Process for preparing strained fermented dairy product

A technology for fermented dairy products, de-milking, applied in dairy products, other dairy products, bacteria used in food preparation, etc., and can solve problems such as unsatisfactory taste, appearance and texture

Inactive Publication Date: 2015-10-28
DANONE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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
Num...

Method used

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  • Process for preparing strained fermented dairy product
  • Process for preparing strained fermented dairy product
  • Process for preparing strained fermented dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0062] A dewhey fermented milk product is prepared according to the method of the present invention.

[0063] The product has the following characteristics.

[0064] 1) Viscosity and pH of the whey-free fermented milk product prepared according to the present invention

[0065]

[0066] At a temperature of 10°C, the shear force is 64s -1 The viscosity was measured with a Rheomat RM 200.

[0067] pH was measured at 10°C with typical laboratory equipment.

[0068] The dornic acidity was measured by adding 0.1 N NaOH at 10 °C until pH 8.35.

[0069] The result is as figure 1 and figure 2 shown.

[0070] 2) Bacterial count (cfu / ml)

[0071] Bacteria counts were carried out on the whey-free fermented milk products prepared by the heat treatment step (at a temperature of 58° C. for 2.5 minutes) following the fermentation step.

[0072] If so image 3 shown.

[0073] 3) Sensory Spectrum

[0074] The inventive deheyed fermented milk product (X) and the commercial dehe...

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/133
CPCA23C9/123A23C9/133A23C2210/15A23C2260/05A23C9/1234A23C9/1238A23V2300/38A23V2300/24A23V2300/21A23V2400/137A23V2400/249A23C9/13
Inventor F·瓦兰P·弗拉比F·科雷A·比尔博D·帕凯P·克雷佩尔L·马沙尔
Owner DANONE
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