Direct acidified yogurt

Details Direct acidified yogurt Direct acidified yogurt

1977-05-12

1979-10-02

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426573, 426578, 426522, A23C 910, A23C 2300

Patent

active

041698541

ABSTRACT:
A direct acidified yogurt is prepared from milk, a thickener blend containing starch, sodium carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally a carbohydrate sweetener. To prepare yogurt, the thickener blend is mixed with milk, the mixture is pasteurized, an acidulent is added and the acidified mixture is subjected to a shearing treatment to produce a yogurt-like texture.

REFERENCES:
patent: 3539363 (1970-11-01), Morgan et al.
patent: 3692532 (1972-09-01), Shenkenberg et al.
patent: 3721571 (1973-03-01), Glicksman et al.
patent: 3726690 (1973-10-01), Schuppner
patent: 3917875 (1975-11-01), Gardiner
patent: 3955009 (1976-05-01), Eskritt et al.
patent: 3996390 (1976-12-01), Igoe
patent: 4058636 (1977-11-01), Igoe
Reddy et al., B-Complex Vitamins in Cultured and Acidified Yogurt, J. Dairy Sci., vol. 59, No. 2, 1976 (pp. 191-195).
Litchfield, J. H., Replace Bacteria in Making Sour Cream, Buttermilk, Food Processing, 1964 (pp. 130-132).
Gelled Products of Stabilized Sour Milk-Produced Using Low-Methoxylated Pectin, Carragheenin or Furcellaran as Gelling Agent, Derwent Abstract, 54317w/33, 1975.

Affiliated with

Also associated with

Rating

Direct acidified yogurt does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Direct acidified yogurt, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Direct acidified yogurt will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2369297