Thermised, fermented dairy drink

Formulation Instructions

Ingredient	Amount	% as is
Skimmed milk		65.43
Water		20.00
Sugar		8.00
Cream (40% fat)		5.00
N-CREAMER® 221		0.75
N-DULGE® C1		0.50
Ticalose® CMC 400 Granular Powder (Carboxymethyl cellulose)		0.30
Culture		0.02
	TOTAL	100

Add the starches and sugar to 60% of the water, cream and milk.
Preheat to 65°C.
Homogenise at 130/30 bar.
Pasteurise at 92°C and hold for five minutes.
Fill at < 43°C.
Inoculate with culture.
Stop fermentation at pH 4.5 by stirring and cooling to 20°C.
Prepare a CMC/water solution using 40% of the total water. Mix with a high-speed mixer at 7000 rpm for five minutes.
Mix the yoghurt with the CMC/water solution.
Thermise at 75°C for 15 seconds and cool to 20°C.
Fill the drink into containers.

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