Protein replacement
Thermised yoghurt
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Skimmed milk
86.08
Cream (40% fat)
3.50
Sugar
8.00
2.00
Ticalose® CMC 400 Granular Powder
0.40
Yoghurt culture
0.02
TOTAL
100
Preparation
1. Add the starch and sugar to the milk and cream, reserving a sufficient amount of milk for a 5% CMC/milk solution.
2. Preheat to 62°C.
3. Homogenise at 150/50 bar.
4. Pasteurise at 95°C and hold for five minutes.
5. Cool to 43°C and pour into fermentation beakers.
6. Inoculate with culture and place the beakers into a water bath.
7. Stop fermentation at pH 4.5 by stirring and cooling to 20°C.
8. Prepare a 5% CMC/milk solution and mix it with a high-speed mixer at 7000 rpm for five minutes. Blend all ingredients together.
9. Pasteurise at 76°C and hold for 15 seconds.
10. Fill into containers at 25°C and refrigerate.