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US 10,952,450 B2Granted
Methods for making shelf-stable cultured dairy products
Assigneefairlife, LLC
InventorsShakeel Ur-Rehman, Brandon Kopesky, Tim Doelman
Life of this patent
Estimating the term…
Abstract
Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.
Claims21
A process to produce a yogurt product, the process comprising:
- (a) subjecting a milk product comprising from about 1 to about 1.8 wt. % milk sugar to ultra-high temperature (UHT) sterilization to form a sterilized milk product;
- (b) cooling the sterilized milk product to a temperature in a range from about 20° C. to about 45° C. to form a sterilized reduced sugar milk base;
- (c) contacting the milk base with a lactic acid bacteria culture and aseptically packaging in a container, wherein the lactic acid bacteria culture comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactococcus lactis, Lactococcus cremoris, Latobacillus plantarum, or any combination thereof;
- and
- (d) storing under conditions sufficient to reduce the pH of the contents in the container to within a range from about 4 to about 4.6 to produce the yogurt product;
- wherein the yogurt product contains from about 10,000,000 cfu/g to about 3,000,000,000 cfu/g of live bacteria or live active cultures.
3 more elements
A process to produce a yogurt product, the process comprising:
- contacting a sterilized reduced sugar milk base with a lactic acid bacteria culture and aseptically packaging in a container, wherein the sterilized reduced sugar milk base comprises from about 1 to about 1.8 wt. % milk sugar, and wherein the lactic acid bacteria culture comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactococcus lactis, Lactococcus cremoris, Latobacillus plantarum, or any combination thereof;
- and
- storing under conditions sufficient to reduce the pH of the contents in the container to within a range from about 4 to about 4.6 to produce the yogurt product;
- wherein the yogurt product contains from about 10,000,000 cfu/g to about 3,000,000,000 cfu/g of live bacteria or live active cultures.
1 more element
Dependencies are inferred from the claim text.