KR100222370B1 - Frozen dessert compositions and products - Google Patents

Abstract

The present invention relates to a composition which can be transformed into a frozen fall dessert dessert product comprising an ice cream and a yoghurt dessert, and having a functionality comparable to a high fat frozen dessert such as ice cream. The composition is frozen to be carbonated or stationary. The dessert product is extremely stable against thermal shock and has a high creaminess. The composition consists of a milk protein source, a sweetener, partially hydrolyzed starch, and water. Preferably the composition consists only of natural ingredients without the addition of stabilized gums. There is also provided a method for producing the frozen dairy dessert product and a method for producing the yoghurt preblend that can produce the carbonated frozen yogurt dessert.

Description

[Name of invention]

Frozen Dessert Compositions and Products

Detailed description of the invention

[Background of invention]

Frozen dessert dairy products such as ice cream, ice milk, milkshakes, sherbets, yogurts, sorbets and their carbonated variants are popular because of their convenience, wide availability, nutritional value and attractive form, fragrance and colors. Such dairy desserts have a fat content of 0.01-18% by weight. In weight-conscious societies, fat-free and low-fat preparations are more popular. In addition to consumer expectations for physical properties of tangibles, such as fragrance, appearance and specially aerated frozen dessert products, the properties and composition of these products are published by the Food and Drug Administration (FDA) and states in the United States. Are regulated by various established standards. Due to the complex problems of stringent consumer acceptance criteria, regulatory standards, and the complex nature of the interactions that produce acceptable frozen dessert products, it is possible to produce low- or fat-free products that contain only natural ingredients and do not contain conventional stabilizing gums. In particular, it is difficult to prepare an entrained refrigeration dessert with improved properties.

The above factors are also true for frozen frozen dairy products such as ice cream bars, new dessert bars, yogurt bars, ice milk bars, fudge pops and the like.

That is, it is difficult to make a frozen frozen dessert that has improved properties, has only natural ingredients and has no additional stabilizer and has a reduced fat content.

Frozen dessert products should generally be stable against the "thermal shock", a cyclical state of partial thawing and refreezing that occurs during the storage, shipping and handling of frozen dairy desserts. These varying temperature cycles promote ice crystal growth in the dessert product and result in sandy tissue in the product. The grainy texture, texture, and poor appearance degrade the overall quality of the product.

Stabilized gums and emulsifiers have been used for the purpose of improving the thermal shock stability of frozen foods. Examples of stabilized gums that have been conventionally used in ice cream are gum acacia, guar gum, locust bean gum, carrageenan and the like. Microcrystalline cellulose and carboxymethyl cellulose are used in combination to maximize their functional effects on stabilized gums. Emulsifiers enhance stabilization by helping to form an interface between the aqueous and fatty phases. Milk and egg yolk are both natural emulsifiers. Commercially available emulsifiers are generally induced by chemical reactions with naturally occurring glycerides. See US Patent No. 3,800,036 (issued March 26, 1974) by Gabby et al., US Patent No. 3,809,764 (issued May 7, 1974), and J. Food Science 47, 989-991 (published May 7, 1974). 1982) and Kahn et al., US Pat. No. 4,552,773, issued November 12,1985. US Pat. No. 4,400,05 to Morley et al. Provides a low fat air incorporation frozen soft dairy dessert containing high levels of stabilizers, emulsifiers and polyhydric alcohols. U.S. Patent No. 4,479,841 (issued Feb. 5, 1985) to Wudel et al. And U.S. Patent No. 4,376,791 (issued March 15, 1993) to Holbrook et al. Include whey to partially replace milk solid-fat. A low fat air-incorporated frozen dairy dessert made with the addition of protein concentrate and containing fructose as a sweetener instead of sucrose and added emulsifiers and stabilizers to improve the dark taste and texture of frozen desserts. Doing. Greig et al., US Pat. No. 4,874,627 (issued Oct. 17, 1989), disclose a fat-free frozen dairy dessert composition that contains a stabilizer and contains at least some caramelized milk solids. Patent 3,345,185 (issued October 3, 1967) adds high levels of corn syrup solids to low-fat frozen dessert compositions with stabilizers to avoid lactose crystallization and to overcome the feeling of sand grains caused by high lactose levels. Is disclosed.

Even if the sword improves stabilization, the use of the gum has a number of disadvantages. The amount of stabilizing gum required to provide effective thermal shock stability often results in frozen dessert products with unacceptable slip and / or sticky texture. Moreover, even if stabilized gums are derived from naturally occurring substances, consumers tend to recognize that all gum-containing products contain artificial rather than natural ingredients.

Ultrafiltration of the dairy component of dairy desserts has been used to reduce lactose crystallization in frozen dessert products. Aktiengesellschaft de Danske Sukkerfabrikker, U.S. Patent No. 1,444,143 (Inventor, OJ Olsen; published June 30, 1976) discloses the addition of stabilizers and emulsifiers to dessert compositions to reduce the ratio of lactose to milk protein and to increase milk solids. Ultrafiltration of skim milk or whey concentrate is disclosed to concentrate the oil.

US Pat. No. 4,840,813 (issued June 20, 1989) to Greenberg et al. Also discloses low and nonfat dairy desserts made from ultrafiltered skim milk. To provide a fat-like benefit for improved thermal shock stability, at least 50% undenatured high levels of whey protein concentrate are added to the composition to vary the whey protein to casein ratio significantly from that observed in milk.

It is therefore an object of the present invention to provide a composition which consists entirely of natural ingredients without the addition of stabilized gums and which can be processed into carbonated frozen dessert dairy.

It is yet another object of the present invention to provide an air incorporating frozen dessert having a high level of creaminess and sensory quality comparable to high fat frozen desserts such as ice cream and having thermal shock stability over a range of fat content. Yet another object is to provide a dairy dessert composition of the present invention and a method for preparing frozen dessert dairy products.

Another object is to provide a still frozen dessert product with this property.

[Summary of invention]

These and other objects are all achieved by the present invention relating to a composition for preparing an incorporated and quietly frozen dessert dairy product from natural ingredients and a process for producing the composition and frozen dessert products. Incorporating frozen desserts have an organoleptic quality comparable to high fat frozen desserts such as ice cream and improved stability and creaminess regardless of the actual fat content. Preferred embodiments include entrained frozen ice cream and yoghurt desserts. Preferred embodiments also include those compositions that have been frozen frozen.

The composition consists of a milk protein source, a sweetener, a partially hydrolyzed starch component and water. The composition preferably contains only natural ingredients and no stabilized gums are added. Effective compositional ratios of the four components of the composition are combined to provide stability to the frozen dessert product under normal distribution conditions. The composition is a creamy air-incorporated refrigeration with at least about 6% by weight of partially hydrolyzed starch having a dextrose equivalent (DE) value of less than about 36 DE and high stability against thermal shock and substantially reduced coldness similar to high fat ice cream. It contains an amount of milk protein effective to provide a dairy dessert, i.e., an amount of partially hydrolyzed starch to milk protein of at least 0.8 to 1. The milk protein component preferably has the same or similar casein to whey protein ratio as found naturally in skim milk of about 4: 1. The composition contains an amount of water, preferably about 10-65% by weight of water, effective to bring about a total solids content of about 30-44% by weight. The composition may further contain less than about 6% by weight lactose and contain about 0.01-18% by weight butterfat. Compositions and dessert products may optionally contain a natural emulsifier source, such as egg yolk, to facilitate emulsification during processing. The amount of air or overrun included in the entrained refrigerated dessert product is about 15-120%, preferably less than about 60% by weight, as a percentage of the uncooled dessert composition volume.

It has been found that the composition described above applies well to frozen dessert products. The frozen frozen dessert products have overruns that are less than or greater than 10-120%. Preferably the overrun is up to 30%, more preferably less than 15%.

As used herein, the term "frozen" means that the product has a solid pack or soft, semi-flow, or spoony consistency that can solidify under refrigeration conditions with air addition or no addition and stirring or agitation. As used herein, the term "% by weight" refers to the weight percentage of a component relative to its total weight of either the composition, the mixture or the product. The term "still frozen" means frozen product statically without stirring or stirring.

Detailed description of the invention

The dairy dessert composition of the present invention can be used to prepare frozen, air-blended dessert products, such as ice cream and yogurt desserts that have sensory properties of high fat ice cream. All-natural compositions and dessert products contain milk proteins, sweeteners, partially hydrolyzed starch and water. Compositions and dessert products do not traditionally include stabilizing gums added to frozen desserts.

The dairy dessert composition of the present invention can be used to prepare a frozen frozen dessert product, such as an ice cream bar, a new dessert bar, a yogurt bar, an ice milk bar, a fuzzy pop, etc., having the sensory properties of a high fat product. Still frozen products have all of the above characteristics. Although it is not a limitation of the present invention, it is believed that various compositional factors contribute to the stability of the entrained refrigeration desserts against thermal shock. These elements include the addition of milk protein and partially hydrolyzed starch. For example, the ratio of components such as partially hydrolyzed starch to milk protein and partially hydrolyzed starch to sweetener also improves the stability of the dessert. Other factors that contribute to the stability of the dessert will be apparent in the discussion and examples that follow.

Milk protein sources are added to the composition as a source of high molecular weight compounds to provide a thick taste and texture to the dessert composition, to reduce susceptibility to temperature changes and to increase the stability to thermal shock of airborne refrigerated dessert products. Basically, milk protein contains casein and whey protein. The milk protein component preferably has a ratio found naturally in skim milk, that is a ratio of casein to whey protein of 4: 1. The dessert composition contains at least about 4 wt%, preferably about 4-20 wt%, more preferably about 5-12 wt%, most preferably about 6-10 wt% milk protein. Milk proteins can be derived from any suitable milk source, such as, for example, skim milk, concentrated skim milk, ultrafiltered skim milk concentrate or stagnation liquid, nonfat dry milk powder, lactose-reduced fat free milk, milk protein isolate and the like. Milk protein substitutes such as milk protein, casein, soy milk, soy protein, milk substitutes and the like may also be used. Whole milk and buttermilk may also be added.

L.E. Applegate, Chem. Eng. Concentration of at least a portion of skim milk components by ultrafiltration techniques as described on June 11, 1984, pages 64-89 and in British Patent No. 1,444,443 (August 30, 1976) to Aktiengesellschaft de Danske Sukkerabrikker. desirable. Ultrafiltration concentrates the total solids in skim milk components from about 9% to about 20-23% by weight and reduces the ratio of lactose to milk protein, resulting in a concentration of high molecular weight components such as proteins more commonly known as UF 5X skim milk. Provides twice the amount of skim milk stagnation. High or low levels of ultrafiltered skim milk, such as UF 3-7X skim milk retention solution, may also be used in the compositions. Reducing the amount of lactose in the dessert composition reduces the likelihood of formation of sandy tissue in frozen dessert products.

The composition may also include partially hydrolyzed starch components, for example acidic or enzymatically hydrolyzed starch materials of potato starch, corn starch, wheat starch or rice starch, which may be enriched in the composition. Will provide. The composition contains about 6-16% by weight of partially hydrolyzed starch having a dextrose equivalent weight (DE) of about 5-35, preferably about 10-30 Decomposed corn starch is more preferred. Compositions prepared according to the invention but containing corn syrup having a DE value higher than about 36 DE have unacceptable low consistency and high-sweetness and high levels of thermal shock instability. Corn syrup having a value of less than about 36 DE has been found to provide dessert compositions and products having an acceptable sweetness and improved thermal shock stability and creaminess.

The high content of partially hydrolyzed starch material for the milk protein component in the composition also contributes to the improved stability of the frozen dessert product against thermal shock. The ratio of partially hydrolyzed starch to milk protein in the composition is about 0.8-2.75: 1, more preferably about 1-2: 1.

Premixed compositions suitable for the manufacture of dessert dairy products are partially hydrolyzed starch, preferably having a dextrose equivalent weight of about 5-35 DE, preferably about 10-30 DE, more preferably 15-26 DE. And an effective amount of milk protein such that about 6-16% by weight of corn syrup solids derived from corn syrup and the ratio of partially hydrolyzed starch to milk protein is about 0.8-2.75: 1. Milk protein is present in the preblend in an amount of about 4-20% by weight, more preferably about 5-12% by weight and most preferably about 6-10% by weight. An effective amount of sweetener and water are mixed in the preblend to provide the dessert composition of the present invention. In an alternative embodiment, the preform is provided with the yoghurt preform used to cultivate to form a yoghurt dessert product. The yoghurt premix has a titratable acidity of 1.1-2.0. In this case the pre-formulation may comprise at least butterfat source, milk protein source and active yogurt culture. The culture preblend may be mixed with the other ingredients of the composition, preferably in an amount of about 5 to 80% by weight, to form the final mixture.

Dessert compositions further include artificial or natural sweeteners such as sucrose, fructose, asparatam, and the like. The composition may comprise about 0.001-18% by weight of sweetener, which is preferably sucrose.

The composition contains about 30-44 weight percent total solids and about 0.01-18 weight percent butterfat. Optionally, a cream and / or a combination of egg yolk and sugar can be added to the composition to enhance the aroma. Egg yolk is an advantage as a natural emulsifier and improves the stability of frozen dessert products. Other ingredients that may be added to the compositions and dessert products of the present invention include, for example, flavoring agents, nuts, flavoring agents such as fruits and candies, and coloring agents.

Optionally, after maturation, the dessert mixture is spray dried in a suitable manner to prepare the frozen dessert product by incorporating the composition afterwards in water. The compositions may also be prepared as dry mixed ingredients and subsequently poured into water, for example, to prepare convenient frozen desserts suitable for food service applications.

The product may be in the form of a hard frozen, bulk packaged dessert, soft serve dessert, milkshake dessert, and the like. The overburden amount of the frozen dessert product may be about 15-120%. In order to provide a dessert product with the quality of a high quality air entrained frozen ice cream dessert product, it is preferred that the dessert has less than about 60% overrun.

The product may also be a form of a frozen frozen dessert product such as a bar, new bar, or pop. The overrun amount of the frozen frozen dessert product is 10% to 120%, preferably up to 35%, more preferably up to 15%.

Dessert products of the present invention have improved stability and can retain the same functionality as creams, softness and tastes as high fat frozen desserts, and are of general refrigeration dessert storage, distribution and handling, particularly related to thermal shock. Under these conditions, these properties are maintained over the life of the product. In particular, frozen dessert products have significantly reduced freezing, large ice crystals have significantly reduced texture, and have the same texture as high-fat frozen desserts, such as ice cream, which are substantially soft without the feeling of sand grains. The improved stability to thermal shock of the dessert products of the present invention allows the dessert products to be produced and distributed domestically and internationally in one region. The invention will now be described with reference to various specific and preferred embodiments and techniques.

Example 1

[Protocol on Manufacturing Frozen Dessert Products]

Frozen air-blended ice cream and yogurt desserts were prepared by making 4,545 kg (10,000 1bs) batches by mixing the ingredients together according to the weight percents set forth in the table below. Dry ingredients may also be used, but liquid ingredients were used to facilitate mixing.

The recorded ingredients except for vanilla, yoghurt premix, flavors, flavors and colorants are mixed in a tank and stirred until the mixture is thoroughly mixed. In order to facilitate the mixing of the components, UF 5X skim milk stagnation oil is first mixed with a portion of the concentrated skim milk in a ratio of about 85:15. The mixture was sterilized by high temperature short time (HTST) at about 82 ° C. (180 ° F.) for about 2 minutes, then at about 102 atm (dir 1500 psi) in the first step and about 34 atm (about 500 psi in the second step). Step 2 Homogenize. Sterilization may be by batch method, HTST or any suitable method. The mixture can be homogenized in a suitable way.

The mixture is then cooled to about 0.5 ° C. (about 40 ° F.). Vanilla aliquot is then added. To prepare the yoghurt dessert, the indicated aliquots of the yoghurt premixes prepared according to the protocol described in Example 2 are added. The dessert mixture can be aged or maintained for 0-24 hours. The mixture for the present examples is maintained at about 0.5 ° C. (about 40 ° F.) for about 4-16 hours.

The mixture is then placed in a standard ice cream freezer and stirred to provide about 20-40% of overrun, and extruded at about -6.5 to -4 ° C (about 20-25 ° F). The entrained dessert is placed in a container and kept in a freezer at -34.5 ° C (-30 ° F) for about 1-2 hours.

After selective maturation, the dessert composition is placed in a container and frozen and / or maintained at a freezing temperature for a predetermined period of time followed by air incorporation to provide a frozen dessert product.

After the optional maturation, the dessert mixture is spray dried according to any suitable method and the composition is subsequently air-incorporated into water to prepare a frozen dessert product. In addition, the composition may be prepared from dry mixed ingredients and subsequently poured into water to provide a convenient frozen dessert suitable for food serving.

According to this protocol, the frozen dessert of the present invention can be prepared by replacing the appropriate amount of ingredients in this step.

Example 2

[Preparation of Yogurt Preblend]

To prepare 10,000 pounds of yogurt premix, the following ingredients were placed in a mixing tank and blended together.

The mixture is HTST sterilized at about 85 ° C. (about 185 ° F.) for about 17 seconds. Otherwise sterilization may be by batch or any other suitable method. The mixture is then subjected to a two step homogenization of 102 atm (1500 psi) in the first step and 34 atm (500 psi) in the second step and held at about 85 ° C. (about 185 ° F.) for about 30 minutes. Homogenization of the mixture can be by two-step homogenization or some other method.

The mixture was then cooled to between about 32 ° -45.50 ° C. (about 90 ° -114 ° F.) and then about 500 grams of the mixture of Streptococcus thermophilous and Lactobacillus bulgaricus cultures were added. Other suitable lactic acid producing bacterial cultures include, for example, Streptococcus lactis, and Lactobacillus acidophilius. The incubated mixture is stirred for about 30 minutes and mixed uniformly in the culture. The mixture is then fermented at about 32 ° -45.50 ° C. (about 90-114 ° F.) for about 10-12 hours without stirring until the titratable acidity (TA) reaches about 1.1-2.0.

The titratable acidity used here is the% acidity in the product, expressed as% of lactic acid. The resulting yoghurt premix is cooled to about 0.50 ° C. (about 40 ° F.) with stirring.

An aliquot of the cooled yoghurt preblend, as described in Example 1, is then added to the dessert composition to provide an airborne frozen yoghurt dessert. The pH of the final dessert composition was about 6.2. In addition, other commonly produced cultured dairy products can be replaced with yogurt portions to obtain other cultured frozen dessert products. The components and methodology used to prepare these optional other cultured preblends will, of course, depend on the specific cultured frozen dessert product being prepared.

According to this protocol yogurt precultures can be prepared by replacing the appropriate amount of ingredients in this step.

Example 3

[Air mixed frozen dessert]

Frozen Carbonated Ice Cream Dessert, Compositions 1-5 and 7, and Yogurt Dessert, Composition 6 were prepared by mixing together the components according to the weight percent set forth in Table 1 below, according to the protocol described in Examples 1 and 2. It was.

1. The weight percentages (wt%) of each component are based on the total weight of the composition.

2. Ultrafiltration (UF) 5X skim milk formulations are prepared by combining about 85% by weight of UF 5X skim milk retention liquid with about 15% by weight concentrated skim milk.

3. A sugar- yolk blend is prepared by mixing together about 10% sucrose by weight and about 90% by weight yolk. Egg yolk substitutes, especially cholesterol-free substances, can be used to replace yolk components.

4. Staley 200 liquid 26DE corn syrup (approximately 22.5 wt% water).

5. Staley 300 Liquid 35DE Corn Syrup (about 20 wt.% Water).

6. Staley SWEETOSE 4300 Liquid 63DE Corn Syrup (about 18.4 wt% water).

7. Yogurt premix is prepared according to Example 2.

Example 4

Composition of Ingredients

The compositions of the components reported in Table 1 are summarized in Table 2 below.

1. The weight percentages (wt%) of each component are based on the total weight of the composition.

2. The UF 5X blend is prepared by combining about 85 wt% UF 5X skim milk suspension with about 15 wt% concentrated skim milk.

3. A sugar- yolk blend is prepared by mixing together about 10% sucrose by weight and about 90% by weight yolk.

4. Staley 200 liquid 26DE corn syrup, about 22.5% by weight water,

5. Staley 200 liquid 36DE corn syrup, about 20% by weight water,

6. Staley SWEETOSE 4300 Liquid 63DE Corn Syrup, about 18.4 wt% water,

7. Yogurt premix is prepared according to Example 2.

Example 5

[Stability evaluation]

Dessert products prepared from the compositions of Table 1 were stored at about −12 ° C. (about 10 ° F.) for about 3-5 weeks to reproduce general distribution conditions in an accelerated stress test. The product was evaluated by a sensory evaluation panel trained according to Sensory Evaluation Practices (H. Stone and J. L. Sidel, Academic Press, 1985). The panel evaluated the product according to the sensory characteristics for creaminess and freezing. The product with a high cream rating had a grainy texture and a smooth texture of the tissue without the high butterfat applied to the mouth. The product with a low freezing rating had a texture that was substantially soft with no texture like sand grains, few ice crystals and a small size.

Frozen dessert products having components of the present invention are substantially creamy and have substantially reduced freezing than conventional products that do not utilize the components of the present invention.

Example 6

[Still Frozen Ice Cream & Yogurt Dessert]

The seven compositions shown in Table 1 are prepared by appropriate mixing of the ingredients reported, except for yogurt premix and vanilla. The mixture was then cooled to about 0.50 ° C. (about 40 ° F.) and held at that temperature for 4-16 hours to mature the mixture. The vanilla component is then added to each of compositions 1-5 and 7 for the dessert mixture. To prepare the yoghurt dessert the yoghurt preblend component prepared according to the protocol described in Example 2 is added to composition 6.

Each mixture is partially frozen to about −1 ° C. (about 30 ° F.) in a typical ice cream freezer. Each partially frozen mixture, without mixing pressurized air, is extruded into a mold immersed in a brine solution at -43 ° to -20.50 ° C (-45 ° to -5). Insert a wooden or plastic stick at this time. Each product is held in the mold for 140-180 seconds and then the mold is immersed in a salt solution of 15.50-18.5 ° C. (60-65 ° F.) to facilitate dissolution of the product and removal from the mold. The product is then stored in the freezer until evaluation.

According to this protocol additional frozen desserts of the present invention can be prepared by replacing the appropriate amount of ingredients in the above steps.

Claims (21)

The ratio of partially hydrolyzed starch present in an amount of 6-16% by weight based on the total weight of the composition and having a dextrose equivalent of less than 36 and partially hydrolyzed starch to milk protein is at least 0.8: 1. A sweetened aqueous composition suitable for the manufacture of frozen dessert dairy products comprising a quantity of milk protein and free of stabilizing gums. A stabilizing gum comprising partially hydrolyzed starch present in an amount of 6-16% by weight based on the total weight of the composition and having a dextrose equivalent of less than 36 and milk protein present in an amount of 4-20% by weight A sweet, aqueous composition suitable for the manufacture of frozen dessert dairy free. The composition of claim 1 or 2, further comprising a sweetening agent, or a fat or a combination thereof. 4. The composition of claim 3, further comprising 0.001-18% by weight of sweetener or 0.01-18% by weight of fat or combinations thereof, based on the total weight of the composition. The method of claim 1 or 2, further comprising 0.001-18% by weight of sweetener based on the total weight of the composition, an amount of water effective to bring the total solids content of 30-44% by weight, wherein the milk protein is 4- And wherein the partially hydrolyzed starch is present in an amount of 6-16% by weight. 6. The composition of claim 5, further comprising a cultured preblend present in an amount of 5-80% by weight based on the total weight of the composition. 7. The composition of claim 6, wherein the preblend consists of a yoghurt preblend with titratable acidity of 1.1-2.0. 3. The composition of claim 1 or 2, wherein the partially hydrolyzed starch is corn syrup. Claims 1 and 2 characterized by consisting of partially hydrolyzed starch and milk protein having a dextrose equivalent weight of less than 36 present in 6-16% by weight, based on the total weight of the composition, without stabilizing gums A premixed composition suitable for the production of sweetened dairy products according to any of claims 8 to 8. A frozen dessert dairy product comprising the composition according to claim 1 or 2, which is in a frozen state. A frozen, sweetened aqueous composition, present in an amount of 6-16% by weight based on the total weight of the composition and partially hydrolyzed starch having a dextrose equivalent of less than 36, and present in an amount of 4-20% by weight Milk protein comprising, wherein the composition is frozen dessert dairy products, characterized in that no stabilizing gum. 12. The dessert dairy product of claim 11, wherein the composition is air entrained. 13. The dessert dairy product of claim 12, wherein the composition is frozen still. The dessert dairy product according to claim 13, wherein the composition has between 10% and 120% of overrun. 15. The dessert dairy product of claim 14, wherein the oberrun is less than 15%. 12. The dessert dairy product according to claim 11, further comprising the cultured yogurt premix in an amount of 5-80% by weight based on the total weight of the dessert dairy product. 12. A method for preparing a dessert dairy product according to claim 11, wherein the method comprises a partially hydrolyzed starch present in an amount of 6-16% by weight based on the total weight of the dessert dairy product and having a dextrose equivalent of less than 36, Mixing together the mixture without stabilizing gum as a mixture of milk proteins in an amount such that the ratio of partially hydrolyzed starch to at least 0.8: 1; Sterilizing the mixture; Homogenizing the mixture; Cooling the mixture and aging the mixture for 0 to 24 hours; A method of manufacturing a dessert dairy product comprising the step of freezing the mixture to produce a dessert dairy product. A process for preparing a dessert dairy product according to claim 11, wherein the mixture of partially hydrolyzed starch in an amount of 6-16% by weight and milk protein in an amount of 4-20% by weight, based on the total weight of the dessert dairy product, is mixed together. Doing; Sterilizing the mixture; Homogenizing the mixture; Cooling the mixture to 4.4 ° C. (40 ° F.); Aging the mixture for 0 to 24 hours; A method of manufacturing a dessert dairy product comprising the step of freezing the mixture to produce a dessert dairy product. 19. A process according to claim 18, wherein the freezing step is carried out in two stages, i.e. including agitation to provide an overrun run of 15 to 120% and converting the product to hard consistency. The method of claim 18, wherein the mixture is frozen frozen with or with no overrun. 20. A method of preparing a yoghurt premix according to claim 19, comprising the steps of: mixing together an amount of skim milk, cream and water effective to form a mixture; Sterilizing the mixture; Homogenizing the mixture; Fermenting the mixture with the bacterial culture without stirring at a temperature effective to optimize the growth of low lactic acid producing bacterial strains, thereby producing a yoghurt mixture until the titratable acidity of the mixture reaches 1.1-2.0. Characterized in the manufacturing method.