Preparation of yogurt

Details Preparation of yogurt Preparation of yogurt

1976-01-28

1977-05-10

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

99453, 99455, 426 34, 426397, 426398, A23C 912

Patent

active

040229149

ABSTRACT:
A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120.degree. and 145.degree. F. The yogurt maker comprises an insulated wall forming an interior cavity enclosing said container and contents, said insulated wall having thermal properties which allow said initial temperature of the container and contents to decline, at average room temperature, to approximately 90.degree. F. over a period of 9 hours. The method of making exceptionally mild, low acid yogurt comprises heating milk to temperature from 120.degree. to 145.degree. F., adding yogurt starter culture, placing the mixture in a container and capping the container, and cooling the container contents in said yogurt maker by a natural temperature decline to approximately 90.degree. F. at the end of approximately 9 hours.

REFERENCES:
patent: 2052253 (1936-08-01), Savary

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