Protein replacement

Thermised yoghurt

Ingredion Ingredients Used: THERMTEX™ - 06811104



Ingredient Amount % as is
Skimmed milk 86.08
Cream (40% fat) 3.50
Sugar 8.00
Ticalose® CMC 400 Granular Powder 0.40
Yoghurt culture 0.02


  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.

Contact Us

Please fill out the form below and an Ingredion representative will be in touch with you shortly.

Thank you for contacting Ingredion, your local expert will be in touch shortly.

Please populate your name
Please populate your company
Please populate a valid email address Please populate your email address
Please populate your phone number
Select one
Error Please select a country
Select one
Error Please select a state
Error Required Field*
Select a category

Information we are required to provide to you prior to processing your data as described in the General Data Protection Directive (GDPR) is available to you in our privacy policy