Production of yogurt
AssigneeSociete d'Assistance Techniques pour Produits Nestle S.A.
InventorsTomaso Sozzi, Marcel E. A. Buhler, Jaroslav Dasek
Life of this patent
Estimating the term…
Abstract
Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.
Claims5
A yogurt having a long storage life comprising:
- (a) 10 to 20% by weight of dry matter of animal and/or vegetable milk;
- (b) from about 10.sup.5 to 10.sup.8 organisms per cm.sup.3 of a Lactobacillus bulgaricus strain having low protein activity selected from the group consisting of Lactobacillus bulgaricus CNCM I-179, I-180 and I-181;
- and
- (c) 10.sup.7 to 10.sup.10 organisms per cm.sup.3 of Streptococcus thermophilus.
A process for the production of a yogurt having a long storage life and containing living microorganism strains comprising:
- (a) innoculating fresh or reconstituted milk with from 2 to 10% by total volume of a culture containing
- (i) from about 10.sup.5 to 10.sup.8 organisms per cm.sup.3 of a strain of Lactobacillus bulgaricus having low protein activity selected from the group consisting of Lactobacillus bulgaricus CNCM I-179, I-180 and I-181;
- and
- (ii) from about 10.sup.7 to 10.sup.10 organisms per cm.sup.3 of Streptococcus thermophilus;
- and then
- (b) fermenting the innoculated milk to provide a gel.
Dependencies are inferred from the claim text.