Production of sterile yoghurt

  • US 3,932,680 A
  • Filed: 01/11/1974
  • Issued: 01/13/1976
  • Est. Priority Date: 09/20/1973
  • Status: Expired due to Term
First Claim
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1. A method for the production of sterile yoghurt which comprises concentrating pasteurized and homogenized milk by 10% by weight at a temperature of about 92°

  • C in which the pasteurization is effected at a temperature of at least 90°

    C, thereafter adding 10% - 12% by weight sugar, cooling to about 40°

    C, adding cultures of lactic acid bacteria and incubating to a pH-value of 4 to 4.3 over 2-1/2 to 4 hours at 42°

    C to 44°

    C after incubation, cooling to 20°

    C to 30°

    C, cooling the yoghurt thus produced to a temperature of 4°

    C to 12°

    C and adding thereto an effective amount of stabilizer A, which contains by weight 20-30% emulsifier, 30-40% carageen, 30-40% carboxymethylcellulose, 2-3% carob-bean meal or powder, and 4-8% guar meal or powder;

    stabilizer B, which is potato starch or other starch; and

    stabilizer C, which contains by weight 75-85% pure modified plant starch and 15-25% of 60% modified gelatin and sucrose wherein the sucrose is the carrier, for the dissolving or distribution of proteins, and permitting the resulting mass to stand at 4°

    C to 12°

    C for 5-7 hours, thereafter filling the mass into containers, hermetically sealing the resulting packages, sterilizing the packages in an autoclave at a temperature in the range of 60°

    C to 85°

    C and at a pressure up to 2 atmospheres for a time sufficient to sterilize, cooling the packages under pressure to 10°

    C to 15°

    C, further storing the packages for 2-4 days at a temperature of 4°

    C - 6°

    C, and finally storing the packages at room temperature.

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