Dive Summary:

• Kraft Foods is seeking a patent for the manufacturing process of four new ultra-filtrated liquid dairy products.
• The patent application was filed in January and includes a 35-step process for manufacturing the products, using dairy minerals like sodium, potassium, magnesium, calcium and phosphate to enhance the "dairy flavor" impacted by the filtration process.
• Little detail is provided about the four products or their processing methods, but they are described as "concentrated dairy liquid" and the negative flavor impact of the ultra-filtration process is noted.

From the article:

... "While ultrafiltration advantageously removes water and lactose, it is believed that ultrafiltration also removes milk minerals that contribute to fresh dairy flavour notes of fresh milk products. It was surprisingly found that fortification with dairy minerals provided liquid dairy products with milk flavour notes characteristic of fresh dairy products." 

Fortification with a single dairy mineral was however "generally insufficient to provide the flavor benefits," Kraft added. ...