Acidified milk product of creamy consistency and process for making
AssigneeNestec S.A.
InventorsHugh Hose, Tomaso Sozzi, Robert D. Wood
Life of this patent
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Abstract
An acidified milk product of creamy consistency obtained by acidification of a suspension of the skimmed milk type with a combination of roping and thickening lactic bacteria and showing high stability to hot coffee, to sterilization and in storage.
Claims17
A process for providing an acidified milk product of creamy consistency comprising:
- preparing an aqueous milk suspension having a dry matter content of 7 to 45% by weight including from 0.03% to 22.5% fats by weight and including at least 6.97% non-fat solids by weight comprising proteins and fermentable sugars;
- adjusting the pH of the suspension to a pH of from 6.8 to 7.4f and
- fermenting the pH adjusted suspension with a combination of roping Lactobacillus bulgaricus and of thickening Streptococcus for from 1.5 hours to 10 hours at a temperature of 30.degree. to 40.degree. C. for obtaining a fermented product having a pH of from 6.2 to 6.5 at a temperature of from 18.degree. C. to 22.degree. C.
A fermented milk product comprising a dry matter content of from 7% to 45% by weight including at least 6.97% non-fat solids by weight comprising proteins, sugars and roping and thickening agents and including from 0.03% to 22.5% fats by weight and having a pH of from 6.2 to 6.5 at a temperature of from 18.degree. C. to 22.degree. C. and a viscosity of from 1.6 mPa to 4.2 mPa at a temperature of from 18.degree. C. to 22.degree. C.
Dependencies are inferred from the claim text.