Thermised yoghurt

Ingredion Ingredients Used: THERMTEX® - 06811104

Formulation Instructions

Ingredient	Amount	% as is
Skimmed milk		86.08
Cream (40% fat)		3.50
Sugar		8.00
THERMTEX®		2.00
Ticalose® CMC 400 Granular Powder		0.40
Yoghurt culture		0.02
	TOTAL	100

Add the starch and sugar to the milk and cream, reserving a sufficient amount of milk for a 5% CMC/milk solution.
Preheat to 62°C.
Homogenise at 150/50 bar.
Pasteurise at 95°C and hold for five minutes.
Cool to 43°C and pour into fermentation beakers.
Inoculate with culture and place the beakers into a water bath.
Stop fermentation at pH 4.5 by stirring and cooling to 20°C.
Prepare a 5% CMC/milk solution and mix it with a high-speed mixer at 7000 rpm for five minutes. Blend all ingredients together.
Pasteurise at 76°C and hold for 15 seconds.
Fill into containers at 25°C and refrigerate.

PDF disclaimer