Dairy Mineral-Fortified Liquid Dairy Products And Methods Of Making

Abstract

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

1 - 33 . (canceled) 
     
     
         34 . A method of making a concentrated dairy liquid, the method comprising:
 heating a dairy liquid base;   homogenizing the dairy liquid base to form a homogenized cream retentate;   adding dairy minerals and adjunct ingredients before and/or after homogenizing the dairy liquid base; and   heating the homogenized cream retentate at a temperature and for a time effective to produce a shelf stable concentrated dairy liquid having a F o  value of at least 5,   wherein the dairy liquid base is cream.   
     
     
         35 . The method of claim  1 , wherein the adjunct ingredients include at least a stabilizer. 
     
     
         36 . The method of claim  1 , wherein the adjunct ingredients include about 0.1 to about 0.6 percent gum Arabic. 
     
     
         37 . The method of claim  1 , wherein the adjunct ingredients include about 0.40 to about 1.6 percent of at least one mouthfeel enhancer. 
     
     
         38 . The method of claim  1 , wherein the adjunct ingredients include about 10 to 30 about percent sugar. 
     
     
         39 . The method of claim  1 , wherein about 0.10 to about 1.5 percent dairy minerals are added. 
     
     
         40 . The method of claim  1 , wherein the cream includes about 40 to about 46 percent total solids, about 35 to about 41 percent fat, and about 1.5 to about 2.5 percent protein. 
     
     
         41 . The method of claim  1 , wherein the homogenizing of the dairy liquid base comprises a first homogenization stage performed at about 1,500 to about 8,000 psi and a second homogenization stage performed at about 100 to about 800 psi. 
     
     
         42 . The method of claim  1 , wherein heating the dairy liquid base comprises pasteurizing the cream. 
     
     
         43 . The method of claim  1 , wherein the added dairy minerals include at least one of potassium, magnesium, calcium, and phosphate. 
     
     
         44 . The method of  claim 43 , wherein the dairy minerals are included in an amount effective to provide at least one of the following mineral to protein ratios in the concentrated dairy liquid:
 about 0.017 mg to about 0.0264 mg potassium per mg protein;   about 0.008 mg to about 0.0226 mg magnesium per mg protein;   about 0.122 mg to about 0.3516 mg calcium per mg protein; and   about 0.199 mg to about 0.5394 mg phosphate per mg protein.   
     
     
         45 . The method of  claim 43 , wherein the dairy minerals are included in an amount effective to provide at least two of the following mineral to protein ratios in the concentrated dairy liquid:
 about 0.017 mg to about 0.0264 mg potassium per mg protein;   about 0.008 mg to about 0.0226 mg magnesium per mg protein;   about 0.122 mg to about 0.3516 mg calcium per mg protein; and   about 0.199 mg to about 0.5394 mg phosphate per mg protein.   
     
     
         46 . The method of 43, wherein the dairy minerals are included in an amount effective to provide at least three of the following mineral to protein ratios in the concentrated dairy liquid:
 about 0.017 mg to about 0.0264 mg potassium per mg protein;   about 0.008 mg to about 0.0226 mg magnesium per mg protein;   about 0.122 mg to about 0.3516 mg calcium per mg protein; and   about 0.199 mg to about 0.5394 mg phosphate per mg protein.   
     
     
         47 . The method of  claim 43 , wherein the dairy minerals are included in an amount effective to provide the following mineral to protein ratios in the concentrated dairy liquid:
 about 0.017 mg to about 0.0264 mg potassium per mg protein;   about 0.008 mg to about 0.0226 mg magnesium per mg protein;   about 0.122 mg to about 0.3516 mg calcium per mg protein; and   about 0.199 mg to about 0.5394 mg phosphate per mg protein.   
     
     
         48 . The method of  claim 35 , wherein the adjunct ingredients include about 0.2 to about 0.6 percent of the stabilizer. 
     
     
         49 . The method of  claim 37 , wherein the at least one mouthfeel enhancer comprises sodium chloride. 
     
     
         50 . The method of  claim 41 , wherein the first homogenization stage is performed at about 2,000 to about 4,000 psi. 
     
     
         51 . The method of  claim 41 , wherein the second homogenization stage is performed at about 200 to about 400 psi.