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Ambient drinkable fermented dairy product

A technology of fermented milk products and fermented milk, applied in dairy products, milk preparations, applications, etc.

Pending Publication Date: 2020-05-01
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is also desirable to simplify product formulations and maintain the right balance of stability, texture and formulation complexity without adding too many ingredients, some of which do not provide substantial benefit to the consumer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0078] method

[0079] Shelf life of drinkable fermented dairy products stable at room temperature

[0080] The shelf life of dairy products is measured by keeping the bottles containing said dairy products in a storage cabinet for 9 months at a controlled temperature of 25°C. Accelerated storage period research can also be carried out.

[0081] Several parameters were measured during the shelf life: pH, titratable acidity, viscosity. Visual inspection was also performed to check if some phase separation such as syneresis, flocculation or coagulation could be seen.

[0082] Viscosity of room temperature stable drinkable fermented dairy products

[0083] With the MCR 302 rheometer equipped with C-CC27 / T200 measuring system (Austria Anton Paar (AntorPaar, Austria)) at 75s -1 The shear rate and the temperature of 25 ° C to measure the viscosity of dairy products, while changing the shear rate from 0s within 3.5 minutes -1 increase to 400s -1 .

[0084] pH and titra...

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PUM

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Abstract

The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g / 100mL and a fat contentof 1.8 to 4.0 g / 100mL, and a process for making it.

Description

technical field [0001] The present invention generally relates to the field of fermented milk products drinkable at room temperature. For example, the present invention relates to drinkable yoghurts that are shelf stable at ambient temperatures. Background technique [0002] Fermented dairy products such as yogurt are well known in the art. Drinkable yoghurts are also well known in the art. Generally, fermented dairy products contain live fermenting bacteria such as lactic acid bacteria. Therefore, they must be stored refrigerated to avoid spoilage. [0003] Fermented dairy products that can be stored at ambient temperature are also known in the art. For example, CN105558015 A relates to a method for preparing room temperature yoghurt. The method comprises the following steps: (S1) adding a compound stabilizer, a sweetener and a heat-resistant whey protein powder to the first sterilized fresh milk; (S2) preheating and homogenizing the compound milk mixture; (S3 ) steri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23L29/231A23L29/212A23L29/262A23L29/269
CPCA23C9/13A23C9/1307A23C9/137A23L29/212A23L29/231A23L29/262A23L29/272A23V2002/00A23V2200/242A23V2250/5054A23V2250/50722A23V2250/5108A23V2250/5118
Inventor 徐赏孙忠伟
Owner SOC DES PROD NESTLE SA