Fat reduction
Stirred yoghurt
Ingredion Ingredients Used:
N-DULGE® C1 - 05730303 [class: text-link]
Formulation Instructions
Formula
Ingredient
Amount
% as is
Skimmed milk
88.03
Sugar
5.00
Cream (40% fat)
3.60
Skimmed milk powder
1.85
1.00
0.50
Yoghurt culture
0.02
TOTAL
100
Preparation
1. Hydrate the skimmed milk powder in the milk/cream mix for one hour.
2. Add the starch and sugar using mild agitation.
3. Preheat the mixture to 62°C.
4. Homogenise at 150/30 bar.
5. Pasteurise at 95°C and hold for five minutes.
6. Cool to 43°C and inoculate with culture.
7. Ferment at 43°C.
8. Stop fermentation at pH 4.75 by stirring and cooling to 20°C.
9. Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
10. Store refrigerated at 4°C.