초록 ▼

A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen state. Flavoring can be added to the base yogurt at the retail outlet to give greater versatility to the ret

A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen state. Flavoring can be added to the base yogurt at the retail outlet to give greater versatility to the retailer while eliminating the logistical problem of multiflavored shipments.

대표청구항 ▼

The process of preparing a yogurt base and combining it with a sweetener base to form an improved yogurt food product comprising: blending approximately 4.9% by weight dried skim milk powder with approximately 41.3% by weight fresh skim milk; adding said blend to approximately 46% by weight whole mi

The process of preparing a yogurt base and combining it with a sweetener base to form an improved yogurt food product comprising: blending approximately 4.9% by weight dried skim milk powder with approximately 41.3% by weight fresh skim milk; adding said blend to approximately 46% by weight whole milk; blending approximately 0.5% by weight stabilizer with approximately 7.3% by weight liquid cane sugar; combining said second mentioned blend with said mixture; pasteurizing and homogenizing said combined mixture; cooling the combined mixture to between 110°and 114° Fahrenheit; adding a yogurt culture at the rate of between 1.5% and 2.5%; allowing the combined mixture to stand between 2.5 and 4 hours until a pH of between 4.2 and 4.4 is obtained; cooling said combined mixture to between 40°and 45°Fahrenheit to provide said yogurt base; and adding to said yogurt base a sweetener base including in approximate proportions by weight, 21.4% whole milk containing approximately 3.3% butterfat, 3% cream, 6.7 % skim milk powder, 3% dried whey, 55.8% liquid cane sugar having approximately 67.5% solids, 3.9% stabilizer, and 6.2% water whereby an improved yogurt is provided.