Yogurt-cheese products
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
1. A yogurt-cheese-oil product, comprising:
a milkfat fluid;
an edible oil;
a yogurt; and
mesophilic bacteria;
wherein the product includes butterfat, and a total concentration of the butterfat in the product is within a range of between about 8% by weight and about 35% by weight; and
wherein the product has a total concentration of the edible oil being within a range of between about 2% by weight and about 52.5% by weight; and
wherein the product has a total concentration of the yogurt being within a range of between about 10% by weight and about 50% by weight.
2. The yogurt-cheese-oil product of claim 1 , wherein the edible oil includes a vegetable oil derived from seeds or fruit of: soy, corn, canola, sunflower, safflower, olive, peanut, cottonseed, sesame, almond, apricot, avocado, coconut, flax, grapeseed, hazelnut, palm, pine, poppy, pumpkin, rice bran, tea, walnut, or wheat.
3. The yogurt-cheese-oil product of claim 1 , wherein the total concentration of the butterfat in the product is within a range of between about 10% by weight and about 26% by weight.
4. The yogurt-cheese-oil product of claim 1 , wherein the total concentration of the yogurt in the product is within a range of between about 25% by weight and about 40% by weight.
5. The yogurt-cheese-oil product of claim 1 , wherein the milkfat fluid includes whole milk, cream, skim milk, or reconstituted dry milk.
6. The yogurt-cheese-oil product of claim 1 , wherein the mesophilic bacteria include lactic acid-producing mesophilic bacteria being of a strain that includes Lactococcus lactis lactis, Lactococcus lactis cremoris, Lactococcus lactis diacetylactis , or Leuconostoc.
7. The yogurt-cheese-oil product of claim 1 , wherein the product includes live and active probiotic lactic acid-producing yogurt bacteria being of a strain that includes Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium , or Lactobacillus paracasei subspecies casei.
8. The yogurt-cheese-oil product of claim 1 , wherein the product yields less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
9. The yogurt-cheese-oil product of claim 1 , wherein the product is made by a process that includes:
providing a pasteurized milkfat-oil composition including the milkfat fluid and the edible oil;
causing a pH of the milkfat-oil composition to be slightly reduced, by inoculating the milkfat-oil composition with the mesophilic bacteria, the mesophilic bacteria including lactic acid—producing bacteria, and then culturing the mesophilic bacteria to produce lactic acid in and to slightly thicken the milkfat-oil composition, and then re-pasteurizing the milkfat-oil composition before the mesophilic bacteria substantially digest the milkfat-oil composition, forming a precursor;
combining the precursor with the yogurt, forming a combined precursor; and
homogenizing and acidifying the combined precursor to produce the yogurt-cheese-oil product.
10. The yogurt-cheese-oil product of claim 9 , wherein the causing the pH of the milkfat-oil composition to be slightly reduced includes carrying out the re-pasteurizing after carrying out the culturing of the mesophilic bacteria for a time period within a range of between about 60 minutes and about 90 minutes.
11. The yogurt-cheese-oil product of claim 9 , wherein the forming the combined precursor includes inoculating the precursor with live and active lactic acid-producing yogurt bacteria, and wherein the process then includes culturing the lactic acid-producing yogurt bacteria to produce lactic acid in the combined precursor until a pH of the combined precursor is reduced to one point within a range of between about 5.0 and about 4.1.
12. The yogurt-cheese-oil product of claim 11 , wherein the acidifying the combined precursor includes causing the pH of the combined precursor to be further reduced to another point within the range being lower than the one point, by combining, with the combined precursor, an edible acid supplementing the lactic acid produced by the yogurt bacteria.
13. The yogurt-cheese-oil product of claim 12 , wherein the causing the pH of the combined precursor to be further reduced to another point includes reducing the pH to within a further range of between about 4.6 and about 4.4.
14. The yogurt-cheese-oil product of claim 11 , wherein the combining the precursor with the yogurt includes the yogurt as containing the live and active lactic acid-producing yogurt bacteria.
15. The yogurt-cheese-oil product of claim 11 , wherein the inoculating the precursor with the live and active lactic acid-producing yogurt bacteria includes inoculating the precursor with the live and active probiotic lactic acid-producing yogurt bacteria as being of a strain that includes Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium , or Lactobacillus paracasei subspecies casei.
16. The yogurt-cheese-oil product of claim 1 , wherein the product is made by a process that includes:
providing a pasteurized milkfat-oil composition including the milkfat fluid and the edible oil;
inoculating the milkfat-oil composition with the mesophilic bacteria, the mesophilic bacteria including lactic acid-producing bacteria being of a strain that includes Lactococcus lactis lactis, Lactococcus lactis cremoris, Lactococcus lactis diacetylactis , or Leuconostoc;
culturing the mesophilic bacteria to produce the lactic acid in the milkfat-oil composition, and then re-pasteurizing the milkfat-oil composition, forming a precursor;
combining the precursor with the yogurt, forming a combined precursor; and
homogenizing and acidifying the combined precursor to produce the yogurt-cheese-oil product.
17. The yogurt-cheese-oil product of claim 16 , wherein the forming the combined precursor includes inoculating the precursor with live and active lactic acid-producing yogurt bacteria, and wherein the process then includes culturing the lactic acid-producing yogurt bacteria to produce lactic acid in the combined precursor until a pH of the combined precursor is reduced to one point within a range of between about 5.0 and about 4.1.
18. The yogurt-cheese-oil product of claim 17 , wherein the acidifying the combined precursor includes causing the pH of the combined precursor to be further reduced to another point within the range being lower than the one point, by combining, with the combined precursor, an edible acid supplementing the lactic acid produced by the yogurt bacteria.
19. The yogurt-cheese-oil product of claim 17 , wherein the combining the precursor with the yogurt includes the yogurt as containing the live and active lactic acid-producing yogurt bacteria.
20. The yogurt-cheese-oil product of claim 17 , wherein the inoculating the precursor with the live and active lactic acid-producing yogurt bacteria includes inoculating the precursor with the live and active probiotic lactic acid-producing yogurt bacteria as being of a strain that includes Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium , or Lactobacillus paracasei subspecies casei.