Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1982-03-01
1983-03-08
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 61, 426399, 426401, 426409, 426583, 426590, 426599, A23C 2300, A23L 202
Patent
active
043761267
ABSTRACT:
A method of producing a beverage from yoghurt and, optionally, fruit juice, fruit essence or fruit concentrate, having good keeping qualities. The voghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with minor amounts of water, sugars, pectin and flavors and/or colors and, optionally, fruit juice, fruit essence or fruit concentrate. After the mixing of the ingredients the mass is homogenized and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45.degree. and 55.degree. C. while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10.degree. C., and then to a cooling treatment at a temperature between 25.degree. and 35.degree. C. At that temperature the product is again homogenized, and then pasteurized or sterilized, cooled and aseptically packed, or packed and then pasteurized or sterilized within the package.
REFERENCES:
patent: 3625702 (1971-12-01), Exler
patent: 3969534 (1976-07-01), Pavey et al.
patent: 3978243 (1976-08-01), Pedersen
patent: 4110476 (1978-08-01), Rhodes
patent: 4216243 (1980-08-01), Hermann
Corbin Arthur L.
DMV-Campina B.V.
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