Process for producing yogurt and yogurt product therefrom

Details Process for producing yogurt and yogurt product therefrom Process for producing yogurt and yogurt product therefrom

A - Human Necessities

23

C

99/57

A23C 9/12 (2006.01)

Patent

CA 1122846

C-5256 PROCESS FOR PRODUCING YOGURT AND YOGURT PRODUCT THEREFROM ABSTRACT A process is provided for producing a yogurt product. The process comprises mixing from about 1% to about 3% of a modified whey solids product with a milk composition containing at least about 9% non-fat milk to produce a milk base. The milk composition preferably consists of milk and about 9% to about 11% non-fat dry milk solids. The milk base is then pasteurized by heating the milk base to about 180°F. (82-CC.) to about 200°F. (93°C.) for a sufficient time to reduce the foreign bacteria content of the milk base, e.g. about 1/2 hour to 1 hour. The milk base is then cooled to a temperature of about 100°F. (37.8°C.) to about 115°F. (46.3°C.). The milk base is then inoculated with an effective amount of a yogurt producing culture concentrate, e.g. Streptococcus thermo- philus and Lactobacillus bulgaricus, to produce an inoc- ulated medium. The inoculated media is then incubated for a period of time sufficient to produce a yogurt product therefrom.

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