Techniques to Increase Yogurt Shelf Life

Method for preparing zero-added yogurt that doesn't require homogenization to achieve good taste and texture without added stabilizers like pectin, gelatin, or agar. The method involves pre-fermenting skim milk, ultra-high temperature sterilization, and a double fermentation process using specific strains of lactic acid bacteria. Steps include: degreasing skim milk, ultrafiltration/microfiltration sterilization to raise protein content, preliminary fermentation, ultra-high temperature sterilization, second fermentation, and refrigeration ripening.

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Preparing yogurt that does not contain food additives. The yogurt has good coagulability, proper sour and sweet taste and smooth and fine mouthfeel. The yogurt is prepared by taking fresh milk as a raw material, sterilizing and inoculating lactic acid bacteria for fermentation, the lactic acid bacteria utilize lactose in milk to generate lactic acid, so that the acidity of the milk is increased, and when the acidity reaches the isoelectric point of protein, casein is coagulated by acid to form the yoghourt.

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Preparing normal-temperature yoghourt that can be used for beverages. The preparation method includes raw materials in parts by weight; a stabilizer which can be used for controlling the filling temperature and the pouring time; and secondary ingredients in parts by weight.

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High-protein, low-fat normal-temperature drinking yogurt that provides long shelf life without thickening or separating. The yogurt contains milk powder, whey protein powder, sugar, and a stabilizer blend of soluble soybean polysaccharide and pectin. The stabilizer prevents water separation and flocculation during sterilization and fermentation. The yogurt composition is 10-11% protein, 5-8% fat, and 6-7% sugar.

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Process for producing long-term shelf stable cultured dairy products like yogurt that can be stored at ambient temperatures without refrigeration. The method involves ultra-high temperature (UHT) sterilization of a dairy product with reduced sugar content. This sterilized milk base is then cultured with lactic acid bacteria to make the final product. The reduced sugar content allows for longer shelf life at higher temperatures. The UHT sterilization eliminates pathogens.

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A low fat, low glycemic index yogurt with high protein and fiber content made using natural ingredients without additives. The yogurt is made by normalizing milk to 1.1% fat and 5.5% protein, adding hemp protein, oat fiber, and probiotic microcapsules, homogenizing, pasteurizing, and biochemically maturing at 2-4°C for 12 hours. The resulting yogurt has 1.1% fat, 4.4% carbs, 5.5% protein, and 2% fiber, making it a functional food with increased protein, fiber, and dry matter compared to regular yogurts.

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Method to make yogurt with increased biological value by adding nano-structured dry extract of guarana. The yogurt is made by fermenting normalized milk, adding the guarana extract, and then continuing the fermentation and cooling process. The guarana extract is used at a dosage of 100 mg per liter of milk, which is higher than typical amounts used in food products. The guarana extract provides functional benefits like improving memory, mood, and concentration.

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A yogurt product with enhanced nutritional value and shelf life that combines natural ingredients like sea buckthorn and grape seed extract. The product achieves improved nutritional benefits through the synergistic effects of these bioactive compounds, which are naturally present in the ingredients. The yogurt contains 4% fat, 4.5% carbohydrates, 3.1% protein, and 0.27% fiber, with an energy value of 67 kcal/100g. The combination of sea buckthorn and grape seed extract enhances the product's antioxidant properties, particularly phenolic compounds, which contribute to its therapeutic benefits. The product maintains its high nutritional value and extended shelf life through the preservation of its natural microbial cultures and the processing conditions.

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Room temperature drinking yogurt with smooth consistency and stability that does not require homogenization or water addition. The yogurt is made by blending non-anti calf milk, diacetyltartaric acid monoglyceride and diglyceride, low acyl gellan gum, and starter cultures. The milk is processed at 42°C to thicken without separating. The yogurt has a viscosity of 80-100 cP at room temperature, without whey separation or delamination. The recipe and processing avoids homogenization and water addition, which are common in secondary batching methods.

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A natural yogurt product made from cow's milk, acorn flour, apple fiber, and lactic acid bacteria. The product contains 3.5% fat, 3.8% carbohydrates, 3.1% protein, and 0.2% dietary fiber, with a high nutritional value and long shelf life. The product achieves these characteristics through a unique process that combines cow's milk with acorn flour and apple fiber, pasteurizes the mixture, cools it to 43°C, and then inoculates it with specific lactic acid bacteria. The product undergoes a controlled fermentation process at 43°C with pH 4.65, followed by aseptic packaging and storage at 18-20°C for 2-3 hours.

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A yogurt product that combines the nutritional benefits of pumpkin seeds with the natural flavor and texture of dairy. The product contains only natural ingredients, including fresh cow's milk, sweet cream, pumpkin seeds, and lactic bacteria cultures, without added food additives. The pumpkin seeds provide a unique combination of protein, fiber, and fatty acids, while the lactic bacteria cultures enhance the product's probiotic properties. The resulting yogurt offers improved nutritional value and functional benefits, particularly for individuals with specific health needs such as depression, anxiety, and digestive issues.

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A yogurt product with enhanced nutritional profile and extended shelf life that combines the natural goodness of rosehip and grape seed extract with traditional yogurt components. The product achieves improved nutritional value by incorporating these phytonutrients into the yogurt matrix, particularly enhancing its antioxidant capacity and bioactive compound content. The combination of rosehip and grape seed extract provides a synergistic effect, offering enhanced vitamin C, fiber, and other beneficial compounds. The yogurt maintains its natural texture and structure while possessing a longer shelf life due to the phenolic compounds present in the extract. This product combines the traditional characteristics of yogurt with the added benefits of rosehip and grape seed extract.

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Yogurt-type food product with a firm curd, made from whole cow's milk, beet powder, and carrot fibers, utilizing natural ingredients and thermophilic lactic acid bacteria cultures. The product has improved nutritional value, enhanced satiety, and longer shelf life compared to traditional yogurt, while maintaining a natural composition.

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A fermented dairy product that combines the nutritional benefits of traditional yogurt with the functional properties of oat and buckwheat flours. The product contains only natural ingredients: fresh cow's milk with 3.5% fat, sweet cream with 32% fat, oats, buckwheat, and lactic acid bacteria cultures. The unique combination of these natural ingredients enables the production of a yogurt with enhanced nutritional value, particularly in terms of dietary fiber content and antioxidant properties.

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Yogurt product with enhanced nutritional profile through the incorporation of natural ingredients and specific microbial strains. The product combines whole cow's milk with sea buckthorn and carrot fiber, along with thermophilic lactic acid bacteria, to create a yogurt with a firm curd that provides a rich source of bioactive compounds, vitamins, and dietary fiber. The addition of sea buckthorn and carrot fiber enhances the product's nutritional value, while the lactic acid bacteria contribute to its beneficial effects on health.

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Room temperature sheep Yoghourt and preparation method thereof that has mouthfeel thin It is greasy, lubrication, smell of mutton is light, fragrance is natural, long shelf-life under good water-retaining property, room temperature, it is easy to carry the advantages that. The method includes preparing room temperature sheep Yoghourt based on milk products, after pasteurize using raw milk as raw material, after fermented, then Cooling filling a kind of milk product, because its exclusive nutritive value and flavor are doted on by more and more consumers.

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A method for producing yogurt with enhanced lactose hydrolysis and rheological properties through the use of thermophilic streptococcal starter cultures. The method involves using an existing yogurt production line, employing a specific strain of thermophilic streptococcal starter culture (AiBi 4.01 SWEET) that naturally produces lactase enzyme, and applying the lactase enzyme to the existing lactose-rich milk. This process enables the complete hydrolysis of lactose to glucose and galactose, resulting in a lactose-free yogurt with enhanced rheological properties, improved texture, and reduced syneresis during storage. The lactose-free yogurt maintains a clean and sour taste profile while offering increased shelf life compared to conventional lactose-containing yogurt.

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Functional fermented milk product with enhanced therapeutic and organoleptic properties, improved viscosity, and increased shelf life through optimized fermentation and processing conditions. The product utilizes a novel combination of acidophilic Lactobacillus acidophilus and thermophilic Lactobacillus acidophilus strains with lactulose supplementation, achieving a stable and consistent texture through precise temperature control, homogenization, and controlled pasteurization. The process enables a 5-day shelf life, improved protein structure, and enhanced nutritional value.

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A method for preparing normal temperature drinking yogurt that avoids the need for refrigeration. The method involves fermenting milk with yogurt cultures at a warm temperature, followed by ultra-high pressure sterilization instead of pasteurization. This provides a stable, long-term room temperature yogurt with good taste and fluidity. The ultra-high pressure treatment replaces conventional pasteurization and heat treatment steps. The stabilizer used can be pectin, gelatin, agar, or modified starches. The fermentation is done at 39-42°C for 7-10 hours to an acidity of 70-80°T. The yogurt is then cooled, homogenized, filled, and ultra-high pressure sterilized at 300-600 MPa.

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Non-added room temperature yogurt with improved taste and texture without using live cultures. The yogurt is made by sterilizing a milk-starch-sweetener mixture, then fermenting it with lactic acid bacteria. The lack of live cultures eliminates the need for refrigeration and allows room temperature storage. The sterilization step denatures the milk proteins and starch to create a smooth, thick yogurt texture. The sugar adds sweetness. The sterilization also inactivates the lactic acid bacteria, preventing further fermentation. The resulting yogurt has a protein content of 2.5-3.0%, fat of 2.5-3.0%, carbohydrate of 6.6-11.8%, and acidity of 70-80°T. It has a viscosity of 500-700

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