Preparation of a powdered skim milk additive

Claim 1

The method of producing a fluid milk product modified to improve flavor, texture and eye appeal, which includes: A. producing a powdered skim milk additive, of an affectiveness for yielding detectable improvement of skimmilk as to flavor, texture and eye appeal when added in the proportion of 0.1 to 0.15%, by a continuous process including the steps of heating skim milk, by non-dilutive heating through pasteurization and to a temperature of about 185° to 190° F., thereafter further heating the milk by steam injection to a temperature of about 200° F. to 212° F., and holding it in this temperature range for a time, in the range of about five to thirty minutes, inversely correlated to temperature on the basis of about 212° F., if the holding time is 5 minutes, to about 200° F., if the holding time is thirty minutes; condensing the heated skim milk to a solids content of about 39% to 45%; heating the condensed milk first by a nondiluting heater to a temperature of about 175° F. and then, while avoiding coagulation, further heating the condensed skim milk by direct steam heating to a temperature of at least about 185° F. and holding at such temperature for a time in the range of about two to five minutes inversely correlated to temperature; and then spray-drying it to form said powdered skimmilk additive suitable for improving the flavor, texture and eye appeal of a fluid milk product and B. adding said powdered skim milk additive to a fluid milk product in an amount in the range of 0.2 to 0.3%.

Claim 2

The method of producing a fluid milk product modified to improve flavor, texture and eye appeal, which includes: A. producing a powdered skim milk additive, of an affectiveness for yielding detectable improvement of skimmilk as to flavor, texture and eye appeal when added in the proportion of 0.1 to 0.15%, by a continuous process including the steps of heating skim milk, by non-dilutive heating through pasteurization and to a temperature of about 185° to 190° F., thereafter further heating the milk by steam injection to a temperature of about 200° F. to 212° F., and holding it in this temperature range for a time, in the range of about five to thirty minutes, inversely correlated to temperature on the basis of about 212° F., if the holding time is 5 minutes, to about 200° F., if the holding time is thirty minutes; condensing the heated skim milk to a solids content of about 39% to 45%; heating the condensed milk first by a nondiluting heater to a temperature of about 175° F. and then, while avoiding coagulation, further heating the condensed skim milk by direct steam heating to a temperature of at least about 185° F. and holding at such temperature for a time in the range of about two to five minutes inversely correlated to temperature; and then spray-drying it to form said powdered skimmilk additive suitable for improving the flavor, texture and eye appeal of a fluid milk product and B. adding said powdered skim milk additive to a fluid milk product in an amount in the range of 0.2 to 0.3%.