David L Barnard

20100112147, May 6, 2010

Oct 30, 2008

12/261767

David John BARNARD - Arlington Heights IL, US
Alice Shen Cha - Northbrook IL, US
Richard Harold Lincourt - Mundelein IL, US

A23C 9/00

426130, 426392

A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. The stabilizer system comprises at least a two gum system, where one gum is gelatin, or at least a three gum system, where one gum is either gelatin or carrageenan with the remaining gums being different. The mixture is aerated to about 2% to about 20% overrun while the mixture is still hot and is subsequently filled into packages at the high temperature, i.e., from about 140 F. to about 180 F. The resultant dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored at refrigeration temperatures without requiring aseptic processing or packaging techniques.