Production of yogurt

US4425366A · kind A · utility

Assignee

• Societe d'Assistance Technique pour Produits Nestle S.A. · CH

Inventors

• Tomaso Sozzi · Lausanne, CH
• Marcel Buhler · Tolochenaz, CH
• Jaroslav Dasek · Yverdon-les-Bains, CH

Key dates

• Filing date: Mar 10, 1982
• Grant date: Jan 10, 1984
• Expiry date: Mar 10, 2002

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S435/885
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.