Erik Lundstedt

US Patent:

44169051, Nov 22, 1983

Filed:

Aug 24, 1981

Appl. No.:

6/295583

Inventors:

Erik Lundstedt - Boca Raton FL
Edgar A. Corbin - Manchester MO

Assignee:

Mallinckrodt, Inc. - St. Louis MO

International Classification:

A23C 912

US Classification:

426 34

Abstract:

A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6. 2 to about 4. 9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4. 7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.