PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT

Abstract

The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.

Claims

1.-14. (canceled)

15. A Greek style yogurt having a shelf life and comprising by weight of final product: from 2% to 3.5% of fat, and from 7% to 10% of proteins, wherein said Greek style yogurt: has from 110.sup.5 to 310.sup.6 cfu/ml of Lactobacillus delbrueckii subsp. bulgaricus and from 110.sup.8 to 310.sup.9 cfu/ml of Streptococcus thermophilus during all the shelf life, has a pH not lower than 3.9 during a period of 50 days after its manufacture, the pH being measured at 10 C., has a viscosity from 2500 to 6000 mPa.Math.s.sup.1, as measured with a Rheomat RM 200 at a temperature of 10 C. and at a shear of 64 s.sup.1.

16. The Greek style yogurt of claim 15, wherein it contains Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus as the sole lactic acid bacteria.

17. The Greek style yogurt of claim 15, wherein it has a dornic acidity not exceeding 146 one day after its manufacture and a dornic acidity not exceeding 170 during a period of 50 days after its manufacture, the dornic acidity being measured at 10 C. with addition of NaOH 0.1 N until pH 8.35.

18. The Greek style yogurt of claim 15, wherein it has a white mass content of from 75 to 99.99% by weight.

19. The Greek style yogurt of claim 15, wherein it has a lactic acid bacteria culture content of from 0.001% to 0.5% by weight.

20. The Greek style yogurt of claim 15, wherein it contains a fruit preparation selected from the group of cherry, strawberry, peach, blueberry, pineapple, raspberry, apricot, coconut, passion fruit, apple and a mixture thereof.

21. The Greek style yogurt of claim 15, wherein it has fat globules with an average diameter in the range from 0.05 m to 10 m.

22. The Greek style yogurt of claim 15, wherein it has fat globules with an average diameter in the range from 1 m to 2.5 m.

23. The Greek style yogurt of claim 15, wherein it has a fat content of from 2% to 2.9% by weight.

24. A Greek style yogurt having a shelf life and comprising by weight of final product: from 2% to 3.5% of fat, and from 7% to 10% of proteins, wherein said Greek style yogurt: has from 110.sup.5 to 310.sup.6 cfu/ml of Lactobacillus delbrueckii subsp. bulgaricus and from 110.sup.8 to 310.sup.9 cfu/ml of Streptococcus thermophilus during all the shelf life, has a pH not lower than 3.9 during a period of 50 days after its manufacture, the pH being measured at 10 C., has a viscosity from 2500 to 6000 mPa.Math.s.sup.1, as measured with a Rheomat RM 200 at a temperature of 10 C. and at a shear of 64 s.sup.1. contains Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus as the sole lactic acid bacteria, has a dornic acidity not exceeding 146 one day after its manufacture and a dornic acidity not exceeding 170 during a period of 50 days after its manufacture, the dornic acidity being measured at 10 C. with addition of NaOH 0.1 N until pH 8.35, has a white mass content of from 75 to 99.99% by weight, contains a fruit preparation selected from the group of cherry, strawberry, peach, blueberry, pineapple, raspberry, apricot, coconut, passion fruit, apple and a mixture thereof. has fat globules with an average diameter in the range from 0.05 m to 10 m.

Description

FIGURES

[0055] This invention is illustrated by the following figures:

[0056] FIG. 1: FIG. 1 represents the kinetics of viscosity of the products A, B, C, D and E. The ordinate corresponds to the viscosity (mPa.Math.s.sup.1) and the abscissa corresponds to the time (in days).

[0057] FIG. 2: FIG. 2 represents the kinetics of pH of the products A, B, C, D and E. The ordinate corresponds to the pH and the abscissa corresponds to the time (in days).

[0058] FIG. 3: FIG. 3 represents the count of bacteria in a strained fermented dairy product, inoculated with Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). The ordinate corresponds to the count (cfu/ml) and the abscissa corresponds to the time (in days). The black histogram is the count of Streptococcus thermophilus. The gray histogram is the count of Lactobacillus delbrueckii subsp. bulgaricus. The dark gray histogram is the total count of bacteria.

[0059] FIG. 4: FIG. 4 represents the sensory profile of a strained fermented dairy product according to the invention (fat content 3,5%) and several commercial strained fermented dairy products (fat content 5%). The black line corresponds to the sensory profile of the product according to the invention. The gray zone corresponds to the sensory space of several commercial strained fermented dairy products.

[0060] Various embodiments of the present invention are illustrated in the following examples, which are intended to illustrate, without in any way limiting, the object and the scope of the invention.

EXAMPLES

[0061] Strained fermented dairy products were prepared according to the process of the invention. The products had the following characteristics.

1) Viscosity and pH of Strained Fermented Dairy Products Prepared According to the Invention

TABLE-US-00001 Pro- Pro- Pro- Pro- Pro- duct A duct B duct C duct D duct E Protein 9.8% 9.4% 9.4% 9.4% 9.4% content (% by weight of final product) Fat content 0% 2% 2% 2% 2% (% by weight of final product) Flavors Vanilla Straw- Blue- berry berry Viscosity 2625 2632 3408 3332 3563 after 1 day (mPas .Math. s) Viscosity 5600 3228 4639 5816 5033 after 50 days (mPas .Math. s) pH Day 1 4.28 4.30 4.29 4.26 4.27 pH Day 50 4.08 3.94 4.07 4.04 4.01 Dornic 146 129 acidity after 1 Day Dornic 170 142 acidity after 45 Days

[0062] The viscosity has been measured with a Rheomat RM 200 at a shear rate of 64 s-1 and at 10 C.

[0063] The pH has been measured at 10 C. with a classical laboratory equipment.

[0064] The dornic acidity has been measured at 10 C. with add of NaOH 0.1N until pH 8,35. The results are illustrated by FIGS. 1 and 2.

2) Count of Bacteria (Cfu/Ml)

[0065] The count of bacteria has been done on a strained fermented dairy product prepared with a step of heat treatment (at a temperature of 58 C. during 2.5 minutes) after the step of fermentation. The results are shown in FIG. 3.

3) Sensory Profile

[0066] The strained fermented dairy product of the invention (X) and commercial strained fermented dairy products (Y) were analysis. [0067] Product (X): 3,5% of fat content [0068] Product (Y): 5% of fat content

[0069] Analysis criteria: appearance, texture, taste, dairy aroma. For each criteria, characteristics are quantified (for example: smooth, sticky, acidic taste, cream note . . . )

[0070] The results are shown in FIG. 4.