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AssigneeArla Foods Amba
InventorsGunner Christensen, Hans Bertil Burling, Claus Andersen
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The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins. In particular, the drinking yoghurt comprises casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). The drinking yoghurt can be made without the formation of a coagulum after fermentation. In addition, the invention provides a process for the manufacturing of such a drinking yoghurt, comprising adding a quantity of whey product base to a quantity of milk product base to prepare a drinking yoghurt comprising casein and whey proteins in a casein:whey protein ratio of from 4:96 to 12:88 (w/w).
A drinking yoghurt comprising casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w).
A drinking yoghurt comprising a total protein concentration in the range from about 0.9% (w/w) to about 3% (w/w).
A process for making drinking yoghurt without coagulum formation after fermentation, comprising combining casein and whey proteins to prepare a drinking yoghurt comprising a casein:whey protein ratio of from 4:96 to 12:88 (w/w).
Dependencies are inferred from the claim text.