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Yoghurt Ice Cream from Regular Ice Cream Preparation
Yoghurt ice cream can be made using the regular formulation in preparing ice cream mix, with the mix inoculated with yoghurt starter. The ice cream mix has 12% fat, 11% non-fat milk solids, 15% sugar and 0.3% stabilizer. The yoghurt starter, a 1:1 ratio of Lactobacillus bulgaricus and Streptococcus thermophilus, is inoculated into the 24-hour aged mix at 2.5%. Varying incubation time of the mix results in different levels in acidity and pH.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

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