Preparation of yogurt

Details Preparation of yogurt Preparation of yogurt

1977-12-30

1980-07-01

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 61, 435832, A23C 912, C12K 108, C12K 300

Patent

active

042106729

ABSTRACT:
Yogurt is prepared with a mixture of milk powder and novel Lactobacillus thermophilus (also known as Bacillus coagulans) spores that have specific characteristics of requiring nourishment at the time of spore formation, being capable of high speed acid formation, taking a short time for transition into germ cells after budding and being highly thermobiotic so as to kill or inhibit during yogurt fermentation the growth of undesirable saprophytes including spore forming saprophytes present in yogurt which serve to putrify or spoil the yogurt. To prepare yogurt, boiling water is added to the mixture to kill or inhibit the growth of saprophytes and the mixture is permitted to ferment for a relatively short period of time.

REFERENCES:
patent: 3009861 (1961-11-01), Alderton et al.
patent: 3080236 (1963-03-01), Ferguson et al.
patent: 3897307 (1975-07-01), Porabaan et al.
Frebisher, M., Fundamentals of Microbiology, 8th Ed., W. B. Sanders, Co., London, 1968 (pp. 394-396).

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