METHOD FOR PRODUCE FOOD PRODUCTS FROM YOGURT

Description

[0001] The present invention relates to a method for manufacturing food products from yogurt. The invention is defined by the attached claims 1-6. BACKGROUND OF THE INVENTION

[0002] Yogurt, also called yogurt, is produced through the lactic fermentation of milk using lactic acid bacteria called Lactobacillus bulgaricus and Streptococcus thermophilus. This lactic fermentation causes the milk to thicken, resulting in the characteristic texture and flavor of yogurt.

[0003] A wide variety of yogurts are available on the market, which can be classified according to their consistency (drinking, creamy, set, etc.) or their flavor (naturally lactic yogurt, fruit yogurt, chocolate yogurt, etc.). By its very nature, yogurt is a perishable product that can be consumed up to about thirty days after its production, provided it is kept refrigerated.

[0004] Many food products are made with yogurt and come in a variety of consistencies. Tzatziki, for example, is a delicious mixture of thick yogurt and grated cucumbers that can be served as a sauce or an appetizer. Lebanon, on the other hand, is a dish made of yogurt balls drained in brine. Although kept refrigerated, most of these food products have a shelf life of only a few days.

[0005] Documents WO2010124224 and WO2014170716 describe yogurt-based food products with a longer shelf life. However, all have a creamy consistency with limited dry matter and pH levels. Their diversity in consistency and flavor is therefore very limited. CN101068471 describes the production of a creamy cheese involving microwave heating. SUBJECT OF THE INVENTION

[0006] The invention aims to provide a method for manufacturing yogurt-based food products with a wide range of consistency and a long shelf life under normal temperature conditions or in a refrigerated environment. SUMMARY OF THE INVENTION

[0007] To achieve this objective, the invention proposes a method for manufacturing food products from yogurt, said yogurt comprising a firm coagulum, a lipid content of approximately 2%, a protein content of between 3.2 and 3.3%, a dry matter content of between 9.5 and 10%, and a pH level of between 4 and 4.8. The method comprises the following steps: a) heat the yogurt in a microwave at a frequency between 915 and 2375 megahertz and at a temperature between 60 and 65 degrees Celsius for 10 to 15 seconds, b) drain the microwaved yogurt for a period of between 12 and 18 hours and at a temperature between 2 and 6°C, c) press the drained yogurt for a period of between 12 and 18 hours and at a temperature between 2 and 6°C, d) add to the pressed yogurt at least one ingredient comprising an aqueous extract of condiments with preservative effects and pectin soluble in the aqueous extract of condiments with preservative effects, the ratio of volume of pectin to volume of aqueous extract being approximately equal to 0.1.

[0008] The method also includes at least one of the following two steps: e) heat the pressed and added yogurt at a temperature between 65 and 70 degrees Celsius until a dry matter content is substantially greater than 30%, then at a temperature between 79 and 81 degrees Celsius for 88 to 92 seconds and then back to a temperature between 65 and 70 degrees Celsius until a given product with a dry matter content between 30% and 44.5% is obtained, f) heat the pressed and added yogurt at a temperature between 90 and 95 degrees Celsius for 30 to 40 minutes and cool it down to between 9 and 11 degrees Celsius in less than 60 minutes.

[0009] The method also includes the following step: (g) correct the pH level of the pressed and fortified yogurt by adding sodium bicarbonate and / or potassium bicarbonate to obtain a pH level above 5, and in particular between 5 and 5.8, this correction taking place during step (e) or before step (f) when step (e) does not take place.

[0010] Surprisingly, all these steps together result in a material that can be used to make a wide range of food products with varying consistencies and a long shelf life.

[0011] The inventor was thus able to manufacture creamy, spreadable, firm, crunchy, powdered, grated products... with shelf lives of at least 6 months.

[0012] Pectin is dissolved in an aqueous extract of preservative condiment(s) with a volume ratio of pectin to aqueous extract approximately equal to 0.1. The ingredient formed from the aqueous extract of condiment(s) in which the pectin is dissolved is notably a stabilizing ingredient.

[0013] The ingredient, formed from the aqueous extract of the spice(s) in which the pectin is dissolved, acts primarily as a hydrocolloid. Thanks to its soluble plant fibers, the pectin provides this ingredient with very interesting properties, such as emulsifying, stabilizing, and prebiotic effects.

[0014] In particular, the manufacturing method includes a step of adding ingredients of animal or vegetable origin.

[0015] In particular, the manufacturing method includes a step of adding probiotics.

[0016] In particular, the manufacturing method includes a first maturation step of the product from step f) at a temperature between 2 and 6 degrees Celsius for a period of between 24 and 48 hours, a step of applying a protective layer against surface contamination to the matured product, and then a second maturation step of the product covered with its protective layer at a temperature between 2 and 6 degrees Celsius for 1 to 3 months.

[0017] In particular, the manufacturing method includes a step of grating or reducing to powder the matured product to obtain a grated or powdered product.

[0018] In particular, the manufacturing method includes a step of heating the grated or powdered product to a temperature between 65 and 70 degrees Celsius for 20 to 30 minutes. BRIEF DESCRIPTION OF THE FIGURES

[0019] The invention will be better understood in light of the following description, which is purely illustrative and not limiting, and should be read in conjunction with the accompanying figures, among which: there figure 1 schematically represents a first embodiment of the invention in which the food product has a thick consistency and a shelf life of between 6 and 24 months under normal temperature conditions; figure 2 schematically represents a second embodiment of the invention in which the food product has a creamy or spreadable consistency, and a shelf life of between 6 and 24 months under normal temperature conditions; figure 3 schematically represents a third embodiment of the invention in which the food product has a firm consistency and a shelf life of between 6 and 12 months under refrigerated conditions; figure 4schematically represents a fourth embodiment of the invention in which the food product is crunchy and has a shelf life of between 6 and 12 months under refrigerated conditions; figure 5 schematically represents a fifth embodiment of the invention in which the food product is in powder form and has a shelf life of between 6 and 12 months under refrigerated conditions. DETAILED DESCRIPTION OF THE INVENTION

[0020] With reference to the figure 1According to a first embodiment of the invention, a manufacturing method 1 relates to the production of a food product from a yogurt Y, the food product having a thick consistency and a shelf life of between 6 and 24 months under normal temperature conditions (i.e., under non-refrigerated conditions, the food product thus being exposed to ambient temperature). More particularly, the food product is in the form of a homogeneous block and / or has a smooth surface when cut.

[0021] Since the production of yogurt is well known from prior art, it will not be detailed here. As an example, yogurt Y, used as the base product in manufacturing method 1, includes the following successive steps: reception and purification of milk, pasteurization of the purified milk at a temperature between 82 and 85°C (degrees Celsius), homogenization of the pasteurized milk at 70°C and at a pressure between 10 and 12 MPa (MegaPascals), cooling of the homogenized milk to a temperature between 40 and 45°C, addition of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, the volume ratio of Lactobacillus bulgaricus to Streptococcus thermophilus being between 0.25 and 0.50 and the volume ratio of all bacteria to volume of cooled milk being between 0.01 and 0.02, stirring the inoculated milk then resting for a period of 20 to 30 minutes, filling into containers of between 500 and 5000 grams of the stirred milk (optionally between 500 and 3000 grams and optionally again between 500 and 1000 grams), fermentation of the packaged milk for a period of 3 to 4 hours at a temperature between 40 and 45°C, cooling of the fermented milk for a period of 2 to 3 hours to a temperature of 20°C, then for a period of 4 hours to a temperature of 10°C, storage of the cooled milk at a temperature between 0 and 6°C for less than 5 days.

[0022] The yogurt Y thus obtained comprises a coagulum of firm consistency, yogurt Y having a lipid content of approximately 2%, a protein content between 3.2 and 3.3%, a dry matter content between 9.5 and 10% and a pH (potential of hydrogen) between 4 and 4.8.

[0023] Manufacturing method 1 therefore starts with a cooked base product. In fact, it starts with a firm yogurt (and not stirred, for example).

[0024] In accordance with the figure 1 The manufacturing method 1 includes a first step 10 consisting of heating the yogurt Y under microwave at a frequency between 915 and 2375 MHz and at a temperature between 60°C and 65°C for 10 to 15 seconds, to carry out a first heat treatment T1 of the yogurt Y. The heating under microwave has in particular the effect of generating the formation of whey, also called lactic serum or whey, which comes out of the heated coagulum.

[0025] Unlike other heating methods based on heat transmission, microwave heating allows for relatively uniform and rapid heating of the yogurt.

[0026] On the one hand, this improves yield. On the other hand, it also limits the denaturation of proteins in the coagulum. Furthermore, it ensures the absence of mold and yeast in the yogurt.

[0027] The first step 10 can be carried out in a continuous action heating tunnel or in a discontinuous action chamber.

[0028] Once the first step is complete, in a second step (step 20), the microwaved yogurt is drained for 12 to 18 hours at a temperature between 2 and 6°C. Draining separates the solid part of the yogurt, called the coagulum, from the liquid part, called whey or lactic acid. This separation is achieved, for example, using a cylindrical drainer or a draining cloth.

[0029] Advantageously, during this stage, the yogurt undergoes self-compaction due to its weight until the yogurt reaches a dry matter content of between 19 and 19.5% and a pH level of between 3.8 and 3.95. At the end of the second stage 20, the ratio of lactic whey volume to coagulum volume is approximately equal to 2.

[0030] Once the second step is completed, a third step (30) consists of pressing the yogurt, which has been drained for a period of 8 to 12 hours at a temperature again between 2 and 6°C. This third step (30) can, for example, be carried out using a dairy press.

[0031] Pressing the drained yogurt increases the dry matter content of the drained yogurt.

[0032] During this third stage it is therefore still possible to extract up to 22 to 25% more lactic whey from the drained yogurt.

[0033] During pressing, lactic acid bacteria continue to break down the yogurt sugar (also called lactose) into lactic acid. This third step (30) increases the dry matter content and decreases the pH level, which is now between 24 and 25% and between 3.6 and 3.8, respectively.

[0034] Once the third step 30 is completed, in a fourth step 40, the following is added to the yogurt that has been pressed: an ingredient which is an aqueous extract of condiments with preservative effects (turmeric and / or mustard and / or allspice and / or clove and / or thyme and / or rosemary and / or sage, ...), and an ingredient which is here pectin soluble in the aqueous extract of condiments with preservative effects, the ratio of volume of pectin to volume of aqueous extract being here approximately equal to 0.1.

[0035] This aqueous extract containing pectin is presented in gel form.

[0036] The ratio of the volume of aqueous extract containing pectin to the volume of yogurt is typically between 10 and 20%.

[0037] The aqueous extract and soluble pectin thus have the effect of increasing the shelf life of the food product through their antibacterial and bacteriostatic actions and stabilizing the taste of the food product.

[0038] Furthermore, pectin, as an emulsifier and hydro-colloid, prevents syneresis and protein denaturation during subsequent heat treatments.

[0039] Once step 40 is completed, the yogurt is homogenized and undergoes a second heat treatment (T2). Preferably, a mixer equipped with a heating element allows for simultaneous homogenization and this second heat treatment (T2).

[0040] A first phase T2a of the second heat treatment T2 consists of heating, during a fifth step 50, the added yogurt to a temperature between 65 and 70°C until a dry matter content of the added yogurt is obtained that is substantially greater than 30%.

[0041] At the end of step 50, additional ingredients of animal origin (eggs, meat, etc.) or plant origin (fruits, vegetables, etc.) can be added during an optional sixth step 60. Different flavor profiles can thus be given to the food product.

[0042] Similarly, one or more probiotics, particularly those with beneficial effects on digestion, can also be added during an optional seventh step 70.

[0043] Once steps 50, 60, and 70 are completed, an eighth step 80 is implemented. This consists of measuring and then correcting the pH of the yogurt transformed by the seven preceding steps by adding sodium and potassium bicarbonate to the yogurt to obtain a level greater than 4.9, and more specifically between 5 and 5.8.

[0044] Once the eighth step 80 is completed, during a ninth step 90, a second phase T2b of the second heat treatment T2 is carried out. This involves heating the yogurt to a temperature of 80°C for 90 seconds, then to a temperature between 65 and 70°C until a product with a dry matter content of between 30 and 44.5% is obtained. The resulting product is then soft and firm, and therefore easy to shape.

[0045] The second heat treatment T2 makes it possible in particular to replace pasteurization and to interrupt the lactic fermentation process by deactivating the enzymes.

[0046] The product is then packaged in unit doses in hermetically sealed containers, such as glass jars with twist-off lids. Unit-dose packaging can be carried out continuously or batchwise on a production line.

[0047] The packaged product then undergoes a third heat treatment, T3, during a tenth step (100), which involves cooking followed by cooling. Cooking consists of heating the packaged product in water or steam to a temperature between 90 and 95°C for 30 to 40 minutes. Cooking can be carried out in a batch heating chamber or a continuous heating tunnel. The cooked product is then cooled to a temperature of approximately 10°C in less than 60 minutes. Cooling can also be carried out using a batch cooling chamber or a continuous cooling tunnel.

[0048] Compared to autoclave sterilization (better known by the English name "retort" sterilization) or UHT (Ultra High Temperature) sterilization, which are carried out at temperatures above 100°C, the T3 heat treatment cooking process helps to preserve the nutritional qualities of the product, and to guarantee microbiological purity and a long shelf life of the product.

[0049] Therefore, the product obtained at the end of the third heat treatment T3 constitutes the food product resulting from manufacturing method 1, which, if stored under normal temperature conditions, can be kept for a period ranging from 6 to 24 months. The dry matter content, protein content, and pH level of the food product are respectively between 30 and 44.5%, between 10 and 21%, and between 5 and 5.8.

[0050] The table below gives examples of food products obtained by implementing manufacturing method 1: Test type Product Result RN6204 Product Result RN6206 Product Result RN6207 Product Result RN6208 Dry matter content (%) 43,94 33 36,19 44,33 PH 5,23 5,76 5,32 5,36 Consistency Compact product Compact product Compact, homogeneous with pieces of red paprika Homogeneous with pieces of ham Taste Lactic acid seasoned with turmeric Lactic acid with an olive flavor Lactic with an eggy flavor and a touch of roasted red paprika Lactic acid with a ham flavor Aroma Lactic acid with turmeric aroma Lactic acid with an olive aroma Lactic aroma Lactic Color Light yellow Black olive paste Yellow with red pieces and strands Milky white with pieces of ham Exterior appearance Homogeneous block with a smooth surface when cut homogeneous block Smooth surface for cutting Smooth surface for cutting Protein content (%) 19,81 10,31 15,02 20,35

[0051] The long shelf life of a food product manufactured according to one of the embodiments of the invention can be verified by performing microbiological analyses of said product. The table below gives analysis results for examples of food products obtained by implementing manufacturing method 1: Microbiological parameters (dry matter 30-44.5%, pH 5-5.8, protein 10-21%) RN 6204: Cooked yogurt food product with aqueous turmeric extract RN6206: Food product with black olive paste and aqueous mustard extract RN 6207: Food product of cooked yogurt and roasted paprika with aqueous mustard extract RN 6208: Cooked yogurt and ham food product with aqueous extract of clove and allspice Type of feature tested Unit of measurement Result Test conditions Salmonella UFC / 25g Undetectable 37.0 + / -0.1°C Molds and yeasts UFC / g <10 25.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C Spores of mesophilic anaerobic microorganisms and facultative anaerobic microorganisms UFC / g <10 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C Coliformes UFC / g <1x10^1 37.0 + / -0.1°C Coagulase-positive staphylococci UFC / g <1x10^2 37.0 + / -0.1°C Facultative aerobic and anaerobic mesophilic microorganisms - Not detectable in 1 gram. 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C Anaerobic mesophilic microorganisms - Not detectable in 1 gram. 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C

[0052] It is recalled here that the acronym ufc means "colony-forming unit" (better known by the English acronym "cfu" for "colony-forming unit").

[0053] In order to simplify the remainder of the description of the first embodiment of the invention, the second step 20, the third step 30 and the fourth step 40 of the first embodiment constitute a first sequence of steps A which can be summarized as follows: draining the heated yogurt (step 20), pressing the drained yogurt (step 30), adding a gelling agent and / or an emulsifier and / or a stabilizer to the pressed yogurt (step 40).

[0054] Similarly, the sixth step 60, the seventh step 70 and the eighth step 80 constitute a second sequence of steps B which can be summarized as follows: optional addition of additional ingredient of animal or vegetable origin (step 60), optional addition of probiotics (step 70), pH correction (step 80).

[0055] As illustrated in the figure 1 Manufacturing method 1 can then be schematically represented as follows: Heat treatment T1 first sequence of steps A first phase T2a of heat treatment T2 second sequence of steps B second phase T2b of heat treatment T2 heat treatment T3

[0056] According to a second embodiment of the invention, a manufacturing method 2 relates to the manufacture of a food product from a yogurt Y, the food product having a creamy or spreadable consistency, and a shelf life of between 6 and 24 months under normal temperature conditions (i.e., under non-refrigerated conditions, the food product thus being subjected to ambient temperature). The yogurt Y is, for example, the same as that of the first embodiment.

[0057] In accordance with the figure 2Manufacturing method 2 is similar to method 1, except that the second heat treatment T2 is not performed. Only the first heat treatment T1 and the third heat treatment T3 are carried out. Therefore, manufacturing method 2 can be represented schematically as follows: Heat treatment T1 first sequence of steps A second sequence of steps B heat treatment T3

[0058] Manufacturing method 2 may also include a homogenization step.

[0059] At the end of the third heat treatment T3, the cooled product forms the food product resulting from manufacturing method 2, which, if stored under normal temperature conditions, can be preserved for a period ranging from 6 to 24 months. The dry matter content of the food product is then between 18 and 33% and the pH level between 4 and 5.65.

[0060] The table below gives examples of food products obtained by implementing manufacturing method 2: T Type of test Result PN4007 Result PN4008 RN6764 Result Result RN6765 Dry matter content (%) 19,52 18,39 18,82 32,63 PH 4,49 4,22 5,63 5,17 Consistency Spreadable paste consistency Homogeneous with 1-2 mm pieces of roasted red paprika Product with a smooth, homogeneous surface Creamy Taste Lactic acid Lactic with an eggy flavor and a touch of roasted red paprika Lactic, slightly salty with a taste of sunflower, thyme and rosemary A mild taste of cocoa mixed with that of coconut Aroma Mixed lactic acid with olive aroma Lactic acid with sunflower, thyme and rosemary aroma Cocoa lactic acid blended with coconut flavoring Color Light brown, the color of olive paste Light yellow with red patches and dark green strands Light gray Dark cocoa with coconut flecks Exterior appearance For cutting, spreading, light grey with a smooth surface Protein content (%) 3,35 1,47

[0061] The long shelf life of a food product manufactured using one of the implementations of the invention can be verified by performing microbiological analyses of said product. The table below gives analysis results for examples of food products obtained by implementing manufacturing method 2: Microbiological parameters (dry matter 18-33%, pH 4-5.65) PN 4007: Cooked yogurt food product with olive paste and aqueous mustard extract RN 6764: Food product made from cooked yogurt whey, sunflower seeds, and aqueous extract of thyme and rosemary RN6765: Food product made from cooked yogurt whey, coconut shavings, carob flour and aqueous sage extract Type of feature tested Unit of measurement Result Test conditions Salmonella UFC / 25g Undetectable 37.0 + / -0.1°C Molds and yeasts UFC / g <10 25.0 + / -0.1°C Spores of mesophilic anaerobic microorganisms and facultative anaerobic microorganisms UFC / g <10 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C Coliformes UFC / g <1x10^1 37.0 + / -0.1°C Coagulase-positive staphylococci UFC / g <1x10^2 37.0 + / -0.1°C Facultative aerobic and anaerobic mesophilic microorganisms - Not detectable in 1 gram. 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C Anaerobic mesophilic microorganisms - Not detectable in 1 gram. 37.0 + / -0.1°C Thermostatically controlled for 14 days at 37°C

[0062] According to a third embodiment of the invention, a manufacturing method 3 relates to the production of a food product from yogurt, the food product having a firm consistency and a shelf life of between 6 and 12 months under refrigerated conditions. Yogurt Y is, for example, the same as that of the first embodiment.

[0063] In accordance with the figure 3 Manufacturing method 3 is essentially similar to method 1, except that the third heat treatment T3 is replaced by a third sequence of steps C. Only the first heat treatment T1 and the second heat treatment T2 are performed. Therefore, manufacturing method 3 can be represented schematically as follows: Heat treatment T1, first sequence of steps A, first phase T2a of heat treatment T2, second sequence of steps B, second phase T2b of heat treatment T2, third sequence of steps C

[0064] The second phase T2b of the T2 heat treatment is implemented here in such a way as to obtain a product with a dry matter content between 40 and 42%.

[0065] The product is then packaged in molds for storage, during an eleventh step 110, at a temperature between 2 and 6°C for a period of 24 to 48 hours. During this short maturation period, the product undergoes self-compaction and its dry matter content increases significantly.

[0066] At the end of the eleventh step 110, the matured product is removed from the mold to undergo the application of a protective surface layer forming a twelfth step 120. The protective layer helps to prevent surface contamination of the product by using, for example, coconut oil.

[0067] The protected product is then stored again, during a thirteenth step 130, at a temperature between 2 and 6°C for a period of 1 to 3 months depending on the size of the packaged product. During this long maturation period, the product undergoes self-compaction again, and its dry matter content thus increases significantly once more.

[0068] The eleventh step 110, the twelfth step 120 and the thirteenth step 130 constitute the third sequence of steps C which can be summarized as follows: short maturation (step 110), application of a protective layer (step 120), long maturation (step 130).

[0069] At the end of the thirteenth step 130, the long-maturing product forms the food product resulting from manufacturing method 3, which, if stored under refrigerated conditions, can be preserved for a period ranging from 6 to 12 months. The dry matter content, protein content, and pH level of the food product are respectively between 41 and 66%, between 19 and 21%, and between 4.3 and 5.5.

[0070] The table below gives examples of food products obtained by implementing manufacturing method 3: Test type Product Result RN4828 Product Result RN4827 Product Result PN4006 Product Result PN4005 Dry matter content (%) 41.83 51,48 54,09 65,21 PH 4,32 4,43 5,46 5,08 Consistency Firm product Firm product Firm, homogeneous, with a smooth surface when cut Firm, homogeneous, with a smooth surface when cut Taste Lactic with a cheesy taste Lactic with a cheesy taste Lactic acid enhanced with cheese and potatoes Lactic with a cheesy taste Aroma Lactic acid with coconut oil flavor Lactic acid with coconut oil flavor Lactic acid with coconut oil flavor Lactic acid with coconut oil flavor Color Light beige on the outside, milky white on the inside The exterior is a light color of coconut oil. Light to milky cream color Light to milky cream color Exterior appearance homogeneous block homogeneous block Smooth surface covered with grease Smooth surface covered with grease Protein content (%) 19.15 20,96 - - Maturation time 48 H - fresh product 9 weeks 10 weeks 16 weeks

[0071] The long shelf life of a food product manufactured using one of the implementations of the invention can be verified by performing microbiological analyses of said product. The table below gives analysis results for examples of food products obtained by implementing manufacturing method 3: Microbiological parameters (dry matter 41-66%, pH 4.3-5.5, protein 19-21%) PN 4006: Firm cooked yogurt food product, matured for 3 months PN 4005: Firm cooked yogurt food product, matured for 2 months Type of feature tested Unit of measurement Result Test conditions Salmonella UFC / 25g Undetectable 37.0 + / -0.1°C Listeria monocytogenes UFC / 25g Undetectable 37.0 + / -0.1°C Escherichia coli UFC / g <1x10^1 44.0 + / -0.1°C Coagulase-positive staphylococci UFC / g <1x10^2 37.0 + / -0.1°C

[0072] According to a fourth embodiment of the invention, a manufacturing method 4 relates to the production of a crunchy food product from yogurt, the food product having a shelf life of between 6 and 12 months under refrigerated conditions. Yogurt Y is, for example, the same as that of the first embodiment.

[0073] In accordance with the figure 4Manufacturing method 4 consists of carrying out all the steps of manufacturing method 3, followed by a fourteenth step (140) and a fifteenth step (150), which respectively involve grating the long-matured product and heating it to a temperature between 65 and 70°C for 20 to 30 minutes to obtain a golden color. The long-matured product is typically grated into fibers between 1.5 and 2 millimeters long, forming a layer between 3 and 5 millimeters thick.

[0074] The table below gives an example of a food product obtained by implementing manufacturing method 4: Test type Product Result PN4143 Dry matter content (%) 85,33 PH 4,42 Consistency Crunchy product Taste A cheesey flavor enhanced with potatoes Aroma Lactic acid with a potato aroma Color Gold - Sample No. 8 Exterior appearance Strand with a thickness of 1.5-2 mm Protein content (%) 32,01

[0075] According to a fifth embodiment of the invention, a manufacturing method 5 relates to the production of a food product in powder form from yogurt, the food product having a shelf life of between 6 and 12 months under refrigerated conditions. Yogurt Y is, for example, the same as that of the first embodiment.

[0076] In accordance with the figure 5 , manufacturing method 5 is similar to manufacturing method 4 except that the long-matured product is not grated but ground into powder in a sixteenth step 160 before being heated to obtain a golden color.

[0077] The table below gives an example of a food product obtained by implementing manufacturing method 5: Test type Product Result RN4826 Dry matter content (%) 91,74 PH 3,31 Consistency Flour consistency Taste Lactic with a cheesy taste Aroma Lactic Color White Exterior appearance Powdered product Protein content (%) 40,79

[0078] We have thus seen that from the same basic product (yogurt Y), it has been possible to manufacture many different food products.

[0079] All the embodiments described above include the first heat treatment, the first sequence of step A and at least one of the second heat treatment and the third heat treatment.

[0080] Of course, the invention is not limited to the embodiments described but encompasses any variant falling within the scope of the invention as defined by the claims.

[0081] The lactic whey obtained from draining and pressing yogurt can then be used to manufacture other food products.

[0082] Pectin could, for example, be apple pectin dissolved in an aqueous extract of condiments.

Claims

1. Method of manufacturing food products from a yoghurt, said yoghurt comprising a coagulum of firm consistency, a lipid content substantially equal to 2%, a protein content of between 3.2 and 3.3%, a dry matter content of between 9.5 and 10% and a pH level of between 4 and 4.8, and the method comprising the following steps: - a) heat the yogurt in a microwave at a frequency between 915 and 2375 megahertz and at a temperature between 60 and 65 degrees Celsius for 10 to 15 seconds (10, T1), - b) drain the yogurt heated in the microwave for a period of between 12 and 18 hours and at a temperature of between 2 and 6°C (20), - c) press the drained yogurt for a period of between 12 and 18 hours and at a temperature of between 2 and 6°C (30), - d) add to the pressed yogurt at least one ingredient comprising an aqueous extract of condiments with preservative effects and pectin soluble in the aqueous extract of condiments with preservative effects, the ratio of volume of pectin to volume of aqueous extract being substantially equal to 0.1 (40), and the method also includes at least one of the following two steps: - e) heating the pressed and added yoghurt to a temperature of between 65 and 70 degrees Celsius until a dry matter content of substantially greater than 30% is obtained (50, T2a), then to a temperature of between 79 and 81 degrees Celsius for 88 to 92 seconds and then returning to a temperature of between 65 and 70 degrees Celsius until a given product having a dry matter content of between 30% and 44.5% is obtained (90, T2b), - f) heat the pressed and added yogurt to a temperature between 90 and 95 degrees Celsius for 30 to 40 minutes and cool it to between 9 and 11 degrees Celsius in less than 60 minutes (T3, 100), and the method further comprising the following step: - g) correct the pH level of the pressed and added yogurt by adding sodium bicarbonate and / or potassium bicarbonate to obtain a pH level greater than 5, and in particular between 5 and 5.8 (80), this correction taking place during step e) or before step f) when step e) does not take place.

2. Method of manufacture according to claim 1, comprising a step for adding ingredients of animal or plant origin (60).

3. Method of manufacture according to any one of the preceding claims, comprising a step for adding probiotics (70) .

4. Method of manufacture according to any one of the preceding claims, comprising a first step of maturing the product resulting from step f) (110) at a temperature of between 2 and 6 degrees Celsius for a period of between 24 and 48 hours, a step of applying to the matured product a protective layer against surface contamination (120), then a second step of maturing the product covered with its protective layer at a temperature of between 2 and 6 degrees Celsius for 1 to 3 months (130).

5. Method of manufacture according to claim 4, comprising a step of grating or powdering the matured product to obtain a grated or powdered product (140).

6. Method of manufacture according to claim 5, comprising a step of heating the grated or powdered product to a temperature between 65 and 70 degrees Celsius for 20 to 30 minutes (150).