Normal-temperature yoghourt rich in calcium and vitamin D as well as preparation method and application of normal-temperature yoghourt

Abstract

The invention provides normal-temperature yoghourt rich in calcium and vitamin D as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method comprises the following steps: (a) performing primary homogenization on raw milk, and then performing fermentation to obtain fermented milk; (b) mixing citrus fiber, starch and whey protein powder, and then carrying out secondary homogenization to obtain a blended material; and (c) mixing the fermented milk obtained in the step (a) with a calcium agent and vitamin D, then mixing the mixture with the blended material obtained in the step (b), and carrying out third homogenization so as to obtain the normal-temperature yoghurt. The technical problems of poor taste and poor stability after calcium and vitamin D are added into the yoghourt are solved, and the technical effects that the yoghourt keeps relatively good taste at normal temperature, the vitamin D and calcium are good in stability and rich in nutrition, and the shelf life is 9 months or above are achieved.

Description

Technical Field

[0001] This invention relates to the technical field of dairy products, and in particular to a room-temperature yogurt rich in calcium and vitamin D, its preparation method, and its application. Background Technology

[0002] Yogurt, a dairy product rich in protein, calcium, and probiotics, is highly favored by consumers. However, adding fortifiers such as calcium and vitamin D to yogurt often negatively impacts its taste and stability, leading to problems such as whey separation and a coarser texture. This is primarily because calcium and vitamin D are easily lost during prolonged high-temperature fermentation, and the added calcium can also affect the flavor. Furthermore, without additional additives, the curdling, stability, texture, and taste of yogurt will be affected.

[0003] Existing technology CN111374180A discloses a yogurt and its preparation method. The yogurt includes raw milk, milk calcium, casein phosphopeptides, and bacterial strains. It has strong stability and is not prone to water separation, layering, or localized gelation. However, its stability and shelf life at room temperature still need to be improved. Existing technology CN107996704A discloses a method for preparing Greek-style yogurt, in which monosodium glutamate is added to the raw materials. The resulting Greek-style yogurt has a rich and creamy taste and contains more functional factors. However, its starter culture formula is not ideal, and the content of functional components and health benefits of the product still need to be improved.

[0004] In view of this, the present invention is hereby proposed. Summary of the Invention

[0005] One of the objectives of this invention is to provide a method for preparing room-temperature yogurt rich in calcium and vitamin D, which can solve the problem that adding calcium and vitamin D to yogurt affects the taste and stability of yogurt.

[0006] The second objective of this invention is to provide a room-temperature yogurt rich in calcium and vitamin D, which is not only free of any additives and has clean ingredients, but also maintains a good taste at room temperature. In addition, the vitamin D and calcium have good stability, are rich in nutrients, and have a shelf life of more than 9 months.

[0007] The third objective of this invention is to provide an application of room-temperature yogurt rich in calcium and vitamin D, which can meet the health needs of infants and young children.

[0008] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0009] Firstly, a method for preparing room-temperature yogurt rich in calcium and vitamin D includes the following steps:

[0010] (a) After homogenizing the raw milk for the first time, it is then fermented to obtain fermented milk;

[0011] (b) After mixing citrus fiber, starch and whey protein powder, a second homogenization is performed to obtain the blended material;

[0012] (c) The fermented milk from step (a) is mixed with calcium and vitamin D, and then mixed with the preparation materials from step (b) and homogenized for a third time to obtain the room temperature yogurt.

[0013] Furthermore, the temperature of the first homogenization stage is 60℃-70℃, and the pressure is 20Mpa-30Mpa.

[0014] Furthermore, in step (b), the citrus fiber accounts for 0.2%-1% of the total mass.

[0015] Preferably, in step (b), the starch accounts for 0.1%-1% of the total mass.

[0016] Preferably, in step (b), the whey protein powder accounts for 0.5%-4% of the total mass.

[0017] Furthermore, the temperature of the second homogenization stage is 30℃-40℃, and the pressure is 30Mpa-40Mpa.

[0018] Furthermore, in step (c), the dosage of the calcium agent is 50 mg / 100g - 100 mg / 100g;

[0019] Preferably, in step (c), the amount of vitamin D used is 2μg / 100g-8μg / 100g.

[0020] Furthermore, the temperature of the third homogenization stage is 10℃-20℃, and the pressure is 20Mpa-30Mpa.

[0021] Furthermore, the inoculated strains for fermentation include at least one of Bifidobacterium animalis subsp. lactis HN019, Bifidobacterium breve M-16V, Lactobacillus fermentum CECT5716, Lactobacillus rhamnosus HN001, Bifidobacterium animalis subsp. lactis Bb-12, and Bifidobacterium animalis subsp. lactis BLa80.

[0022] Preferably, the fermentation temperature is 33℃-38℃ and the time is 6h-9h;

[0023] Preferably, the degree of fermentation is such that the acidity reaches 70°T.

[0024] Secondly, room-temperature yogurt prepared by any of the above-described preparation methods.

[0025] Furthermore, the shelf life of the room-temperature yogurt is more than 9 months;

[0026] Preferably, the calcium content of the room-temperature yogurt is 100mg / 100g-150mg / 100g;

[0027] Preferably, the vitamin D content of the room-temperature yogurt is 2μg / 100g-5μg / 100g.

[0028] Thirdly, the application of any of the above-mentioned room-temperature yogurt in infant food.

[0029] Compared with the prior art, the present invention has at least the following beneficial effects:

[0030] The present invention provides a method for preparing room-temperature yogurt rich in calcium and vitamin D. Calcium and vitamin D are added after yogurt fermentation, reducing their loss during fermentation. Simultaneously, homogenization at a specific time not only increases the stability of calcium and vitamin D in the yogurt and reduces water separation, but also minimizes the impact of added calcium on the yogurt's flavor. Homogenization also allows citrus fiber and starch to effectively protect the protein, ensuring protein stability during subsequent heat sterilization. This results in a yogurt product with good taste, rich in calcium and vitamin D, and high nutritional value. This is significant for meeting consumers' nutritional and health needs and increasing the added value of yogurt products.

[0031] The room-temperature yogurt provided by this invention is rich in calcium and vitamin D. It is free of any additives and the ingredients are clean. It can maintain a good taste at room temperature. At the same time, vitamin D and calcium are stable, nutritious, and have a shelf life of more than 9 months.

[0032] The application of room-temperature yogurt rich in calcium and vitamin D provided by this invention can meet the health needs of infants and young children. Detailed Implementation

[0033] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] Existing technologies that add calcium and vitamin D to yogurt can affect its taste and stability. Calcium and vitamin D are easily lost during prolonged high-temperature fermentation, affecting the product's nutritional value. Furthermore, the added calcium can negatively impact the yogurt's flavor. The stability and room-temperature shelf life of yogurt in existing technologies still need improvement. Therefore, this invention is proposed.

[0035] According to a first aspect of the present invention, a method for preparing room-temperature yogurt rich in calcium and vitamin D is provided, comprising the following steps:

[0036] (a) After homogenizing the raw milk for the first time, it is then fermented to obtain fermented milk;

[0037] (b) After mixing citrus fiber, starch and whey protein powder, a second homogenization is performed to obtain the blended material;

[0038] (c) After mixing the fermented milk from step (a) with calcium and vitamin D, mix it with the ingredients from step (b) and perform a third homogenization to obtain room temperature yogurt.

[0039] The method of this invention adds calcium and vitamin D after yogurt fermentation, which reduces their loss during high-temperature fermentation. Simultaneously, the homogenization operation at a specific time not only increases the stability of calcium and vitamin D in the yogurt and reduces water separation, but also minimizes the impact of added calcium on the yogurt's flavor. Furthermore, the addition of citrus fiber not only enhances the stability of the yogurt but also supplements infants' dietary fiber, ensuring balanced nutrition. The homogenization operation allows the citrus fiber and starch to effectively protect the protein, guaranteeing protein stability during subsequent heat sterilization.

[0040] In summary, through the coordinated efforts of each step, the method of the present invention can produce yogurt products that have a good taste, are rich in calcium and vitamin D, and are highly nutritious.

[0041] In a preferred embodiment, the temperature of the first homogenization stage can be 60°C-70°C, with typical but non-limiting temperatures such as 60°C, 62°C, 64°C, 66°C, 68°C, and 70°C. The pressure of the first homogenization stage can be 20 MPa-30 MPa, with typical but non-limiting pressures such as 20 MPa, 22 MPa, 24 MPa, 26 MPa, 28 MPa, and 30 MPa.

[0042] In a preferred embodiment, the inoculated strains for fermentation include, but are not limited to, at least one of Bifidobacterium animalis subsp. lactis HN019, Bifidobacterium breve M-16V, Lactobacillus fermentum CECT5716, Lactobacillus rhamnosus HN001, Bifidobacterium animalis subsp. lactis Bb-12, and Bifidobacterium animalis subsp. lactis BLa80.

[0043] Using specific inoculated strains for fermentation not only speeds up the fermentation process but also enhances the flavor.

[0044] In this invention, the fermentation temperature can be 33℃-38℃, and typical but non-limiting temperatures are, for example, 33℃, 34℃, 35℃, 36℃, 37℃, and 38℃. The fermentation time can be 6h-9h, and typical but non-limiting times are, for example, 6h, 7h, 8h, and 9h.

[0045] It should be noted that fermentation is complete when the acidity reaches 70°T, and the process of breaking the emulsion and stirring begins, while simultaneously cooling rapidly to 4°C-7°C. By controlling the stability of the acidity at the end of fermentation, the strain is prevented from continuing to ferment and causing excessive acidity, which would affect the stability of the protein.

[0046] In a preferred embodiment, in step (b), the mass percentage of citrus fiber can be 0.2%-1%, typically but not limitingly, such as 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%.

[0047] In a preferred embodiment, in step (b), the mass percentage of starch can be 0.1%-1%, typically but not limitingly, such as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%.

[0048] Under homogenization, specific amounts of citrus fiber and starch can more effectively protect proteins, which is more conducive to ensuring protein stability during subsequent heat sterilization.

[0049] In this invention, in step (b), the whey protein powder can account for 0.5% to 4% of the total mass, with typical but non-limiting mass percentages being, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, and 4%.

[0050] In a preferred embodiment, the temperature of the second homogenization stage can be 30°C-40°C, with typical but non-limiting temperatures such as 30°C, 32°C, 34°C, 36°C, 38°C, and 40°C. The pressure of the second homogenization stage can be 30 MPa-40 MPa, with typical but non-limiting pressures such as 30 MPa, 32 MPa, 34 MPa, 36 MPa, 38 MPa, and 40 MPa.

[0051] In a preferred embodiment, in step (c), the amount of calcium can be 50mg / 100g-100mg / 100g, for example, 50mg / 100g, 60mg / 100g, 70mg / 100g, 80mg / 100g, 90mg / 100g, or 100mg / 100g, but is not limited thereto; the amount of vitamin D can be 2μg / 100g-8μg / 100g, for example, 2μg / 100g, 3μg / 100g, 4μg / 100g, 5μg / 100g, 6μg / 100g, 7μg / 100g, or 8μg / 100g, but is not limited thereto.

[0052] In a preferred embodiment, the temperature of the third homogenization stage can be 10°C-20°C, with typical but non-limiting temperatures such as 10°C, 12°C, 14°C, 16°C, 18°C, and 20°C. The pressure of the third homogenization stage can be 20 MPa-30 MPa, with typical but non-limiting pressures such as 20 MPa, 22 MPa, 24 MPa, 26 MPa, 28 MPa, and 30 MPa.

[0053] According to a second aspect of the present invention, a room-temperature yogurt prepared by any of the above-described preparation methods is provided.

[0054] This invention produces a room-temperature yogurt that is free of any additives, has clean ingredients, maintains a good taste at room temperature, and is rich in nutrients, with good stability of vitamin D and calcium, and has a shelf life of more than 9 months.

[0055] In a preferred embodiment, the calcium content of room-temperature yogurt can be 100mg / 100g-150mg / 100g.

[0056] In a preferred embodiment, the vitamin D content of room-temperature yogurt can be 2μg / 100g-5μg / 100g.

[0057] According to a third aspect of the present invention, the use of any of the above-mentioned room-temperature yogurt in infant food is provided.

[0058] The application of room-temperature yogurt in this invention can meet the health needs of infants and young children.

[0059] The present invention will be further illustrated by the following examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or purchased directly from the market.

[0060] Example 1

[0061] A method for preparing room-temperature yogurt rich in calcium and vitamin D includes the following steps:

[0062] (1) Select A2 raw milk as raw material, with a protein content >3.0 (national standard ≥2.9). The high protein content and high nutrient density are conducive to fermentation.

[0063] A2 raw milk is purified to remove impurities and then sterilized at 95°C for 5 minutes to obtain sterilized raw material;

[0064] (2) After cooling the sterilized raw material obtained in step (1) to 65°C, homogenize it at 20 MPa, then cool it down to 37°C for inoculation and fermentation. Ferment at 37°C for 8 hours. Low-temperature slow fermentation maintains the stability of the protein.

[0065] The inoculated fermentation strains were a combination of Bifidobacterium animalis subsp. lactis HN019, Bifidobacterium breve M-16V, Lactobacillus fermentum CECT5716, and Lactobacillus rhamnosus HN001, with a mass ratio of 1:2:1:2.

[0066] (3) When the fermentation acidity reaches 70°T, the target fermentation acidity is achieved, and the demulsification and stirring begin. The stirring time is 20 seconds, and the mixture is cooled to 6°C to obtain fermented milk.

[0067] (4) Place the fermented milk obtained in step (3) into a cooling tank for temporary storage, and keep the temperature at 6°C;

[0068] (5) Mix the fruit, fruit pulp and concentrated juice together, then add citrus fiber, starch and whey protein powder, turn on the emulsifying homogenizer, and perform a second homogenization at 30 MPa to make the material uniform, and put it into the mixing tank for temporary storage.

[0069] Of these, citrus fiber accounted for 0.5% by weight; starch accounted for 0.5% by weight; and whey protein powder accounted for 1% by weight.

[0070] (6) Add calcium and vitamin D to the cooling tank of step (4) and mix with fermented milk. Turn on the agitator to make the material uniform and transfer it to the mixing tank of step (5) for mixing.

[0071] The dosage of calcium is 75 mg / 100g; the dosage of vitamin D is 4 μg / 100g.

[0072] (7) All materials are homogenized for the third time using a high-pressure homogenizer at 15°C and 30 MPa. The materials are smooth and have a harmonious flavor. The mixture is then filled to obtain room temperature yogurt.

[0073] Example 2

[0074] The only difference between this embodiment and embodiment 1 is that, in step (2), the pressure of the first homogenization is 25 MPa;

[0075] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0076] Example 3

[0077] The only difference between this embodiment and embodiment 1 is that, in step (2), the pressure of the first homogenization is 30 MPa;

[0078] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0079] Example 4

[0080] The only difference between this embodiment and embodiment 1 is that, in step (2), the temperature of the first homogenization is 60°C;

[0081] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0082] Example 5

[0083] The only difference between this embodiment and embodiment 1 is that, in step (2), the temperature of the first homogenization is 70°C;

[0084] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0085] Example 6

[0086] The only difference between this embodiment and embodiment 1 is that in step (2), the mass ratio of the four strains is 3:3:2:2;

[0087] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0088] Example 7

[0089] The only difference between this embodiment and embodiment 1 is that, in step (2), the mass ratio of the four strains is 2:2:3:2;

[0090] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0091] Example 8

[0092] The only difference between this embodiment and embodiment 1 is that, in step (2), the bacterial strain does not contain Bifidobacterium animalis subsp. lactis HN019;

[0093] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0094] Compared with Example 1, the drawback of this example is that the fermented milk flavor is not strong enough, the aroma is insufficient, the overall sourness is relatively irritating, and the stability during the shelf life is poor.

[0095] Example 9

[0096] The only difference between this embodiment and embodiment 1 is that, in step (2), the strain does not contain Lactobacillus fermentum CECT5716;

[0097] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0098] Compared with Example 1, the drawbacks of this example are that the fermented milk flavor is not strong enough, the aroma is insufficient, the overall acidity is weak, the whey separation of the fermented milk is obvious, and the stability during the shelf life is poor.

[0099] Example 10

[0100] The only difference between this embodiment and embodiment 1 is that, in step (2), the strain does not contain Lactobacillus rhamnosus HN001;

[0101] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0102] Compared with Example 1, the drawbacks of this example are that the fermented milk flavor is not strong enough, the aroma is relatively weak, the overall acidity is weak, the whey separation of the fermented milk is obvious, and the stability during the shelf life is poor.

[0103] Example 11

[0104] The only difference between this embodiment and Embodiment 1 is that, in step (5), the pressure of the second homogenization is 35 MPa;

[0105] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0106] Example 12

[0107] The only difference between this embodiment and Embodiment 1 is that, in step (5), the pressure of the second homogenization is 40 MPa;

[0108] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0109] Example 13

[0110] The only difference between this embodiment and Embodiment 1 is that, in step (7), the pressure of the third homogenization is 20 MPa;

[0111] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0112] Example 14

[0113] The only difference between this embodiment and Embodiment 1 is that, in step (7), the pressure of the third homogenization is 25 MPa;

[0114] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0115] Example 15

[0116] The only difference between this embodiment and Embodiment 1 is that, in step (7), the temperature of the third homogenization is 10°C.

[0117] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0118] Example 16

[0119] The only difference between this embodiment and Embodiment 1 is that, in step (7), the temperature of the third homogenization is 20°C.

[0120] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0121] Comparative Example 1

[0122] The only difference between this comparative example and Example 1 is that, in step (2), the first homogenization was not performed;

[0123] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0124] Compared with Example 1, the drawback of this comparative example is that the room temperature yogurt has a rough and not smooth texture, and has a powdery and grainy feel when consumed. Whey separation also occurs during its shelf life.

[0125] Comparative Example 2

[0126] The only difference between this comparative example and Example 1 is that citrus fiber was not added in step (5);

[0127] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0128] Compared with Example 1, the drawback of this comparative example is that the room temperature yogurt has poor stability and obvious whey separation occurs during its shelf life.

[0129] Comparative Example 3

[0130] The only difference between this comparative example and Example 1 is that starch was not added in step (5);

[0131] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0132] Compared with Example 1, the drawback of this comparative example is that the room temperature yogurt is thinner, more fluid, and not smoother or more delicate in texture.

[0133] Comparative Example 4

[0134] The only difference between this comparative example and Example 1 is that, in step (5), a second homogenization was not performed;

[0135] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0136] Compared with Example 1, the drawback of this comparative example is that the room temperature yogurt has a rough and not smooth texture, and has a powdery and grainy feel when consumed. Whey separation also occurs during its shelf life.

[0137] Comparative Example 5

[0138] The only difference between this comparative example and Example 1 is that, in step (7), a third homogenization was not performed;

[0139] The remaining steps and parameters are the same as in Example 1, resulting in room temperature yogurt.

[0140] Compared with Example 1, the drawback of this comparative example is that the room temperature yogurt has a rough and not smooth texture, and has a powdery and grainy feel when consumed. Whey separation also occurs during its shelf life.

[0141] Test case

[0142] The room-temperature yogurts obtained in Examples 1-16 and Comparative Examples 1-5 were tested, and the results are shown in Table 1.

[0143] Testing method: 50 people were recruited to conduct sensory evaluations on the taste, stability and flavor of the room temperature yogurt obtained from the examples and comparative examples. The evaluation was divided into 5 dimensions (excellent, good, average, poor, and bad). The final results were presented based on the dimension with the highest percentage.

[0144] The shelf life of the product meets the sensory and physicochemical requirements during its shelf life, as tested by accelerated testing (temperature 37℃, humidity 75%).

[0145] Table 1

[0146]

[0147] Therefore, it can be seen that the room temperature yogurt of the present invention not only has no additives and clean ingredients, but also maintains a good taste at room temperature. At the same time, it has good stability of vitamin D and calcium, is rich in nutrients, and has a shelf life of more than 9 months.

[0148] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing room-temperature yogurt rich in calcium and vitamin D, characterized in that, Includes the following steps: (a) After homogenizing the raw milk for the first time, it is then fermented to obtain fermented milk; (b) After mixing citrus fiber, starch and whey protein powder, a second homogenization is performed to obtain the blended material; (c) The fermented milk from step (a) is mixed with calcium and vitamin D, and then mixed with the preparation materials from step (b) and homogenized for a third time to obtain the room temperature yogurt.

2. The preparation method according to claim 1, characterized in that, The temperature of the first homogenization stage is 60℃-70℃, and the pressure is 20Mpa-30Mpa.

3. The preparation method according to claim 1, characterized in that, In step (b), the citrus fiber accounts for 0.2%-1% of the total mass. Preferably, in step (b), the starch accounts for 0.1%-1% of the total mass. Preferably, in step (b), the whey protein powder accounts for 0.5%-4% of the total mass.

4. The preparation method according to claim 3, characterized in that, The temperature of the second homogenization stage is 30℃-40℃, and the pressure is 30Mpa-40Mpa.

5. The preparation method according to claim 1, characterized in that, In step (c), the dosage of the calcium agent is 50 mg / 100g - 100 mg / 100g; Preferably, in step (c), the amount of vitamin D used is 2μg / 100g-8μg / 100g.

6. The preparation method according to claim 5, characterized in that, The temperature of the third homogenization stage is 10℃-20℃, and the pressure is 20Mpa-30Mpa.

7. The preparation method according to any one of claims 1-6, characterized in that, The inoculated strains for fermentation include at least one of Bifidobacterium animalis subsp. lactis HN019, Bifidobacterium breve M-16V, Lactobacillus fermentum CECT5716, Lactobacillus rhamnosus HN001, Bifidobacterium animalis subsp. lactis Bb-12, and Bifidobacterium animalis subsp. lactis BLa80. Preferably, the fermentation temperature is 33℃-38℃ and the time is 6h-9h; Preferably, the degree of fermentation is such that the acidity reaches 70°T.

8. A room-temperature yogurt prepared by the preparation method according to any one of claims 1-7.

9. The room-temperature yogurt according to claim 8, characterized in that, The shelf life of the room-temperature yogurt is more than 9 months; Preferably, the calcium content of the room-temperature yogurt is 100mg / 100g-150mg / 100g; Preferably, the vitamin D content of the room-temperature yogurt is 2μg / 100g-5μg / 100g.

10. The use of the room-temperature yogurt as described in claim 8 or 9 in infant food.

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