Patent ID: 6033691
Filing Date: 2000-03-07
Classification: A23C,A23Y

Abstract:
Process for manufacturing a biologically active fermented milk product, comprising the steps of:a) preparing a mixture comprising a fluid phase and adding maltodextrin, non-fatty powder milk and sugar to the fluid phase, the fluid phase having a 4% fat content;b) homogenizing and pasteurizing the mixture, wherein homogenization is carried out in only one step and pasteurization is made in a plate-type device;c) fermenting the mixture by adding Streptococcus thermophilus at a temperature of 43.degree. C. and a pH up to 4.5-4.6;d) adding, under continuous and strong stirring, carboxymethylcellulose as a stabilizer until control parameters comprising pH: 4.55-4.65 and acidity: 63-70 dornic degrees are uniform in all the mixture;e) homogenizing the mixture at 40.degree. C. and 175 kg/cm.sup.2 and letting the mixture to cool down to 4.degree. C.; andf) inoculating the mixture with a bio ferment comprising cells of Lactobacillus acidophilus and Lactobacillus casei.