Shelf-stable low-fat biologically fermented dairy product

• US 3,969,534 A
• Filed: 06/10/1974
• Issued: 07/13/1976
• Est. Priority Date: 06/10/1974
• Status: Expired due to Term

• Current Assignee: Swift & Company (JBS USA Lux SA)
• Original Assignee: Swift & Company (JBS USA Lux SA)
• Inventors: Pavey, Robert L., Mone, Patrick E.
• Primary Examiner(s): Monacell, A. Louis
• Assistant Examiner(s): Yoncoskie, R. A.
• Application Number:
  US05/477,590
• Time in Patent Office: 764 Days
• Field of Search: 426/34, 426/36, 426/42, 426/43, 426/167, 426/168, 426/185, 426/215, 426/350, 426/356, 426/573, 426/576, 426/661, 426/583
• US Class Current: 426/34
• CPC Class Codes: A23C 9/137 Thickening substances

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° to 150°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.

Claims

1. A process for producing a shelf-stable cultured low-fat dairy product comprising:

a first pasteurization step by heating a low-fat dairy base;

biologically fermenting said dairy base;

mixing in a starch stabilizer;

heating the mixture to a syneresis temperature high enough to promote syneresis and low enough to avoid both pasteurization and setting of the mixture;

maintaining the syneresis temperature until appreciable syneresis is accomplished, said syneresis temperature being within the approximate range of 100°

to 150°

F.;

thereafter homogenizing the mixture to restructure same into a uniform, flowable, preset product;

flowing the preset product in preparation for a canning step;

accomplishing a second pasteurization step at a temperature of approximately 170°

to 200°

F., said secnd pasteurization step also serving to initiate setting of the present product; and

permitting final setting of the flowable present product in a container to produce a cultured low-fat dairy product that has a room temperature shelf stability of at least 6 months.

2. The process of claim 1, wherein the homogenization step is carried out at approximately the temperature of the syneresis step and at about 500 to 2000 psi until the syneresis step is essentially reversed.

3. The process of claim 1, further including the step of blending in from about 5 to 25 weight percent of a flavoring agent after the homogenization step.

4. The process of claim 1, wherein the low-fat dairy base has a butterfat content of not greater than 5.0 weight percent.

5. The process of claim 1, wherein the second pasteurization step is at about 180°

-185°

F. for approximately 30 minutes.

6. The process of claim 1, wherein the starch stabilizer is edible and is from about 0.1 to about 3.0 weight percent of said mixture.

7. The process of claim 1, wherein an additional stabilizer is mixed into the biologically fermented dairy base, said additional stabilizer being a maximum of about 1.5% by weight of gelatin.

9. The process of claim 7, wherein the gelatin is mixed in as a fluid containing approximately 11/2 parts by weight of fluid for each 0.3 parts by weight of gelatin.

10. The process of claim 1, wherein the pH of the preset product is reduced to 4.5 or lower by adding about 0.05 to 1.0% by weight of an edible weak acid.

11. The process of claim 1 wherein said flowing step flows the preset product into the container at ambient temperature and under vacuum, then vacuum sealing said container;

said second pasteurization step takes place after said vacuum sealing and for at least about 30 minutes; and

cooling the containerized product to below at least about 80°

F. to complete the setting of the containerized product for shelf storage at ambient temperature.

12. The process of claim 1, wherein said second pasteurization step is carried out while flowing the preset product into the container, hermetically sealing said container, inverting the sealed container and permitting it to stand for at least about five minutes, cooling said container to below at least about 80°

F., and storing the containerized product at ambient temperature.

8. The process of cliam 6, wherein the edible starch is mixed in as a fluid slurry containing approximately 11/2 parts by weight of fluid for each one part by weight of edible starch.