Shelf-stable fermented dairy products and methods of making same

A technology of fermented milk products, fermented milk, applied in the field of health and nutrition

Inactive Publication Date: 2016-03-02
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, fermented dairy products introduce many challenges in maintaining shelf stability while providing appropriate taste and textural attributes

Method used

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  • Shelf-stable fermented dairy products and methods of making same
  • Shelf-stable fermented dairy products and methods of making same
  • Shelf-stable fermented dairy products and methods of making same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0114] Example 1 - Sample Banana Yogurt Recipe

[0115] Material name

example 2

[0116] Example 2 - Sample Peach Yogurt Recipe

[0117] Material name

example 3

[0118] Example 3 - Yogurt Recipe with Elevated pH

[0119] Applicants conducted several experiments to determine the acceptability of shelf-stable fermented dairy products in the pH range of 4.4 to 4.5. At the beginning of the experiment, Applicants obtained whole milk yogurt (vitamin D fortified whole pasteurized milk (about 97.8%) and skim milk powder (about 2.2%)) by ABY2C cultivation, which had The pH was 4.46 and the TA was 0.93. Applicants added blueberry puree and granular sodium hydroxide to whole milk yogurt to achieve a final pH of 4.4 for the first batch of samples and 4.5 for the second batch of samples. The yogurt was heat treated at 230°F, 20gpm for 38 seconds and placed in a 1 cup size container. Applicants evaluated the microbial clearance of each batch of 200-cup samples (ie, 200-cup samples with a pH 4.4 batch versus a 200-cup sample with a pH 4.5 batch). Applicants also evaluated the viscosity and texture of the 30-cup samples in each batch.

[0120] ...

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PUM

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Abstract

Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or combinations thereof.

Description

Background technique [0001] The present disclosure relates generally to health and nutrition. More specifically, the present disclosure relates to shelf-stable fermented dairy products and methods of making the same. [0002] There are many refrigerated food products on the market today. Refrigeration is the process of cooling or freezing a food product to a lower temperature in order to prolong the life of the food product. During storage, bacteria in food products can cause food products to deteriorate over time. By refrigerating, food products can be kept from spoilage for longer periods of time, such as weeks or months. Typical food products requiring refrigeration include meat and dairy products, including fermented dairy products such as yogurt. However, due to the energy costs associated with refrigeration or freezing, storing food products that require refrigeration is often more expensive than storing non-refrigerated foods. [0003] Shelf-stable food refers to f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/137A23C13/16A23C17/00A23L29/20A23L19/00
CPCA23C9/133A23C9/137A23C13/16A23C17/02
Inventor A·L·维瑟尔F·K·韦尔奇A·B·泽劳特
Owner NESTEC SA
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