CN108323570A - A kind of crackling Yoghourt and preparation method thereof - Google Patents
A kind of crackling Yoghourt and preparation method thereof Download PDFInfo
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- CN108323570A CN108323570A CN201810125032.2A CN201810125032A CN108323570A CN 108323570 A CN108323570 A CN 108323570A CN 201810125032 A CN201810125032 A CN 201810125032A CN 108323570 A CN108323570 A CN 108323570A
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- crackling
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 27
- 210000004080 milk Anatomy 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000011265 semifinished product Substances 0.000 claims description 15
- 238000007711 solidification Methods 0.000 claims description 13
- 230000008023 solidification Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 235000021262 sour milk Nutrition 0.000 abstract description 6
- 238000002844 melting Methods 0.000 abstract description 5
- 230000008018 melting Effects 0.000 abstract description 5
- 238000005119 centrifugation Methods 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 230000001112 coagulating effect Effects 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000011759 adipose tissue development Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 229940125904 compound 1 Drugs 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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)
- Confectionery (AREA)
Abstract
The present invention relates to technical field of dairy products, the preparation method of specially a kind of crackling Yoghourt and this kind of crackling Yoghourt with crackling layer.The present invention first separates the fat in raw mixture by using the mode of stirring centrifugation layering, and the fat of lighter weight is made to swim in upper layer and further processed rear formation crackling layer；By curing the stability for melting cured process and crackling layer can be improved；Crackling layer in crackling Yoghourt of the present invention is formed during making Yoghourt, and is mainly made by the fat in raw material milk, and crackling layer can trust edible；In addition crackling Yoghourt of the present invention is because of one layer of crackling layer of upper surface self-forming in Yoghourt ontology, with existing sour milk product significant difference is all had in appearance, mouthfeel and structure, the selection of different sour milk product can be provided for consumer, compound abundant mouthfeel is brought to consumer, meet consumer to Yoghourt kind, taste and mouthfeel type are growing the needs of.
Description
Technical field
The present invention relates to technical field of dairy products more particularly to a kind of crackling Yoghourt with crackling layer and this kind are crisp
The preparation method of skin Yoghourt.
Background technology
Sour milk product is mostly with the fruit-flavor type of the auxiliary materials such as coagulating type, stirred type and the various fruit juice jams of addition currently on the market
It is more.The production technology of existing solidification type yoghourt is：Zymophyte is added in milk and white granulated sugar, stirring, bottling, ultraviolet light kill
Bacterium, fermentation, refrigeration.By lactobacillus-fermented principle, pure liquid milk is finally fermented into coagulating type or half coagulating type white
Or the soft emulsifiable paste shape Yoghourt of milky.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also
It maximizes favourable factors and minimizes unfavourable ones, becomes the nutrient and healthcare products for being more suitable for the mankind.But the requirement with consumer to food type and taste
Higher and higher, existing Yoghourt type and taste have been unable to meet consumer demand.The making side of existing solidification type yoghourt
The Yoghourt that method is produced is stereotyped, cannot be satisfied demand of the consumer to product differentiation；In addition, Yoghourt mouthfeel is good
Bad, place one's entire reliance upon the external causes such as milk and zymophyte, it is difficult to by controlling its mouthfeel of the left and right such as technological process and parameter；Furthermore
The Yoghourt that existing method is produced cannot be satisfied consumer for the demand of rich in taste and voluntarily select fat intake
Demand.
The existing product for containing Yoghourt like that in a prefabricated crackling outer barrel without being similar to ice cream on the market, more
The product of crackling layer is not formed outside Yoghourt by the fractions in raw material milk directly during yogurt production.
Invention content
The present invention needs further abundant problem for the type and taste of existing sour milk product, provide a kind of category and
The preparation method of the novel crackling Yoghourt of taste and this kind of crackling Yoghourt.
To achieve the above object, the present invention uses following technical scheme.
A kind of crackling Yoghourt, including Yoghourt ontology have one layer of crackling layer on the upper surface of the Yoghourt ontology；The crackling
Yoghourt is processed by the layering of each group lease making fat, fermentation and the solidification of following parts by weight and is made：1000 parts of raw material milk, composite fermentation
0.8-1.2 parts of bacterium, 20-45 parts of sugar；
The fat content of the raw material milk is greater than or equal to 4.5g/100g；
The composite zymocyte includes Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus casei.
Preferably, the crackling Yoghourt is processed and obtained by each component of following parts by weight：1000 parts of raw material milk, it is compound
1 part of zymophyte, 35 parts of sugar.
Preferably, the raw material milk is milk.
Preferably, the sugar is white granulated sugar.
Preferably, the composite zymocyte by etc. the Bifidobacteriums of quality, streptococcus thermophilus, lactobacillus acidophilus and cheese breast
Bacillus forms.
The preparation method of above-described crackling Yoghourt, includes the following steps：
S1 batch mixings：It weighs raw material milk, composite zymocyte and sugar respectively by weight, and each component is uniformly mixed and is obtained
Raw mixture.
S2 is layered：It stirs raw mixture to raw mixture and forms upper layer and lower layer, upper layer is preceding crackling layer, before lower layer is
Yoghourt layer.
Preferably, in step S2, with the rotating speed stirring raw mixture 1min of 360r/min.
Can also include step S21 after step S2 and before step S3：Forward in crackling layer add flavor additives useful with
The color and/or taste of crackling layer before changing.
S3 is sterilized and fermentation：Ultraviolet-sterilization is carried out to raw mixture, raw mixture is then placed in 43 ± 2 DEG C and is issued
Yoghourt ontology is made in preceding Yoghourt layer by ferment 7-8h, and semi-finished product are made.
Preferably, in step S3, ultraviolet-sterilization carried out to raw mixture at room temperature, time of ultraviolet-sterilization is 30 ±
5min。
Preferably, further include curing step in step S3, i.e., raw mixture is naturally cooled to room after completing fermentation
Temperature.
S4 cures crackling layer：Semi-finished product are placed in low temperature environment to crisp skin cure before making, are then placed in semi-finished product often
Crackling layer melts before making under temperature, and semi-finished product are then placed in low temperature environment to crisp skin cure before making again, preceding crackling layer is made
Crackling layer；Crackling Yoghourt is made.
Preferably, in step S4, low temperature environment refers to the environment that temperature is 6-8 DEG C；Crackling Yoghourt after solidification is placed in
Melt crackling layer at 20 ± 2 DEG C.
Preferably, after step S4, crackling Yoghourt is stored refrigerated.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention is first by using the mode of stirring centrifugation layering
Most of fat in raw mixture is separated, make the fat of lighter weight swim in upper layer and it is further processed after
Form crackling layer；The stability of crackling layer can be improved by the cured process of solidification-melting-；It is crisp in crackling Yoghourt of the present invention
Cortex is formed during making Yoghourt, and is mainly made by the fat in raw material milk, and crackling layer can trust edible；In addition originally
Invention crackling Yoghourt is because of one layer of crackling layer of upper surface self-forming in Yoghourt ontology, with existing sour milk product in appearance, mouthfeel
And significant difference is all had in structure, the selection of different sour milk product can be provided for consumer, to consumer with reflex
Close abundant mouthfeel, meet consumer to Yoghourt category, taste and mouthfeel type are growing the needs of；Meanwhile because of crackling layer
Mainly by the Adipogenesis in raw material milk, the fat content in Yoghourt ontology can be reduced, consumer can select according to demands of individuals
The amount of edible crackling layer is selected to control fat intake.By the method for the invention flavor additives useful is not added in preceding crackling layer
In the case of can prepare the crackling Yoghourt that crackling layer is golden yellow, can by adding different flavor additives usefuls in crackling layer forward
Change its color, taste etc., more rich crackling Yoghourt can be provided for consumer.The method of the present invention can not only effectively control Yoghourt
Mouthfeel and quality, and it is simple and practicable, it can be achieved that volume production.
Description of the drawings
Fig. 1 is the structural schematic diagram of crackling Yoghourt described in embodiment 1.
Specific implementation mode
In order to more fully understand the technology contents of the present invention, with reference to specific embodiment to technical scheme of the present invention
It is described further and illustrates.
Embodiment 1-18
Embodiment 1-18 each provides a kind of production method of crackling Yoghourt.Crackling Yoghourt such as Fig. 1 prepared by embodiment 1
Shown, crackling Yoghourt is made of Yoghourt ontology 20 and crackling layer 10, and crackling layer 10 is located on the upper surface of Yoghourt ontology 20.
It is as shown in table 1 below for making each component weight ratio of crackling Yoghourt in each embodiment.Preparation process is as follows：
(1) batch mixing：Each embodiment weighs raw material milk, composite zymocyte and sugar respectively by weight ratio shown in table 1, and will be each
Component is uniformly mixed and obtains raw mixture.Raw mixture is fitted into vial.
(2) it is layered：Raw material is stirred using the blender that agitating paddle is bottom-up spiral with the rotating speed of 360r/min to mix
Most of fat is separated from protein, makes raw mixture shape by object 1min, the Elemental characters of preliminary feed change milk
At upper layer and lower layer, upper layer is fat deposit, i.e., preceding crackling layer, lower layer is preceding Yoghourt layer.
(3) it sterilizes and ferments：Ultraviolet-sterilization carried out to raw mixture at room temperature, time of ultraviolet-sterilization is 30 ±
5min；Then raw mixture is placed at 43 ± 2 DEG C the 7-8h that ferments, Yoghourt ontology is made in preceding Yoghourt layer, semi-finished product are made.
(4) it cures：Raw mixture completes semi-finished product cooled to room temperature i.e. obtained after fermenting.
(5) cure crackling layer：Semi-finished product are placed in crisp skin cure (solidification 1) before 30min in low temperature environment makes, then will
Semi-finished product are placed in crackling layer before 20min under room temperature makes and melt, and semi-finished product, which are then placed in 30min in low temperature environment, again makes preceding crackling
Layer solidification (solidification 2), crackling layer is made by preceding crackling layer；Crackling Yoghourt is made.
(6) it preserves：To containing the glass bottle closure of crackling Yoghourt and stored refrigerated.
Wherein, the temperature control in the fermentation temperature in step (3) and fermentation time and step (5) is as shown in table 2 below.
The weight ratio (g) of each component of crackling Yoghourt is used to prepare in 1 embodiment 1-18 of table
Milk selection fat content in table 1 is greater than or equal to the milk of 4.5g/100g, i.e., fat contains in every 100g milk
Amount is greater than or equal to 4.5g.
Table 2 is the parameter of part preparation process in embodiment 1-18
Embodiment 19
The present embodiment provides a kind of production methods of crackling Yoghourt, wherein each component weight ratio for making crackling Yoghourt
Consistent with embodiment 1, the preparation method of preparation method and embodiment 1 is also essentially identical, the difference is that step (5), this
The step of embodiment (5), is as follows：
Semi-finished product are placed in preceding crisp skin cure in 7 DEG C of low temperature environment, and the time stood at such a temperature is
80min。
Embodiment 1 is compared, when the semi-finished product of the present embodiment are cured (solidification 1) in low temperature environment and stand one section
Between after be put into the preservation step of step (6), carry out no longer carrying out after one-step solidification (solidification 1) melting in step (5) and again
Solidification (solidification 2).
Crackling Yoghourt manufactured in the present embodiment, crackling layer is unstable, occurs crackling layer during stored refrigerated and penetrates into acid
The phenomenon that milk ontology.
The crackling layer of crackling Yoghourt prepared by embodiment 1-12 is golden yellow, and crackling layer stability is high, in stored refrigerated mistake
The phenomenon in Yoghourt ontology is penetrated into without crackling layer in journey, and the pure white exquisiteness of Yoghourt ontology, mouthfeel are tender.
Embodiment 13 is because fermentation temperature is relatively low, and the Yoghourt ontology of made crackling Yoghourt is cotton-shaped, such as the form of soybean residue.
Embodiment 14 is because fermentation temperature is higher, and the Yoghourt body color of made crackling Yoghourt turns to be yellow and taste meta-acid, mouthfeel
Always, fineless and smooth.
Embodiment 15 because in step (5) melting temperature it is relatively low, cured preceding crackling layer can be made by needing longer time
Softening melts, and the stability of the crackling layer of made crackling Yoghourt is relatively poor, has slight crackling layer during stored refrigerated
The phenomenon that penetrating into Yoghourt ontology.
Embodiment 16 because in step (5) melting temperature it is higher, Yoghourt ontology continues to ferment during melting, made crisp
The Yoghourt body color of skin Yoghourt turns to be yellow, and mouthfeel and taste are poor.
Embodiment 17 and 18 is because to carry out cured temperature relatively low for low temperature environment in step (5), Yoghourt sheet in the curing process
There is water and milk lamination in body, seriously affects the quality of crackling Yoghourt.
In other embodiments, the color and/or taste for if desired changing crackling layer in crackling Yoghourt, can also be in step
Suddenly (2) are realized afterwards and before step (3) by adding flavor additives useful in crackling layer forward.
It is described above only with embodiment come the technology contents that further illustrate the present invention, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (10)
1. a kind of crackling Yoghourt, which is characterized in that including Yoghourt ontology, there is one layer of crackling on the upper surface of the Yoghourt ontology
Layer；The crackling Yoghourt is processed by the layering of each group lease making fat, fermentation and the solidification of following parts by weight and is made：Raw material milk 1000
Part, 0.8-1.2 parts of composite zymocyte, 20-45 parts of sugar；
The fat content of the raw material milk is greater than or equal to 4.5g/100g；
The composite zymocyte includes Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus casei.
2. a kind of crackling Yoghourt according to claim 1, which is characterized in that the crackling Yoghourt is by each of following parts by weight
Component is processed and obtained：1000 parts of raw material milk, 1 part of composite zymocyte, 35 parts of sugar.
3. a kind of crackling Yoghourt according to claim 2, which is characterized in that the raw material milk is milk.
4. a kind of crackling Yoghourt according to claim 1, which is characterized in that the sugar is white granulated sugar.
5. a kind of crackling Yoghourt according to claim 1, which is characterized in that the composite zymocyte by etc. quality bifid
Bacillus, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus casei composition.
6. a kind of preparation method of crackling Yoghourt as described in claim 1, which is characterized in that include the following steps：
S1 batch mixings：It weighs raw material milk, composite zymocyte and sugar respectively by weight, and each component is uniformly mixed and obtains raw material
Mixture；
S2 is layered：It stirs raw mixture to raw mixture and forms upper layer and lower layer, upper layer is preceding crackling layer, and lower layer is preceding Yoghourt
Layer；
S3 is sterilized and fermentation：Ultraviolet-sterilization is carried out to raw mixture, raw mixture is then placed at 43 ± 2 DEG C the 7- that ferments
Yoghourt ontology is made in preceding Yoghourt layer by 8h, and semi-finished product are made；
S4 cures crackling layer：Semi-finished product are placed in low temperature environment to crisp skin cure before making, then semi-finished product are placed under room temperature
Crackling layer melts before making, and semi-finished product are then placed in low temperature environment to crisp skin cure before making again, crackling is made in preceding crackling layer
Layer；Crackling Yoghourt is made.
7. a kind of production method of crackling Yoghourt according to claim 6, which is characterized in that in step S4, low temperature environment is
Refer to the environment that temperature is 6-8 DEG C；Crackling Yoghourt, which is placed at 20 ± 2 DEG C, makes crackling layer melt.
8. a kind of production method of crackling Yoghourt according to claim 6, which is characterized in that in step S2, with 360r/min
Rotating speed stirring raw mixture 1min.
9. a kind of production method of crackling Yoghourt according to claim 6, which is characterized in that after step S2 and in step S3
Before, further include step S21：Flavor additives useful is added in crackling layer forward to change the color and/or taste of preceding crackling layer.
10. a kind of production method of crackling Yoghourt according to claim 6, which is characterized in that right at room temperature in step S3
Raw mixture carries out ultraviolet-sterilization, and the time of ultraviolet-sterilization is 30 ± 5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810125032.2A CN108323570A (en) | 2018-02-07 | 2018-02-07 | A kind of crackling Yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810125032.2A CN108323570A (en) | 2018-02-07 | 2018-02-07 | A kind of crackling Yoghourt and preparation method thereof |
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| CN108323570A true CN108323570A (en) | 2018-07-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021260403A1 (en) * | 2020-06-23 | 2021-12-30 | Sodima | Method of making yogurt food product with confection layer |
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2018
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| CN106172764A (en) * | 2016-07-19 | 2016-12-07 | 北京乐纯悠品商贸有限公司 | A kind of nut taste flavored fermented milk and preparation method thereof |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021260403A1 (en) * | 2020-06-23 | 2021-12-30 | Sodima | Method of making yogurt food product with confection layer |
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Application publication date: 20180727 |
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