Process for producing frozen yogurt mix using S. thermophilus starter culture
US5910329A · kind A · utility
0Cited by
6References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 7, 1996 |
| Grant date | Jun 8, 1999 |
| Priority date | — |
| Expiry date | Mar 7, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C9/1238
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.