Shelf-stable low-fat biologically fermented dairy product

Details Shelf-stable low-fat biologically fermented dairy product Shelf-stable low-fat biologically fermented dairy product

A - Human Necessities

23

C

99/155, 99/57

A23C 9/12 (2006.01) A23C 9/137 (2006.01)

Patent

CA 1056197

SHELF-STABLE LOW-FAT BIOLOGICALLY FERMENTED DAIRY PRODUCT Abstract of the Disclosure Shelf-stable low-fat cultured dairy products, pre- pared through fermentation have essentially natural character- istics in plain and flavored varieties, which characteristics are retained over all extended period of time, without refriger- ation. A low-fat dairy culture composition is sterilized and cooled; a food starch is blended therein; the blended product then undergoes a syneresis step at a temperature within the ap- proximate range of 100 to 150°F., which temperature is below the pasteurization temperature of such blended product and be- low the temperature at which the food starch will set; after the syneresis step, the product is homogenized; the homogenized product is adjusted, if necessary, to a pH of 4.5 or less, filled into containers and sealed therein; and the container- ized product is pasteurized.

219584

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