Method of preparing cultured dairy products

Details Method of preparing cultured dairy products Method of preparing cultured dairy products

1981-08-24

1983-11-22

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 42, 426 43, 426583, A23C 912

Patent

active

044169051

ABSTRACT:
A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.

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American Dairy Review, Nov. 1971, pp. 44-46.
Journal of Dairy Science, Nov. 1962, vol. XLV, No. 11, pp. 1327-1331.

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