Preparation of liquid and frozen yogurt products
AssigneeJohnson/Rhodes Cultured Foods, Inc.
InventorKenneth H. Rhodes
Life of this patent
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Abstract
A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen.
Claims19
A process for the preparation of a liquid yogurt containing a high population of live organisms comprising the steps of:
- a. combining sources of fat and milk derived solids with relatively undenatured whey protein concentrate to form a mixture in the ratio of no more than 2 parts casein to 1 part whey protein, the source of whey protein being whey protein concentrate having all of the casein coagulant enzyme inactivated, the whey protein concentrate having from 22 to 52% protein, 0.1 to 6% fat, 32 to 73% of the material selected from the group consisting of lactose and reduced milk sugars, and from 3 to 11% ash, all percentages being on a dry weight basis;
- b. maintaining said mixture at a temperature to accomplish pasteurization and form a protein complex;
- c. thereafter cooling said mixture to an optimum fermentation temperature;
- d. innoculating said mixture after said cooling with a yogurt culture producing lactic acid;
- and
- e. fermenting said mixture after said innoculation sufficiently to develop a titratable acidity and cooling to arrest fermentation upon the mixture reaching the desired acidity to produce said liquid yogurt.
Dependencies are inferred from the claim text.