Method of preparing cultured dairy products

Details Method of preparing cultured dairy products Method of preparing cultured dairy products

A - Human Necessities

23

C

99/57

A23C 9/12 (2006.01) A23C 9/123 (2006.01) A23C 9/13 (2006.01) A23C 9/137 (2006.01) A23C 13/16 (2006.01) A23C 17/02 (2006.01)

Patent

CA 1174897

IMPROVED METHOD OF PREPARING CULTURED DAIRY PRODUCTS Abstract of the Disclosure A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consist- ing of a major portion of light cream, milk, lowfat milk or skim milk or reconstituted skim milk powder or butter- milk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.

409162

Affiliated with

Also associated with

Rating

Method of preparing cultured dairy products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of preparing cultured dairy products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing cultured dairy products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1230199