Production of sterile yoghurt

Claim 1

A method for the production of sterile yoghurt which comprises concentrating pasteurized and homogenized milk by 10% by weight at a temperature of about 92°C in which the pasteurization is effected at a temperature of at least 90°C, thereafter adding 10% - 12% by weight sugar, cooling to about 40°C, adding cultures of lactic acid bacteria and incubating to a pH-value of 4 to 4.3 over 2-1/2 to 4 hours at 42°C to 44°C after incubation, cooling to 20°C to 30°C, cooling the yoghurt thus produced to a temperature of 4°C to 12°C and adding thereto an effective amount of stabilizer A, which contains by weight 20-30% emulsifier, 30-40% carageen, 30-40% carboxymethylcellulose, 2-3% carob-bean meal or powder, and 4-8% guar meal or powder; stabilizer B, which is potato starch or other starch; and stabilizer C, which contains by weight 75-85% pure modified plant starch and 15-25% of 60% modified gelatin and sucrose wherein the sucrose is the carrier, for the dissolving or distribution of proteins, and permitting the resulting mass to stand at 4°C to 12°C for 5-7 hours, thereafter filling the mass into containers, hermetically sealing the resulting packages, sterilizing the packages in an autoclave at a temperature in the range of 60°C to 85°C and at a pressure up to 2 atmospheres for a time sufficient to sterilize, cooling the packages under pressure to 10°C to 15°C, further storing the packages for 2-4 days at a temperature of 4°C - 6°C, and finally storing the packages at room temperature.

Claim 2

A method for the production of sterile yoghurt which comprises concentrating pasteurized and homogenized milk by 10% by weight at a temperature of about 92°C in which the pasteurization is effected at a temperature of at least 90°C, thereafter adding 10% - 12% by weight sugar, cooling to about 40°C, adding cultures of lactic acid bacteria and incubating to a pH-value of 4 to 4.3 over 2-1/2 to 4 hours at 42°C to 44°C after incubation, cooling to 20°C to 30°C, cooling the yoghurt thus produced to a temperature of 4°C to 12°C and adding thereto an effective amount of stabilizer A, which contains by weight 20-30% emulsifier, 30-40% carageen, 30-40% carboxymethylcellulose, 2-3% carob-bean meal or powder, and 4-8% guar meal or powder; stabilizer B, which is potato starch or other starch; and stabilizer C, which contains by weight 75-85% pure modified plant starch and 15-25% of 60% modified gelatin and sucrose wherein the sucrose is the carrier, for the dissolving or distribution of proteins, and permitting the resulting mass to stand at 4°C to 12°C for 5-7 hours, thereafter filling the mass into containers, hermetically sealing the resulting packages, sterilizing the packages in an autoclave at a temperature in the range of 60°C to 85°C and at a pressure up to 2 atmospheres for a time sufficient to sterilize, cooling the packages under pressure to 10°C to 15°C, further storing the packages for 2-4 days at a temperature of 4°C - 6°C, and finally storing the packages at room temperature.