A raw material-free yogurt product and a method for preparing the same

Abstract

The present application provides a raw material containing no raw cow milk and / or milk powder yogurt product and a preparation method thereof, the raw material containing no raw cow milk and / or milk powder yogurt, wherein the raw material of the yogurt comprises 4-6 wt% of whole cow milk protein powder, 1-3 wt% of whey protein powder A, 1-3 wt% of whey protein powder B, 7-9 wt% of sweetener, 0.002-0.005 wt% of leavening agent, 0.05-0.08 wt% of yogurt flavor essence, and water supplementing to 100 wt%. The yogurt product provided by the present application has the nutritional value of milk source protein and fat and the same texture and flavor as the ordinary yogurt in the prior art; meanwhile, it is not limited by the milk source supply and flavor fluctuation of raw cow milk; it is superior to the flavor and taste of the reconstituted yogurt made of milk powder; and it is an excellent choice for producing yogurt in special periods or special regions where the milk source is insufficient.

Description

Technical Field

[0001] This invention relates to the field of fermented milk technology, and in particular to a yogurt product whose raw materials do not contain raw milk and / or milk powder, and its preparation method. Background Technology

[0002] Dairy products, rich in nutrients, are increasingly recognized by consumers and have gradually become an indispensable part of people's meals. Fermented dairy products, in particular, are increasingly popular due to the health benefits they produce during fermentation and their unique sweet and sour taste. Consequently, China's per capita dairy consumption has been increasing year by year.

[0003] However, milk production fluctuates with the seasons. Summer is the peak season for dairy consumption, but it is also the lowest period for milk production, leading to insufficient milk supply. In addition, milk from different seasons and regions can have significant flavor differences, making it impossible to achieve a consistent flavor even for the same brand and product.

[0004] In existing technologies, whole or skim milk powder is often used to replace raw milk in the preparation of dairy products to compensate for insufficient milk supply. However, because whole or skim milk powder has a high fat content and a long shelf life, it is prone to producing unpleasant flavors when used to make reconstituted yogurt. Furthermore, the high-temperature processing during production introduces unpleasant cooked flavors and Maillard reaction flavors, also known as a "powdery taste." Therefore, reconstituted yogurt made using whole or skim milk powder instead of raw milk suffers from significant substitution problems, including a sticky texture, a strong milk powder taste, a rough mouthfeel, and large batch-to-batch flavor variations. It consistently performs poorly in taste tests and is not easily accepted by most consumers.

[0005] Therefore, there is an urgent need to provide a yogurt product that can solve the problem of milk supply fluctuations, achieve a high degree of consistency in flavor, have a silky texture, and be free of "powdery taste" to achieve quality control with no difference in flavor. Summary of the Invention

[0006] In view of the shortcomings of the prior art described above, the purpose of this invention is to provide a yogurt product whose raw materials do not contain raw milk and / or milk powder, and a method for preparing the same, in order to solve the problems in the prior art.

[0007] To achieve the above and other related objectives, the present invention is obtained through the following technical solution.

[0008] The first aspect of this invention provides a yogurt whose raw materials do not contain raw milk and / or milk powder. Based on the total mass of the raw materials, the raw materials of the yogurt include: 4-6 wt% whole milk protein powder, 1-3 wt% whey protein powder A, 1-3 wt% whey protein powder B, 7-9 wt% sweetener, 0.002-0.005 wt% starter, 0.05-0.08 wt% yogurt flavoring, and water to make up to 100 wt%.

[0009] The content of the whole milk protein powder can be 4 wt%, 5 wt%, or 6 wt%; the content of whey protein powder A can be 1 wt%, 2 wt%, or 3 wt%; the content of whey protein powder B can be 1 wt%, 2 wt%, or 3 wt%; the content of the sweetener can be 7 wt%, 8 wt%, or 9 wt%; the content of the starter culture can be 0.002 wt%, 0.003 wt%, 0.004 wt%, or 0.005 wt%; and the content of the yogurt flavoring can be 0.05 wt%, 0.06 wt%, 0.07 wt%, or 0.08 wt%.

[0010] The yogurt product provided by this invention does not contain raw milk, whole milk, or skim milk powder. By selecting specific types and proportions of raw materials, a yogurt product is provided. Because raw milk is avoided, there are no problems with milk shortages or unstable flavors. At the same time, the yogurt product provided by this invention has a silky texture, no powdery taste or feel, a delicate mouthfeel, and a stable flavor.

[0011] Preferably, the yogurt ingredients also include egg yolk powder, with the content of egg yolk powder being 1-3 wt% based on the total mass of the ingredients. For example, it can be 1 wt%, 2 wt%, or 3 wt%. Adding egg yolk powder can provide the yogurt with a smoother texture and better flavor. However, the amount added is also specific; if the amount of egg yolk powder added is too high, it will result in a fishy egg smell in the final product, and a sticky texture.

[0012] Preferably, the sweetener is selected from one or more of granulated sugar, fructose syrup, maltose, erythritol, and stevia. More preferably, the sweetener is selected from granulated sugar.

[0013] Preferably, the whole milk protein powder has a whole milk protein content of 50 wt% or more. The whole milk protein powder described in this application refers to a protein powder extracted from milk using conventional techniques such as low-temperature nanofiltration membrane separation. This whole milk protein powder contains all the proteins in milk, approximately 80% casein and 20% whey protein. This application does not specifically limit the brand or type of the whole milk protein powder. Any commercially available whole milk protein powder that meets the requirement of a whole milk protein content of 50 wt% or more is acceptable.

[0014] Preferably, the whey protein powder A is selected from whey protein powder with a protein content of 25-30 wt%. In this application, whey protein powder refers to conventional whey protein powder that can be used to prepare dairy products. Specifically, the whey protein powder is mainly derived from the whey portion of milk, obtained through separation, ultrafiltration, evaporation, and spray drying, and is a byproduct of cheese production.

[0015] Preferably, the whey protein powder B is selected from gel-type whey protein powder. This application does not specifically limit the type of gel-type whey protein powder, as long as it is a functional whey protein powder in the prior art that has gel properties, can provide a certain viscosity and texture to fermented milk, and has good water-holding capacity.

[0016] Specifically, the gel-type whey protein powder refers to the whey components discharged during the production of natural cheese, which are obtained through protein denaturation, re-separation, ultrafiltration, evaporation, and spray drying. This gel-type whey protein powder possesses gel properties and primarily functions as a thickener and emulsifier in the preparation of yogurt, forming an oil-in-water system to improve the water-holding capacity and stability of the yogurt.

[0017] Preferably, the fermenting agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, wherein the Latin names of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus are respectively.

[0018] A second aspect of the present invention provides a method for preparing yogurt as described above, comprising at least the following steps:

[0019] 1) Mix the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener and hot water evenly, cool to the first temperature, let stand and then stir a second time to obtain a mixture;

[0020] 2) Homogenize and sterilize the mixture obtained in step 1);

[0021] 3) After sterilization and cooling, add starter culture and flavoring, stir well, keep warm and ferment, and then cool down to the second temperature to obtain the yogurt.

[0022] Preferably, in step 1), egg yolk powder is also added; after the whole milk protein powder, whey protein powder A, whey protein powder B and sweetener are mixed evenly, hot water is added, and after it is completely dissolved, egg yolk powder is added and mixed evenly.

[0023] Specifically, the powders can be mixed evenly through a first stirring. Preferably, the first stirring time is 20-25 minutes. For example, it can be 20 minutes, 21 minutes, 22 minutes, 23 minutes, 24 minutes, or 25 minutes. The first stirring ensures that the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener, and egg yolk powder can fully contact and dissolve in water.

[0024] Preferably, the temperature of the hot water is 50-55℃. For example, it can be 50℃, 51℃, 52℃, 53℃, 54℃, or 55℃.

[0025] Preferably, the first temperature is 20-25°C. For example, it can be 20°C, 21°C, 22°C, 23°C, 24°C, or 25°C. This technical feature is necessary because if whey protein powder is continuously exposed to high temperatures, protein denaturation will occur, affecting the texture of the final product and making it feel powdery.

[0026] Preferably, the settling time is 1 to 2 hours.

[0027] Preferably, the second stirring time is 5 to 10 minutes. For example, it can be 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, or 10 minutes.

[0028] In this application, the technical means of first stirring, cooling to a first temperature, and then stirring again after standing can completely mix the powdered raw materials with hot water, thereby allowing the protein structure to fully unfold, which is beneficial to the smooth texture of the final product, while effectively avoiding the powdery taste and feel of the powder.

[0029] Specifically, if the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener, and egg yolk powder are mixed evenly and then added to hot water all at once, the powder will clump and not dissolve completely. By adding the raw materials in batches—that is, first dissolving the whole milk protein powder, whey protein powder A, whey protein powder B, and sweetener completely before adding the egg yolk powder—it is beneficial to fully dissolve the powder, providing a foundation for the full development of the protein. At the same time, the technique of cooling to the first temperature and then stirring after standing avoids the protein denaturation caused by the whey protein powder being in a high-temperature environment continuously, and also avoids the "powdery feel and powdery taste" in the final product.

[0030] Preferably, in step 2), the homogenization temperature is 60–65°C. For example, it can be 60°C, 61°C, 62°C, 63°C, 64°C, or 65°C.

[0031] Preferably, in step 2), the homogenization pressure is 180–250 bar. The pressure can be 180–200 bar or 200–250 bar.

[0032] Preferably, the sterilization conditions are: a sterilization temperature of 93–97°C and a sterilization time of 5–7 minutes. For example, the sterilization temperature is 93°C, 94°C, 95°C, 96°C, or 97°C; and the sterilization time is 5 minutes, 6 minutes, or 7 minutes.

[0033] Preferably, the cooling is performed to the fermentation temperature.

[0034] Preferably, the temperature for heat preservation and fermentation is 40–43°C. For example, it can be 40°C, 41°C, 42°C, or 43°C.

[0035] Preferably, fermentation is completed when the acidity reaches 70-75°T.

[0036] Preferably, the second temperature is 18–24°C.

[0037] A third aspect of the present invention provides a yogurt product prepared by the preparation method described above.

[0038] Through extensive experimentation and exploration, the inventors of this application have creatively selected various types and proportions of protein powder and other raw materials, combined with a specific process, to provide a yogurt that combines the nutritional value, taste, and flavor of ordinary yogurt. At the same time, this yogurt is not limited by the supply of raw milk and flavor fluctuations, and also avoids the problem of "powdery taste and texture" of reconstituted milk yogurt made from milk powder.

[0039] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0040] The yogurt product provided by the technical solution of this invention possesses the nutritional value of milk protein, fat and other nutrients, as well as the same texture and flavor as ordinary yogurt in the prior art; at the same time, it is not limited by the supply of raw milk and flavor fluctuations; it has a better flavor and taste than reconstituted milk yogurt made from milk powder; it is a superior choice for yogurt production when milk supply is insufficient in special periods or special regions. Detailed Implementation

[0041] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification.

[0042] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention. Test methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the respective manufacturers.

[0043] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in this invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, equipment, and materials used in the embodiments, based on the prior art mastery of one of ordinary skill in the art and the description of this invention, any prior art methods, equipment, and materials similar to or equivalent to those described, used, and materials in the embodiments of this invention may be used to implement this invention. The raw materials and reagents involved in the following embodiments and comparative examples of this application are all commercially available.

[0044] Among them, whole milk protein powder (CH-7430) and whey protein powder A are sourced from Ala Food Ingredients Co., Ltd.

[0045] Whey protein powder B (gel-type whey protein powder TP800) is sourced from Davylin Company;

[0046] The egg yolk powder is sourced from Taiyo Chemical Co., Ltd.

[0047] Yogurt flavoring is sourced from Huabao Peacock Co., Ltd.

[0048] The starter culture was sourced from Danisco (China) Co., Ltd.

[0049] Example 1

[0050] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are: 4% whole milk protein powder, 3% whey protein powder B (gel-type whey protein powder), 3% whey protein powder A, 3% egg yolk powder, 7% white sugar, 0.002% starter culture, 0.05% yogurt flavoring, and water to 100%.

[0051] The specific preparation method is as follows:

[0052] 1) Dry mix the whole milk protein powder, whey protein powder B, whey protein powder A with white sugar, mix evenly and then add to hot water at 55°C. After it is completely dissolved, add the egg yolk powder, stir for 20 minutes, cool down to the first temperature of 25°C, let stand for 1 hour, and then stir for 10 minutes to obtain the mixture.

[0053] 2) Heat the mixture obtained in step 1) to 65°C, homogenize at 250 bar, and then pasteurize. The pasteurization conditions are: pasteurization temperature of 97°C and pasteurization time of 5 min.

[0054] 3) Then, after sterilization, the material is cooled to 43°C, and the starter culture and flavoring are added aseptically. After stirring evenly, the mixture is kept warm and fermented until the acidity reaches 75°T. Then, the temperature is lowered to a second temperature of 20°C, and the mixture is filled to obtain the yogurt product.

[0055] Example 2

[0056] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are: 6% whole milk protein powder, 1% whey protein powder B (gel-type whey protein powder), 1% whey protein powder A, 1% egg yolk powder, 9% white sugar, 0.005% starter culture, 0.08% yogurt flavoring, and water to 100%.

[0057] The specific preparation method is as follows:

[0058] 1) Dry mix the whole milk protein powder, whey protein powder B, whey protein powder A with white sugar, mix evenly and then add to hot water at 50°C. After it is completely dissolved, add the egg yolk powder, stir for 25 minutes, cool down to the first temperature of 20°C, let stand for 2 hours, and then stir for 5 minutes to obtain the mixture.

[0059] 2) Heat the mixture obtained in step 1) to 60°C, homogenize at 180 bar, and then pasteurize. The pasteurization conditions are: pasteurization temperature of 93°C and pasteurization time of 7 min.

[0060] 3) Then, after sterilization, the material is cooled to 40°C, and the starter culture and flavoring are added aseptically. After stirring evenly, the mixture is kept warm and fermented until the acidity reaches 70°T. Then, the temperature is lowered to a second temperature of 18°C, and the mixture is filled to obtain the yogurt product.

[0061] Example 3

[0062] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are the same as in Embodiment 2.

[0063] The specific preparation method is as follows:

[0064] 1) Dry mix the whole milk protein powder, whey protein powder B, whey protein powder A with white sugar, mix evenly and then add to hot water at 50°C. After it is completely dissolved, add the egg yolk powder, stir for 25 minutes, cool to the first temperature of 20°C, let stand for 1.5 hours, and then stir for 10 minutes to obtain the mixture.

[0065] 2) Heat the mixture obtained in step 1) to 60°C, homogenize at 180 bar, and then pasteurize. The pasteurization conditions are: pasteurization temperature of 95°C and pasteurization time of 7 min.

[0066] 3) Then, after sterilization, the material is cooled to 40°C, and the starter culture and flavoring are added aseptically. After stirring evenly, the mixture is kept warm and fermented until the acidity reaches 70°T. Then, the temperature is lowered to a second temperature of 24°C, and the mixture is filled to obtain the yogurt product.

[0067] Example 4

[0068] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are: 5% whole milk protein powder, 2% whey protein powder B, 2% whey protein powder A, 2% egg yolk powder, 8% white sugar, 0.003% starter culture, 0.06% yogurt flavoring, and water to 100%.

[0069] The specific preparation method is as follows:

[0070] 1) Same as Example 1;

[0071] 2) Same as Example 1;

[0072] 3) Same as in Example 1, to obtain the yogurt product.

[0073] Comparative Example 1

[0074] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are the same as in Embodiment 1.

[0075] The specific preparation method is as follows:

[0076] 1) Same as in Example 1, except that before adding hot water, the whole milk protein powder, whey protein powder B, whey protein powder A and white sugar were not mixed evenly and were directly added to hot water;

[0077] 2) Same as Example 1;

[0078] 3) Same as Example 1.

[0079] Comparative Example 2

[0080] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are the same as in Embodiment 1.

[0081] The specific preparation method is as follows:

[0082] 1) Similar to Example 1, except that the mixture is obtained after the first stirring for 20 minutes, the steps of cooling to the first temperature, standing, and second stirring are omitted;

[0083] 2) Same as Example 1;

[0084] 3) Same as Example 1.

[0085] Comparative Example 3

[0086] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are the same as in Embodiment 1.

[0087] The specific preparation method is as follows:

[0088] 1) Same as in Example 1, except that after the first stirring for 20 minutes, the temperature is not lowered to the first temperature, and the mixture is allowed to stand for 1 hour, and then stirred for 10 minutes to obtain the mixture;

[0089] 2) Same as Example 1;

[0090] 3) Same as Example 1.

[0091] Comparative Example 4

[0092] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials of the yogurt product, the raw materials of the yogurt product are: the same as in embodiment 1, except that whey protein powder A is not used and is replaced with 6% whey protein powder B (gel-type whey protein powder).

[0093] The specific preparation method is as follows:

[0094] Same as Example 1.

[0095] Comparative Example 5

[0096] This embodiment provides a specific yogurt product and its preparation method. Based on the total mass of the raw materials for the yogurt product, the raw materials for the yogurt product are: the same as in Embodiment 1, except that whey protein powder B (gel-type whey protein powder) and whey protein powder A are not used, and water is replaced in equal proportions.

[0097] The specific preparation method is as follows:

[0098] Same as Example 1.

[0099] Effect Example

[0100] The applicant conducted sensory (flavor, mouthfeel, texture) tests on the yogurts prepared in Examples 1-4 and Comparative Examples 1-5 of this application. The specific results are shown in Tables 1 and 2.

[0101] The sensory evaluation criteria are shown in Table 1. The participants in this experiment were 20 dairy industry professionals. Each person evaluated all types of products in 3 batches. The average value of the sensory evaluation items was taken. The higher the score, the closer it is to the best characteristics of the product. The participants' liking for the product was also counted. The specific sensory evaluation results are shown in Table 2.

[0102] Table 1

[0103]

[0104] Table 3

[0105]

[0106]

[0107] As shown in Table 2, the yogurt prepared by Examples 1 to 4 has the same characteristics of delicate texture and silky smooth taste as the yogurt made from raw milk. It also has a uniform texture, moderate viscosity, and stable flavor across different batches, with no problem of insufficient milk supply. Compared with the yogurt made from milk powder, it avoids the powdery texture and powdery taste.

[0108] As can be seen from Examples 1-4 and Comparative Example 2, if the steps of cooling to the first temperature, standing, and second stirring are omitted during the preparation process, the powder cannot be fully dissolved and mixed, resulting in poor stability of the final product, easy separation of water, and a slightly rough powdery texture.

[0109] As demonstrated in Examples 1-4 and Comparative Example 3, if the product is left to stand without being cooled to the first temperature during preparation, the final product will have an uneven texture and slight layering. Although it can be homogenized after stirring, it will still have a noticeable powdery feel. This is due to protein denaturation caused by prolonged storage of whey protein powder at 50-55°C.

[0110] In summary, the yogurt product provided by the technical solution of this invention possesses the nutritional value of milk protein, fat, etc., as well as the same texture and flavor as ordinary yogurt in the prior art; at the same time, it is not limited by the supply of raw milk and flavor fluctuations; it has a better flavor and taste than reconstituted milk yogurt made from milk powder; and it is a superior choice for yogurt production when milk supply is insufficient in special periods or special regions.

[0111] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A yogurt whose ingredients do not contain raw milk and / or milk powder, characterized in that, Based on the total mass of raw materials, the yogurt ingredients include: 4-6 wt% whole milk protein powder, 1-3 wt% whey protein powder A, 1-3 wt% whey protein powder B, 7-9 wt% sweetener, 0.002-0.005 wt% starter culture, 0.05-0.08 wt% yogurt flavoring, 1-3 wt% egg yolk powder, and water to 100 wt%; whey protein powder A is selected from whey protein powder with a protein content of 25-30 wt%, and whey protein powder B is selected from gel-type whey protein powder; the whole milk protein powder has a whole milk protein content of 50 wt% or more; the sweetener is white sugar; the yogurt ingredients that do not contain raw milk and / or milk powder have an acidity of 70-75°T; The yogurt mentioned above is obtained by the following steps: 1) After the whole milk protein powder, whey protein powder A, whey protein powder B and sweetener are mixed evenly, hot water is added and after it is completely dissolved, egg yolk powder is added and mixed evenly. After cooling to the first temperature and standing, it is stirred for the second time to obtain a mixture. 2) Homogenize and sterilize the mixture obtained in step 1); 3) After sterilization and cooling, add starter culture and flavoring, stir well, keep warm for fermentation, and then cool down to the second temperature to obtain the yogurt. The first temperature is 20~25℃; the water temperature of the hot water is 50~55℃; and the settling time is 1~2h.

2. The yogurt according to claim 1, whose raw materials do not contain raw milk and / or milk powder, is characterized in that, The starter culture is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.

3. A method for preparing yogurt whose raw materials do not contain raw milk and / or milk powder, as described in any one of claims 1 to 2, characterized in that, At least the following steps are included: 1) After the whole milk protein powder, whey protein powder A, whey protein powder B and sweetener are mixed evenly, hot water is added and after it is completely dissolved, egg yolk powder is added and mixed evenly. After cooling to the first temperature and standing, it is stirred for the second time to obtain a mixture. 2) Homogenize and sterilize the mixture obtained in step 1); 3) After sterilization and cooling, add starter culture and flavoring, stir well, keep warm for fermentation, and then cool down to the second temperature to obtain the yogurt. The first temperature is 20~25℃; the water temperature of the hot water is 50~55℃; and the settling time is 1~2h.

4. The preparation method according to claim 3, characterized in that, The second stirring time is 5-10 minutes.

5. The preparation method according to claim 3, characterized in that, The preparation method further includes any one or more of the following technical features: In step 2) of B1), the homogenization temperature is 60~65℃; B2) In step 2), the homogenization pressure is 180~250 bar; B3) The sterilization conditions are: sterilization temperature of 93~97℃ and sterilization time of 5~7min.

6. The preparation method according to claim 3, characterized in that, The temperature is then cooled to the fermentation temperature.

7. The preparation method according to claim 3, characterized in that, The temperature for heat preservation and fermentation is 40~43℃; And / or, keep warm and ferment until the acidity reaches 70~75°T, then fermentation is complete; And / or, the second temperature is 18~24℃.

8. A yogurt product prepared by the preparation method according to any one of claims 3 to 7.

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