Method for manufacturing yogurt milk/additive blends by reverse

Details Method for manufacturing yogurt milk/additive blends by reverse Method for manufacturing yogurt milk/additive blends by reverse

1996-08-12

1998-06-09

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426 34, 426580, 426492, 426522, A23C 900

Patent

active

057629897

ABSTRACT:
Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of yogurt milk mix/additive blends that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the yogurt milk mix with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final yogurt product are added at appropriate level(s) to the concentrated form of yogurt milk mix to produce a yogurt milk mix/additive blend. The yogurt milk mix/additive blend is ultra-high temperature processed and aseptically-packaged to create a commercially-sterile yogurt mix/milk additive blend that can be stored at room temperature until use in the manufacture of yogurt products.

REFERENCES:
Taketomo et al., Patent Abstracts of Japan, Abstracting JP 58-187133, Nov 1983.
83(10): P1480 FSTA, United Kingdom , Dairy Trade Federation, London, UK, 1983, abstract only.
Tamime et al., Yoghurt Science and Technology, Pergamon Press, Oxford, 1985, pp. 19-25, 237, 255, 256, and 271-275.

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