Production of liquid yogurt stabilized with high methoxyl pectin

Details Production of liquid yogurt stabilized with high methoxyl pectin Production of liquid yogurt stabilized with high methoxyl pectin

1981-05-21

1983-07-05

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 61, 426583, 4263302, A23C 912

Patent

active

043918301

ABSTRACT:
High methoxyl pectin is added to an already prepared yogurt to produce a substantially physically and microbiologically stable liquid yogurt. Said pectin is dispersed and dissolved in said yogurt in a manner which avoids the need for high pressure homogenization and subsequent heat treatment thereof to eliminate contaminants.

REFERENCES:
patent: 3269842 (1966-08-01), Mayer et al.
patent: 3625702 (1971-12-01), Exler
patent: 3932680 (1976-01-01), Egli et al.
patent: 3978243 (1976-08-01), Pederson
patent: 4110476 (1978-08-01), Rhodes
patent: 4169854 (1979-10-01), Igoe
patent: 4178390 (1979-12-01), Igoe
patent: 4206244 (1980-06-01), Schenk
patent: 4293573 (1981-10-01), Bradley, Jr. et al.
GENU Service, "Stabilized Yoghurt Drinks", (The Copenhagen Pectin Factory, Ltd.).
GENU Pectin Control Method, dated Jun. 12, 1979.
Gudnason, G. Y. et al., "Fruit Flavored Milk", American Milk Review-Apr. 1960.

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