CA1135989A - Method of making a yoghurt drink - Google Patents
Method of making a yoghurt drinkInfo
- Publication number
- CA1135989A CA1135989A CA000346969A CA346969A CA1135989A CA 1135989 A CA1135989 A CA 1135989A CA 000346969 A CA000346969 A CA 000346969A CA 346969 A CA346969 A CA 346969A CA 1135989 A CA1135989 A CA 1135989A
- Authority
- CA
- Canada
- Prior art keywords
- degrees
- temperature
- mass
- yoghurt
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Title:
A method of making a yoghurt drink.
Abstract of the disclosure A method of producing a beverage from yoghurt and fruit juice, fruit essence or fruit concentrate, having good keeping qualities.
The yoghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with water, sugars, fruit juice, fruit essence or fruit concentrate, pectine and flavours and/or colours.
After the mixing of the ingredients the mass is homogenized using a known per se manner and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45 and 55°C,while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10°C, subsequently cooling to a temperature between 25 and 35°C. At that temperature the product is again homogenized, and then pasteurized or sterilized, cooled and aseptically packed, or packed and then pasteurized or sterilized within the package.
A method of making a yoghurt drink.
Abstract of the disclosure A method of producing a beverage from yoghurt and fruit juice, fruit essence or fruit concentrate, having good keeping qualities.
The yoghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with water, sugars, fruit juice, fruit essence or fruit concentrate, pectine and flavours and/or colours.
After the mixing of the ingredients the mass is homogenized using a known per se manner and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45 and 55°C,while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10°C, subsequently cooling to a temperature between 25 and 35°C. At that temperature the product is again homogenized, and then pasteurized or sterilized, cooled and aseptically packed, or packed and then pasteurized or sterilized within the package.
Description
11359~3 1 This invention relates to a method of producing a bever-age from yoghurt and fruit juice, fruit essence or fruit con-centrate having good keeping qualities.
A prior method of producing such a beverage comprises producing the yoghurt in the conventional manner by fermenting milk until the mass has reached a pH value conventional for ~;; yoghurt, and mixing the fermented milk, as desired, with water, sugars, fruit juice, fruit essence or fruit concen-trate, flavours and/or colours.
Such a method is described in Dutch patent specification No. 99,203. Although it says in that specification that the resulting products have good keeping qualities, it has turned out in practice that when the product i9 kept at room tempera-~ ture, for example at 20 - 25 degrees C, there is a clear sep- , .~
aration of whey after some time, and a visible sedimentation can be observed sometimes after a period as ~hort as a few weeks. This is in particular the case if the beverage con-tains a fruit juice or fruit essence.
According to the present invention, it has been found ~ 20 that a yoghurt beverage having very long keeping qualities can -~ be produced by homogénizing the mass, using a known per se manner, after the ingrediants have been mi~ed, and subsequent-ly subjecting it to a heat treatment, in which the composition is warmed up to a temperature between 45 and 55 degrees C, while the mass is being agitated, and while maintaining a tem-perature difference between the heating medium and the mass of --no more than 10 degrees C, subsequently cooling the mass to a ~;
tsmperature between 25 and 35 degrees C, at which temperature ~` the mass is again homogenized. Thereafter the resulting prod-~ o uct is pasteurized or sterilized and then cooled and asepti-;~ cally packed. It is also possible for the resulting product , . .
S~
- 1 to be packed and then pasteurized or sterilized within the package. For the preparation of yoghurt serving as the start-ing material, milk is preferably fermented so that the pH, ~ measured at the usual fermentation temperature, reaches a i~ value ranging betwen 3.9 and 4.5, in particular a value of 4.2 or less.
.
In the method according to the present invention it is of importance that the fermented milk, cooled to a temperature of between 15 and 35 degrees C, and to which water, sugar, fruit juice, fruit concentrate or fruit essence, pectine, flavours and/or colours have been added, ha~ a pre determined ' pH value.
~his pH value, measured at a temperature of 15 degrees . ~
C, is preferably 4.1 - 4.2. It can be adjusted by means of a :
`; substance suitable for use in food stuffs, for example, citric `;i acid or lactic acid. The heat treatment of the homogenized mass is preferably effected in such a manner that a tempera-ture of 51 ~ 0.5 degrees C is reached, wh1le mainta1n1ng a temperature difference between the heating medium and the mass 20 to be heated of no more than 10 degree~ C. In a highly suit- -.~.~,, :-~ able embodiment of the method according to the invention, dur-- ing the cooling of the warmed-up mass to a temperature of 25 -35 degrees C, in particular to a temperature between 31 and 33 ~ degrees C, the same temperature difference is maintained be- ~--- tween the cooling medium and the mass as was used during the ~ warming-up phase.
,.. . .
;~ During the warming-up to pasteurization or sterilization ., ~
temperature of the unpacked product, it i~ also preferable to maintain a temperature difference between the medium and the ~; 30 mass of no more than 10 degrees C. Yoghurt beverages prepared .. . . .
by the method according to the present invention can be kept ,:
.
. ,.. ~ ,~, .
1 for at least 6 months, both as regards taste and consistency.
The homogenization of the mass can be carried out, for example by means of a pestle-type homogenizer, a colloid mill and the like.
- In illustration of the invention, there will now follow 5 examples of the method according to the invention and some comparative examples.
EXAMPLE I
` 1000 kg milk with a fat content of less than 0.3~ by ~,.
weight was mixed with 70 kg saccharose and 10 kg dextrose.
~hi3 mixture was successively homogenized at a pressure of 20 ` MPa, heated to 98 degrees C, maintained at that temperature for 2.5 minutes, and cooled to 30 degrees C. The resulting mixture was subsequently subjected to a fermentation with 0.25 -~ kg IS~ culture which fermantation was continued until a pH
value of 4.2 was reached.
After cooling to 15 degrees C, the pH value was checked ~ and adjusted to a valua of 4.1 by adding food-quality citric - acid. The mixture was then mixed with stirring with 27 kg , i ~
water, in which were dissolved 2.2 kg citrous pectine and 3.5 ~ kg orange essence. After intenqive stirring, the mixture wa~
.
homogenized at a pressure of 20 MPa 9 and then warmed up to a ^ temperature of 51 degrees C in a ~uitable heat exchanger, ~` while agitating the ma~s and u~ing a temperature difference : ,. ................................................................... .
between the heating medium and the product of no more than 5 degrees C, ;'.,~,~,! Immediately after this temperature of 51 degrees C was reached, which was accurately checked, the mixture was cooled ~` to 32 degrees C, with the ~T between the cooling medium and ^ 30 the mass being no more than 5 degrees C. At the tamperature ., .
~ of 32 degreas C, the mixture was again homogeni~ed at a .~ ~", ~- - 4 -.-.,:
.:, ~35S~g . . ~
1 pre~sure o~ 20 MPa, whereafter the mass was heated to 90 de-grees C and kept at thi~ temperature for 30 ~econds while being agi$ated, and u~ing a temperature difference between the mas~ and the heating medium of no more than 5 degrees C. Fin-ally the product was cooled to 22 degrees C and aseptically packed at this temperature. ~he germ count of the packed ~- yoghurt drink was immediately after packing 90 germ~/ml. The product was stored in the sealed package at room temperature.
~-~ After more than 6 month~ no ~eparation of whey wa~ to be ob-:
~ 10 ~erved, and no deterioration in taste could be noted.
.
; E2AMPLE II
The method described in Example I was repeated, but Y' :-after heating to 90 degree~ C and maintaining the mixture at ; that temperature for 30 seconds, the mixture was cooled to 30 ~ i,, , - degrees C and packed at that temperature. The product was :
-- stored in that package at 15 degrees C. The results were sim-ilar to those of Example I.
,~ -,. .
; E2AMPLE III
. . .
:, f ; Example I was repeated, except that no fruit essence and sugars were added.
After aseptical packing, the germ count was 92 germs/ml.
~`~- After more than 6 months' storage no whey separation or ~edi-- ~ mentation was to be observed. The fresh yoghurt ta~te had ~-.'- ~: !
~ been fully retained.
.. ....
~ E2AMPLE IV
"5'.. The procedure of Example I was repeated, except that now ~ ra~pberry essence was used and that now a ~T of 8 degrees C
.: .. ~ , ~ was used during the warming-up phase to 51 degrees C and dur-~i~.,, :, .
"~; ing the cooling to 32 degrees C. After aseptic packing the ~ ~ 30 germ count of the product was 96 germs/ml. After 6 months' : ~'^, ' ~; storage at room temperature, no whey separation and no . ': .
~,:, ." , I ,:
... .
~L13~
. .
1 sedimentaion were to be observed in this product either ~he drink still had the freqh raspberry yoghurt taste.
EXAMPLE V
~ The procedure of Example I was fully repeated, except ; that after the last homogenization at a pressure of 20 MPa the ~ ~ -yoghurt drink was packed in bottles and subsequently subjected in the package to a heat treatment of 90 degrees C for 30 seconds, and then cooled to room temperature.
After 6 months' storage at room temperaure in the closed package no deterioration in taste and separation of whey were to be observed. ~he germ count immediately after the heat .~ treatment in the sealed package was 92 germ~/ml.
Comparativa Example I
`~ ~he procedure of Example I was repeated, but now a tem-perature difference of more than 10 degrees C between the :~l heating medium and the product was used during the warming-up ,. .
;~ to 51 degrees C and later during the heating to 90 degrees C.
~ After packing the germ count was 98 germs/ml.
, ~
~ ~ After one month's storage at room temparature, the drink ! z exhibited a clear separation of whey and a visible sediment-ation and gave a gritty sensation in the mouth.
;.;~.-. :
Comparative Example II
` ~ 1000 kg milk was treated in entirely the same way as in ~,~ Example I, except that after warming-up to 51 degrees C and ~, cooling to 32 degrees C, without applying homogenization, the "1,, :
- product was immediately heated to 90 degrees C, using a tem-perature difference of 5 degrees C, and after being kept at -~; ~ this temperature for 30 seconds cooled at 22 degrees C at ;~ which temperature it was aseptically packed. ~he packed prod-uct had a germ count of 98 germs/ml.
: After one week's storage at room temperature the yoghurt ~-~ ; - 6 -~: ,.
..
; ' .
':
~3~
1 drink was entirely separated into whey and flocs.
; Comparative Example III
~ he procedure of Example I wa~ repeated, but after the first homogenization of the mass it was immediately heated to 90 degrees C, using a temperature difference of 5 degrees C.
After being kept at this temperature for 30 seconds, the mass was cooled to 22 degrees C and packed at this temperature.
The yoghurt drink had a germ count of 100 germs/ml. A~ter one week's storage at room temperature, the drink had entirely separated into whey and proteinaceous flocs.
Comparative Example IV
The procecure of Example I was repeated, but after the first homogenization of the mass, it was heated to 65 degrees C u~ing a ~ of 5 degrees C, and homogenized at that temper-ature. Subsequently, using a temperature difference of 5 de-grees C, the mas3 was heated to 90 degrees C. A~ter being kept at this temperature for 30 seconds, the composition was cooled to room temperature and aseptically packed. ~he germ count of the drink was 95 germs/ml. After one week's storage at room temperature, a clear separatlon into flocs and whey turned out to have taken place.
Comparative Example V
The procedure of Example I was repeated~ but after homo-genization of the yoghurt it was directly heated to 90 degrees C while being agitated, and using a temperature difference of 5 degrees C. After the product had reached the temperature of 90 degrees C it was cooled to 40 degrees C. At this temper-ature it was homogenized at a pressure of 20 MPa and then aseptically packed. The germ count of the packed product was 96 germs/ml. After being stored at room temperature for 2~
days, a whey deposition began to manifest itself in the packed drink.
~'
A prior method of producing such a beverage comprises producing the yoghurt in the conventional manner by fermenting milk until the mass has reached a pH value conventional for ~;; yoghurt, and mixing the fermented milk, as desired, with water, sugars, fruit juice, fruit essence or fruit concen-trate, flavours and/or colours.
Such a method is described in Dutch patent specification No. 99,203. Although it says in that specification that the resulting products have good keeping qualities, it has turned out in practice that when the product i9 kept at room tempera-~ ture, for example at 20 - 25 degrees C, there is a clear sep- , .~
aration of whey after some time, and a visible sedimentation can be observed sometimes after a period as ~hort as a few weeks. This is in particular the case if the beverage con-tains a fruit juice or fruit essence.
According to the present invention, it has been found ~ 20 that a yoghurt beverage having very long keeping qualities can -~ be produced by homogénizing the mass, using a known per se manner, after the ingrediants have been mi~ed, and subsequent-ly subjecting it to a heat treatment, in which the composition is warmed up to a temperature between 45 and 55 degrees C, while the mass is being agitated, and while maintaining a tem-perature difference between the heating medium and the mass of --no more than 10 degrees C, subsequently cooling the mass to a ~;
tsmperature between 25 and 35 degrees C, at which temperature ~` the mass is again homogenized. Thereafter the resulting prod-~ o uct is pasteurized or sterilized and then cooled and asepti-;~ cally packed. It is also possible for the resulting product , . .
S~
- 1 to be packed and then pasteurized or sterilized within the package. For the preparation of yoghurt serving as the start-ing material, milk is preferably fermented so that the pH, ~ measured at the usual fermentation temperature, reaches a i~ value ranging betwen 3.9 and 4.5, in particular a value of 4.2 or less.
.
In the method according to the present invention it is of importance that the fermented milk, cooled to a temperature of between 15 and 35 degrees C, and to which water, sugar, fruit juice, fruit concentrate or fruit essence, pectine, flavours and/or colours have been added, ha~ a pre determined ' pH value.
~his pH value, measured at a temperature of 15 degrees . ~
C, is preferably 4.1 - 4.2. It can be adjusted by means of a :
`; substance suitable for use in food stuffs, for example, citric `;i acid or lactic acid. The heat treatment of the homogenized mass is preferably effected in such a manner that a tempera-ture of 51 ~ 0.5 degrees C is reached, wh1le mainta1n1ng a temperature difference between the heating medium and the mass 20 to be heated of no more than 10 degree~ C. In a highly suit- -.~.~,, :-~ able embodiment of the method according to the invention, dur-- ing the cooling of the warmed-up mass to a temperature of 25 -35 degrees C, in particular to a temperature between 31 and 33 ~ degrees C, the same temperature difference is maintained be- ~--- tween the cooling medium and the mass as was used during the ~ warming-up phase.
,.. . .
;~ During the warming-up to pasteurization or sterilization ., ~
temperature of the unpacked product, it i~ also preferable to maintain a temperature difference between the medium and the ~; 30 mass of no more than 10 degrees C. Yoghurt beverages prepared .. . . .
by the method according to the present invention can be kept ,:
.
. ,.. ~ ,~, .
1 for at least 6 months, both as regards taste and consistency.
The homogenization of the mass can be carried out, for example by means of a pestle-type homogenizer, a colloid mill and the like.
- In illustration of the invention, there will now follow 5 examples of the method according to the invention and some comparative examples.
EXAMPLE I
` 1000 kg milk with a fat content of less than 0.3~ by ~,.
weight was mixed with 70 kg saccharose and 10 kg dextrose.
~hi3 mixture was successively homogenized at a pressure of 20 ` MPa, heated to 98 degrees C, maintained at that temperature for 2.5 minutes, and cooled to 30 degrees C. The resulting mixture was subsequently subjected to a fermentation with 0.25 -~ kg IS~ culture which fermantation was continued until a pH
value of 4.2 was reached.
After cooling to 15 degrees C, the pH value was checked ~ and adjusted to a valua of 4.1 by adding food-quality citric - acid. The mixture was then mixed with stirring with 27 kg , i ~
water, in which were dissolved 2.2 kg citrous pectine and 3.5 ~ kg orange essence. After intenqive stirring, the mixture wa~
.
homogenized at a pressure of 20 MPa 9 and then warmed up to a ^ temperature of 51 degrees C in a ~uitable heat exchanger, ~` while agitating the ma~s and u~ing a temperature difference : ,. ................................................................... .
between the heating medium and the product of no more than 5 degrees C, ;'.,~,~,! Immediately after this temperature of 51 degrees C was reached, which was accurately checked, the mixture was cooled ~` to 32 degrees C, with the ~T between the cooling medium and ^ 30 the mass being no more than 5 degrees C. At the tamperature ., .
~ of 32 degreas C, the mixture was again homogeni~ed at a .~ ~", ~- - 4 -.-.,:
.:, ~35S~g . . ~
1 pre~sure o~ 20 MPa, whereafter the mass was heated to 90 de-grees C and kept at thi~ temperature for 30 ~econds while being agi$ated, and u~ing a temperature difference between the mas~ and the heating medium of no more than 5 degrees C. Fin-ally the product was cooled to 22 degrees C and aseptically packed at this temperature. ~he germ count of the packed ~- yoghurt drink was immediately after packing 90 germ~/ml. The product was stored in the sealed package at room temperature.
~-~ After more than 6 month~ no ~eparation of whey wa~ to be ob-:
~ 10 ~erved, and no deterioration in taste could be noted.
.
; E2AMPLE II
The method described in Example I was repeated, but Y' :-after heating to 90 degree~ C and maintaining the mixture at ; that temperature for 30 seconds, the mixture was cooled to 30 ~ i,, , - degrees C and packed at that temperature. The product was :
-- stored in that package at 15 degrees C. The results were sim-ilar to those of Example I.
,~ -,. .
; E2AMPLE III
. . .
:, f ; Example I was repeated, except that no fruit essence and sugars were added.
After aseptical packing, the germ count was 92 germs/ml.
~`~- After more than 6 months' storage no whey separation or ~edi-- ~ mentation was to be observed. The fresh yoghurt ta~te had ~-.'- ~: !
~ been fully retained.
.. ....
~ E2AMPLE IV
"5'.. The procedure of Example I was repeated, except that now ~ ra~pberry essence was used and that now a ~T of 8 degrees C
.: .. ~ , ~ was used during the warming-up phase to 51 degrees C and dur-~i~.,, :, .
"~; ing the cooling to 32 degrees C. After aseptic packing the ~ ~ 30 germ count of the product was 96 germs/ml. After 6 months' : ~'^, ' ~; storage at room temperature, no whey separation and no . ': .
~,:, ." , I ,:
... .
~L13~
. .
1 sedimentaion were to be observed in this product either ~he drink still had the freqh raspberry yoghurt taste.
EXAMPLE V
~ The procedure of Example I was fully repeated, except ; that after the last homogenization at a pressure of 20 MPa the ~ ~ -yoghurt drink was packed in bottles and subsequently subjected in the package to a heat treatment of 90 degrees C for 30 seconds, and then cooled to room temperature.
After 6 months' storage at room temperaure in the closed package no deterioration in taste and separation of whey were to be observed. ~he germ count immediately after the heat .~ treatment in the sealed package was 92 germ~/ml.
Comparativa Example I
`~ ~he procedure of Example I was repeated, but now a tem-perature difference of more than 10 degrees C between the :~l heating medium and the product was used during the warming-up ,. .
;~ to 51 degrees C and later during the heating to 90 degrees C.
~ After packing the germ count was 98 germs/ml.
, ~
~ ~ After one month's storage at room temparature, the drink ! z exhibited a clear separation of whey and a visible sediment-ation and gave a gritty sensation in the mouth.
;.;~.-. :
Comparative Example II
` ~ 1000 kg milk was treated in entirely the same way as in ~,~ Example I, except that after warming-up to 51 degrees C and ~, cooling to 32 degrees C, without applying homogenization, the "1,, :
- product was immediately heated to 90 degrees C, using a tem-perature difference of 5 degrees C, and after being kept at -~; ~ this temperature for 30 seconds cooled at 22 degrees C at ;~ which temperature it was aseptically packed. ~he packed prod-uct had a germ count of 98 germs/ml.
: After one week's storage at room temperature the yoghurt ~-~ ; - 6 -~: ,.
..
; ' .
':
~3~
1 drink was entirely separated into whey and flocs.
; Comparative Example III
~ he procedure of Example I wa~ repeated, but after the first homogenization of the mass it was immediately heated to 90 degrees C, using a temperature difference of 5 degrees C.
After being kept at this temperature for 30 seconds, the mass was cooled to 22 degrees C and packed at this temperature.
The yoghurt drink had a germ count of 100 germs/ml. A~ter one week's storage at room temperature, the drink had entirely separated into whey and proteinaceous flocs.
Comparative Example IV
The procecure of Example I was repeated, but after the first homogenization of the mass, it was heated to 65 degrees C u~ing a ~ of 5 degrees C, and homogenized at that temper-ature. Subsequently, using a temperature difference of 5 de-grees C, the mas3 was heated to 90 degrees C. A~ter being kept at this temperature for 30 seconds, the composition was cooled to room temperature and aseptically packed. ~he germ count of the drink was 95 germs/ml. After one week's storage at room temperature, a clear separatlon into flocs and whey turned out to have taken place.
Comparative Example V
The procedure of Example I was repeated~ but after homo-genization of the yoghurt it was directly heated to 90 degrees C while being agitated, and using a temperature difference of 5 degrees C. After the product had reached the temperature of 90 degrees C it was cooled to 40 degrees C. At this temper-ature it was homogenized at a pressure of 20 MPa and then aseptically packed. The germ count of the packed product was 96 germs/ml. After being stored at room temperature for 2~
days, a whey deposition began to manifest itself in the packed drink.
~'
Claims (9)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of producing a beverage from yoghurt or from yoghurt and fruit juice, fruit essence or fruit concentrate, having good keeping qualities, and in which the yohurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt within the range of 3.9 to 4.5 at about 15 degrees C, and the fermented milk is mixed as desired with water, sugars, fruit juice, fruit essence or fruit concentrate, pectine and flavours and/or colours, characterized in that after the mixing of the ingredients the mass is homogenized using a known per se manner and is subsequently subjected to a heat treatment, comprising warming-up to a temperature between 45 and 55 degrees C, while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10 degrees C, subsequently cooling to a temperature between 25 and 35 degrees C, at which temperature the product is again homogenized, and then pasteurized or sterilized, cooled and aseptically packed, or packed and then pasteurized or sterilized within the package.
2. A method as claimed in claim 1, wherein after the first homogenization the mass is warmed-up to a temperature of 51 ? 0.5 degrees C.
3. A method as claimed in claim 1 or 2, wherein after the heat treatment at a temperature of between 45 and 55 degrees C the mass is cooled to a temperature of between 31 and 33 degrees C.
4. A method as claimed in claim 1 or 2, wherein a temperature difference of 5 degrees C between the heating medium and the mass is employed.
5. A method as claimed in claim 1 or 2, wherein a temperature difference of 5 degrees C between the cooling medium and the mass is employed.
6. A method as claimed in claim 1 or 2, wherein after heating at a temperature of between 45 and 55 degrees C the mass is cooled to a temperature of between 31 and 33 degrees C and wherein a temperature difference of 5 degrees C between the heating medium and the mass is employed.
7. A method as claimed in claim 1 or 2, wherein after heating at a temperature of between 45 and 55 degrees C the mass is cooled to a temperature of between 31 and 33 degrees C and wherein a temperature difference of 5 degrees C between the heating medium and the mass is employed and a temperature difference of 5 degrees C between the cooling medium and the mass is employed.
8. A method as claimed in claim 1 or 2, wherein after heating at a temperature of between 45 and 55 degrees C the mass is cooled to a temperature of between 31 and 33 degrees C and wherein a temperature difference of 5 C degrees between the cooling medium and the mass is employed.
9. A method as claimed in claim 1 or 2, wherein the pH
value is less than 4.2.
value is less than 4.2.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7901790 | 1979-03-06 | ||
| NL7901790 | 1979-03-06 | ||
| NL7908307 | 1979-11-13 | ||
| NL7908307A NL171009C (en) | 1979-03-06 | 1979-11-13 | METHOD FOR PREPARING A SHELFY YOGURT DRINK. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1135989A true CA1135989A (en) | 1982-11-23 |
Family
ID=26645506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000346969A Expired CA1135989A (en) | 1979-03-06 | 1980-03-04 | Method of making a yoghurt drink |
Country Status (5)
| Country | Link |
|---|---|
| CA (1) | CA1135989A (en) |
| DE (1) | DE3008681A1 (en) |
| FR (1) | FR2450566A1 (en) |
| GB (1) | GB2044068B (en) |
| NL (1) | NL171009C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8300662A (en) * | 1983-02-22 | 1984-09-17 | Dmv Campina Bv | CARBONIC FERMENTED MILK BEVERAGES. |
| US4748026A (en) * | 1986-08-15 | 1988-05-31 | Nabisco Brands, Inc. | Process for production of a no-starch shelf stable yogurt product |
| EP0546200B2 (en) * | 1991-12-04 | 2002-06-12 | Societe Des Produits Nestle S.A. | Liquid milk product and process for its preparation |
| AT360U3 (en) * | 1995-04-05 | 1996-02-26 | Patel Kiritkumar Dr | NON-ALCOHOLIC DRINK |
| WO2006053401A1 (en) * | 2004-11-22 | 2006-05-26 | Tropical Estates Pty Ltd | Cultured milk drink |
| JP7316026B2 (en) * | 2018-03-30 | 2023-07-27 | 株式会社明治 | Method for producing pasteurized fermented milk |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1792084C3 (en) * | 1968-07-20 | 1980-01-17 | Escora Finanz Anstalt, Vaduz | Process for the production of a sour milk beverage |
-
1979
- 1979-11-13 NL NL7908307A patent/NL171009C/en not_active IP Right Cessation
-
1980
- 1980-03-04 CA CA000346969A patent/CA1135989A/en not_active Expired
- 1980-03-05 FR FR8004972A patent/FR2450566A1/en active Granted
- 1980-03-05 GB GB8007551A patent/GB2044068B/en not_active Expired
- 1980-03-06 DE DE19803008681 patent/DE3008681A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| FR2450566A1 (en) | 1980-10-03 |
| DE3008681A1 (en) | 1980-09-18 |
| FR2450566B1 (en) | 1983-03-11 |
| GB2044068B (en) | 1983-03-23 |
| NL171009C (en) | 1983-02-01 |
| NL7908307A (en) | 1980-09-09 |
| NL171009B (en) | 1982-09-01 |
| DE3008681C2 (en) | 1987-05-21 |
| GB2044068A (en) | 1980-10-15 |
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