Preparation of fruit-on-the-top sundae-style yogurt

Details Preparation of fruit-on-the-top sundae-style yogurt Preparation of fruit-on-the-top sundae-style yogurt

1978-08-28

1980-09-30

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 426130, 426274, 426583, 426392, 426394, A23C 9133

Patent

active

042256232

ABSTRACT:
Containers of sundae-style yogurt having a top layer of fruit preserves are prepared by introducing fruit preserves into an inverted container through an opening opposite the container lid to form a layer of fruit preserves on the inside of the lid, introducing inoculated milk into the container above the fruit preserves, sealing the opening, incubating and refrigerating the contents of the sealed container to gel the milk and produce yogurt, and positioning the container in an upright position with the lid on top. Alternatively, an upright container is partially filled with inoculated milk containing a stabilizing gum, the milk is gelled to produce yogurt and a layer of fruit preserves is introduced into the container to cover the top surface of the yogurt. Intermingling of fruit preserves with the milk or yogurt can be inhibited by providing an edible barrier at the interface between the fruit preserves and the milk or yogurt.

REFERENCES:
patent: 3900574 (1975-08-01), Warwick
patent: 4058630 (1977-11-01), Busnel
Kosikowski, F., Cheese and Fermented Milk Foods, published by the author, Cornell University, Ithaca, N.Y., 1966, (pp. 58 & 59).
Webb et al., Byproducts from Milk, 2nd ed., The Avi Pub. Co., Inc., Westport, Conn., 1970 (pp. 39 & 40).

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