Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

A yogurt fermentation system comprising a flexible insulated cover configured to cover and contact the sides of a yogurt culture container containing a yogurt culture; a heating element dispersed within the flexible insulated cover; a temperature regulator configured to regulate the heating element and maintain a temperature sufficient to ferment the yogurt culture, and methods of culturing yogurt using said system.

The present invention comprises a rigid device capable of separating whey from yogurt when inserted into yogurt. The bottom of the device and a portion of the lower sides are walled to a height great enough to create a whey collecting reservoir. An accompanying ladle which fits within the device and is at a sufficient height to allow the collection of liquid into the ladle when inserted in the device may be included as part of a sales package.

An automated yogurt maker includes: a first container configured to receive milk; a first heating element configured to heat the milk to a scalding temperature; a capsule holder configured to hold a yogurt starter capsule; a nozzle configured to direct the milk into the yogurt starter capsule; a pump configured to pump the milk from the first container to the nozzle so that the milk flows through the nozzle into the yogurt starter capsule and mixes with the yogurt starter; a second container configured to receive the mixture of the milk and the yogurt starter; and a second heating element configured to maintain the temperature of the mixture at an incubation temperature while the mixture incubates to produce yogurt.

The present invention relates to an apparatus for manufacturing yogurt, an apparatus body part, a lid part coupled to the upper part of the apparatus body part and sealing the inside of the apparatus body part, and an apparatus disposed inside the apparatus body part to filter the whey of fermented milk It may be configured to include a filtering member for separating and removing to the inner bottom of the body portion, and a compression member connected to the inner upper portion of the lead portion and disposed inside the filtering member for compressing the fermented milk, and according to the present invention, it is easy and convenient to make Greek yogurt.

The present invention comprises a rigid device capable of separating whey from yogurt when inserted into yogurt. The bottom of the device and a portion of the lower sides are walled to a height great enough to create a whey collecting reservoir. An accompanying ladle which fits within the device and is at a sufficient height to allow the collection of liquid into the ladle when inserted in the device may be included as part of a sales package.

“CONSTRUCTIVE ARRANGEMENT IN A THERMAL CHAMBER FOR THE PRODUCTION OF HOME-MADE YOGHURT”, selectively chosen to be natural or greek, said thermal chamber being comprised of an outer container (casing) (1) provided with its respective lid (2); the said casing (1) embodied by an internal perimeter frame (3) next to its upper edge, which selectively accommodates and supports coaxially an inner container (4) and/or a filter container (6); wherein the inner container (4) has smaller dimensions than the casing (1), in a way that creates between the two structures a free perimeter space that works as an air chamber (5) which act as a thermal insulator to the thermal chamber (1, 2); being that the filter container (6), with slightly smaller dimensions when compared to the inner container (4), tightly fits in the inner container (4), but still with a depth not as profound as in the inner container (4), creating a collector interspace (7) between the bottom walls of both structures; the bottom wall of the filter container (6) is designed with a netting-like surface (6a), through which occurs the drainage of the liquid (serum) created during the processing of the milk volume kept in the thermal chamber, thus defined.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

An automated yogurt maker includes: a first container configured to receive milk; a first heating element configured to heat the milk to a scalding temperature; a capsule holder configured to hold a yogurt starter capsule; a nozzle configured to direct the milk into the yogurt starter capsule; a pump configured to pump the milk from the first container to the nozzle so that the milk flows through the nozzle into the yogurt starter capsule and mixes with the yogurt starter; a second container configured to receive the mixture of the milk and the yogurt starter; and a second heating element configured to maintain the temperature of the mixture at an incubation temperature while the mixture incubates to produce yogurt.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.