Techniques to Improve Yogurt Mouthfeel

Method for making Greek yogurt that minimizes loss of whey nutrients compared to traditional methods. The method involves boiling and concentrating the milk for a long time instead of removing whey. This reduces nutrient loss compared to squeezing out the whey. The steps are: boiling raw milk to concentrate it, adding lactic acid bacteria, fermenting while removing moisture, aging, and final portioning.

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Noni juice-containing yogurt and a method to produce it. The method involves mixing noni juice with milk and fermenting it with lactic acid bacteria until pH 4.5. The resulting yogurt has improved antioxidant, anti-inflammatory, and colitis treatment properties compared to regular yogurt. Adding 5-7% noni juice to yogurt provides organoleptic benefits like color, texture, and taste while also enhancing nutrition and functionality. The yogurt can be used as a functional food and animal snack.

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Using a specific bovine milk fat fraction to improve the organoleptic properties of dairy-based products like beverages, spoonable products, and milk powders. The milk fat fraction has solid fat content (SFC) ranges of 55-90% at 10°C, 40-65% at 20°C, and 20-50% at 30°C. Incorporating this milk fat fraction into dairy products enhances their taste compared to regular dairy products. The fat fraction improves the mouthfeel, texture, and overall flavor of the dairy products.

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Yogurt preparation method that addresses common issues associated with traditional yogurt production, particularly with fruit-based products. The method involves a multi-step process that combines homogenization, sterilization, and fermentation to create a yogurt with enhanced flavor, texture, and nutritional profile. The process involves homogenizing the raw yogurt mixture, followed by sterilization to create a viable yogurt culture, and then fermentation to produce the final product. The method also employs a controlled sterilization temperature and time to preserve the yogurt's texture and stability. This approach enables the production of yogurt with superior flavor and mouthfeel, richer nutritional content, and enhanced storage capabilities compared to conventional methods.

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A dairy product with enhanced texture and flavor profile that achieves solidification without bitterness. The product comprises a milk-derived raw material containing casein, a protein with 90% amino acid sequence identity to the amino acid sequence of a microorganism-derived protease, and lactic acid bacteria. The protein degrades casein, forming aggregates that increase dairy product solidity. The lactofermentation process with the bacteria enhances flavor characteristics without compromising coagulation properties.

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Cavitated fermented dairy products with enhanced creaminess through controlled cavitation processing. The products achieve improved slipperiness and reduced astringency, resulting in increased meltaway, while maintaining high protein content and low fat levels. The cavitation process alters the product's rheological properties, specifically its thixotropic behavior, to enhance creaminess. This unique processing method enables the production of dairy products with improved mouthfeel characteristics, particularly in high-protein, low-fat fermented dairy products like yogurt.

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Naturally improving the taste and flavor of food products like dairy, ice cream, chocolate, and infant formula without using artificial flavors. The method involves fermenting milk using specific strains of bacteria to produce flavors like butter, cocoa, honey, and cream. The fermented milk is then used as a flavoring ingredient in food products instead of synthetic flavors. The fermentation process converts milk components into flavor compounds like butyric acid, caproic acid, caprylic acid, capric acid, diacetyl, acetoin, and tetramethylpyrazine.

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Yoghurt products containing high amounts of native whey proteins, particularly in native form, with a whey protein:casein ratio of 22:78 to 50:50 (w/w). The products achieve this balance through a novel manufacturing process that combines microfiltration and ultrafiltration to separate microorganisms and spores from skim milk, followed by pasteurization and mixing with whey protein concentrate. The process enables the production of yoghurts with high protein content (5.6-20%) and native whey protein concentrations (4-70 mg/mL) while maintaining the characteristic sensory properties of traditional yoghurts.

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