Process for preparing strained fermented dairy product

Abstract

The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.

Description

technical field [0001] The present invention relates to the field of dewheyed / concentrated fermented milk products and methods for their preparation. The invention further relates to a method of preparing a whey-free fermented milk product with improved texture. Background technique [0002] Whey-free fermented dairy products are well known, especially in Europe under the name Greek-style or "thick" yogurt. Typically, these products have a high fat content (approximately 10 g / 100 g) and they are classified as greedy products with a creamy flavour. A common goal in human diets is to consume less fat; the relatively high fat content of typical Greek-style yogurt is not helpful in achieving that goal. Numerous attempts have been made to prepare low-fat Greek-style yogurt, but the resulting products on the market are unsatisfactory in taste, appearance and texture. Different methods can be used to produce whey-free fermented dairy products. The different methods of producing...

AI Technical Summary

Problems solved by technology

A common goal in human diets is to consume less fat; the relatively high fat content of typical Greek-style yogurt is not helpful in achieving this goal

Numerous attempts have been made to prepare low-fat Greek-style yogurt, but the resulting products on the market are unsatisfactory in taste, appearance and texture

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