Instant yogurt and process for its manufacture

Details Instant yogurt and process for its manufacture Instant yogurt and process for its manufacture

A - Human Necessities

23

C

99/57

A23C 9/12 (2006.01) A23C 9/123 (2006.01)

Patent

CA 1113300

ABSTRACT OF THE DISCLOSURE Processes are provided for preparing powders which can be instantly reconstituted to a true natural yogurt. The process includes the following three steps, namely: (1) innoculating a liquid milk product with sufficient bacterial mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of between 0.5:1 and 1.5:1, e.g. 1:1 and optionally also containing a minor amount of Lactobacillus acidophilus and incubating the innoculum at a controlled temperature of 41 - 46°C. for a sufficient amount of time to provide a solution having a pH of 4.3 - 4.4 and further optionally in a two stage/two temperature incubating procedure; (2) subjecting the yogurt so prepared to sub-zero temperatures until the yogurt is frozen to a temperature below its eutectic point, and (3) removing substantially all the water from the frozen yogurt by subjecting the frozen yogurt in a closed environment to a very low absolute pressure and a controlled heat input within a temperature range of -40°C. to +40°C. and having a condensing surface therein maintained at a temperature below -40°C. to -80°C., thereby to convert the yogurt to particulate form, to provide a shelf stable powdered yogurt. Such yogurt powders, having low sugar and low sodium, are also provided by subjecting the liquid milk product, e.g., a skim milk or a skim milk/whey preparation to ultra filtration or by passing it through a molecular sieve.

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