Thermised, fermented dairy drink



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


  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.

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