Animals, Agriculture & Food
HIGH-PROTEIN CULTURED BEVERAGE PREPARED FROM REDUCED-MINERAL CASEIN
WARF: P230264WO01
Inventors: John Lucey, Daniel Wilbanks
The Invention
UW-Madison researchers have developed methods for preparing a high protein (8%) yogurt beverage using calcium-reduced microfiltered milk and pectin. Furthermore, the yogurt was stable after heat treatment (72°C for 60 s). The product has remained stable, without reformation of a gel or sedimentation, for several months after manufacture.
Additional Information
For More Information About the Inventors
Tech Fields
For current licensing status, please contact Emily Bauer at [javascript protected email address] or 608-960-9842