Shelf-stable low-fat biologically fermented dairy product

Details Shelf-stable low-fat biologically fermented dairy product Shelf-stable low-fat biologically fermented dairy product

1974-06-10

1976-07-13

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 426583, 426409, A23C 912

Patent

active

039695344

ABSTRACT:
Shelf-stable low-fat cultured dairy products, prepared through fermentation, have essentially natural characteristics in plain and flavored varieties, which characteristics are retained over an extended period of time, without refrigeration. A low-fat dairy culture composition is sterilized and cooled; a food starch is blended therein; the blended product then undergoes a syneresis step at a temperature within the approximate range of 100.degree. to 150.degree.F., which temperature is below the pasteurization temperature of such blended product and below the temperature at which the food starch will set; after the syneresis step, the product is homogenized; the homogenized product is adjusted, if necessary, to a pH of 4.5 or less, filled into containers and sealed therein; and the containerized product is pasteurized.

REFERENCES:
patent: 1719760 (1929-07-01), Fisher
patent: 3084052 (1963-04-01), McLaughlin
patent: 3235387 (1966-02-01), Stumbo et al.
patent: 3269842 (1966-08-01), Mayer et al.
patent: 3340066 (1967-09-01), Corbin et al.
patent: 3539363 (1970-11-01), Morgan et al.

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