Novel natural yoghurt compositions and method of preparation

Details Novel natural yoghurt compositions and method of preparation Novel natural yoghurt compositions and method of preparation

1990-06-08

1991-05-21

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 46, 426 61, 426 52, 426583, A23L 120, A23C 913

Patent

active

050173871

ABSTRACT:
Novel firm, natural yoghurt compositions made by fermentation of a fermentation mixturte comprising about 15 percent to about 70 percent fresh cowmilk or ewemilk and about 85 percent to about 30 percent soymilk using yoghurt culture organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a natural yoghurt composition having a taste and consistency like or substantially indistinguishable from that of a corresponding yoghurt composition made from the fresh milk used in making the novel yoghurt compositions. Flavoring agents and fruit preparations suitable as additives in preparation of yoghurt composition can be added in conventional manner. The provided compositions have an enhanced protein content with a PER value of at least 2.6 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel firm, natural yoghurt compositions.

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