PRODUCTION OF FROZEN YOGURT

摘要

PURPOSE: To obtain a frozen yogurt having adequately mild sourness of low acidity, capable of holding the high level of the number of lactic bacteria even after a long frozen storage and having an excellent taste by using a mixture of two kinds of lactobacillus strains having specific properties. CONSTITUTION: A mixed starter consisting of (A) a low lactic acid-production strain of Lactobacillus delbrueckii subsp. bulgaricus [e.g. SBT10412 strain (FERM-P-14822)] and (B) a high growth strain of Streptococcus salivarius subsp. thermophilus [e.g. SBT10398 strain (FERM-P-14821)] is seeded to a raw material mix and this is fermented followed by freezing to obtain the objective product. Concretely, e.g. a yogurt mix as a raw material having a solid component of 20-30% is sterilized at 90-95 deg.C for 30min to 1hr, subsequently cooled down to 37-43 deg.C and then the starter is seeded on this. Subsequently, the fermentation is carried out at 37-43 deg.C until the acidity of lactic acid becomes 0.4-0.8% followed by cooling down to 5-10 deg.C and freezing.