Patent ID: 6399122
Filing Date: 2002-06-04
Classification: A23C

Abstract:
A process for production of a yogurt food product using reduced fermentation time without compromise of product quality said process comprising the steps ofheating a yogurt ingredient composition for about 2 minutes to about 12 minutes at a temperature of about 180Â° F. to about 200Â° F.; cooling the yogurt composition to a temperature of about 105Â° F. to about 115Â° F.; adding a bacterial culture to the yogurt composition; fermenting the yogurt composition at a temperature of about 105Â° F. to about 115Â° F. until the pH of the composition reaches about 4.8 to about 5.2; adding a food grade acid directly to the yogurt composition to reduce the pH to about 4.6 or less; and cooling the yogurt composition rapidly to a temperature of about 45Â° F. or lower.