Preparation of a fermented milk drink

Details Preparation of a fermented milk drink Preparation of a fermented milk drink

1978-02-22

1981-04-07

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 426584, 426590, 426522, A23C 912

Patent

active

042606365

ABSTRACT:
A fermented milk drink having a stable milky white appearance is prepared by adjusting the solids content and pH of a fermented milk to a solids-not-fat content of 0.5 to 2.5% and a pH of 3.00 to 3.45, heating the resultant adjusted fermented milk to a temperature above 60.degree. C. to dissolve milk protein therein, cooling the heated fermented milk and adjusting the pH to 3.5 to 3.8, and heating the fermented milk having a pH of 3.5 to 3.8 to a temperature above 60.degree. C. to cause re-formation of milk protein particles of relatively uniform small particle size to produce the fermented milk drink.

REFERENCES:
patent: 3800052 (1974-03-01), Inagami et al.
Japanese Patent Application Publication No. 20508/74.

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