GB648885A - Improvements relating to milk products and the manufacture thereof - Google Patents

Abstract

The Specification as open to inspection under Sect. 91 describes a paint which comprises the reaction product of milk protein, particularly casein, a water-insoluble crystalline potassium metaphosphate, and a water-soluble salt of the group consisting of ammonium salts, alkali metal salts other than potassium salts, and barium, calcium and magnesium salts. This subject-matter does not appear in the Specification as accepted.ALSO:The viscosity of milk and aqueous milk products, including not only milk but skim milk, sour milk, yoghourt, cream, and diluted, concentrated or reconstituted milk is increased by mixing water-insoluble crystalline potassium metaphosphate therewith in the presence of an edible solubilizing agent for the potassium metaphosphate, e.g. a water-soluble salt of ammonium, an alkali metal other than potassium, or of calcium or magnesium, the metaphosphate being prepared preferably by the heating of potassium dihydrogen phosphate at a temperature between 600 DEG C and just below the m.pt. of the metaphosphate. There are described: the preparation of chocolate milks wherein the cocoa particles are kept in suspension by adding the potassium metaphosphate as a powder, or the potassium metaphosphate dissolved in an aqueous solution of the solubilizing agent, to the other ingredients of the chocolate milk, the proportion of metaphosphate being, for example, 0.2-0.5 per cent of the weight of the milk; a mixture for addition to milk comprising the potassium metaphosphate, the solubilizing agent, and cocoa; the addition of the potassium metaphosphate and sodium citrate to low-fat coffee and table creams; the incorporation of the potassium metaphosphate in ice-cream and ice-cream mixes as a partial or complete substitute for the conventional stabilizers such as gelatine, alginates, and starch; the incorporation of the potassium metaphosphate and the solubilizing agent in caramels and baked goods containing milk solids and in milk custards and milk puddings, a chocolate pudding being prepared according to an example by adding a mixture of sugar, chocolate flavouring, sodium citrate and the potassium metaphosphate to evaporated milk and. if desired, dried milk in addition, and water, and keeping the mixture hot until the required viscosity develops. Specification 503,841 is referred to.