PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT

摘要

The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.

主权项

1. A process for the manufacture of a strained fermented dairy product, comprising at least the following steps:
(a) a heat treatment step at a temperature of 75 to 95° C. for 2 to 15 min, followed or preceded by a high pressure homogenization step at a pressure of from 20 bars to 300 bars, in particular from 50 bars to 250 bars, of a dairy material, (b) a fermentation step of the product obtained in (a) at a temperature of from 30 to 44° C., preferably of from 36 to 42° C., (c) a separation step of the product obtained in (b) wherein said separation step is performed by a separator at a temperature of from 30 to 45° C., to obtain a strained fermented dairy product wherein the total protein content is between 6 and 14 g/100 g of product, in particular 8 and 11 g/100 g of product, (d) a smoothing step of the product obtained in (c) performed by a rotor stator mixer, in particular at a temperature of from 30° C. to 45° C.