Protein replacement
Set yoghurt
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Milk (3.5% fat)
98.08
1.40
Skimmed milk powder
0.50
Yoghurt culture
0.02
TOTAL
100
Preparation
1. Hydrate skimmed milk powder in milk for one hour.
2. Mix in starch.
3. Pasteurise at 90°C and hold for 10 minutes.
4. Cool to 40 - 43°C and inoculate with culture.
5. Fill product into containers and allow to ferment at 40 - 43°C.
6. Stop the fermentation at pH 4.7 by cooling to 4°C.
7. Store refrigerated at 4°C.