Process for the manufacture of a calcium fortified yogurt with improved heat stability
AssigneeThe Ohio State University Research Foundation
InventorsPoul M. T. Hansen, Karen Fligner
Life of this patent
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Abstract
The present invention relates to a process for preparing a calcium-fortified yogurt whereby the calcium source can be added to the yogurt milk base prior to pasteurization without undesirable protein precipitation. The disclosed process allows one to prepare a calcium-fortified yogurt with minimal deviation from normal yogurt manufacturing methods.
Claims17
A process for the preparation of a calcium-fortified, thickened yogurt which comprises:
- (a) preparing a yogurt base mix comprising at least one fermentable dairy ingredient, a calcium source, and a member selected from the group consisting of an alkaline agent, a chelating agent and mixtures thereof, wherein said alkaline agent, chelating agent and mixtures thereof are added in amounts effective to maintain the pH of the yogurt base mix above about 6.7 prior to pasteurization;
- (b) optionally homogenizing and thereafter pasteurizing the yogurt mix;
- (c) cooling the yogurt base mix to a temperature of from 35.degree. C.-55.degree. C. and inoculating same with yogurt starter cultures to obtain an inoculated yogurt mix;
- and,
- (d) incubating said inoculated yogurt mix at conditions effective to obtain a calcium-fortified thickened yogurt.
A process for the preparation of a calcium-fortified, thickened yogurt which comprises preparing a yogurt base mix comprising at least one fermentable dairy ingredient and a calcium source wherein the pH of said yogurt base mix is maintained above about 6.7 prior to pasteurization;
- optionally homogenizing and thereafter pasteurizing the yogurt base mix;
- cooling the yogurt base mix and inoculating same with yogurt starter cultures;
- and, incubating the base mix until the pH is reduced to between about 3.5 to about 5.0 to produce a calcium-fortified thickened yogurt.
A process for the preparation of a calcium-fortified, thickened yogurt which comprises preparing a yogurt base mix comprising at least one fermentable dairy ingredient and a calcium source, wherein the pH of the yogurt base mix is adjusted to a pH of about 7.0-7.2 prior to pasteurization;
- optionally homogenizing and thereafter pasteurizing the yogurt base mix;
- cooling the yogurt base mix to a temperature of from 35.degree. C.-55.degree. C. and inoculating same with yogurt starter cultures to obtain an inoculated yogurt mix;
- and, incubating the inoculated yogurt mix at conditions effective to obtain a calcium-fortified thickened yogurt.
Dependencies are inferred from the claim text.