Dairy Product And Process
Patent No. EP2773222 (titled "Dairy Product And Process") was filed by Fonterra Operative Group on Nov 2, 2012. The application was issued on Dec 24, 2025.
Patent Summary
A method for preparing a liquid nutritional composition comprises heat-treating a composition with a pH between 4.3 and 5.1 and containing 2% to 25% by weight of non-hydrolysed whey protein. The whey protein must be provided by an ingredient where at least 55% of the heat-denaturable protein is already in a denatured state. The heat treatment must have an $F_0$-value at least equivalent to 140°C for 5 seconds. The resulting recovered liquid composition must exhibit essentially no observable gelation or aggregation, maintain a viscosity of less than 200 cP (measured at 20°C and a shear rate of 100 $\text{s}^{-1}$), and have a volume-weighted average particle size ($D[4,3]$) of less than 20 µm.
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Date
Description
EP2773222
- Application Number
- EP12846628A
- Filing Date
- Nov 2, 2012
- Status
- Granted And Under Opposition
- Nov 21, 2025
- Publication Date
- Dec 24, 2025
- External Links
- Slate, Register , Google Patents