YOGHURT SUITABLE FOR COOKING

YOGHURT SUITABLE FOR COOKING

A yoghurt which remains heat-stable at a cooking temperature of 120°C for a time of at least 5 minutes is disclosed. The yoghurt has a pH ranging from 4.0 to 5.5 and comprises Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus. The yoghurt further comprises from 0.1wt% to 1.5w...

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Hauptverfasser: CHETIOUI, Aurore Celine, FLORENTIN, Emmanuelle, ENAULT, Aurélie
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator CHETIOUI, Aurore Celine
FLORENTIN, Emmanuelle
ENAULT, Aurélie
description A yoghurt which remains heat-stable at a cooking temperature of 120°C for a time of at least 5 minutes is disclosed. The yoghurt has a pH ranging from 4.0 to 5.5 and comprises Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus. The yoghurt further comprises from 0.1wt% to 1.5wt% of low methoxyl pectin, from 1.5wt% to 2.8wt% of native starch and from 3wt% to 8wt% of fat. Moreover, the yoghurt does not contain other stabilizing agent than native starch or low methoxyl pectin. A food product comprising such a heat-stable yoghurt, the use of such a heat-stable yoghurt and a method for preparing a food product with such a heat-stable yoghurt are also disclosed.
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subjects DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title YOGHURT SUITABLE FOR COOKING
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