US 12,382,972 B2
Reduced carbohydrate dairy products
Casey McCormick, Fresno, CA (US); Thierry Saint-Denis, Westfield, NJ (US); Melissa McCarthy, Greenwich, CT (US); Paola Flabbi, Madrid (ES); and Jose Maria Carles Piqueras, Madrid (ES)
Assigned to Compagnie Gervais Danone, Paris (FR)
Filed by Compagnie Gervais Danone, Paris (FR)
Filed on Feb. 14, 2022, as Appl. No. 17/670,735.
Application 17/670,735 is a continuation of application No. 16/657,537, filed on Oct. 18, 2019, granted, now 11,278,035.
Claims priority of provisional application 62/747,976, filed on Oct. 19, 2018.
Prior Publication US 2022/0159982 A1, May 26, 2022
Int. Cl. A23C 9/127 (2006.01); A23C 9/13 (2006.01); A23C 9/14 (2006.01); A23C 9/156 (2006.01)
CPC A23C 9/127 (2013.01) [A23C 9/13 (2013.01); A23C 9/14 (2013.01); A23C 9/1565 (2013.01)] 27 Claims
OG exemplary drawing
 
1. A process for making a dairy food product comprising the steps of:
step 1) preparing a liquid acidic carbohydrate-diluted dairy product having a total weight, a carbohydrate concentration of at most 3.00% by weight of the total weight of the liquid acidic carbohydrate-diluted dairy product, a ratio by weight of protein to carbohydrate of from 0.50 to 1.50 and a pH of at most 5.00, the step 1) comprising:
step a) providing an initial dairy material comprising proteins and at least one carbohydrate, wherein the at least one carbohydrate comprises at least one of lactose, galactose, glucose, galacto-oligosaccharides, or mixtures thereof,
step b) diluting the at least one carbohydrate by adding an aqueous liquid, and
step c) acidifying by fermenting with lactic acid bacteria, fermenting with enzymes, or adding an acidic compound,
step 2) separating the liquid acidic carbohydrate-diluted dairy product to produce products comprising:
A) a strained acidic dairy product, having a reduced carbohydrate concentration relative to the initial dairy material, and
B) an acid whey by-product, and
step 3) recovering the strained acidic dairy product.