Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1978-10-12
1980-08-05
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426590, 426654, A23C 912
Patent
active
042162432
ABSTRACT:
A sweetened fluid yogurt beverage having a relatively low acidity which will remain stable during storage without separation is provided. A base mix of non-fat milk solids, fat and sugar is provided. The base mix is inoculated with a yogurt culture and is permitted to ferment to provide a sweetened yogurt beverage having from about 0.75% to about 1.25% titratable acidity. The coagulum is broken by agitating the coagulum to provide a fluid yogurt. A stabilizing composition containing xanthan gum and guar gum is added to the fluid yogurt. The stabilized fluid yogurt is then pasteurized to stop any further bacterial fermentation. The fermented fluid yogurt is then homogenized and packaged.
REFERENCES:
patent: 1710133 (1929-04-01), Winkler
patent: 3022176 (1962-02-01), Lawrence
patent: 3118769 (1964-01-01), Pletcher
patent: 3432306 (1969-03-01), Edwards
patent: 3625702 (1971-12-01), Exler
patent: 3726690 (1973-04-01), Schuppner
patent: 3800052 (1974-03-01), Inagami et al.
Hunter Jeanette M.
Kraft, Inc.
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