Plant-based proteins
Vegan yogurt (3.3% protein)
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
72.89
Coconut Milk
15.0
Sugar
4.0
VITESSENCE® Prista P360
5.11
TOTAL
100
Preparation
1. Blend dry components together
2. Incorporate into warm (40°C) water & coconut milk under high shear for 10 min
3. Let hydrate for 20 min under moderate agitation
4. Preheat to 60°C
5. Homogenize (2nd/1st stage) @ 150/50 bar
6. Heat to 95°C and hold for 6min
7. Cool to 43°C and inoculate with vegan culture (VEGA™ Premium from Chr. Hansen)
8. At pH 4.6 stop fermentation, stretch (static smoothing equipment) and fill
9. Cool down to 4°C