75%
Disodium Phosphate 0.30%
Sodium Citrate 0.10%
Milazzo Pectin 0.25%
Zentis StrawberryFruit Prep 10.00%
Firmenich Strawberry Flavour 0.25%
Parmalat Yogurt Powder 6.00%
Parmalat Cream Cheese powder 10.00%
100.00%
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Example 4
A dairy beverage was produced by combining and mixing together about
6.00% by weight of UF skim milk and about 69.50% by weight of water with about
0.3% by weight of disodium phosphate, about 0.1% by weight of sodium citrate,
about 0.25% by weight of Milazzo pectin, about 5% by weight sugar, about 0.05%
by
weight carrageenan and about 1.75% by weight of inulin HPX (Beneo Orafti). The
mixture was heated up to about 110 F for about two minutes. After heating,
about
6% by weight of the yogurt powder (traditional yogurt) was mixed for about two
more
minutes. The cream cheese powder (Parmalat or Kraft Foods Ingredient cream
cheese powder) was then added at intervals up to about 10% by weighfand
agitation
was conducted for two more minutes. These ingredients were mixed for about
sixty
minutes or until full hydration was achieved. Once blending was completed,
about
1% by weight of vanilla flavor was added and mixed for about five minutes. The
mixture was then placed through a homogenizer and the mixture was then heated
up
to about 287 F to yield the dairy product, which was collected and had an
approximate pH of 5.9. The composition of the product is further outlined in
Table 4.
The dairy product was homogenous and showed no signs of separation or
curdling. It had a creamy texture similar to a drinkable yogurt.
Organoleptically, the
product was creamy and smooth in the mouth with a slight cream cheese flavor
profile and moderate tartness associated with a traditional cultured product.
Additionally, the product offered a longer shelf life than a regular drinkable
yogurt due
to the ultra-high temperature treatment.
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Table 4:
Formula
(% by weight)
UF skim milk 6.00%
Water 69.50%
Fiber (Beneo Crafti) - Inulin - HPX 1.75%
Carrageenan CL 220 0.05%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.30%
Sodium Citrate 0.10%
Milazzo Pectin 0.30%
Vanilla FF1156 Flavour 1.00%
Parmalat Yogurt Powder 6.00%
Parmalat Cream Cheese powder 10.00%
100.00%
Example 5
Mouthfeel and Creaminess in Beverages
Rheology thermal analysis (RTA) tests were conducted to better understand
mouthfeel and creaminess, These tests were conducted on the compositions
outlined
in Examples 1 to 4.
In rheological thermal analysis (RTA), linear viscoelastic properties of the
examples was measured as a function of temperature. The following instrument
and
parameters were used:
i) Rheometer: DHR
ii) Test Geometry: Couette with DIN sand blasted bob
iii) Test: Temperature Ramp Test:
= Loading temperature: about 5 C
= Temperature Range: about 0 to about 60 C (Heating RTA)
= Heating/cooling Rate: about 1 C/min
= Stress: about 10Pa
= Frequency: about 10 rad/s
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= Sampling Rate: Maximise points
= All the tests were repeated until two overlaying curves were
obtained.
=
Rheoloqical Characteristics are as follows:
Firmness: Firmness is proportional to the molar concentrations of
intermolecular
bonds. It is represented by the shear modulus G that is given by G=nRT where n
represents the molar concentration of the bonds, R is the gas constant, T is
the
temperature in K. The firmness is calculated from G' values by taking into
account
the viscoelastic behavior of the material. Since for all these materials
G'>>G", G
(shear modulus or firmness) will be approximately the same as G'
Relaxation Time: It is the measure of how fast material relaxes to an
equilibrium
state after releasing the applied stress/strain. Viscous liquid relaxes faster
by
dissipating the energy through flow and will have 0 relaxation time. Elastic
solids take
longer time to reach an equilibrium state by stretching themself back. Hence
materials with lower relaxation time will stick to surface on application of
an uniform
strain. Relaxation time is inversely proportional to Tan delta. Relaxation
time is also a
measure of how quickly material responds to stimuli (change in temperature,
shear
rate, etc.)
Zero shear viscosity: It is the product of firmness (shear modulus) and
relaxation
time. It is the material property related internal structure of the material
and
independent of applied strain rate.
Complex viscosity: It is the viscosity estimated from a dynamic rheological
experiments. It is the flow property of the material as a response to applied
sinusoidal
to stress/strain. For this study this was measured at a frequency of 10 rad/s.
Note
The material is highly shear thinning and hence complex viscosity at lOrad/s
is
significantly lower than the zero shear viscosity.
Cohesiveness: It is the percentage of bonds at 25 C retained after
equilibrating the
samples at 37 C (mouth).
Tan Delta: It is the ratio of energy dissipated to the energy stored in a
viscoelastic
material, when the material is subjected to stress or strain.
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RTA Test Results (Firmness)
The RTA test results are shown in Figure 1 and Tables 5A-5C below. The peaks
in
the middle of Figure 1 were due to air entrapped in the products, which
affects the
rheology of the sample.
Viscoelastic Properties at Selected Temperatures
Table 5A:
Properties at 5 C (Refrigerated Temp)
Sample Firmness Relaxation Apparent Zero
Complex
Shear Viscosity viscosity at
Number (Pa) Time (s)
(Pa.$) 10 rad/s
Example 1 0.519 __ 0.012 0.006 0.018
Example 2 2.310 0.029 0.068 0.122
Example 3 3.231 0.041 0.133 0.200
Example 4 , 1.363 0.021 0.029 0.062
Table 5B:
Properties at 25 C (Room Temp)
Apparent Zero Complex
Sample Firmness Relaxation
Number (Pa) Time (s) Shear Viscosity
viscosity at
(Pa.$) 10 rad/s
Example 1 0.530 0.015 0.008 0.021
Example 2 1.123 0.022 0.025 0.052
Example 3 1.757 0.038 0.067 0.105 _
Example 4 0.667 0.016 0.010 0.026
Table 5C:
Properties at 37 C (Mouth Temp)
Apparent
Zero Complex
Sample Firmness Relaxation Cohesiveness
Shear viscosity
Number (Pa) Time (s)
Viscosity at 10 rad/s (%)
(Pa.$)
Example 1 0.488 0.015 0.007 0.018 0.921
Example 2 0.814 0.020 0.016 0.036 0.725
Example 3 1.612 0.039 0.062 0.097 0.917
Example 4 , 0.922 0.024 0.022 0.045 1.382
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Typically, smoother mouthfeel is expected with higher firmness at 37 C.
Based on the rheology results, mouthfeel was the best with Example 3. The
order of
mouthfeel in the examples was Example 3>Example 4>Example 2>Example 1.
Typically, creaminess increases with increasing cohesiveness values. Based
on the rheology results, creaminess was the best with Example 4. The order of
creaminess in the examples was Example 4> Example 1>Example 3>Example 2.
Example 6
The following products are reduced fat dairy products. The method for
making such products was similar to the methods as outlined above for making
the
products of Examples 1 and 2, but using different levels of cream cheese
powder and
yogurt powder. In order to adjust the protein level in the beverage, ultra
filtered skim
milk was used to adjust to the desired level.
A) The composition of one product is shown in Table 6, which delivered low
tartness
compared to a traditional cultured product; however, slight cream cheese notes
were
present in the beverage.
Table 6:
3.70% Yogurt and Cream Cheese powder
Formula
(% by weight)
UF skim milk 32.00%
Water 56,90%
Fiber (Beneo Orafti) - Inulin - HPX 1.75%
Carageenan 1 - Viscarin GP 109 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.30%
Sodium Citrate 0.10%
Pectin 0.25%
Yogurt Powder 1.39%
Cream Cheese powder 2.31%
100.00%
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B) The compositions of various other products (with 4% fat content) are shown
below
in Tables 7 to 11, which delivered tartness at different levels and low to
high levels of
cream cheese.
Table 7:
9.40% Yogurt and Cream Cheese powder
Balanced tartness and good cream cheese Formula
tang. (% by weight)
Water 85.10%
Yogurt Flavor Powder 0.50%
Fiber (Beneo Orafti) - Inulin - HPX 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.00%
Sodium Citrate 0.00%
Pectin 0.00%
Yogurt Powder 3.57%
Cream Cheese powder 5.83%
100.00%
Table 8:
19.75% Yogurt and Cream Cheese powder
High tartness and low cream cheese tang. Formula
(% by weight)
Water 74.75%
Yogurt Flavor Powder 0.50%1
Fiber (Beneo Orafti) - Inulin - HPX 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.00%
Sodium Citrate 0.00%
Pectin 0.00%
Yogurt Powder 14.81%
Cream Cheese powder 4.94%
100.00%
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Table 9:
7.95% Yogurt and Cream Cheese powder
Sweet and dairy notes and low to no tartness Formula
(% by weight)
Water 86.56%
Yogurt Flavor Powder 0.50%
Fiber (Beneo Orafti) - lnulin - HPX 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.00%
Sodium Citrate 0.00%
Pectin 0.00%
Yogurt Powder 1.99%
Cream Cheese powder 5.96%
100.00%
Table 10:
8.67% Yogurt and Cream Cheese powder
Dairy notes and low tartness Formula
(% by weight)
Water 85.83%
Yogurt Flavor Powder 0.50%
Fiber (Beneo Orafti) - Inulin - HPX 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.00%
Sodium Citrate 0.00%
Pectin 0.00%
Yogurt Powder 2.77%
Cream Cheese powder 5.90%
100.00%
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Table 11:
12.86% Yogurt and Cream Cheese powder
Medium to high tartness and low cream Formula
cheese tang. (VG by weight)
Water 81.64%
Yogurt Flavor Powder 0.50%
Fiber (Beneo Orafti) - 'nulin - HPX 0.00%
Sugar (Granualted) 5.00%
Disodium Phosphate 0.00%
Sodium Citrate 0.00%
Pectin 0.00%
Yogurt Powder 7.33%
Cream Cheese powder 5.53%
100.00%
Example 7
A sensory panel of nine people were trained to identify and define the
appearance,
aroma, flavor and mouthfeel characteristics of each product prior to
testing; a
modified Sensory Spectrum methodology was followed. The lexicon for the sample
set was developed; intensities for attributes were rated on 15 cm scales. 100
mL
samples of each of the four products (Example 2, Example 4, y0pTM and logoTm),
were served at 4 C in a monadic, 3 replication, randomized experimental
design.
ACCE-ITTm, ACCE's proprietary software, was used for data collection.
Intensities of
each attribute in the categories of flavor were rated on a 15 cm line scale.
Unsalted
crackers and water were used as palate cleansers. All data were significance
tested
at the 95% confidence level; significant mean scores >0.0 were reported on
spider
plots (see Figure 2). The results are shown below in Tables 12A to 12B and in
Figure 2.
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Table 12A: Flavor and Basic Tastes
Attribute Example 2 Example 4 y0pTM logIOTM
Overall flavor
4.9a 4.80 5.02 5.08
strength
Cream 0.08 0.0a 0.28 0.08
Whole milk 2.31') 2.413 3.88 378
Powdered milk 4.08 3.8a 0.0b 0.01)
Yogurt 17b 1.6b 4.08 4.18
Sour Cream 0.78 0.88 0.68 0.82
Cream cheese 3.38 3.28 0.0b 00b
Vanilla 3.22 3.28 3.78 3.88
Lactic acid (plain b
3.0 3.0b 4.68 448
yogurt)
Sweetness 2.4b 2.6b 3.58 348
Saltiness 3.2a 2.5a 04b 04b
Sourness 1.6b 1.413 2.48 2.58
Astringency 2.2 bc 2.16 2.58b 2.68
Tartness 2.16 1.96 4.22 44a
Table 12B: Residuals
Attribute Example 2 Example 4 YopTM 10g0TM
Overall intensity 1.7a 1.7a 1.88 1.82
Sweetness 0.76 0.7" 1.28 1.12
Saltiness 1.28 1.08 0.1b 0.1b
Sourness 05b 0.4b 1.18 1.08
Astringency 1 .7 ab 1.6" 1.98 1 .7 8 b
*With respect to the letters used in the tables, if the letters are the same,
the attribute
is not significantly different at 95% confidence. If the letters are
different, the attribute
is significantly different from each other at 95% confidence.
Trained panel results indicated that Examples 2 and 4 demonstrated
perceivable sourness, tartness and cream cheese flavors typically associated
with
traditional cultured dairy products.
With respect to flavor and taste attributes, and in comparison with 1000TM and
Yop TM, Examples 2 and 4 had detectable intensities of the following
attributes and
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were: stronger in powdered milk flavor and cream cheese flavor; weaker in
whole
milk flavor, yogurt flavor, lactic acid flavor; weaker in sweetness, sourness,
tartness;
stronger in saltiness.
The description and examples as set forth are not intended to be exhaustive or
to
limit the scope of the invention. Many modifications and variations are
possible in
light of the above teaching without departing from the spirit and scope of the
following
claims. It is intended that the scope of the present invention be defined by
the claims
appended hereto, giving full cognizance to equivalents in all respects.
