Process for preparing gelled sour milk

Details Process for preparing gelled sour milk Process for preparing gelled sour milk

1975-01-30

1976-08-31

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426575, 426577, 426583, A23L 104

Patent

active

039782433

ABSTRACT:
Sour milk, either chemically or biologically soured, is gelled by the use of electronegative gelling agents when a stabilizer such as a high methoxyl pectin, carboxymethyl cellulose or propylene glycol alginate is added to the milk prior to addition of the gelling agent. The presence of the stabilizer also permits the product to be pasteurized prior to gelling.

REFERENCES:
patent: 2853386 (1958-09-01), Hughes
patent: 3355298 (1967-11-01), Loter
patent: 3563769 (1971-02-01), Horn
patent: 3625702 (1971-12-01), Exler
patent: 3917875 (1975-11-01), Gardiner

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