Fat reduction
Indulgent Greek-style yoghurt
Ingredion Ingredients Used:
N-DULGE® SA1 - 10900101 [class: text-link]
Formula
Ingredient
Amount
% as is
Skimmed milk
87.08
Cream (40% fat)
8.65
Skimmed milk powder
1.00
2.00
Yoghurt culture
0.02
TOTAL
100
Preparation
1. Blend the dry ingredients and hydrate in the milk/cream mix.
2. Preheat the mixture to 65°C.
3. Homogenise at 100/30 bar.
4. Heat to 95°C and hold for six minutes.
5. Cool to 43°C and inoculate with culture.
6. Stop fermentation at pH 4.5 by stirring and cooling to 20°C (final pH 4.5).
7. Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
8. Store refrigerated at 4°C.