Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1987-10-09
1989-06-06
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 61, 426583, 426588, 426548, A23C 9123, A23C 9133, A23L 1236
Patent
active
048370363
ABSTRACT:
A low calorie, low fat, high total solids, high protein content, thin-bodied, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.5% by weight, limited quantities of a stabilizer mix, a nutritive sweetener, and non-heat modified nonfat dry milk solids and processing the mixture by homogenizing, vat pasteurizing, fermenting with a uniquely proportioned three component bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, 30-50% Lactobacillus bulgaricus and 30-50% Streptococcus thermophilus, blending with low caloric, nutritive sweetener-containing fruit preserves and cooling. The resultant fruited yogurt product has a total solids content of 21.9 to 23.9%, a protein content of at least 4.5%, a caloric content of 150 calories per 6 ounce (170 gram) serving; the body, texture and taste of conventional thin-bodied fruit-containing yogurt; is resistant to syneresis; and exhibits a consumer acceptable appearance characterized by the absence of free moisture on the product surface and within the packaging therefor.
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Baker Donald B.
Hulett Vanessa
Cintins Marianne
The Pro-Mark Companies, Inc.
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