GB1141950A - Yogurt - Google Patents

Yogurt

Info

Publication number
GB1141950A
GB1141950A GB674367A GB674367A GB1141950A GB 1141950 A GB1141950 A GB 1141950A GB 674367 A GB674367 A GB 674367A GB 674367 A GB674367 A GB 674367A GB 1141950 A GB1141950 A GB 1141950A
Authority
GB
United Kingdom
Prior art keywords
mix
yoghurt
steam
water
temperature
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
Application number
GB674367A
Inventor
Donald Edward Crisp
Morgan Gruffydd John
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to GB674367A priority Critical patent/GB1141950A/en
Publication of GB1141950A publication Critical patent/GB1141950A/en
Expired legal-status Critical Current

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
    • A23C9/133—Fruit or vegetables
    • 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

1,141,950. Yoghurt. UNILEVER Ltd. 13 May, 1968 [13 Feb., 1967], No. 6743/67. Heading A2B. [Also in Division C6] In producing yoghurt, a yoghurt mix containing less than 80% of the water to be present in the mix to be incubated with yoghurt-producing culture, is heat-treated by the injection of live steam, the temperature of the mix being raised to at least 80‹C., water is added after the heat treatment to cool the mix and dilute it to the concentration for incubation, and the mix is then inoculated with yoghurtproducing culture and incubated until a clotted structure is produced. The preferred conditions of operation are as follows: (i) the yoghurt mix subjected to the steam contains from 25 to 75% of the water to be present in the inoculated mix; (ii) the temperature of the steam-injected mix is maintained at 80 and 100‹C. for from 5 to 20 minutes, the steam being injected through a sparge pipe at a pressure of 30 1b. in<SP>2</SP>; (iii) the inoculated mix is maintained at 45‹C. Œ 2‹C. until the pH lies between 4.1 and 4.6; (iv) the clotted structure produced on incubation is creamed by shear, fruit juice or fruit pieces are added, and the creamed product is allowed to mature at between ambient temperature and 0‹C. until a secondary clot is formed; (v) after the formation of the secondary clot the product is cooled to a temperature below -15‹C. (even to -25‹C.) in order to provide a deep-frozen yoghurt of extended storage life; and (vi) after such freezing the yoghurt is thawed to a temperature above 0‹C. An example discloses the treatment with steam of a yoghurt mix consisting of 405 parts concentrated liquid skim milk, 45 parts sucrose, 36“ parts butter, ¢ part gum tragacanth and 10 parts water.
GB674367A 1967-02-13 1967-02-13 Yogurt Expired GB1141950A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB674367A GB1141950A (en) 1967-02-13 1967-02-13 Yogurt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB674367A GB1141950A (en) 1967-02-13 1967-02-13 Yogurt

Publications (1)

Publication Number Publication Date
GB1141950A true GB1141950A (en) 1969-02-05

Family

ID=9819974

Family Applications (1)

Application Number Title Priority Date Filing Date
GB674367A Expired GB1141950A (en) 1967-02-13 1967-02-13 Yogurt

Country Status (1)

Country Link
GB (1) GB1141950A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015092044A1 (en) * 2013-12-20 2015-06-25 Compagnie Gervais Danone Method to lighten the texture of a fermented dairy product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015092044A1 (en) * 2013-12-20 2015-06-25 Compagnie Gervais Danone Method to lighten the texture of a fermented dairy product
WO2015092468A1 (en) * 2013-12-20 2015-06-25 Compagnie Gervais Danone Method to lighten the texture of a fermented dairy product
US10433567B2 (en) 2013-12-20 2019-10-08 Compagnie Gervais Danone Method to lighten the texture of a fermented dairy product

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