CA2167020A1 - Process for making an improved yogurt - Google Patents
Process for making an improved yogurtInfo
- Publication number
- CA2167020A1 CA2167020A1 CA002167020A CA2167020A CA2167020A1 CA 2167020 A1 CA2167020 A1 CA 2167020A1 CA 002167020 A CA002167020 A CA 002167020A CA 2167020 A CA2167020 A CA 2167020A CA 2167020 A1 CA2167020 A1 CA 2167020A1
- Authority
- CA
- Canada
- Prior art keywords
- base
- gap
- rotor
- stator
- rotors
- 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.)
- Abandoned
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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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
A method of making an improved yogurt in an in-line process includes the steps of incubating a base comprising raw milk, bacteria, a stabilizing agent and a protein concentrate, and emulsifying the base after incubation, by passing the incubated base through a series of rotors and stators pairs. The rotors rotate relative to said stators at a predetermined speed. The rotors and stators each have precise gaps therein for passing the incubated base therethrough and imparting shear forces thereon.
Description
2 1 ~ 70 ~ o ssi~
216702~
final yogurt product. (see United States patent nos. 3,946,657 and 4,800,809) Generally, only the bottom portion of the tank is disturbed to change the r~ milk from a f~m gel to a smooth highly viscous fluid.
In another method as disclosed in United States patent no. 3,269,842,the 5 coagulated milk is ~ulll~ed through a pipeline cont~inin~ st~inl~c~ steel screens having a mesh size of belw~;ell 15 and 30 mesh. The screens break up the lumps of curd into a liquid having a plastic con~ y. However, if the ~ ule is stirred too vigorously, the gel structure is r~luced to a weak bodied fluid which can be poured. This weak bodied fluid is undesirable unless m~nllf~rt~lring 10 drinkable yogurt product.
It has been previously proposed to use a high speed mixer which produces a strong axial thrust wilhoul Cl~dlillg a vortex, to agitate the ferm~nte~ milk into a yogurt. However, such pn~posal has not been accepted as conventional production m~int~in~ the notion that strong ...~oc~ -ir~l mixingdamages sour milk 15 coagulate and decreases viscosity of the end product.
Summary of the Invention The disadvantages of the prior art may be overcome by providing a method of m~mlfa.-l...ing yogurt by passing the coagulated milk through an emlll~ifier colll~lising a series of rokt~ g rotors and fixed stators which proglessively 20 ~mnl~ifi~s the coa~ t~l milk to produce a yogurt product having increased gel stability and viscosity.
It is desirable to provide a process of m~nnf~Gtllrin~ sour milk products using a single pass process to impart shear forces on the sour milk product to exact a desired change to produce an end product having h~loved gel stability and viscosity.
According to one aspect of the invention, there is provided a method of making an ~ rovcd yogurt in an in-line single pass process. The method co-ll"ises the steps of~ bA~ g a base coul~ g raw milk, bacteria, a stabilizing agent and a protein CO11C~1111;A~C~ and emulsifying the base after i...-,~lLAIion, by passing the base through a series of rotors and stators pairs. The rotors rotate relative to said stators at a pl~dc~ Pd speed. The rotors and stators each have precise gaps therein for passing the inr~bAtPd base ~l~.e~ Jugh and Ul~_liLIg shear forces thereon.
According to one aspect of the invention, there is provided a method of making an l~rovcd yogurt. The method co,l,l"ises the steps of: inrllbAting a base COLLIP1iSiUg raw miLlc, bacl_lia, a stabilizing agent and a about 0.5 to 0.8%
protein co~ce.lllalc; lldl~rclliL~g the i~ lk~t~d base at about 42C to an emlll~ifiPr; the Pmlll~ifier Colll~lisL.~g a series of rotor/stator pairs, each of the rotors has a plurality of CollccLI~ic rims which rotate relative to a plurality of conre~l1 ;r rims on a corresponding stator, the plurality of CO11CC11LIiC rims on the rotor and the co". s~onding stator each have precise gaps therein for passing the .lb~led base Illtlcl~ough and i u~lmg shear forces thereon, the precise gaps d~PSCf n~ in size on each of the rotor/stator pairs, in a direction from an inlet to an outlet of the emlll~ifir~r; emulsifying the base after inr~k~tion, by passing the inrubatr~l base through the series of rotor and stator pairs wl",lcill the rotors are ~lalillg relative to the stators at a speed bclwccll 6.5 and 20 Hz; ll~r. l,i. g the Ik~1 ;rl and Prmll~ifiP,rl base to a holding tank; and cooling the inr~l~bAteA and emlll~ifiP~1 base to about 15C.The gaps are bclwcen 5.0mm and l.5mm.
216702~
Description of the D~ a~ D
In &awh~gs which illustrate embo l;",~"l~ of the invention, Figure 1 is a sr-h~.,.A1ir view of the appalalus for undertaking the method of the present invention;
Figure 2 is a P1ID~Je~ Ve view of the emnl~ifPr of the a~alalus of Figure l;
Figure 3 is an exploded pe,~e~liv~; view of the series of rotors and stators of the eml~l~if1Pr of Figure 2; and Figure 4 is a sectional view of the series of rotors and stators of the emlll~ifPr of Figure 2, in an assembled condition.
Description of the Invention The a~alalus for undertaking the process of the present invention is generally illuDlla~d in Figure 1. The ap~alalus 10 generally colll~lises a batch tank 12, a delivery pipeline 14, an Pmlll~ifPr 16 and a holding tank 18.
ReÇ~llil,g to Figure 2, the emlll~ifPr 16 is more particularly illustrated.
F.mlll~ifPr 16 colll~lises a motor 20,housing 22 mounted on the motor 20. The housing 22 has an inlet pipe 24 and an outlet pipe 26. Inlet pipe 24 has a flow meter 28 for Ill~.A~ , the flow through inlet pipe 24. F.mlll~ifPr 16 has a thPrm~l-syphon 30 for deli~ h~g lublicall~ and coolants to the journal bearing 20 supporting shaft 32.
R~r~lling to Figure 3, shaft 32 has rotors 34, 38 and 42 mounted thereon.
Rotors 34, 38 and 42 are fixedly attArhPJ~ to shaft 32 to rotate 11l.,~ . A series of stators 36, 40 and 44 are mounted within housing 22. The outer ~ te. of each of the stator is sized to slide into and frictionally fit inside of housing 22.
21~7~2~
_ach of rotors 34, 38 and 42 are made of st~inl~sc steel and geneMlly co~ ise a central hub 46, a radially çxt~n-ling flange 48 and an axially ~ n~ g inner rim 50, an i..~ Pd;~lr rim 51 and outer rim 52. _ach rim 50, 51 and 52 has axially çx~ lin~ slots 54 defining teeth. Slots 54 are precisely cut to 5 predçt~ ...i..~d widths.
_ach of stators 36, 40 and 44 are made of st~inles~ steel and generally col~ ises an outer hub 60, a radially inwardly ex~rn~ -g flange 62 and axially e~lellding rims 64, 66 and 68. Each rim 64, 66 and 68 has axially ext~n-1ing slots 70 defining teeth.
Each of the slots 54 and 70 of the rotors and stators are precisely cut to define the teeth. In the pl~ felled embo-limlo-nt, the rotor/stator pairs 42-44,38-40 and 34-36 have precisely cut gaps in descen~ g sizes.
F.m~ ifi~r 16 also has a spacer 76 for spacing the stators 36, 40 and 44 within housing 22.
Inner rim 50, ill~.. ~;~e rim 51 and outer rim 52 have a ~i~m~ter and thir~n.oss to travel in the ch~;ull~fele.llial grooves defined by rims 64, 66 and 68.
Upon rotation of shaft 32, inner rim 50, i,.t~ te rim 51 and outer rim 52 will travel belweell and relative to rims 64, 66 and 68. The tolerances must be sufficient for the rotor to be able to rotate relative to the stator and impart shear 20 forces on the product passing through the ~alalus. In the ~l. r~ ,d embo lim~nt the tOlc.al ces b~,lw~e~ rims is about 0.0010".
ReÇ~,.li~g to Figure 4, the flow path through the stators and rotors is illu~lla~d. The product to be ern~ ifi~l enters through inlet pipe 24 to an inlet cavity 82. The product will radially pass through the first opposed rotor/stator 216702~
pair 42 44 by passing through the first gap into first i,.l~ .",P~ e cavity 84.
Through flowp~ c, product moves axiallyand radially c~ulw~ldly. The product will then radially pass through the second opposed rotor/stator pair 38-40 by passing btlween the second gap into second i"l~ d;~le cavity 86. Through flow 5 ~ S~UlC, product moves axiallyand radially uulv~ar~ly. The product willradially pass through the third opposed rotor/stator pair 34-36 by passing through the third gap into outlet cavity 88. The product is then discharged through outlet pipe 26 to holding tank 18.
In the p~fellcd emborlimPnt a three rotor/stator em~ ifier has been 10 illustrated. It is readily understood that one rotor/stator sets and two rotor/stator sets may also be used with similar results.
In this example, a three rotor/stator set has a gap size in the following - order, first gap: 5.0 mm; second gap: 3.0 mm; and third gap: 1.5 mm. A raw miL~
15 base is provided with a protein collcelllldle of between 0.5 to 0.8 %, by weight or volume, d~e,ldi~lg on the state thereof, of a ~ ." or calcium casehldlc. Other protein collcellLI~les are also colllcl~lated within the scope of this invention.
Using a flowrate of 15,0001iters per hour, inlet lcl~.,lalul~ of 42Cand a speed of 6.5 Hz, the Pmlll~ifier produced a yogurt product which is cooled to 15C. The 20 yogurt product had a viscosity of approximately 1,000 mPa.s higher than the viscosity achieved using a collvclllional method.
It has been found that similar results can be achieved using settingc of 10 and 15 Hz, but less than 20 Hz. Trials have found that operation in excess of 20 to 25 Hz resul~s in a product having a very high viscosity similar to cottage cheese, - 2l67n20 which is not desired in yogurt.
It is believed that the i ll~rovcd yogurt product results from an elongation of the protein molecules wi~ul damage which i~ VCS the mouthfeel and emnl~ifi~s the stabilizing agent to a more productive and stable form. Since the 5 protein molecule is longer, the surface of the protein chains are elongated, i~cleasillg the llull~el of bonding areas. The gel structure is thus denser and more tightly knit, ill~l~asi~g viscosity and ability to bind water.
It is readily lln(l~r~tood that the process and method as described herein is also applicable to illl~lovillg other dairy products, including fresh cheese and 10 similar products such as cottage cheese, kafir and plld~ling~. The milk base is mixed with a coagulant for making the cheese and then processed in a like er as ~ c!~sed above.
It is now appal~ to a person skilled in the art that there are numerous other mo-lir.~ ns and purposes of this invention. It is to be understood that 15 certain changes in design, size and components may be effective without a dep~lulc from the spirit of the invention and within the scope of the appended claims.
216702~
final yogurt product. (see United States patent nos. 3,946,657 and 4,800,809) Generally, only the bottom portion of the tank is disturbed to change the r~ milk from a f~m gel to a smooth highly viscous fluid.
In another method as disclosed in United States patent no. 3,269,842,the 5 coagulated milk is ~ulll~ed through a pipeline cont~inin~ st~inl~c~ steel screens having a mesh size of belw~;ell 15 and 30 mesh. The screens break up the lumps of curd into a liquid having a plastic con~ y. However, if the ~ ule is stirred too vigorously, the gel structure is r~luced to a weak bodied fluid which can be poured. This weak bodied fluid is undesirable unless m~nllf~rt~lring 10 drinkable yogurt product.
It has been previously proposed to use a high speed mixer which produces a strong axial thrust wilhoul Cl~dlillg a vortex, to agitate the ferm~nte~ milk into a yogurt. However, such pn~posal has not been accepted as conventional production m~int~in~ the notion that strong ...~oc~ -ir~l mixingdamages sour milk 15 coagulate and decreases viscosity of the end product.
Summary of the Invention The disadvantages of the prior art may be overcome by providing a method of m~mlfa.-l...ing yogurt by passing the coagulated milk through an emlll~ifier colll~lising a series of rokt~ g rotors and fixed stators which proglessively 20 ~mnl~ifi~s the coa~ t~l milk to produce a yogurt product having increased gel stability and viscosity.
It is desirable to provide a process of m~nnf~Gtllrin~ sour milk products using a single pass process to impart shear forces on the sour milk product to exact a desired change to produce an end product having h~loved gel stability and viscosity.
According to one aspect of the invention, there is provided a method of making an ~ rovcd yogurt in an in-line single pass process. The method co-ll"ises the steps of~ bA~ g a base coul~ g raw milk, bacteria, a stabilizing agent and a protein CO11C~1111;A~C~ and emulsifying the base after i...-,~lLAIion, by passing the base through a series of rotors and stators pairs. The rotors rotate relative to said stators at a pl~dc~ Pd speed. The rotors and stators each have precise gaps therein for passing the inr~bAtPd base ~l~.e~ Jugh and Ul~_liLIg shear forces thereon.
According to one aspect of the invention, there is provided a method of making an l~rovcd yogurt. The method co,l,l"ises the steps of: inrllbAting a base COLLIP1iSiUg raw miLlc, bacl_lia, a stabilizing agent and a about 0.5 to 0.8%
protein co~ce.lllalc; lldl~rclliL~g the i~ lk~t~d base at about 42C to an emlll~ifiPr; the Pmlll~ifier Colll~lisL.~g a series of rotor/stator pairs, each of the rotors has a plurality of CollccLI~ic rims which rotate relative to a plurality of conre~l1 ;r rims on a corresponding stator, the plurality of CO11CC11LIiC rims on the rotor and the co". s~onding stator each have precise gaps therein for passing the .lb~led base Illtlcl~ough and i u~lmg shear forces thereon, the precise gaps d~PSCf n~ in size on each of the rotor/stator pairs, in a direction from an inlet to an outlet of the emlll~ifir~r; emulsifying the base after inr~k~tion, by passing the inrubatr~l base through the series of rotor and stator pairs wl",lcill the rotors are ~lalillg relative to the stators at a speed bclwccll 6.5 and 20 Hz; ll~r. l,i. g the Ik~1 ;rl and Prmll~ifiP,rl base to a holding tank; and cooling the inr~l~bAteA and emlll~ifiP~1 base to about 15C.The gaps are bclwcen 5.0mm and l.5mm.
216702~
Description of the D~ a~ D
In &awh~gs which illustrate embo l;",~"l~ of the invention, Figure 1 is a sr-h~.,.A1ir view of the appalalus for undertaking the method of the present invention;
Figure 2 is a P1ID~Je~ Ve view of the emnl~ifPr of the a~alalus of Figure l;
Figure 3 is an exploded pe,~e~liv~; view of the series of rotors and stators of the eml~l~if1Pr of Figure 2; and Figure 4 is a sectional view of the series of rotors and stators of the emlll~ifPr of Figure 2, in an assembled condition.
Description of the Invention The a~alalus for undertaking the process of the present invention is generally illuDlla~d in Figure 1. The ap~alalus 10 generally colll~lises a batch tank 12, a delivery pipeline 14, an Pmlll~ifPr 16 and a holding tank 18.
ReÇ~llil,g to Figure 2, the emlll~ifPr 16 is more particularly illustrated.
F.mlll~ifPr 16 colll~lises a motor 20,housing 22 mounted on the motor 20. The housing 22 has an inlet pipe 24 and an outlet pipe 26. Inlet pipe 24 has a flow meter 28 for Ill~.A~ , the flow through inlet pipe 24. F.mlll~ifPr 16 has a thPrm~l-syphon 30 for deli~ h~g lublicall~ and coolants to the journal bearing 20 supporting shaft 32.
R~r~lling to Figure 3, shaft 32 has rotors 34, 38 and 42 mounted thereon.
Rotors 34, 38 and 42 are fixedly attArhPJ~ to shaft 32 to rotate 11l.,~ . A series of stators 36, 40 and 44 are mounted within housing 22. The outer ~ te. of each of the stator is sized to slide into and frictionally fit inside of housing 22.
21~7~2~
_ach of rotors 34, 38 and 42 are made of st~inl~sc steel and geneMlly co~ ise a central hub 46, a radially çxt~n-ling flange 48 and an axially ~ n~ g inner rim 50, an i..~ Pd;~lr rim 51 and outer rim 52. _ach rim 50, 51 and 52 has axially çx~ lin~ slots 54 defining teeth. Slots 54 are precisely cut to 5 predçt~ ...i..~d widths.
_ach of stators 36, 40 and 44 are made of st~inles~ steel and generally col~ ises an outer hub 60, a radially inwardly ex~rn~ -g flange 62 and axially e~lellding rims 64, 66 and 68. Each rim 64, 66 and 68 has axially ext~n-1ing slots 70 defining teeth.
Each of the slots 54 and 70 of the rotors and stators are precisely cut to define the teeth. In the pl~ felled embo-limlo-nt, the rotor/stator pairs 42-44,38-40 and 34-36 have precisely cut gaps in descen~ g sizes.
F.m~ ifi~r 16 also has a spacer 76 for spacing the stators 36, 40 and 44 within housing 22.
Inner rim 50, ill~.. ~;~e rim 51 and outer rim 52 have a ~i~m~ter and thir~n.oss to travel in the ch~;ull~fele.llial grooves defined by rims 64, 66 and 68.
Upon rotation of shaft 32, inner rim 50, i,.t~ te rim 51 and outer rim 52 will travel belweell and relative to rims 64, 66 and 68. The tolerances must be sufficient for the rotor to be able to rotate relative to the stator and impart shear 20 forces on the product passing through the ~alalus. In the ~l. r~ ,d embo lim~nt the tOlc.al ces b~,lw~e~ rims is about 0.0010".
ReÇ~,.li~g to Figure 4, the flow path through the stators and rotors is illu~lla~d. The product to be ern~ ifi~l enters through inlet pipe 24 to an inlet cavity 82. The product will radially pass through the first opposed rotor/stator 216702~
pair 42 44 by passing through the first gap into first i,.l~ .",P~ e cavity 84.
Through flowp~ c, product moves axiallyand radially c~ulw~ldly. The product will then radially pass through the second opposed rotor/stator pair 38-40 by passing btlween the second gap into second i"l~ d;~le cavity 86. Through flow 5 ~ S~UlC, product moves axiallyand radially uulv~ar~ly. The product willradially pass through the third opposed rotor/stator pair 34-36 by passing through the third gap into outlet cavity 88. The product is then discharged through outlet pipe 26 to holding tank 18.
In the p~fellcd emborlimPnt a three rotor/stator em~ ifier has been 10 illustrated. It is readily understood that one rotor/stator sets and two rotor/stator sets may also be used with similar results.
In this example, a three rotor/stator set has a gap size in the following - order, first gap: 5.0 mm; second gap: 3.0 mm; and third gap: 1.5 mm. A raw miL~
15 base is provided with a protein collcelllldle of between 0.5 to 0.8 %, by weight or volume, d~e,ldi~lg on the state thereof, of a ~ ." or calcium casehldlc. Other protein collcellLI~les are also colllcl~lated within the scope of this invention.
Using a flowrate of 15,0001iters per hour, inlet lcl~.,lalul~ of 42Cand a speed of 6.5 Hz, the Pmlll~ifier produced a yogurt product which is cooled to 15C. The 20 yogurt product had a viscosity of approximately 1,000 mPa.s higher than the viscosity achieved using a collvclllional method.
It has been found that similar results can be achieved using settingc of 10 and 15 Hz, but less than 20 Hz. Trials have found that operation in excess of 20 to 25 Hz resul~s in a product having a very high viscosity similar to cottage cheese, - 2l67n20 which is not desired in yogurt.
It is believed that the i ll~rovcd yogurt product results from an elongation of the protein molecules wi~ul damage which i~ VCS the mouthfeel and emnl~ifi~s the stabilizing agent to a more productive and stable form. Since the 5 protein molecule is longer, the surface of the protein chains are elongated, i~cleasillg the llull~el of bonding areas. The gel structure is thus denser and more tightly knit, ill~l~asi~g viscosity and ability to bind water.
It is readily lln(l~r~tood that the process and method as described herein is also applicable to illl~lovillg other dairy products, including fresh cheese and 10 similar products such as cottage cheese, kafir and plld~ling~. The milk base is mixed with a coagulant for making the cheese and then processed in a like er as ~ c!~sed above.
It is now appal~ to a person skilled in the art that there are numerous other mo-lir.~ ns and purposes of this invention. It is to be understood that 15 certain changes in design, size and components may be effective without a dep~lulc from the spirit of the invention and within the scope of the appended claims.
Claims (25)
1. A method of making a improved yogurt comprising the steps of:
incubating a base comprising raw milk, bacteria, a stabilizing agent and a protein concentrate, and emulsifying said base after incubation, by passing said incubated base through a rotor and stator set wherein said rotor is rotating relative to said stator at a predetermined speed.
incubating a base comprising raw milk, bacteria, a stabilizing agent and a protein concentrate, and emulsifying said base after incubation, by passing said incubated base through a rotor and stator set wherein said rotor is rotating relative to said stator at a predetermined speed.
2. A method as claim in clam 1 wherein said predetermined speed is between 6.5 and 20 Hz.
3. A method as claimed in claim 1 wherein said base comprises between 0.5 and 0.8% protein concentrate.
4. A method of making an improved sour milk product comprising the steps of:
incubating a base comprising raw milk, bacteria, a stabilizing agent and a protein concentrate, and emulsifying said base after incubation, by passing said base through a series of rotors and stators set wherein said rotors are rotating relative to said stators at a predetermined speed.
incubating a base comprising raw milk, bacteria, a stabilizing agent and a protein concentrate, and emulsifying said base after incubation, by passing said base through a series of rotors and stators set wherein said rotors are rotating relative to said stators at a predetermined speed.
5. A method as claimed in claim 4 wherein each of said rotors has a plurality of concentric rims which rotate relative to a plurality of concentric rims on a corresponding stator, said plurality of concentric rims on said rotor and said corresponding stator have precise gaps therein for passing said incubated base therethrough and imparting shear forces thereon.
6. A method as claimed in claim 5 wherein said series of rotors and stators includes up to three opposed rotor/stator pairs.
7. A method as claimed in claim 6 wherein said up to three opposed rotor/stator pairs have gaps in descending sizes.
8. A method as claimed in claim 5 wherein said series of rotors and stators has three opposed rotor/stator pairs.
9. A method as claimed in claim 8 wherein said three rotor pairs have respectively a first gap, a second gap and a third gap.
10. A method as claim in claim 9 wherein said second gap is less than said first gap and said third gap is less than said second gap.
11. A method as claimed in claim 9 wherein said first gap is 5.0 mm, said second gap is 3.0 mm and said third gap is 1.5 mm.
12. A method as claim in claim 4 wherein said predetermined speed is between 6.5 and 20 Hz.
13. A method as claimed in claim 4 wherein said protein concentrate is between 0.5 and 0.8%.
14. A method as claimed in claim 13 wherein said protein concentrate is selected from the group comprising natrium and calcium caseinate.
15. A method as claimed in claim 4 wherein said uncubated base is introduced to said emulsifier at about 42°C.
16. A method as claimed in claim 15 wherein said incubated base is cooled to about 15°C after said emulsifying step.
17. A method of making an improved yogurt comprising the steps of:
a base comprising raw milk, bacteria, a stabilizing agent and a about 0.5 to 0.8% protein concentrate, transferring said incubated base at about 42°C to an emulsifier, said emulsifier comprising a series of rotor/stator pairs, each of said rotors has a plurality of concentric rims which rotate relative to a plurality of concentric rims on a corresponding stator, said plurality of concentric rims on said rotor and said corresponding stator each have precise gaps therein for passing said incubated base therethrough and imparting shear forces thereon, said precise gaps descending in size on each of said rotor/stator pairs, in a direction from an inlet to an outlet of said emulsifier, emulsifying said base after incubation, by passing said incubated base through said series of rotor and stator pairs wherein said rotors are rotating relative to said stators at a speed between 6.5 and 20 Hz, transferring said incubated and emulsifier base to a holding tank, and cooling said incubated and emulsified base to about 15°C.
a base comprising raw milk, bacteria, a stabilizing agent and a about 0.5 to 0.8% protein concentrate, transferring said incubated base at about 42°C to an emulsifier, said emulsifier comprising a series of rotor/stator pairs, each of said rotors has a plurality of concentric rims which rotate relative to a plurality of concentric rims on a corresponding stator, said plurality of concentric rims on said rotor and said corresponding stator each have precise gaps therein for passing said incubated base therethrough and imparting shear forces thereon, said precise gaps descending in size on each of said rotor/stator pairs, in a direction from an inlet to an outlet of said emulsifier, emulsifying said base after incubation, by passing said incubated base through said series of rotor and stator pairs wherein said rotors are rotating relative to said stators at a speed between 6.5 and 20 Hz, transferring said incubated and emulsifier base to a holding tank, and cooling said incubated and emulsified base to about 15°C.
18. A method as claimed in claim 17 wherein said gaps are between 5.0 mm and 1.5mm.
19. A method of making a dairy product comprising the steps of:
incubating a base comprising raw milk and a coagulant, and emulsifying said base after incubation, by passing said incubated base through a series of rotor and stator sets wherein said rotors rotate relative to said stators at a predetermined speed.
incubating a base comprising raw milk and a coagulant, and emulsifying said base after incubation, by passing said incubated base through a series of rotor and stator sets wherein said rotors rotate relative to said stators at a predetermined speed.
20. A method as claim in clam 19 wherein said predetermined speed is between 6.5 and 20 Hz.
21. A method as claimed in claim 19 wherein said series of rotors and stators includes up to three opposed rotor/stator pairs.
22. A method as claimed in claim 21 wherein said up to three opposed rotor/stator pairs have gaps in descending sizes.
23. A method as claimed in claim 21 wherein said series of rotors and stators has three opposed rotor/stator pairs.
24. A method as claimed in claim 23 wherein said three rotor pairs have respectively a first gap, a second gap and a third gap, wherein said second gap is less than said first gap and said third gap is less than said second gap.
25. A method as claimed in claim 24 wherein said first gap is 5.0 mm, said second gap is 3.0 mm and said third gap is 1.5 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002167020A CA2167020A1 (en) | 1996-01-11 | 1996-01-11 | Process for making an improved yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002167020A CA2167020A1 (en) | 1996-01-11 | 1996-01-11 | Process for making an improved yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2167020A1 true CA2167020A1 (en) | 1997-07-12 |
Family
ID=4157327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002167020A Abandoned CA2167020A1 (en) | 1996-01-11 | 1996-01-11 | Process for making an improved yogurt |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2167020A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007095969A1 (en) | 2006-02-22 | 2007-08-30 | Compagnie Gervais Danone | Process for manufacturing a fermented milk |
| EP2947995B1 (en) | 2013-01-25 | 2017-05-31 | Compagnie Gervais Danone | Process for preparing strained fermented dairy product |
-
1996
- 1996-01-11 CA CA002167020A patent/CA2167020A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007095969A1 (en) | 2006-02-22 | 2007-08-30 | Compagnie Gervais Danone | Process for manufacturing a fermented milk |
| US9259697B2 (en) | 2006-02-22 | 2016-02-16 | Compagnie Gervais Danone | Process for manufacturing a fermented milk |
| EP1986501B1 (en) | 2006-02-22 | 2017-07-05 | Compagnie Gervais Danone | Process for manufacturing a fermented milk |
| EP2947995B1 (en) | 2013-01-25 | 2017-05-31 | Compagnie Gervais Danone | Process for preparing strained fermented dairy product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |