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Thermised, fermented dairy drink

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Fat reduction

Thermised, fermented dairy drink

Ingredion Ingredients Used: N-CREAMER® 221 - 12150302 N-DULGE® C1 - 05730303

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Pouring homemade kefir, buttermilk or yogurt with probiotics. Yogurt flowing from glass bottle on white wooden background. Probiotic cold fermented dairy drink. Trendy food and drink. Copy space left

Formula

-

Ingredient Amount % as is
Skimmed milk 65.43
Water 20.00
Sugar 8.00
Cream (40% fat) 5.00
N-CREAMER® 221 0.75
N-DULGE® C1 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.

Featured ingredients

N-CREAMER® 221 starch

N-CREAMER® 221 is a tapioca based E1442 starch range widely used in dairy applications where excellent process resistance and shelf life stability is required. Due to its good compatibility with milk proteins, excellent flavour release and superior freeze/thaw stability it is widely recommended for cream and spreadable processed cheese applications where protein needs to be reduced to save recipe costs. 

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N-DULGE® C1 co-texturiser

N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE® C1 is therefore an effective fat mimetic in low fat applications, enabling food manufacturers to create low fat products with the same body, mouthcoating and meltaway as their full fat equivalents.

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