Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1989-10-25
1990-09-11
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426583, 426548, 426491, 426495, 426 61, A23C 9133, A23C 9137, A23L 1236
Patent
active
049561863
ABSTRACT:
The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.
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"Ultra-Filtration: An Emerging Unit Operation" Chemical Engineering, p. 170, May 9, 1978.
Engle, "The Use of Lactase to Sweeten Yogurt Without Increasing Calories", Cult. Dairy Prod. J. 8:6.
O'Leary 1976 J. Food Sci. 41:791.
Epstein Edward
Hoyda David L.
Streiff Paul J.
Borden Inc.
Cintins Marianne
Rainear Dennis H.
Van Wyck Kenneth P.
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