Stabilization of fermented dairy compositions using whey...

Details Stabilization of fermented dairy compositions using whey... Stabilization of fermented dairy compositions using whey...

A - Human Necessities

23

C

A23C 9/13 (2006.01) A23C 9/12 (2006.01) A23C 21/00 (2006.01) A23C 21/02 (2006.01)

Patent

CA 2281052

This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of raisin-containing whey derived from a raisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods comprise adding raisin-containing whey derived from a raisin-producing culture to the fermented dairy product. The whey is obtained from a raisin-producing culture by removing the raisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups.

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