Preparation of dehydration acidified milk product

Details Preparation of dehydration acidified milk product Preparation of dehydration acidified milk product

1992-10-23

1999-10-26

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426580, 426583, 426588, 426800, 426801, A23L 912

Patent

active

059723939

ABSTRACT:
A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.

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Derwent Abstract AN 90-371973 of Japanese Patnet Application No. JP-A-2 268 644, Nov., 1990.
Broome, et al. "The Use of Cheese Whey Protein Concentrate in the Manufacture of Skim Milk Yogurt". The Australian Journla of Dairy Technology. 37(4): 1982; pp. 139-142.
Rasic, et al. "Yoghurt: Scientific Grounds, Technology, Manugfacture and Preparations". Fermented Fresh Milk Products. vol. 1, 1978; pp. 50-52, 103-104.
Anonymous. "Dried Yogurt Product". Food Technology. 32(11): 1978; p. 69.

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