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Process for production of a no-starch shelf stable yogurt product

  • US 4,748,026 A
  • Filed: 08/15/1986
  • Issued: 05/31/1988
  • Est. Priority Date: 08/15/1986
  • Status: Expired due to Fees
First Claim
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1. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch:

  • (a) pasteurizing a fluid homogenized dairy base by heating at a temperature between about 170°

    F. and about 210°

    F.;

    (b) fermenting said dairy base at a temperature of about 95°

    to 110°

    F. for a period of time sufficient to produce a yogurt base of pH about 3.5 to 5;

    (c) adding a starch free mixture of food additives comprising at least one calcium binding gum selected from the group consisting of algin, carrageenan and pectin in quantities sufficient to prevent the formation of appreciable syneresis at temperatures as high as 210°

    F. is mixed with said fermented yogurt base;

    (d) preconditioning said mixed yogurt base (step C) by continuously adjusting the temperature of said mixed yogurt base over a period of no greater than about 10 minutes to a temperature of 150°

    F.;

    (e) homogenizing the preconditioned yogurt base from step d to form a uniform mixture; and

    (f) pasteurizing said homogenized yogurt at a temperature of between about 170°

    F. and 210°

    F.

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