Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1977-01-10
1978-08-29
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 43, 426 61, 426524, 426565, 426583, A23C 912, A23C 2100, A23G 500
Patent
active
041104765
ABSTRACT:
A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen.
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Johnson/Rhodes Cultured Foods, Inc.
Naff David M.
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