Preparing naturally sweet yogurt with Saccharomycopsis sp. and R

Details Preparing naturally sweet yogurt with Saccharomycopsis sp. and R Preparing naturally sweet yogurt with Saccharomycopsis sp. and R

1986-09-29

1987-12-22

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 15, 426 43, 426 46, A23C 912, A23L 120, C12G 100

Patent

active

047146168

ABSTRACT:
A naturally sweet yogurt-type product is prepared from a dairy or soy-based milk product using rice wine containing active cultures of Saccharomycopsis sp. and Rhizopus spp. as the yogurt-producing microorganisms. The cultured product is pasteurized, refrigerated and is enjoyable as a food product for its natural sweet, bland taste.

REFERENCES:
patent: 327636 (1895-10-01), Woodruff
patent: 2824804 (1958-02-01), Mishima
patent: 3563760 (1971-02-01), Kuwabara et al.
patent: 3753724 (1973-08-01), Silby
patent: 3764710 (1973-10-01), Inagami et al.
patent: 3950544 (1976-04-01), Fridman
Economic Microbiology, vol. 7, Fermented Foods, Academic Press, N.Y., 1982, pp. 27-38.
Webb et al., Byproducts from Milk, 2nd ed., The Air Publ. Co. Inc., Westport, Conn. 1970, pp. 37-42.

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