GB2407249A

GB2407249A - Preparation of yoghurt

Info

Publication number: GB2407249A
Application number: GB0324619A
Authority: GB
Inventors: Brendan Cleary; Mark Cleary
Original assignee: Ashpark Res & Dev Ltd
Current assignee: Ashpark Res & Dev Ltd
Priority date: 2003-10-21
Filing date: 2003-10-21
Publication date: 2005-04-27
Anticipated expiration: 2023-10-21
Also published as: GB0324619D0; GB2407249B

Abstract

Yogurt is prepared from raw organic milk to which a rice starch powder is added in an amount of from 0.01% to 0.07% by weight of the milk. In addition to rice starch powder, skim milk powder may also be added. The standardised milk is then pre-heated and homogenised to a temperature of from 55{C to 65{C, generally about 60{C. The homogenised milk is then pasteurised. The pasteurisation involves heating the milk to about 97{C and holding the temperature of the milk at that level for about 3 minutes. The pasteurised milk is then cooled to a temperature of 30 to 35{C and the pasteurised milk is then delivered into an inoculation vessel to which appropriate yoghurt forming cultures are added.

Description

"Yoghurt Processing"

Introduction

The invention relates to a process for producing a yoghurt product.

There are considerable seasonal variations in the composition of milk. For example, there are seasonal variations in protein level which has an effect on the "elation properties of milk intended for the production of yoghurt. These variations can be due to a change in the animal's diet at different times of the year and/or due to different chemical composition pre- and post- calving. The variations present particular problems for efficient manufacture of yoghurt as there are considerable inconsistencies in the main ingredient used in the process.

There is therefore a need for an improved process for producing yoghurt which will address these issues.

Statements of Invention

According to the invention there is provided a process for producing a yoghurt product comprising the steps of: adding a rice starch powder to raw organic milk in an amount of from 0.01% to 0.07% by weight; preheating the modified milk; homogenizing the preheated milk to a temperature of from 55 C to 65 C; pasteurising the homogenized milk; cooling the pasteurised milk to a temperature of from 30 C to 35 C; and inoculating the milk with a culture to provide a yoghurt product.

In one embodiment the rice starch powder is added in an amount of from 0. 02% to 0.05% by weight of the raw milk.

In another embodiment a milk powder such as skim milk powder is added to the raw organic milk in an amount of from 2 to 3% by weight.

In one embodiment the milk powder is added in an amount of approximately 2.5% by weight.

In another embodiment the milk powder is pre-blended with the rice starch powder prior to addition to the raw milk.

In another embodiment the milk is delivered along a line and the powder is added to the milk in-line.

In one embodiment the powder is added to the milk using a vortex funnel.

In another embodiment the milk is pasteurised by heating the homogenized milk to a temperature of at least 95 C and holding the heated milk at a temperature of about 95 C for about 3 minutes.

In another embodiment the yoghurt product is an at least partially stirred yoghurt and the fermentation proceeds to a temperature of about 40 C and a pH of from 4.0 to 4.5.

In another embodiment the yoghurt product is a drink and the fermentation proceeds to a temperature of about 36 C and a pH of from 4.0 to 4.5.

Detailed description

The invention will be more clearly understood from the following description thereof given by way of example only.

Raw organic milk is collected from organic suppliers. The fat content may be standardised such as to a level of 3.5% by weight for full fat milk or 1.5% by weight in the case of low fat milk.

A rice starch powder is added to the milk. The rice powder may be Remyline AX- DR from Remy which is a fine neutral waxy rice starch with a minimum of 93% of the powder being of a size of less than 75 microns. We have found that the amount of the rice starch added can be varied to cater for seasonal variations in the milk. In the summer months the amount can be as low as 0.01% by weight of the milk rising to about 0.02% by weight for most of the rest of the year. With some batches of milk with very low fat content the amount of rice starch powder can be up to 0.05%.

In addition to rice starch powder, skim milk powder such as that commercially available from Hyproca Dairy BV of Ommen Holland under the name Organic Cowsmilk Powder Skimmed may also be added. The amount may vary seasonally from 2 to 3% and is typically about 2.5%.

Preferably, for ease of addition and incorporation of the powders into the milk, the rice starch powder and skim milk powder are pre-blended and added to the milk in- line using a vortex funnel.

The resultant modified organic milk is thereby standardised for solids / protein.

The standardised milk is then pre-heated and homogenised to a temperature of from 55 C to 65 C, generally about 60 C. This temperature is important in optimising the "elation properties of the milk. The homogenized milk is then pasteurised. The pasteurization may involve heating the milk to about 97 C and holding the temperature of the milk at that level for about 3 minutes. The pasteurised milk is then cooled to a temperature oftypically 30 to 35 C.

The pasteurised milk is then delivered into an inoculation vessel to which appropriate yoghurt forming cultures are added. For producing stirred yoghurt a culture such as type MSK - Mix ADD V l -52 in the form of pellet dip from Wishy is added. In the case of a stirred yoghurt the temperature of the yoghurt is about 40 to 42 C and the pH is in the range 4.0 to 4.5.

To produce a drink style yoghurt typically a culture such as type F-DVS ART from Wisby is added. In this case the temperature is about 36 C and the pH is in the range 4.0 to 4.5.

The yoghurt thus formed is then cooled in line using a plate cooler. Additions such as fruit and/or cereal pieces may be added prior to packing off.

We have found that the process of the invention smoothes out seasonal variations in the raw milk and the process is thereby optimised.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims

Claims 51. A process for producing a yoghurt product comprising the steps

of: adding a rice starch powder to raw organic milk in an amount of from 0. 01% to 0.7% by weight; 10preheating the modified milk; homogenizing the preheated milk to a temperature of from 55 C to 65 C; pasteurising the homogenised milk; cooling the pasteurised milk to a temperature of from 30 C to 35 C; and inoculating the milk with a culture to provide a yoghurt product.
202. A process as claimed in claim l wherein the rice starch powder is added in an amount of from 0.02% to 0.05% by weight of the raw milk.
3. A process as claimed in claim I or 2 comprising adding a milk powder such as skim milk powder to the raw organic milk in an amount of from 2 to 3% by 25weight.
4. A process as claimed in claim 3 wherein the milk powder is added in an amount of approximately 2.5% by weight.
5. A process as claimed in claim 3 or 4 wherein the milk powder is preblended with the rice starch powder prior to addition to the raw milk.
6. A process as claimed in any preceding claim wherein the milk is delivered along a line and the powder is added to the milk in-line.
7. A process as claimed in claim 6 wherein the powder is added to the milk using a vortex funnel.
8. A process as claimed in any of claims I to 7 wherein the milk is pasteurized by heating the homogenised milk to a temperature of at least 95 C and holding the heated milk at a temperature of about 95 C for about 3 minutes.
9. A process as claimed in any preceding claim wherein the yoghurt product is an at least partially stirred yoghurt and the fermentation proceeds to a temperature of about 40 C and a pH of from 4.0 to 4.5.
IO. A process as claimed in any of claims I to 8 wherein the yoghurt product is-a drink and the fermentation proceeds to a temperature of about 36 C and a pH of from4.0to4.5.
I I. A process for producing a yoghurt product substantially as hereinbefore described.
12. A yoghurt product when produced by a process as claimed in any preceding claim.