Yogurt and yogurt production
AssigneeKhalifa University of Science and Technology
InventorsFawzi Banat, Mustapha Mbye, Adiba Akram, Abdelmoneim Ali, Barathi Kannan Kalian
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Abstract
A method to produce yogurt includes pasteurizing a volume of milk, adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel whey protein hydrolysate, and fermenting the milk mixture. P. acidilactici bacteria may be added to the milk mixture for fermentation. Yogurt produced by the method includes active P. acidilactici bacteria. The P. acidilactici bacteria may be P. acidilactici MNL2 bacteria.
Claims20
A method of producing yogurt comprising:
- pasteurizing a volume of milk;
- adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel whey protein hydrolysate;
- and
- fermenting the milk mixture.
A method of producing yogurt comprising:
- pasteurizing a volume of milk;
- adding at least one additive to form a milk mixture;
- and
- fermenting the milk mixture after adding P. acidilactici bacteria to the milk mixture, wherein the P. acidilactici bacteria are non-hemolytic and are characterized by one or more of:
- a survival rate in pH≤2.5 of approximately 86%-96%;
- a survival rate in pepsin of approximately 66%-76%;
- or
- a survival rate in bile salts and pancreatin of approximately 65%-75%.
A fermented milk product comprising:
- active P. acidilactici bacteria that are non-hemolytic and characterized by one or more of:
- a survival rate in pH≤2.5 of approximately 86%-96%;
- a survival rate in pepsin of approximately 66%-76%;
- or
- a survival rate in bile salts and pancreatin of approximately 65%-75%;
- wherein the fermented milk product is yogurt.
Dependencies are inferred from the claim text.