DAIRY PRODUCTS AND METHOD OF PREPARATION

摘要

Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The proprionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.