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US 2016/0353760 A1Published application
Methods for Making Shelf-Stable Cultured Dairy Products
Assigneefairlife, LLC
InventorsShakeel Ur-Rehman, Brandon Kopesky, Tim Doelman
Life of this patent
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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.
Claims20
A process to produce a cultured dairy product, the process comprising:
- (a) subjecting a milk product comprising from about 0.5 to about 1.9 wt. % milk sugar to ultra-high temperature (UHT) sterilization to form a sterilized milk product;
- (b) cooling the sterilized milk product to a temperature less than or equal to about 50° 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;
- and
- (d) storing under conditions sufficient to reduce the pH of the contents in the container to less than about 4.7 to produce the cultured dairy product.
2 more elements
A process to produce a cultured dairy 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 0.5 to about 1.9 wt. % milk sugar;
- and
- storing under conditions sufficient to reduce the pH of the contents in the container to less than about 4.7 to produce the cultured dairy product.
Dependencies are inferred from the claim text.