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AssigneeRutgers, The State University of New Jersey
InventorsMarc R. Bachmann, Endel Karmas
Estimating the term…
Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel cultured buttermilk compositions.
A cultured buttermilk composition comprising a fermented, pasteurized mixture of about 30 to about 85 percent soymilk, about 15 to about 70 percent fresh milk and a buttermilk producing culture, said cultured buttermilk having a firm curd consistency, which can be broken to render said cultured buttermilk pourable and drinkable, and a flavor like or substantially indistinguishable from a cultured buttermilk made by a fermentation using 100 percent pasteurized fresh milk.
A method for preparation of a cultured buttermilk composition having a firm curd consistency comprising inoculating a pasteurized mixture of about 30 to about 85 percent soymilk and about 15 to about 70 percent fresh milk, with a buttermilk-producing mesophilic culture comprised of a combination of Streptococcus cremoris, Steptococcus lactis and Leuconostoc citrovorum to obtain a fermentation mixture, maintaining said fermentation mixture at a fermentation temperature of from about 20.degree. C. to about 27.degree. C. until a pH of about 4.3 to about 4.7 and firm curd are obtained and breaking the curd by agitation to form a fluid and drinkable cultured buttermilk composition.
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