US 12,127,567 B2
Liquid dairy blend for culinary food products
Gale Jeffrey Barnes, Chagrin Falls, OH (US); Christine Frances Kunetz, Twinsburg, OH (US); and Kyungsoo Woo, Broadview Heights, OH (US)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Filed by SOCIÉTÉ DES PRODUITS NESTLÉ S.A., Vevey (CH)
Filed on Jun. 10, 2020, as Appl. No. 16/897,791.
Application 16/897,791 is a division of application No. 15/320,066, granted, now 10,709,147, previously published as PCT/EP2015/063854, filed on Jun. 19, 2015.
Claims priority of provisional application 62/016,924, filed on Jun. 25, 2014.
Prior Publication US 2020/0296981 A1, Sep. 24, 2020
Int. Cl. A23C 9/15 (2006.01); A23C 9/152 (2006.01); A23C 9/154 (2006.01); A23C 11/04 (2006.01); A23C 19/09 (2006.01); A23L 23/00 (2016.01); A23L 23/10 (2016.01)
CPC A23C 9/1512 (2013.01) [A23C 9/1528 (2013.01); A23C 9/1544 (2013.01); A23C 11/04 (2013.01); A23C 19/0904 (2013.01); A23L 23/00 (2016.08); A23L 23/10 (2016.08)] 9 Claims
OG exemplary drawing
 
1. A liquid dairy blend comprising skim milk, dairy cream, and whey protein concentrate, the liquid dairy blend having a total whey-protein:casein ratio of about 0.38 by weight, the liquid dairy blend comprising about 10 wt. % total fat, and the pH of the liquid dairy blend is from 5.9-6.1.