Method of making a yogurt spread

Details Method of making a yogurt spread Method of making a yogurt spread

1989-12-20

1990-11-06

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 43, 426582, 426583, A23C 912, A23C 19076, A23C 2000

Patent

active

049685120

ABSTRACT:
The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form.

REFERENCES:
patent: 4066791 (1978-01-01), Corbin, Jr.
patent: 4434184 (1984-02-01), Kharrazi

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