Danielle L Perkins, 559077 Moors Pl N, Dublin, OH 43017

8236362, Aug 7, 2012

Jan 12, 2011

13/005305

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Kraft Foods Global Brands LLC - Northfield IL

A23C 3/00

4263302, 426491, 426522, 426580

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2. 7 fold or higher and contains at least 8.

8613967, Dec 24, 2013

Aug 2, 2012

13/565561

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Intercontinental Great Brands LLC - East Hanover NJ

A23C 3/00

4263302, 426491, 426522, 426580

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2. 7 fold or higher and contains at least 8.

2007017, Jul 26, 2007

Jul 21, 2005

11/186543

Kenneth Cale - Suffern NY, US
George Haas - Mount Prospect IL, US
Jamie Hestekin - Morton Grove IL, US
Heather Hudson - San Diego CA, US
Ted Lindstrom - Punta Gorda FL, US
Yinging Ma - Arlington Heights IL, US
Fu-I Mei - Wheeling IL, US
Danielle Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

A23C 9/12

426036000

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.