YOGURT PRODUCTION PROCESS AND PRODUCTS

摘要

Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt base is produced having a viscosity of at least 75,000 cps. at time of manufacture and a total solids content of 27% to 31% by weight. The process involves rapid cooling to arrest fermentation under reduced backpressure by dispensing into a zone at atmospheric pressure followed by a shear step to modify viscosity to provide a high solids, high viscosity yogurt product. The high viscosity yogurt is particularly suitable for use as a component in parfait style yogurt products with at least one intermediate fruit layer. The high viscosity yogurt more effectively supports a fruit layer and facilitates fabrication of such parfait yogurt products. The yogurt base can further be characterized as increasing in viscosity by up to 25% from time of manufacture to time of consumption.