Yogurt production process
AssigneeGeneral Mills, Inc.
InventorsPhilippe Vandeweghe, Penny Norquist, Erica Flynn
Life of this patent
Estimating the term…
Abstract
The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105° F. to about 115° F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105° F. to about 115° F., or the composition can be acidified during or after cooling.
Claims13
A process for production of a yogurt food product using reduced fermentation time without compromise of product quality said process comprising the steps of
- heating a yogurt ingredient composition for about 2 minutes to about 12 minutes at a temperature of about 180° F. to about 200° F.;
- cooling the yogurt composition to a temperature of about 105° F. to about 115° F.;
- adding a bacterial culture to the yogurt composition;
- fermenting the yogurt composition at a temperature of about 105° F. to about 115° F. until the pH of the composition reaches about 4.8 to about 5.2;
- adding a food grade acid directly to the yogurt composition to reduce the pH to about 4.6 or less;
- and
- cooling the yogurt composition rapidly to a temperature of about 45° F. or lower.
A process for production of a yogurt food product using reduced fermentation time without compromise of product quality said process comprising the steps of
- heating a yogurt ingredient composition for about 2 minutes to about 12 minutes at a temperature of about 180° F. to about 200° F.;
- cooling the yogurt composition to a temperature of about 105° F. to about 115° F.;
- adding a bacterial culture to the yogurt composition;
- fermenting the yogurt composition at a temperature of about 105° F. to about 115° F. until the pH of the composition reaches about 4.8 to about 5.2;
- adding a food grade acid directly to the yogurt composition to reduce the pH to about 4.6 wherein the yogurt composition is at a temperature of about 105° F. to about 115° F. at the time of direct acidification;
- and
- then cooling the yogurt composition rapidly to a temperature of about 45° F. or lower.
A process for production of a yogurt food product using reduced fermentation time without compromise of product quality said process comprising the steps of
- heating a yogurt ingredient composition for about 2 minutes to about 12 minutes at a temperature of about 180° F. to about 200° F.;
- cooling the yogurt composition to a temperature of about 105° F. to about 115° F.;
- adding a bacterial culture to the yogurt composition;
- fermenting the yogurt composition at a temperature of about 105° F. to about 115° F. until the pH of the composition reaches about 4.8 to about 5.2;
- adding a food grade acid directly to the yogurt composition to reduce the pH to about 4.6 or less;
- and
- then cooling the yogurt composition rapidly to a temperature of about 45° F. or lower.
Dependencies are inferred from the claim text.