| 摘要 |
A naturally sweet, fat-free yogurt that does not require additives such as gelling agents and thickeners is prepared by mixing water with about 22-37% by weight non-fat milk solids, heating the mixture to about 165 DEG -185 DEG F. for about 5-10 minutes to cause carmelization of the milk solids, cooling and inoculating the mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and incubating the inoculated mixture in the final container to produce yogurt.
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