Preparation of a non-fat naturally sweet yogurt

Details Preparation of a non-fat naturally sweet yogurt Preparation of a non-fat naturally sweet yogurt

1979-01-08

1981-03-24

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426588, 426650, 426804, A23C 912

Patent

active

042580641

ABSTRACT:
A naturally sweet, fat-free yogurt that does not require additives such as gelling agents and thickeners is prepared by mixing water with about 22-37% by weight non-fat milk solids, heating the mixture to about 165.degree.-185.degree. F. for about 5-10 minutes to cause carmelization of the milk solids, cooling and inoculating the mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and incubating the inoculated mixture in the final container to produce yogurt.

REFERENCES:
patent: 3025164 (1962-03-01), Metzger
patent: 3025165 (1962-03-01), Metzger
patent: 3128190 (1964-04-01), Donay
patent: 3269842 (1966-08-01), Mayer et al.
patent: 3969534 (1976-07-01), Parey et al.
Kosikowski, F. Cheese and Fermented Milk Fouds, Published by the Author, Ithaca, N.Y., 1966, pp. 47-50.

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