WO2019048513A1

WO2019048513A1 - Ambient drinkable fermented dairy product

Info

Publication number: WO2019048513A1
Application number: PCT/EP2018/073930
Authority: WO
Inventors: Shang XU; Zhongwei Sun
Original assignee: Nestec S.A.
Priority date: 2017-09-06
Filing date: 2018-09-06
Publication date: 2019-03-14
Also published as: CN109452366A; CN111093378A

Abstract

The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g/100mL and a fat content of 1.8 to 4.0 g/100mL, and a process for making it.

Description

AMBIENT DRINKABLE FERMENTED DAIRY PRODUCT

TECHNICAL FIELD

The present invention relates generally to the field of ambient drinkable fermented dairy products. For example, the present invention relates to drinkable yogurt which are shelf- stable at ambient temperatures.

BACKGROUND OF THE INVENTION

Fermented dairy products, such as yogurt, are well-known in the art. Drinkable yogurts are also well-known in the art. In general, fermented dairy products contain live ferments, such as lactic acid bacteria. As such, they must be stored under refrigeration, to avoid spoilage.

Fermented dairy products which may be stored under ambient temperatures are also known in the art. For instance, CN 105558015 A relates to a method for preparing room- temperature yogurt. The method comprises the following steps: (SI) adding a composite stabilizer, a sweetener and heat-resistant whey protein powder to firstly sterilized fresh and raw milk; (S2) preheating and homogenizing the composite milk mixture; (S3) sterilizing the composite milk mixture for the second time; (S4) adding a leavening agent, carrying out fermentation for 5-6 hours and then cooling the mixture; (S5) sterilizing the composite milk mixture for the third time; and (S6) carrying out rapid cooling, sterile preservation and filling, wherein the composite stabilizer comprises 60%-80% of esterified modified starch, 6%-12% of pectin, 6%-15% of agar and 8%-20% of corn germ protein isolate powder; and the weight ratio of the fresh and raw milk to the composite sterilizer to the sweetener to the heat-resistant whey protein powder to the leavening agent is (60-70) to (8-15) to (4-5) to (15-20) to (10-12) in sequence. This product is not drinkable.

CN 104814124 A discloses ambient-stable drinkable yoghourt and a preparation method thereof. The ambient-stable drinkable yoghourt comprises 56.6%-60% of concentrated raw milk, 10⁶ to 7*10⁹ cfu/mL of a ferment, 0.03-0.5% of a stabilizing agent, a sweetening agent and water. The stabilizing agent is selected from one or several of pectin, soybean polysaccharide and gellan gum. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B.

Many products and patent publications discuss ambient stable fermented dairy products. They implement a variety of hydrocolloids, such as xanthan gum, guar gum, carrageenan, alginate, gelatine, cellulose polymers, gellan gum, pectin; a variety of thickeners, such as starch, modified starch; and other food-grade ingredients, such as emulsifiers, sequestrants or acidity regulators; all in varying combinations and ranges.

Yet, the texture of ambient-stable drinkable yogurts may still be improved. In particular, existing products are either too thick, or too watery. Thick products do not flow easily and are difficult to pour out of their container. As a consequence, up to 20% of the product may remain in the container. Watery products do not provide a satisfactory mouthfeel. Also, it would be desirable to provide an ambient-stable drinking yogurt which have an extended shelf life, meaning that it shows no syneresis, flocculation or gelation during shelf life under ambient conditions.

In addition, it seems that now, consumers prefer products with a limited number of ingredients. Therefore, it is also desirable to simplify the product recipes and strike the right balance between stability, texture and recipe complexity, rather than adding too many ingredients some of which do not provide a substantial consumer benefit.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide ambient-stable drinkable fermented dairy product that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative. In particular, an object of the present invention is to provide an ambient-stable drinkable fermented dairy product which has an excellent texture and mouthfeel, and which retains its texture properties during shelf-life.

The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention. Accordingly, in an aspect, the invention proposes an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g/lOOmL and a fat content of 1.8 to 4.0 g/lOOmL.

In another aspect, the invention proposes a process of manufacturing an ambient- stable drinkable fermented dairy product, which comprises the steps of:

- providing a fermented dairy composition,

- blending said fermented dairy composition with a stabiliser composition and a starch composition to provide a dairy blend, wherein: (a) the stabiliser composition comprises carboxymethyl cellulose, gellan gum and pectin in water, (b) the starch composition comprises waxy starch in water, (c) the dairy blend comprises 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, and has a milk protein content of 2.3 to 3.0 g/lOOmL and a fat content of 1.8 to 4.0 g/100mL,

- heat-treating said dairy blend to inactivate the ferments, and

- aseptically packaging the heat-treated dairy blend in a container.

In a further aspect, the invention proposes stabiliser composition for stabilising an ambient-stable drinkable fermented dairy product, wherein the stabiliser composition comprises 25 to 50 parts by weight of high-substituted carboxymethyl cellulose, 1 to 2 parts by weight of high acyl gellan gum and 25 to 50 parts by weight of high-methylated pectin, in water.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each whole integer within the range. As used in the specification, the singular forms "a", "an", and "the" include plura l referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

Measurement methods are described in the Example section.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. An aspect of the invention relates to an ambient-stable drinkable fermented dairy product (the "dairy product"). The dairy product is a dairy beverage or a dairy drink, meaning that it can be easily consumed directly from its container, such as a PET bottle, without too much of the product remaining in the bottle after consumption or drinking. Products which are too viscous are often difficult to pour out of a bottle and this may be frustrating for the consumer. To remedy this issue, viscous products may be packaged in flexible tubes that the consumer can press to force the product out. But this is not a very convenient solution and it is not very hygienic. As a consequence, the viscosity of the dairy product ranges from 40 to 100 mPa.s. In this range, the dairy product flows easily out of a container, such as a PET bottle, and it also an appealing mouthfeel and texture for the consumer. The method for measuring the viscosity of the dairy product is described in the Example section below.

The dairy product is ambient-stable. It means that the dairy product has a shelf life of at least 9 months at 25°C, in particular packaging. The dairy product retains a pleasant texture, appearance and taste for at least 9 months at 25°C after being packaged aseptically. The organoleptic properties of the dairy product may degrade over shelf life due, for instance, to microbial contamination or to various phenomena which result in phase separation. For instance, the dairy product does not exhibit syneresis, flocculation, coagulation or other undesirable phase separation during shelf life, ie at least 9 months at 25°C, after being packaged aseptically. This can be tested in a standard or an accelerated shelf life study. Such a long shelf life is obtained thanks to a heat treatment of the dairy product and the selection of an appropriate stabiliser composition which can withstand the heat treatment, as will be fully described below. The heat treatment is performed to inactivate the ferments and potentially other undesirable micro-organisms. The main ingredients of the dairy product are a fermented dairy composition, a stabiliser composition and a starch composition. The dairy product may further comprise a flavouring composition. Other usual ingredients of dairy products may also be considered, such as sugar, polydextrose, maltodextrin. In a preferred embodiment, the dairy product does not comprise a sequestrant, it does not comprise an emulsifier, and it does not comprise an acidity regulator. This contributes to reducing the complexity of the recipe of the dairy product. Examples of sequestrants include, but are not limited to, sodium hexametaphospate, or sodium pyrophosphate. Examples of emulsifiers include, but are not limited to, lecithin, esters of fatty acid, or mono- and di-glycerides of fatty acids, such as mono- and di-glyce rides of stearic acid. Acidity regulators include, but are not limited to, sorbic acid, acetic acid, benzoic acid, propionic acid, and their sodium salts.

Preferably, the product has a total solids of 18.7 to 20.5 wt%. Preferably, the product has a milk protein content of 2.3 to 2.6 g/lOOmL. Preferably, the product has a fat content of 1.8 to 2.25 g/lOOmL. These contribute to viscosity and mouthfeel of the dairy product.

The fermented dairy composition is prepared in a standard manner, by adding a ferment to a dairy base, then fermenting the dairy base.

The dairy base in prepared from milk ingredients. Within the context of the present invention, "milk" refers to bovine milk, preferably to cow milk. Preferably, the dairy base is non-fermented and non-acidified, before fermentation.

For instance, the milk ingredient may be raw milk. The milk ingredient may also be milk which has only been homogenised and/or heat-treated, and optionally standardised. Also optionally, the milk may have various fat content, such as skim milk, low-fat milk, semi-skim milk, or full fat milk.

Preferably, the milk ingredient is prepared by mixing milk powder ingredients in water. The advantage is that the milk ingredient composition can be easily fine-tuned by appropriate selection of the milk powder ingredients. In addition, it ensures that the milk base remains constant over time, which makes it easier to process. Milk powder ingredients include, but are not limited to, full fat milk powder, skim milk powder, whey powder, sweet whey powder, buttermilk powder, cream powder, or lactose. Preferably, the milk ingredient is prepared by mixing full fat milk powder and skim milk powder in water. For instance, 19 to 25 wt% milk powder is hydrated in 75 to 81 wt% water to prepare the dairy base. Preferably, the milk powder comprises about 1/5 to 1/3 by weight of skim milk powder and the remainder of full fat milk powder (or full cream milk powder). Here, the dairy base is a reconstituted milk. It also possible to add milk powder ingredients in raw milk. This option is less preferred because it requires analysing the raw milk in advance, in order to add the right amount of milk powder ingredient to reach the target fat or protein contents for instance.

In a preferred embodiment, the dairy base is prepared by hydrating 15 to 18 wt% of full fat milk powder and 4 to 6 wt% of skim milk powder, in 78 to 81 wt% of water. In other words, the dairy base comprises 15 to 18 wt% of full fat milk powder, 4 to 6 wt% of skim milk powder, and in 78 to 81 wt% of water. Hydration is performed by stirring the milk powder ingredients in water in an appropriate tank, for 25 to 40 minutes, at a temperature of 55 to 70°C, preferably below 68°C. Heating improves rehydration and also prepares the milk ingredient for the next steps of processing, in particular for fermentation.

In a preferred embodiment, the dairy base, preferably the reconstituted milk, is homogenised before the fermentation step. Homogenisation is used to improve the texture of the fermented dairy composition. Homogenisation may be performed with standard dairy processing equipment. For instance, homogenisation is a two-stage homogenisation. Homogenisation may be performed under heating, for instance at a temperature of 65 to 75°C.

In another preferred embodiment, the dairy base, preferably the reconstituted milk, is pasteurised before fermentation. Pasteurisation is useful because it reduces potentia l microbiological contamination. Without pasteurisation, such microbiological contaminants could multiply during the fermentation stage and develop undesired flavours or textures. Pasteurisation is a standard process in the dairy industry. For instance, the dairy base is pasteurised at 90°C for 30 seconds.

Preferably, the dairy base is homogenised, then pasteurised, before fermentation.

Afterwards, the dairy base is cooled down to, or maintained at, the fermentation temperature, preferably to a temperature of 40 to 45°C, such as 41 to 43°C.

Fermentation is performed preferably at a temperature of 40 to 45°C for a period of 10 to 15 hours. Usually, it is possible to check whether fermentation is finished by measuring the pH and/or the titratable acidity at the end of the predetermined fermentation period. In an embodiment, fermentation is performed until the fermented dairy composition reaches a pH below 4.6 and a titratable acidity greater than 125T. Preferably, the fermented dairy composition has a pH of 4.1 to 4.55. The fermented dairy composition comprises live ferments at the end of the fermentation step. The ferment may be added by direct inoculation or as a starter culture. Both methods are well-known to the skilled person. Whether the former or the latter method is used depends on the strain of ferments and how the ferments are conditioned. Usually, the method to be used is indicated by the ferment supplier. Preferably, the ferment is added by direct inoculation, as this method removes a step of preparing the starter culture.

Preferably, the ferments are lactic acid bacteria. Preferably, the ferments comprise strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. More preferably, the ferments comprise strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles only. Typically, the fermented dairy composition is a yoghurt.

In an embodiment, the fermented dairy composition comprises 75 to 81 wt% water,

19 to 25 wt% milk solids and live ferments.

After fermentation, the fermented dairy composition may be cooled to a temperature below 25°C for instance, priori to blending said fermented dairy composition with a stabiliser composition.

The stabiliser composition comprises carboxymethyl cellulose, gellan gum and pectin, in water. Preferably, the stabiliser composition does not comprise other stabilisers than carboxymethyl cellulose, gellan gum and pectin. For instance, the stabiliser composition does not comprise xanthan, guar gum, carrageenan, alginate, nor gelatine. Hence, in an embodiment, the stabiliser composition consists of carboxymethyl cellulose, gellan gum and pectin, in water.

Preferably, the stabiliser composition is prepared by hydrating the stabilisers (i.e. carboxymethyl cellulose, gellan gum and pectin) in water. Usually, the stabilisers are provided as powders. Hydration time and temperature may depend on the stabiliser. The inventors have found that hydration for 20 to 35 minutes, preferably for 25 to 30 minutes, at a temperature of from 70 to 80°C, preferably of from 75 to 80°C, is suitable. Usually, hydration is performed in a suitable tank, under stirring.

Optionally, sugar or other components may be added at this stage, in the stabiliser composition. For instance, a starch composition or a flavouring composition may be added at this stage in the stabiliser composition, or as a separate input into the fermented dairy composition.

Preferably, the stabiliser composition comprises 1 to 5 wt% of stabiliser in water, and:

- 25 to 50 parts by weight of carboxymethyl cellulose, preferably 25 to 30 parts by weight

- 1 to 2 parts by weight of gellan gum, preferably 1 to 1.2 parts by weight - 25 to 50 parts by weight of pectin, preferably 25 to 30 parts by weight.

The inventors have found that the best results are obtained with high-substituted carboxymethyl cellulose, in particular carboxymethyl cellulose having a degree of substitution greater than 0.85. The degree of substitution is a well-known property of carboxymethyl cellulose. Usually, degree of substitution is indicated by the supplier.

Carboxymethyl cellulose (CMC) types are distinguished by viscosity, by particle size and by degree of substitution. CMC is an ionic polymer. This allows the formation of complexes with proteins such as casein at or around the isoelectric point of the protein. In the pH range of approximately 3.0-5.5, a stable complex is formed. The system containing CMC and casein is relatively shear sensitive, and the viscosity decreases under agitation. However, the complex is heat stable and little viscosity decrease is observed on heating. The casein is denatured to a much smaller extent than would be the case in the absence of CMC.

The inventors have also found that even better results are obtained when several grades of carboxymethyl cellulose are combined. Carboxymethyl cellulose may be classified according to their viscosity in standard conditions (1 or 2% solution, kept for lh after dissolution at 25°C, measured with a Brookfield rotational viscometer, according to the standard GB 1886.232 - 2016 "Food Safety Standard - Food Additives - Carboxy-methyl cellulose").

Preferably, the carboxymethyl cellulose comprises 4 to 6 parts by weight of high viscosity carboxymethyl cellulose, 20 to 35 parts by weigh of medium viscosity carboxymethyl cellulose and 16 to 25 parts by weight of low viscosity carboxymethyl cellulose. High viscosity carboxymethyl cellulose has a viscosity of 200 to 300 mPa.s (conditions mentioned above, 1% solution, 30 rpm). Medium viscosity carboxymethyl cellulose has a viscosity of 1000 to 1500 mPa.s (conditions mentioned above, 2% solution, 30 rpm). Low viscosity carboxymethyl cellulose has a viscosity of 100 to 160 mPa.s (conditions mentioned above, 2% solution, 30 rpm).

The inventors have also found that best results are obtained when gellan gum is a high- acyl gellan gum. The acylation degree of gellan is usually indicated by the supplier. The textural properties of the gel formed by high-acyl gellan (HAG) and low-acyl gellan (LAG) are very different, with HAG forming a soft and elastic gel, contrary to LAG forming a firm, brittle and heat stable gel. In our system, HAG is used to form soft three-dimensional network to increase viscosity and contribute to product stability. Similarly, best results are obtained when pectin is high-methylated pectin. The methylation degree of pectin is usually indicated by the supplier. For instance, the methylation degree of pectin is between 65 and 72%, preferably about 70%. Indeed, the inventors have found that low-methylated pectin results in clear whey separation during shelf lif.

It is believed that pectin absorbs onto the casein micelles as the result of electrostatic interactions. The mechanism of stabilisation by pectin was postulated to involve the blockwise distribution of charges along the pectin chain. Adsorption of the pectin chain on the micelle surface would take place only at the charged blocks, while the uncharged stretches in between form entropy-rich loops that extend into the solution. These loops cause a repulsive interaction between the micelles at low pH in the same way as κ-casein chains do at pH 6.7. It is possible that steric hindrance caused by pectin also contributes to the stabilization.

An aspect of the invention is a stabiliser composition for stabilising an ambient-stable drinkable fermented dairy product, wherein the stabiliser composition comprises 25 to 50 parts by weight of high-substituted carboxymethyl cellulose, 1 to 2 parts by weight of high acyl gellan gum and 25 to 50 parts by weight of high-methylated pectin, in water. Preferably, the stabiliser composition is to be added to a fermented dairy composition, prior to a heat- treatment designed to inactivate ferments in the fermented dairy product.

The stabiliser composition may be blended into the fermented dairy composition in a standard mixing equipment. After, or at the same time, a starch composition may be blended with the fermented dairy composition. Preferably, waxy starch is used. Waxy starch contains mainly amylopectin as a starch component. The inventors have found that best results are obtained with rice waxy starch, such as native waxy starch. Preferably, the starch composition does not contain modified starches.

The starch composition may be prepared by hydrating starch in water. The composition is then blended into the fermented dairy composition, together or after blending the stabiliser composition.

Preferably, the ambient-stable drinkable fermented dairy product comprises a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g/lOOmL and a fat content of 1.8 to 4.0 g/lOOmL. The milk protein and the fat are provided from the milk ingredients or dairy base. Preferably, the dairy product also comprises a flavouring composition. Flavours can be "warm flavours" such as dairy, caramel, chocolate, vanilla or nuts. Flavours can also be fruit flavours, such as strawberry, mango, peach, prune. For instance, dairy flavour may be mixed with some fruit flavour.

The dairy product further comprises one or several of the following components:

- 5.0 to 6.0 wt% of sucrose,

- 3.0 to 3.5 wt% of polydextrose,

- 1.0 to 2.0 wt% of flavouring composition.

In an aspect, the invention relates to a process of manufacturing an ambient-stable drinkable fermented dairy product. This process has already been partly described above. In summary, the process comprises the steps of:

- providing a fermented dairy composition,

- heat-treating said dairy blend to inactivate the ferments, and

- aseptically packaging the heat-treated dairy blend in a container.

For instance, the dairy blend is prepared by mixing the stabiliser composition and the fermented dairy composition to obtain a first mix, then mixing the starch composition and the first mix, to obtain the dairy blend. Preferably, the dairy blend is cooled to a temperature between 15 and 25°C during its preparation. Preferably, the dairy blend is prepared with 45 to 55 wt% of the fermented dairy composition, and the remainder to 100 % represents the stabiliser composition and the starch composition.

As mentioned, before, a flavouring composition may be mixed with the dairy blend before the head-treatment.

Preferably, the dairy blend is homogenised before the heat-treatment.

Homogenisation improves the texture of the final dairy product.

Preferably, the heat-treatment is a sterilisation at a temperature of 100 to 108°C for a period of 15 to 45 seconds, such as 104 to 106°C for 25 to 35 seconds. Sterilisation inactivates the ferments in the dairy blend, and ensures a long shelf life for the dairy product. After sterilisation, the dairy product is brought back to a lower temperature, such as below 25°C. Then the dairy product is filled into suitable containers, such as PET bottles. Preferably, the filling is performed aseptically. Aseptic filling is a well-known technology for acidified products such as the dairy product.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. I n particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. EXAMPLES

Methods

Shelf life of the ambient-stable drinkable fermented dairy product

Shelf life of the dairy product is measured by placing bottles containing said dairy product in a storage cupboard, under a controlled temperature of 25°C for 9 months. An accelerated shelf life study may also be performed.

Several parameters are measured over shelf life: pH, titratable acidity, viscosity. Visual inspection is also performed, to check whether some phase separation is visible, such as syneresis, flocculation or coagulation. Viscosity of the ambient-stable drinkable fermented dairy product

Viscosity of the dairy product is measured with a MCR 302 rheometer (Antor Paar, Austria), equipped with the C-CC27/T200 measuring system, at a shear rate of 75 s ¹ and a temperature of 25°C, while increasing the shear rate from 0 to 400 s ¹ in 3.5 minutes. pH and titratable acidity

pH was measured using a handheld pH meter (Mettler Toledo, China), at sample temperature of 25°C. Titratable acidity (TA) was measured using a D-55122 Mainz TA analyzer (Schott, Germany). Yoghurt sample was 1:2 diluted with RO water before determination. Particle size distribution(PSD)

Particle size distribution was measured using Mastersizer 3000 (Malvern, UK), conducted by experienced personnel. PSD(4,3) was recorded.

A fermented dairy composition is prepared by hydrating full cream milk powder (15 kg) and skim milk powder (4.5 kg) in 80 kg of water, at 62°C for 30 minute under agitation. The reconstituted milk is homogenised and pasteurised before cooling to 43°C. A yoghurt culture for direct inoculation is then added to the reconstituted milk (20 U per 100 kg). Fermentation is performed during 10-13 hours, at about 43°C, until a pH below 4.55 and a titratable acidity above 125°T are reached.

45 kg of fermented dairy composition are mixed with 0.5 kg of high-substituted carboxymethyl cellulose (low viscosity, medium viscosity and high viscosity mix), 0.5 kg of high-methylated pectin and 0.02 kg of high acyl gellan gum, and 5 to 6 kg of sugar, in water. 0.45 kg of rice waxy starch, in water, are added to this mix, as well as 3 kg of polydextrose. Flavours and juices may be added at this stage. The added water represents about 44 kg.

Then, the dairy blend is homogenised and sterilised, then cooled before aseptic packaging.

A beverage with a nice acidity is obtained. It has a shelf life of at least 9 months at 25°C, without phase separation (syneresis, coagulation or flocculation) and retaining an acceptable flavour. The pH of the product is about 4.3. It has a total solids of 19.8 to 20.3 wt%. The product has a milk protein content of 2.3 g/lOOmL. Preferably, the product has a fat content of 1.8 g/100mL. The inventors have conducted numerous trials with other stabilisers, such as xanthan gum, guar gum, carrageenan, without achieving satisfactory shelf life, including texture. They have also tested several modified starches, such as esterified starches to no avail, as well as PGA. Phase separation could be observed rather quickly, and shelf life was not satisfactory.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

1. An ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g/lOOmL and a fat content of 1.8 to 4.0 g/lOOmL.

2. The product according to claim 1, which has a shelf life of at least 9 months at 25°C.

3. The product according to claim 1 or 2, which has a total solids of 18.7 to 20.5 wt%.

4. The product according to any one of claims 1 to 3, which has a viscosity of 40 to 100 mPa.s.

5. The product according to any one of claims 1 to 4, which has a milk protein content of 2.3 to 2.6 g/lOOmL, and/or which has a fat content of 1.8 to 2.25 g/lOOmL.

6. The product according to any one of claims 1 to 5, wherein said CMC is high-substituted CMC.

7. The product according to a ny one of claims 1 to 6, wherein said CMC has a degree of substitution greater than 0.85.

8. The product according to any one of claims 1 to 7, wherein said gellan gum is a high- acyl gellan gum.

9. The product according to any one of claims 1 to 8, wherein said pectin is high- methylated pectin.

10. The product according to a ny one of claims 1 to 9, wherein said waxy starch is native waxy starch.

11. The product according to any one of claims 1 to 10, wherein said waxy starch is rice waxy starch.

12. The product according to any one of claims 1 to 11, wherein said ferments are lactic acid bacteria.

13. A process of manufacturing an ambient-stable drinkable fermented dairy product, which comprises the steps of:

- providing a fermented dairy composition,

- heat-treating said dairy blend to inactivate the ferments, and

- aseptically packaging the heat-treated dairy blend in a container.

14. The process according to claim 13, wherein said fermented dairy composition is prepared by adding a ferment to a dairy base, and fermenting the dairy base at a temperature of 40 to 45°C for a period of 10 to 15 hours.

15. The process according to claim 13 or 14, wherein said dairy base is pasteurised and/or homogenised prior to fermentation.

16. The process according to any one of claims 13 to 15, wherein said fermented dairy composition comprises 75 to 81 wt% water, 19 to 25 wt% milk solids and live ferments.

17. The process according to any one of claims 13 to 16, wherein said dairy blend is prepared by mixing said stabiliser composition and said fermented dairy composition to obtain a first mix, then mixing said starch composition and said first mix, to obtain said dairy blend.

18. The process according to any one of claims 13 to 17, wherein said dairy blend is homogenised before said heat-treatment.

19. The process according to any one of claims 13 t ol8, wherein said heat-treatment is a sterilisation at a temperature of 100 to 108°C for a period of 15 to 45 seconds.

20. A stabiliser composition for stabilising an ambient-stable drinkable fermented dairy product, wherein the stabiliser composition comprises 25 to 50 parts by weight of high- substituted carboxymethyl cellulose, 1 to 2 parts by weight of high acyl gellan gum and 25 to 50 parts by weight of high-methylated pectin, in water.