Fat reduction
Thermised, fermented dairy drink
Ingredion Ingredients Used:
N-CREAMER® 221 - 12150302 [class: text-link]
Formulation Instructions
Formula
Ingredient
Amount
% as is
Skimmed milk
65.43
Water
20.00
Sugar
8.00
Cream (40% fat)
5.00
0.75
0.50
Ticalose® CMC 400 Granular Powder (Carboxymethyl cellulose)
0.30
Culture
0.02
TOTAL
100
Preparation
1. Add the starches and sugar to 60% of the water, cream and milk.
2. Preheat to 65°C.
3. Homogenise at 130/30 bar.
4. Pasteurise at 92°C and hold for five minutes.
5. Fill at < 43°C.
6. Inoculate with culture.
7. Stop fermentation at pH 4.5 by stirring and cooling to 20°C.
8. Prepare a CMC/water solution using 40% of the total water. Mix with a high-speed mixer at 7000 rpm for five minutes.
9. Mix the yoghurt with the CMC/water solution.
10. Thermise at 75°C for 15 seconds and cool to 20°C.
11. Fill the drink into containers.