Process for the continuous preparation of yogurt and other ferme

Details Process for the continuous preparation of yogurt and other ferme Process for the continuous preparation of yogurt and other ferme

1974-08-06

1976-03-30

Bleutge, Robert L.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

99461, 99466, A23C 304

Patent

active

039466574

ABSTRACT:
Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank. The pH of the mixture in the prefermenting tank is maintained above the value at which stirring of the mixture will cause syneresis to occur in the final product. A portion of the prefermented mixture is passed into a coagulating tank in which further fermentation and coagulation can take place. In the coagulating tank, the mixture, when its pH surpasses the acidity at which stirring will no longer cause syneresis, is subjected to shearing forces and thereafter filled into containers to produce the final product.

REFERENCES:
patent: 1819023 (1931-08-01), Grindrod
patent: 2387276 (1945-10-01), Link
patent: 2592224 (1952-04-01), Wilson et al.
patent: 2908575 (1959-10-01), Spiess et al.
patent: 3079263 (1963-02-01), Foster et al.
patent: 3210845 (1965-10-01), Radema et al.
patent: 3599938 (1971-08-01), Anders et al.
patent: 3703435 (1972-11-01), Schleinofer

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