US 12,256,751 B2
Brown butter and systems and methods for the continuous production thereof
Jill Paddock, Maplewood, MN (US); Nicole Igielski, Oakdale, MN (US); Thomas Aurand, Woodbury, MN (US); and Richard Dinesen, Woodbury, MN (US)
Assigned to Land O'Lakes, Inc., Arden Hills, MN (US)
Filed by Land O'Lakes, Inc., Arden Hills, MN (US)
Filed on Dec. 1, 2022, as Appl. No. 18/073,434.
Application 18/073,434 is a continuation of application No. 16/419,850, filed on May 22, 2019, granted, now 11,533,928.
Application 16/419,850 is a continuation of application No. 16/031,624, filed on Jul. 10, 2018, granted, now 10,334,865, issued on Jul. 2, 2019.
Application 16/031,624 is a continuation of application No. 15/369,150, filed on Dec. 5, 2016, granted, now 10,045,549, issued on Aug. 14, 2018.
Application 15/369,150 is a continuation of application No. 13/650,756, filed on Oct. 12, 2012, granted, now 9,532,583, issued on Jan. 3, 2017.
Prior Publication US 2023/0094437 A1, Mar. 30, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. A23C 15/02 (2006.01); A23C 1/12 (2006.01); A23C 15/12 (2006.01); A23C 15/14 (2006.01); A23D 7/005 (2006.01)
CPC A23C 15/02 (2013.01) [A23C 1/12 (2013.01); A23C 15/12 (2013.01); A23C 15/14 (2013.01); A23D 7/0053 (2013.01)] 20 Claims
 
1. A dairy product, comprising:
butter comprising fat, protein, sugar and moisture, wherein at least a portion of the protein and the sugar are in the form of reacted solids non-fat particulates from a Maillard reaction,
wherein a particle size of the reacted solids non-fat particulates from the Maillard reaction in the dairy product are smaller compared to solids non-fat particulates from a Maillard reaction produced from a stove-top brown butter process,
wherein nascent fat crystals are nucleated on the reacted solids non-fat particulates, and
wherein fat crystals larger than the nascent fat crystals are adhered to the nascent fat crystals and suspend the reacted solids non-fat particulates in the dairy product.