METHOD FOR OBTAINING STABLE CONCENTRATED DAIRY LIQUID PRODUCT Russian patent published in 2019 - IPC A23C9/00 A23C9/152 A23C9/142 A23C3/02 

FIELD: food industry.

SUBSTANCE: invention relates to the dairy industry, and in particular to a method for producing a stable concentrated liquid dairy product. This method includes preheating the liquid milk base, followed by its concentration using ultrafiltration, mixing cream with the concentrated liquid milk retentate with further two-step homogenization, adding about 0.3–0.6 % of a stabilizer, sterilizing the stabilized liquid dairy product at a temperature and for a time sufficient to produce a product having F_o that equals at least about 5, moreover, the product has a protein to fat ratio of about 0.4 to about 0.7, a ratio of protein to total stabilizer content is from 10:1 to 38:1, and the lactose content is about 1 % or less, and the stabilizer comprises from about 25 % to about 50 % of disodium phosphate and from about 50 % to about 75 % of monosodium phosphate.

EFFECT: invention provides a gelling resistant product that visually remains a stable liquid emulsion for at least about 9 months under ambient conditions and, when reconstituted with water, provides a fresh milky flavour.

12 cl, 3 dwg, 13 tbl, 11 ex