Method of preparing cultured dairy products
AssigneeMallinckrodt Inc.
InventorsErik Lundstedt, Edgar A. Corbin, Jr.
Life of this patent
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Abstract
A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.
Claims28
A method for the production of a cultured dairy product from a liquid dairy medium comprising adding a starter culture at a concentration of about 4-6% by weight of the liquid dairy medium and fermenting said medium at a temperature of about 80.degree.-90.degree. F. to reduce the pH of the medium to a range of from about 5.2 to about 6.2 and to develop desirable flavors and aromas, and, prior to the development of off-tastes, cooling the medium to a fermentation rate-reducing temperature, and acidulating the medium with a food grade acid to a pH of 4.7 or below to produce a cultured dairy product.
Dependencies are inferred from the claim text.