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US005202145A
United States Patent [191
[11] Patent Number:
[45] Date of Patent:
Wisler et al.
5,202,145
Apr. 13, 1993
[54] mmrou OF MAKING A SHELF-STABLE
MILK-CONTAINING BEVERAGE manner
[75] Inventors: John R. Wisler, New Hope, Pa; Pilar
Am'stant Examiner-Helen Pratt
Attorney, Agent, or Firm-Thomas A. Marcoux; Linn I.
Cobos, Hackensack, N.J.; Raymond '
[57]
ABSTRACT
An aqueous shelf-stable beverage product comprises:
[73] Assignee:
J. Landano, New Fair?eld, Conn.
Kraft General Foods, Inc.,
North?eld, Ill.
[21] App1.No.: 710,614
[22] Filed:
[51]
[52]
m. cm ............................................ .. A23C 9/156
Us. (:1. .................................. .. 426/580; 426/561;
426/569; 426/584; 426/590; 426/594; 426/597;
426/654
[58]
Field of Search ............. .. 426/580, 591, 590, 594,
[56]
426/597, 654, 650, 561, 569, 584
References Cited
U.S. PATENT DOCUMENTS
'
4,343,819
water; milk solids; an acidic ?avoring agent; a two com
ponent stabilizing system comprising a ?rst component
comprising monoglycerides and up to 10% by weight
rageenin or pectin; disodium phosphate; and potassium
hydroxide; the shelf-stable beverage product having a
pH of about 6.3 to about 6.5. A method for making a
shelf-stable beverage product comprises: providing a
homogenized milk mixture having the two component
stabilizer system; providing a buffered aqueous ?avor
ing solution containing the acidic ?avoring agent, diso
dium phosphate, and potassium bicarbonate; mixing the
homogenized milk mixture and the aqueous ?avoring
solution to form a mixture having a pH of from 6.8 to
Arndt ................................ .. 426/519
Haber ....... ..
426/580
8/1982 Wood et a1.
4,980,182 12/1990
426/591
7.2; and heating to decompose the potassium bicarbon
ate to potassium hydroxide and carbon dioxide such
that the pH is from 6.3 to 6.5.
Kwon et a1. ...................... .. 426/580
Primary Examiner—Jeanette Hunter
.
diglycerides, and a second component comprising car
Jnn. 5,1991
3,843,828 10/1974
4,081,567 3/1978
Grim; Thomas R. Savoie
14 Claims, No Drawings
1
5,202,145
2
sium bicarbonate in amounts such that the pH of the
aqueous ?avoring solution is from 6.8 to 7.2; mixing said
homogenized milk mixture and said aqueous flavoring
solution to form an intermediate liquid mixture having a
METHOD OF MAKING A SHELF-STABLE
MILK-CONTAINING BEVERAGE PRODUCT
BACKGROUND OF THE INVENTION
5 pH of from 6.8 to 7.2; and heating said intermediate
liquid mixture at a temperature and for a time suf?cient
The present invention relates to shelf-stable milk-con
to thermally decompose substantially all of said potas
sium bicarbonate to potassium hydroxide and carbon
dioxide such that the pH of the intermediate mixture is
taining beverage products and to methods of producing
the same.
In producing milk-containing products that include a
?avoring that is acidic in nature, it has been dif?cult to
provide a shelf-stable product which is comparable to a‘
from 6.3 to 6.5 and suf?cient to form a shelf stable bev
freshly made beverage. Such products include coffee
erage product, said shelf stable beverage product con—
taining at least 1% by weight of milk solids, the milk fat
?avored milk beverages and orange julius which con
tain the acidic ?avorings co?'ee and orange juice. While
beverage powders and dried milk can be used to pre
content of said milk solids being at least about 15% by
weight and the milk protein content of said milk solids
being at least about 25% by weight based on the total
vent degradation during storage, reconstituting the
weight of milk solids.
beverage from powders by dilution with water hm not
DETAILED DESCRIPTION OF THE
INVENTION
The milk solids used in the product and process of the
invention may be provided by all forms of milk includ
ing whole milk, condensed milk and dried milk powder.
In the description of the invention, the term “milk” will
be used to describe an aqueous dispersion of milk solids,
provided entirely satisfactory results.
It is reported in U.S. Pat. No. 4,980,182 that it has not
been possible to produce acceptable ready-to-serve cafe
au lait products involving high temperature processing
followed by aseptic processing because of the develop
ment of both physical and ?avor defects. That patent
relates to such products in which the physical and ?a
vor defects are improved by utilizing a buffering agent
capable of buffering the coffee acids to a pH of 6.6-6.8,
kappa carrageenin in an amount of up to 0.01%, and a
such as whole milk or dry or condensed milk diluted
with water. The amount of milk solids in the ?nal bever
age product may vary widely but will suitably be from
1 to 5% by weight for a ready-to-drink beverage and
from 2.5 to 25% by weight for a beverage concentrate,
chelating agent containing at least 0.005% sodium algi
nate and/or propylene glycol alginate, the amounts
being by weight based on the beverage weight.
based on the weight of the beverage product. In cow's
milk the total solids content of milk is generally about
11-15%. Ot'the total milk solids, at least about 15% of
SUMMARY OF THE INVENTION
It is an object of the present invention to provide an
aqueous acidic ?avored milk-containing product that is
the solids is milk fat and at least about 25% is protein.
shelf-stable. The product can be in either a liquid con
centrate or ready-to-drink form.
It is mother object of the invention to provide a
and total protein content is typically 25 to 35%, based
on the weight of the total milk solids.
Total milk fat content is typically from 15 or 20 to 33%
Milk is mixed with a two component stabilizer system
and homogenized to form a stabilized homogenized
ble beverage product comprising: water; milk solids, the 40 milk mixture. The stabilizer system stabilizes the emul
sion in the beverage product produced from the milk.
milk fat content of which is at least about 15% by
One component of the stabilizer system is one or more
weight and the milk protein content of which is at least
monoglycerides which may contain up to about 10% by
about 25% by weight base on the total weight of milk
weight of one or more diglycerides. The monoglyceride
solids, the milk solids content of the beverage product
method for producing such a milk-containing product.
The present invention provides an aqueous shelf-sta
being at least about 1% by weight of the beverage prod
not; an acidic ?avoring agent; a two component stabiliz
ing system comprising a ?rst component comprising
one or more monoglycerides and up to 10% by weight
of diglycerides based on the weight of the ?rst compo
nent and a second component comprising carrageenin
or pectin or both; a buffering system comprising diso
dium phosphate and potassium hydroxide, said potas
sium hydroxide being formed by the thermal decompo
sition in the beverage product of potassium bicarbonate,
said disodium phosphate and potassium hydroxide
being present in an amount such that said shelf-stable
beverage product has a pH of about 6.3 to about 6.5.
The present invention also provides a method for
making a self-stable beverage product comprising the
steps of: providing a homogenized milk mixture com
prising water, milk solids and a two component stabi
45
component is preferably vegetable-derived and is pref
erably utilized in an amount of about 0.05 to 0.25% by
weight based on the weight of a ready-to-drink bever
age about 0.125 to 1.25% by weight in a beverage con
centrate, and about 3 to 18%, preferably about 6 to
12%, by weight based on the weight of the milk fat. The
monoglyceride component will normally, but not nec
easarily, have a diglyceride content of up to 10% by
weight based on the total weight of this component.
A monoglyceride is a mono-eater of glycerol and a
fatty acid, a diglyceride being a di-ester formed by es
teri?cation of glycerol with two fatty acid molecules.
Preferred monoglycerides and diglycerides are those in
which the fatty acids have from 10 to 22 carbon atoms,
preferably from 14 to 20 carbon atoms. The monoglyc
eride component can be a monoglyceride of a single
one or more monoglycerides and up to 10% by weight
fatty acid but will normally and preferably be mono
glycerides of several different fatty acids. The monr>
glyceride component will normally contain up to 10%
diglycerides based on the weight of the ?rst component
of one or more diglycerides which are often present in
lizer system comprising a ?rst component comprising
and a second component comprising carragccnin or 65 commercially available monoglycerides In that event,
pectin or both; providing a buffered aqueous ?avoring
solution containing an acidic ?avoring agent and bu?'er
than 10% by weight based on the weight of the mono
ing system comprising disodium phosphate and potas
and diglycerides.
any diglycerides are present in an amount of not more
3
5,202,145
The second component is carrageenin or pectin or a
mixture of the two. This component is preferably uti
lized in an amount of from 0.005 to 0.25% by weight
based on the weight of a ready-to-drink product about
0.0125 to 1.25% by weight based on the weight of a
beverage concentrate, and about 0.5 to 10%, preferably
about 1-5%, based on the weight of the milk fat. At the
higher end of this range, above about 0.05% in a ready
to-drink beverage, this component will contribute an
increased thickening of the product, creating a more
creamy consistency. When the two components are.
used in admixture, the amount of each is preferably at
4
nent is decomposed during heat treatment of the inter
mediate mixture, the pH of the heat treated product is
lowered to a value within the range of 6.3 to 6.5. In the
case of a ready-to-drink coffee-based beverage product
the disodium phosphate bu?'ering component is typi
cally used in an amount of 0.1 to 0.7%, for example 0.1
to 0.2% by weight based on the weight of the acidic
aqueous coffee ?avoring solution or about 0.03 to 0.2%,
for example about 0.03 to 0.05% by weight based on the
weight of the ready-to-drink coffee-based beverage
product, and the potassium bicarbonate buffering com
ponent is typically used in an amount of 0.3 to 0.5%, for
least 10% by weight of the mixture, and more prefera
example about 0.35 to 0.4% by weight based on the
bly the carrageenin component is at least 35% by
weight of the aqueous acidic coffee ?avoring solution.
weight of the mixture. The carrageenin is preferably a 15 The aqueous ?avoring solution is mixed with the
mixture of kappa- and iota-carrageenin in which case
homogenized milk mixture in a ?nishing tank to form an
the kappa-carrageenin content is preferably at least 40%
intermediate liquid mixture having a pH of from about
by weight, more preferably 50-90% by weight, based
6.8 to 7.2. In this tank, additional ?avorings and/or
on the weight of the carrageenin mixture.
sweeteners including both natural (e.g. sugar) and/or
The milk is generally maintained at an elevated tem
perature during mixing with the stabilizers in order to
facilitate dissolution of the stabilizers in the milk mix
ture. Typically, the milk mixture is maintained at a
temperature of about 150' to 175' F.
arti?cial sweeteners may be added to the intermediate
liquid mixture. Flavorings and/or sweeteners can also
be added to the aqueous acidic ?avoring solution and
/or to the milk solution prior to mixing with the milk.
Suitable additional ?avorings include cinnamon, honey,
After mixing the stabilizer system with the milk, the 25 etc. The ?nishing tank is preferably maintained at a
stabilized milk mixture is homogenized in order to form
temperature of about 80' to 105' F., in order to facilitate
a homogenized milk mixture. It is preferred that ho
subsequent retorting but without causing undue volatili
mogenization be effected to produce a narrow size
ration of ?avor components.
range of fat particles with at least 75%, preferably at
In a preferred embodiment, after mixing the homoge
least 80%, and more preferably at least 85% by weight 30 nized milk mixture and the aqueous ?avoring solution,
of the suspended milk fat particles being within a size
the intermediate liquid mixture is hermetically bottled
range of 0.5-2 microns. Various processes of and equip
or canned and retorted to sterilize the milk product and
ment for homogenizing milk can be used in the method
to thermally decompose substantially all of the potas
of the invention and these process are well known in the
sium bicarbonate to form potassium hydroxide and car
art. A conventional two stage homogenizer is suitable. 35 bon dioxide, thereby lowering the pH in the beverage
The acidic ?avoring agent of the invention can be
any such ?avoring such as coffee, tea, orange juice,
rum, amaretto, etc. that is used in a milk-containing
product so produced to about 6.3 to 6.5. Suitably the
intermediate liquid mixture is retorted at a temperature
of about 240' to 252' F. for 5 to 35 minutes, preferably
at about 246' F. for 14 minutes, to sterilize the beverage
beverage The term “acidic ?avoring agent" as used
herein means an edible ?avoring agent which produces 40 product and thermally decompose the potassium bicar~
a pH of 5.5 or less when added to water. A preferred
bonate. The beverage at this pH range provides desir
?avoring agent is coffee in the form of an aqueous cof
able organoleptic characteristics. At a pH below 6.1,
fee extract that can be used to make a shelf-stable coffee
the milk will tend to curdle, while at a pH greater than
?avored beverage While the description that follows
about 7, saponi?cation will occur. Instead of retorting
focuses on the use of coffee extract in the beverage 45 the mixture after bottling, the mixture can be aseptically
product of the invention, it should be understood that
processed and packaged in any approved conventional
other acidic ?avoring agents can be used.
manner.
The ?avoring agent, for example co?‘ee extract, is
The carbon dioxide formed during the thermal de
combined with a particular bu?'ering system and with
composition of the potassium bicarbonate functions to
added water as appropriate to form an aqueous ?avor 50 lower the pH and to reduce the amount of oxygen in the
ing solution having a pH of about 6.8 to 7.2, more pref
headspace. A portion of the carbon dioxide will dis
erably 6.9 to 7.1, and most preferably about 7.0.
solve in the beverage product, but the amount is not
The buffering mixture includes disodium phosphate
sufficient to provide a carbonated beverage, while the
and potassium bicarbonate. The buffering mixture raises
major portion of the carbon dioxide is present in the
the pH of the aqueous ?avoring solution and, thereby, 55 headspace of the container.
prevents the acidic ?avoring agent from curdling the
The retorting of the mixture has the effect of render
milk when the milk is mixed with the aqueous ?avoring
ing the beverage product free of viable forms of micro
solution to form an intermediate liquid mixture. Fur
organisms having public health signi?cance. If thermo
ther, when the potassium bicarbonate thermally decom
philes survive the retorting process and are suspected of
poses during subsequent retorting, the pH of the inter 60 being present in the beverage, a small amount of a pre
mediate liquid mixture adjusts to a pH of about 6.3 to 6.5
aervative such as ascorbyl palmitate can be added. An
which imparts desirable organoleptic properties to the
amount of about 0.02 to 0.1%, preferably about 0 02 to
beverage product of the invention.
0.06% by weight of ascorbyl palmitate based on the
The bu?'ering components are utilized in an amount
su?icient to adjust the aqueous acidic ?avoring solution
and the intermediate mixture to a pH of from 6 8 to 7.2,
the relative amounts of its two components being such
that when the potassium bicarbonate buffering compo
weight of the beverage is suitable.
The beverage product is shelf-stable. That is, the
quality of the beverage product is stable for a period of
at least nine months at a temperature of between about
35 and about 90' F.
5,202,145
5
6
A homogenized milk solution is made up separately by
In a preferred embodiment, the beverage product of
the invention is in a ready-to-drink form. In its ready to
combining the following ingredients, followed by ho
drink form, the beverage product of the invention pref
mogenizing:
erably has a total solids content of about 8-18% by
weight and a total milk solids content of at least about
Parts by weight
1% by weight based on the weight of the beverage.
By controlling the water content in the beverage
product, a liquid beverage concentrate can also be pro
Water
835
Dry whole milk
130
Carragemin (“Sea Kem GP-4l8,
Marine Colloids)
Monoglyceride Componmt (“Myverol
1807K”, Eastman Chemicals Co.)
duced. In its liquid concentrate form, the beverage
product of the invention preferably has a solids content
of about 25-65% by weight.
0.65
3.9
EXAMPLE
The dry whole milk is ?rst mixed with the water and
A mocha ?avored iced cappuccino beverage is pre
the milk is maintained at a temperature ofabout 160' F.
pared. An aqueous acidic ?avoring solution is made up 15 to facilitate dissolution of the gum and emulsi?er which
in a vessel by adding to the vessel, with stirring:
are premixed with about 5-10 parts by weight of the
milk solution before being blended with the entire milk
solution. The milk solution is then homogenized in a
Parts by weight
Water
Soluble Coffee Powder _
two stage homogenizer. Pressure in the ?nal stage is
834
aboutmpsiinthe?rststage andabout5wpsiinthe
52
Potamium bicarbonate
3.5
Diaodium phosphate
16
second stage, and the temperature is about l70'-l75' F.
The milk solution is then introduced into the vessel
with stirring. The pH of the resulting beverage mixture
is 6.9, well within the target range of 6.8 to 7.2 and
contained 3% milk solids, 0.75% milk fat, 0.09% mono
The pH is then measured. The pH of the dissolved
soluble coffee is about 5 and the pH of the solution will
normally be within the target range of 6.8 to 7.2. If the
glyceride component, and 0.015% carrageenin. The
beverage mixture is then bottled in 8 ?uid ounce glass
pH is below 6.8, additional disodium phosphate is
bottles and hermetically sealed. The bottles are retorted
at 246‘ F. for 14 minutes to provide a sterilized, shelf
added. For example, if the pH measures from 6.75 to
6.8, the addition of about i part by weight of disodium
stable beverage and to decompose substantially all of
phosphate will su?'ice to bring the solution pH to a
the potassium bicarbonate to potassium hydroxide and
value within the target range. In this example, the pH is
carbon dioxide, resulting in a reduction in pH to 6.4,
6.9.
well within the target range of 6.3 to 6.5. The ready-to
The following aqueous sweetener solution is then
drink iced cappuccino beverage so produced is shelf
added to the vessel, with stirring:
35 stable for nine months at a temperature of 35' to 90' F.,
and retains excellent organoleptic properties typical of
this type of beverage.
Parts by weight
Water
Granulated sugar
1670
375
EXAMPLE 2
40
The water employed throughout the example is city
water that has been puri?ed by ?ltration and has a sub
stantially neutral pH.
Example 1 is followed except that pectin (“Genupec
tin LN! 12 CG, Hercules) is substituted for the cum
geenin component. The resulting ready-to-drink bever
age product is shelf-stable for nine months at a tempera
ture of 35' to 90' F., and retains excellent organoleptic
A coloring/?avoring solution, made up as follows, is 45
properties typical of this type of beverage.
also added to the vessel, while stirring:
EXAMPLES 3-31
The procedure of Example 1 is followed except that
Parts by weight
Water
Mocha ?avor
Caramel Color
the amount and/or nature of the stabilizer components
are varied as reported in the table which follows. The
425
25
0.8
bottled ready-to-drink beverages are le? completely
undisturbed for two weeks and then inspected for the
formation of a milk ring and/or for ?avor. Results for
the products of Examples 1 and 2 are also reported.
Buffer
Eumvk W
1
2
(96)
Monoglycerideo)
0.09
Wu)
0015
Monogl
'
1)
am 3
KHCX);
(96) Mt
00¢
0.00
No Milk an;
0.09
0.04
000
No Milk am
0.03
0.09
Milk Ring
0.03
0.03
0.03
0.09 Milk Ring
000(5) Milk Ring
0.09 u- in",
0.03
0.07
3
' (1)
0.015
0.015
4
5
6
Carrageenin“)
mm
Carrageeninm
0015
0.015
0.015
Lecithin
0.01
Carragemina)
0.015
Monoglyceride“)
0025
7
NazHPOa
(46)
Off-?avor
Milk Ring,
Improved
5,202,145
7
8
-continued
Buffer
Example Stabilizer
3
9
10
11
(95)
NI1HPO4
(01.)
0.03
Cnrngeenina)
0.015
Monoglyceride(6)
0.02
Acacia Gum
Acacia Gum
cnmgeenin“)
0.01
0.02
0.025
KHCO3
(90)
Result
0.09
Almost No
Milk Ring
0.03
0.03
0.03
0.09
0.09
0.09
MilkRing
MilkRing
AlmoetNo
meneglyeendé?
0.02
12
Caprol 106-100(7)
‘(0
0.025
0.01
0.03
0.07.
Off-?avor
13
Caprol een1n<4)
106-206)
0.025
0.01
0.03
'
0.09
Off-?avor
14
15
Caprol eenin“)
100-200)
'(4)
Tween 13000)
cnmgeeninw
0.01
0.025
0.025
0.01
0.025
0.03
0.03
0.07
0.07
Off-?avor
MilkRing
0.03
0.07
MilkRing
Sen 0001)
0.01
17
cnmgeenin“)
Tween 800°)
0.025
0.005
0.03
0.07
Milklling
spnn 8001)
0.005
18
Camgeenin“)
Tween 11000)
0.025
0.015
0.03
0.07
MilkRing,
Off-?avor
19
Carngeenina)
0.02
0.03
0.07
NoMilkRing
Monoglyceride?z)
0.05/.07/.0s
2o
cnmgeenin<1>
Caprol 100-20“)
0.03
0.07
MilkRing
21
cnmgeenin“)
Caprol 1064-09)
cnmgeeninw
0.02
.3
0.02
.3
0.02
0.03
0.07
MilkRing
0.03
0.07
MilkRing
Tween 3000)
0.015
813108001)
0.015
0.04
0.07
16
Spanul)
22
23
24
25
Manning
0.01s
Camgeeninm
0.02
Monoglycerideuz)
0.05
cnmgeeninm
0.015
Monoglyceridem)
0.05
5115111
Milk Ring
0.03
0.08
MilkRing
0.03
0.08
Milkking
Carngeeninm
0.015
Monoglycerideu‘)
0.04/03/05
cnmgeenin<2>
snnwne 1010005)
Camgeenina)
0.03
0.03
MilkRjng
Monoglycerideu)
0.015
0.09
0.015
0.03
0.03
0.011
Milkking
28
Carrngeeninm
0.015
0.03
0.08
MilkRing
Monnglyee?de?l)
0025
29
Ann“ 10006)
cnmgeeninw
.25
0.015
0.03
0.08
MilkRing
30
M0130“)
cnnngeen1n<2>
Sodium Stearyl
.25
0.015
.03/.05
0.03
0.011
MilkRing
31
Carngeenina)
Sodium Stenryl
0.015
1.05
0.03
0.03
Curdled
26
27
Monoglycerideuz)
Lsctylnte
0.025
Lactylate
")Myvu'ol 1110711 (vegetable oil-derived)
ggnxmupecmpmalm
(‘)Gelearin GP-379
.
c.
(‘)Myverol 1:00 (mimll fit-derived)
ycercldeel-oiene
gbecn‘lyceroldi-delle
yoa'ol M
(ml’olyethylme oxide lorbitm mono-date
m
'
mono-date
(“My/col ls-os (vegetable oil-de-ived)
("hymen 005 (contains 20% vegetable oil)
("him we (contains 2090 vegetable ea)
(ml'rigiyeerol monostnnte
(")Sodinm cnneime
What is claimed is:
1. A method for making a self-stable beverage prod
uct comprising the steps of:
(a) providing a homogenized milk mixture compris
mg water, milk solids and a two component stnbi- 65
lizer system comprising a ?rst component compris
ing at least one monoglyceride and up to 10% by
weight of diglycerides based on the weight of the
?rst component, and a second component compris
ing carrageenin or pectin or both;
(b) providing a bu?'ered aqueous ?avoring solution
containing an acidic ?avoring agent and a buffer
ing system comprising disodium phosphate and
potassium bicarbonate in amounts such that the pH
of the aqueous ?avoring solution is from 6.8 to 7.2;
9
5,202,145
by mixing milk solids with water.
aqueous ?avoring solution to form an intermediate
7. A method according to claim 1, wherein said acidic
liquid mixture having a pH of from 6.8 to 7.2; and
(d) heating said intermediate liquid mixture at a tem
perature and for a time sufficient to thermally de
compose substantially all of said potassium bicar
?avoring agent comprises coffee.
8. A method according to claim 1, wherein said acidic
?avoring agent comprises tea.
9. A method according to claim 1, wherein said acidic
?avoring agent comprises a citrus fruit.
10. A method according to claim 1, wherein said
beverage product comprises about 8 to 18% total solids
bonate to potassium hydroxide and carbon dioxide _
such that the pH of the intermediate mixture is
from 6.3 to 6.5 and su?icient to form a shelf stable
beverage product, said shelf stable beverage prod-_
by weight.
uct having milk solids, the milk fat content of said
milk solids being at least about 15% and the milk
protein content of said milk solids being at least
11. A method according to claim 1, wherein said
beverage product comprises about 25 to 65% total
solids by weight.
about 25% by weight based on the total weight of 15
12. A method according to claim 1, wherein said
beverage product further comprises carbon dioxide
formed by the thermal decomposition in the beverage
product of potassium bicarbonate.
milk solids, the milk solids content of the beverage
product being at least about 1% by weight of the
beverage product.
13. A method according to claim 1, wherein said
2. The method of claim 1, wherein said intermediate
beverage product comprises about 0.05 to 0.25% by
weight of said ?rst stabilizer component and about
liquid mixture produced in step (c) is hermetically
sealed in a container prior to step (d).
0.“)5 to 0.25% by weight of said second stabilizer com
3. The method of claim 1, wherein said shelf-stable
ponent.
beverage product is hermetically sealed in a container
after step (d).
10
6. The method of claim 1, wherein said milk is formed
(c) mixing said homogenized milk mixture and said
14. A method according to claim 1, wherein said
25
4. The method of claim 1, wherein said milk mixture
is homogenized in at least two stages.
beverage product comprises about 0.125 to 1.25% by
weight of said ?rst stabilizer component and about
0.0125 to 1.25% by weight of said second stabilizer
5. The method of claim 1, further comprising adding
component.
a sweetener to said intermediate liquid mixture.
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