Process for producing yoghurt and yoghurt products

摘要

A yogurt suitable for use for example as an ingredient in confections and bakery products is produced by fermenting a cream mix comprising 2 to 15% by weight of a protein component, 2 to 15% by weight of a carbohydrate assimilable by lactic acid bacteria, 5 to 30% by weight of a fat component, 40 to 80% by weight of water and an emulsifier with a lactic acid bacterium, and prior to, during or after fermentation adding a stabilizer in an amount of 0.2 to 5% by weight based on the total weight of the cream mix. A yogurt product composed of the yogurt obtained by the above process admixed with a fruit product is also described.