Cultured dairy products and method of preparation
A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.
1. A method for preparing a cultured dairy product, said method comprising:
blending:
water,
ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and
at least one of condensed whole milk containing about 11.3% lactose, about 7.6% protein and about 15% fat and condensed skim milk containing about 19.4% lactose, about 12.7% protein and about 0.2% fat to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; and
fermenting the fermentable dairy base to produce a cultured dairy product containing less than 1% lactose.
2. The method according to claim 1 , further comprising: forming the fermentable dairy base by blending each of the water, ultra-filtered milk, condensed whole milk and condensed skim milk.
3. The method according to claim 2 further comprising:
pasteurizing the fermentable dairy base at 90.6° C.
4. The method according to claim 1 further comprising:
culturing the fermentable dairy base by adding yogurt starter culture and fermenting the fermentable dairy base at 25-47° C. for about 4 to 16 hours to produce a yogurt product.
5. The method according to claim 4 further comprising:
cooling down the yogurt product.
6. The method according to claim 5 further comprising:
warming up the yogurt product to 43.3° C.
7. The method according to claim 6 further comprising:
separating the yogurt product in a centrifuge to obtain a separated yogurt product containing 0.7% lactose, about 11.5% protein and about 2.0% fat.
8. The method according to claim 7 further comprising:
cooling down the separated yogurt product to less than 23.9° C.
9. The method according to claim 8 further comprising:
subjecting the separated yogurt product to cavitation at about 60 Hz.
10. The method according to claim 9 further comprising:
cooling down the separated yogurt product to less than 7.2° C. after subjecting the separated yogurt to cavitation.
11. The method according to claim 10 further comprising:
producing a finished yogurt product containing less than 6% total sugar, greater than 10% protein and about 1.8% fat.
12. The method according to claim 1 , further including separating the fermentable dairy base, and wherein the cultured dairy product has less than, about 11.5% protein and about 2.0% fat.
13. The method for preparing a cultured dairy product, said method comprising:
A) blending: water, ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and other ingredients to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat;
B) pasteurizing the fermentable dairy base;
C) culturing the fermentable dairy base by adding a starter culture and fermenting the fermentable dairy base to produce a dairy product; and
D) further processing the dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar, greater than 10% protein and no more than 1.8% fat, with less than 1% of the total sugar being lactose.
14. The method according to claim 13 , wherein the mechanical steps include subjecting the dairy product to cavitation at about 60 Hz.
15. The method according to claim 14 , wherein the finished dairy product has less than about 1% lactose.
16. A method for preparing a cultured dairy product, said method comprising:
blending:
water,
ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein,
about 0.3% fat, and
other streams of milk based products to form a fermentable dairy base containing about 1.6% lactose, about 2.7 to 4% protein and about 0 to 1.5% fat; and
fermenting the fermentable dairy base to produce a cultured dairy product containing less than 1% lactose.
17. The method according to claim 16 further comprising:
culturing the fermentable dairy base by adding yogurt starter culture and fermenting the fermentable dairy base at 44.4° C. for 5 hours to produce a yogurt product.
18. The method according to claim 16 wherein the fermentable dairy base contains about 1.6% lactose, about 3.9% protein and about 0.8% fat.
19. The method according to claim 18 , further including separating the fermentable dairy base, and wherein the finished dairy product has less than about 1% lactose, about 11.5% protein and about 2.0% fat.
20. The method according to claim 15 , wherein the mechanical steps include separating the dairy product in a centrifuge to obtain a separated cultured dairy product containing about 0.7% lactose.