Powdered composition for making acidified milk products

Details Powdered composition for making acidified milk products Powdered composition for making acidified milk products

1981-06-23

1986-05-20

Naff, David M.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

426 34, 426 42, 426 63, 426583, 426588, A23C 912, A23C 915, A23C 9152, A23C 9154

Patent

active

045900779

ABSTRACT:
An acidified milk product such as yogurt is prepared by mixing a powdered dry mix composition with milk or water. The composition for mixing with milk contains an acidogen and a mild acidic buffer. The composition for mixing with water additionally contains dry milk. The acidogen is preferably a lactone, anhydride or ester-enzyme esterase pair and the buffer is preferably a citrate, phosphate, tartarate or malate salt. When the composition is mixed with milk or water, the buffer reduces the time for jellying by reducing the pH close to the point of jellying such that the acidogen need only further reduce the pH about 0.3 to about 0.9 pH units.

REFERENCES:
patent: 3080236 (1963-03-01), Ferguson, Jr.
patent: 3170795 (1965-02-01), Andre
patent: 3359116 (1967-12-01), Little
patent: 3432306 (1969-03-01), Edwards
patent: 3793465 (1974-02-01), Bohren
patent: 3917875 (1975-11-01), Gardiner
patent: 4066791 (1978-04-01), Corbin, Jr.
Van Wazer J. R., Phosphorus and Its Compounds, vol. II: Technology, Bioloal Functions and Applications, Interscience Publishers, Inc., N.Y. 1961 (pp. 1606, 1608, 1609, 1614, 1615 and 1637).

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