| abstract |
Stable, concentrated liquid dairy products with enhanced fresh dairy flavor characteristics and methods for their preparation are disclosed. The concentrated product obtained here includes reduced dairy protein levels and increased fat content through cream addition. According to one approach, the concentrated liquid dairy product achieved a protein to fat ratio of about 0.4 to about 0.7 through the selection of the starting dairy base and the selected cream addition. Preferably, the cream addition takes place at a particular introduction site of the process to achieve a stable concentrate. |