NOVEL DRINKING YOGHURT AND PROCESS FOR MANUFACTURE THEREOF

The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the co...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	CHRISTENSEN GUNNER, BURLING HANS, ANDERSEN CLAUS
Format:	Patent
Sprache:	eng ; slv
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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Beschreibung
Zusammenfassung:	The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins. In particular, the drinking yoghurt comprises casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). The drinking yoghurt can be made without the formation of a coagulum after fermentation. In addition, the invention provides a process for the manufacturing of such a drinking yoghurt, comprising adding a quantity of whey product base to a quantity of milk product base to prepare a drinking yoghurt comprising casein and whey proteins in a casein:whey protein ratio of from 4:96 to 12:88 (w/w).