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US 4,391,830 AGranted
Production of liquid yogurt stabilized with high methoxyl pectin
AssigneeThe Coca-Cola Company
InventorsGeir V. Gudnason, Laurie M. Crowe, Shin S. Chang
Life of this patent
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Abstract
High methoxyl pectin is added to an already prepared yogurt to produce a substantially physically and microbiologically stable liquid yogurt. Said pectin is dispersed and dissolved in said yogurt in a manner which avoids the need for high pressure homogenization and subsequent heat treatment thereof to eliminate contaminants.
Claims7
In a method for preparing a liquid yogurt by inoculating pasteurized dairy ingredients with a bacterial culture to form a yogurt curd and homogenizing the curd to form the liquid yogurt, the improvement which comprises:
- mixing the curd with a high methoxyl pectin after the pH of the curd has become less than 4.6 and before the curd is homogenized, to form a curd-pectin mixture, the amount of pectin being from about 0.4% to about 0.7% by weight relative to the solids content of the mixture, and
- passing the mixture through an homogenizing orifice at a pressure of from about 40 to 150 p.s.i. to produce a stabilized liquid yogurt.
Dependencies are inferred from the claim text.