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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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 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 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 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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A process for producing heat-treated fermented dairy products that enables long-term storage at ambient temperature. The process involves a two-step fermentation process: first, a milk substrate is fermented using a starter culture of lactic acid bacteria at a controlled temperature until the target pH is reached. The starter culture is then subjected to heat treatment to significantly reduce the bacterial population, achieving a level of post-acidification below 0.05 pH units. This heat-treated product is then held in aseptic buffer tanks before filling into retail containers, allowing the product to maintain its desired shelf life without refrigeration.

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Brown normal-temperature yogurt with extended shelf life and improved nutritional properties compared to traditional yogurt. The key steps for making this brown yogurt are: 1. Preparing the brown yogurt base: Mixing milk, dextrose, high fructose syrup, compound stabilizers, acetylated starch, and white sugar. 2. Inoculating with specific strains: Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus paracasei at low temperatures. 3. Fermenting at controlled temperatures: Fermenting the inoculated milk at low temperatures for an extended period.

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A process for producing yogurt with improved structure and quality through controlled enzyme preparation. The method involves pasteurizing milk to a temperature of 91-97°C, then cooling it to 40-50°C to activate the transglutaminase enzyme. The enzyme is then added in a controlled manner, with specific amounts and mixing conditions to optimize cross-linking between casein and whey proteins. This process enables the formation of stable, thermally stable bonds that enhance the texture and shelf life of yogurt, while maintaining its creamy flavor profile.

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Preparing normal yogurt, raw milk by adding a composite esterified modified starch, pectin, agar, corn germ flour protein isolate stable agents, the stabilizer compound having good heat resistance, yogurt help improve emulsification stability of the gel after fermentation, so that yogurt can be stored at room temperature, and prolong shelf life date yogurt room temperature, easy to transport and sales and storage.

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Method for producing yogurt with higher levels of beneficial polysaccharides from Bulgarian bacteria. The method involves maintaining the yogurt base at a low temperature for a predetermined time after adding Bulgarian and thermophilic bacteria. This promotes Bulgarian bacterial growth while suppressing thermophilic bacterial growth. It allows increasing the ratio of Bulgarian to thermophilic bacteria without using propagation agents. After low-temperature holding, the yogurt base is heated to ferment. This produces yogurt with higher polysaccharide content from the Bulgarian bacteria without adding growth promoters.

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