Process for preparing a dry, powdery milk product

Claim 1

In a process for preparing a dry, powdery milk product comprising at least one whey product, homogenized fat, from 0.1 to 10% by weight of at least one saturated or unsaturated mono-, di-, or tri-carboxylic acid and/or hydroxycarboxylic acid having up to 6 carbon atoms, salts thereof or mixtures thereof by homogenizing one or a number of fats in a milk liquid, drying the resultant liquid mixture and mixing the resultant dried mixture with the acids and/or salts to form an end product, the improvement wherein: a. said whey product is selected from the group consisting of whey, delactosed whey, whey permeate, delactosed whey permeate and whey protein obtained after ultrafiltration; b. said milk liquid contains all or a portion of said whey product or a mixture thereof with low fat milk or products derived from said two starting materials; c. said resultant liquid mixture with said fat homogenized therein is dried to provide an intermediate dry product (fatty core) containing up to 40% by weight of fat; and d. said intermediate dry product is mixed with said acid, salt or mixture thereof, with any remainder of said whey product or mixture thereof with low fat milk or products derived from said two starting materials in dry powdery form and with at least 0.05% by weight of lecithin in the form of a dry, concentrated powdery composition to obtain said dry powdery milk product, at least 25% and up to 100% of the protein in said dry powdery milk product being derived from said whey product, the fat content being derived from said intermediate dry product and ranging up to 17.5% by weight of said dry powdery milk product, and said dry powdery milk product, when dissolved into cold water or a cold aqueous product, having a pH in the range of 4.0 to 6.0 and being useful for feeding calves, lambs and goats.