Preparation of a non-fat naturally sweet yogurt

Preparation of a non-fat naturally sweet yogurt

A naturally sweet, fat-free yogurt that does not require additives such as gelling agents and thickeners is prepared by mixing water with about 22-37% by weight non-fat milk solids, heating the mixture to about 165 DEG -185 DEG F. for about 5-10 minutes to cause carmelization of the milk solids, coo...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: MICHENER, JR., THOMAS S
Format: Patent
Sprache:eng
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:A naturally sweet, fat-free yogurt that does not require additives such as gelling agents and thickeners is prepared by mixing water with about 22-37% by weight non-fat milk solids, heating the mixture to about 165 DEG -185 DEG F. for about 5-10 minutes to cause carmelization of the milk solids, cooling and inoculating the mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and incubating the inoculated mixture in the final container to produce yogurt.