JPH049503B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing sterilized yogurt.

BACKGROUND OF THE INVENTION Yogurt is a form of fermented milk coagulated to a smooth cream-like or custard-like consistency by lactic acid-producing microorganisms. For the production of natural yoghurt, a liquid milk matrix, optionally containing other ingredients such as stabilizers and sugars, is prepared using Lactobacillus bulgaricus.
and a beneficial culture (starter) of Streptococcus thermophilus and Streptococcus thermophilus.
Approximately 37.8~43.3℃ (approximately 100~
110〓). This PH indicates that conversion to the desired product, ie yogurt, is complete. The yogurt is then cooled to inhibit or prevent the growth of undesirable microorganisms. The milk matrix and the resulting natural yogurt have a solids content of approximately 11-13% by weight. Cultivation can be carried out in individual containers in which yogurt is sold, or it can be carried out in vats or similar containers and, after completion, transferred to individual containers in which yogurt is sold. Fruits, fruit preserves or other flavors may be added to the plain yogurt base. In recent years, the increase in yogurt consumption, especially in North America, has been very significant (e.g. since 1960).
In 1975, per capita consumption in the United States was 483
% increase). Due to a significant increase in demand, currently
Yogurt is manufactured on a large scale and sold through a wide variety of retail outlets, including supermarkets. However, the product is highly perishable and
Refrigeration is required for storage, even for a limited time, and even under refrigerated conditions, natural yogurt's maximum shelf life is only a few weeks. As a result, it can only be transported to limited areas. Therefore, many attempts have been made to process yogurt to extend its shelf life and eliminate the need for refrigeration. Such attempts take various forms. For example, in U.S. Pat. No. 3,080,236 (Ferguson), whole milk or skim milk with normal milk solids content is inoculated with a culture at approximately 37.8°C.
(approximately 100㎓) for 12 hours, the volume of the resulting yogurt is reduced by evaporation, and then dried in a vacuum dryer to produce instant yogurt that does not require refrigeration and has a long product life. This product, when powdered, provides at least 10%
% of readily soluble water-soluble starch and various other ingredients, including fats, are mixed to give the product its yogurt appearance and flavor. U.S. Pat. No. 4,066,794 (Schut) discloses a similar instant yogurt in which alginic acid is used as a gelling or hardening agent, said to give the reconstituted product a curd-like consistency with thixotropic properties. By adding at least 5% sodium by weight and approximately 70% sugar by weight, the reconstituted yogurt is given body. Another route to extending the shelf life of yogurt is shown by US Pat. No. 3,932,680 (Egli et al). This patent discloses a method for making pasteurized yogurt. In this method, sterilized and homogenized milk is concentrated to 10%, 10-12% sugar is added, the mixture is cooled, and a culture of lactic acid bacteria is used to culture it at 42-44°C for 2.5-4 hours. The yogurt base is cooled to 30-20°C. The base is then further cooled to 12-4°C and an effective amount of the following stabilizer is added. Stabilizer A is 20-30% by weight of emulsifier, 20-40% by weight of carrageenan, 30-40% by weight of caraboxymethyl cellulose, 2-3% by weight of carob bean meat or powder and 4% by weight of guar meal.
~8% by weight. Stabilizer B is potato starch or other starch, and Stabilizer C contains 75-85% by weight of 60% denatured gelatin and sugar (carrier for dissolving or dispersing proteins).

Next, the obtained mixture is left to stand at 4 to 12°C for 5 to 7 hours to once produce yogurt. The yogurt is then transferred to a sealed container and subjected to a sterilization operation in which the container is heated in an autoclave at 60-85 DEG C. and a pressure of up to 2 atmospheres for a time sufficient to sterilize the product and the container. It is then cooled under pressure to 10-15°C and finally the container is stored at 4-6°C for 2-4 days. All that can be said is that this method is very complex, time consuming and probably cannot be carried out economically on an industrial scale. In fact, at least in North America, there are currently no pasteurized true yogurt products available on the market (attempts to bring such products to market have failed over the past few years). Furthermore, it should be noted that the relatively high sugar content and the necessity of cooling before heat treatment to avoid whey syneresis in the final product. A variation of US Pat. No. 3,932,680 is described in US Pat. No. 4,235,934.

The production of heat-treated pasteurized yoghurt is fraught with many problems, and the fundamental difficulty, which is also important from a consumer acceptance point of view, is that the body or tissue heat of the yoghurt is It consists of a delicate protein matrix that is easily degraded and destroyed by mechanical action such as pumping required in manufacturing operations. In addition, the unique flavor of heat-treated yogurt is susceptible to significant quality degradation, and many conventional heat-treated yogurt products require the addition of ingredients to impart a "yoghurt flavor" to the final product. Therefore, it is not possible to simply pasteurize standard yogurt and obtain a product that is acceptable to consumers. As is well documented in the prior literature, preserving yogurt flavor and texture is essential to obtaining an acceptable product, and traditional products lack one or, generally, both of these characteristics. The problem remains.

One object of the present invention is to economically provide a pasteurized or shelf-stable natural yogurt that has the flavor and texture of natural yogurt and has a long shelf life under refrigeration.

SUMMARY OF THE INVENTION After incubation, while the yogurt base is still hot, small amounts of each of carrageenan, citric acid, starch and sugar are added and mixed, and the resulting mixture is subjected to a specific time/temperature treatment, This allows the protein to be preconditioned and then subjected to a single stage of homogenization at less than normal pressure, without substantially affecting the starch in any appreciable manner (no gelatinization). ,
It has subsequently been found that heating to sterilization temperatures can achieve the above objective. If desired, fruit or other conventional ingredients imparting flavor, color, etc. to the plain yogurt may be added, usually after homogenization and before pasteurization of the product.

DETAILED DESCRIPTION OF THE INVENTION In one embodiment, the present invention provides the following methods: (a) holding a liquid milk substrate at an elevated temperature for a period sufficient to sterilize it;
(c) Inoculate the substrate with yogurt culture bacteria that produce lactic acid and culture the substrate until the pH drops to 4.5 to 4.0 to obtain a yogurt base; (d) While the yogurt base is still at high temperature, the following ingredients are added: carrageenan 0.1-0.8% citrate ions 0.05-2.0% starch 0.5-2.5% sugar 2.0-6.0% and, optionally, milk of the entire water mixture. Add and mix such amounts that the solids content is between 10 and 15% (all percentages are by weight based on the total mixture); (e) the resulting natural yogurt is prepared without substantial gelatinization of starch; (f) subjecting the mixture to a high temperature ^/ time treatment that preconditions the protein;
homogenizing in one step under pressure; (g) optionally adding flavors and/or fragrances to the homogenized mixture; (h) heating the resulting mixture to at least 82.2°C (180°C);
(i) cooling the sterilized yogurt to 29.4°C (85°C) or lower;

The mixing of the yoghurt base and other ingredients in step (d) can be advantageously carried out by forming the ingredients into an aqueous slurry. This can reduce the possibility of lump formation and aid in uniform, smooth dispersion. Furthermore, this reduces the solids content of the resulting yogurt from the water contained in the slurry to the typically desired 10-15%.
Steps (a), (b) and (c)
It is possible to use milk substrates with a high solids content, preferably between 15 and 20%. Increasing the solids content reduces the volume to be processed so that smaller scale and less expensive equipment can be used. Also, greater product throughput can be achieved. In step (d), when adding and mixing each ingredient dry to the yogurt base, care should be taken to ensure proper dispersion of dry solids throughout the mixture; this may be done using low intensity mixing action. This can be conveniently done by providing the desired uniform dispersion.

In other embodiments, the invention provides: (a) a liquid milk matrix of about 15-20% by weight total milk solids;
(b) maintain the sterilized substrate at a high temperature for a sufficient period of time to sterilize it;
〓 Cool to the culture temperature of (c) inoculate the lactic acid-producing yogurt culture bacteria and culture until the pH drops to about 4.5 to 4.0 to obtain a yogurt base; (d) While the yogurt base is still at high temperature, about 0.1-0.8% carrageenan, preferably about 0.1
~0.5% Citrate ion Approximately 0.05~2.0% Starch Approximately 0.5~2.5%, preferably approximately 0.5~1.5
Add and mix an aqueous slurry in an amount such that the milk solids content of the entire mixture is approximately 10-15% (% is weight % based on the entire mixture), (e) subjecting the resulting natural yogurt to a high temperature/time treatment that allows protein preconditioning without substantial gelatinization of the starch; (f) subjecting the mixture to a temperature of up to 76.7°C (170°C);
homogenizing in one step under a pressure of 351,500 to 1,054,500 Kg/ ^m2 (500 to 1,500 psi); (g) optionally adding flavors and/or fragrances to the homogenized mixture; and (h) heating the resulting mixture to a temperature of at least 82.2°C. (180〓)
(i) cooling the sterilized yogurt to 29.4°C (85°C) or lower;

It is also preferred to add up to 0.5% pectin in step (d).

The product can then be filled in previously sterilized containers under aseptic conditions in a manner known per se.

Various parameters are included, and their criticality in the present invention will be explained below.

Milk Substrate Preferably, the yoghurt obtained according to the invention has a milk solids content similar to natural yoghurt, ie about 11-15% by weight, generally 11-13% by weight. In the manufacture of natural yogurt, the milk matrix usually has a total milk solids content similar to the desired total milk solids content in the final product. However, it has been found that in the process of the present invention, the various ingredients described in step (d) above can be advantageously added and mixed into the yogurt base in the form of an aqueous suspension, i.e. there is no need to add further to the system. Water is added, which reduces the proportion of milk solids. Therefore, if the total milk solids content of the milk matrix before pasteurization and inoculation is approximately 15-20
Good results are obtained with a weight percentage of about 17 to 18 weight percent. This relatively high milk solids content can be obtained in several ways. For example, it can be obtained by concentrating liquid milk by vacuum evaporation or the like, or preferably by adding milk solids in the form of skimmed milk, evaporated milk, or the like. Normally, these milk solids are added to liquid milk by heating (approximately 37.8°C (approximately 100°C)
〓)) and add. Of course, the milk matrix contains conventional amounts of milk fat, for example 1 to 4% by weight.

The milk matrix having the abovementioned total milk solids content is pasteurized by known methods. For example, heat at 79.4-93.3°C (175-200°C) for 5-30 minutes by the VAT method. Of course, shorter times will be employed at higher temperatures. Then, the sterilized substrate was 35-46.1
Cool to culture temperature of 95-115 °C.

Culture This consists of approximately 2-6% standard yogurt-making cultures (starters), such as Lactobacillus bulgaricus and Streptococcus spp.
Using a thermophilus, the temperature is approximately 35 to 46.1℃ (approximately 95 to
115〓), preferably for about 2.5 to 4 hours.
Known cultured bacteria, their amounts, and general fermentation conditions can be used. Initially, the pH of the substrate was approximately 6.5;
After completion of fermentation, about 4.5-4.0, usually about 4.2-4.3 (about 3.5
after fermentation). This PH also decreases a little during the subsequent steps, and the final product has a PH of about 3.8-4.1. In fact, the completion of culture is indicated when a predetermined pH is reached.

Addition of additives to the yogurt base The additives mentioned in step (d) may be added to the yogurt base at elevated temperatures, i.e. about 35-37.8°C (about 95-100°C
〓) Addition should be started when the yogurt base is at a higher temperature, at least the addition may be completed after the mixture has cooled to some extent. but,
Addition should be completed at a temperature of about 29.4°C (about 85°C). If the yogurt base is about 35-37.8℃
(approximately 95-100〓) or below, it is difficult to distribute the additives evenly throughout the yogurt base, resulting in lumps that cannot be removed later, resulting in non-homogeneous, This results in an unacceptable final product.

The functions of the additives are as follows.

() Carrageenan: This helps prevent protein aggregation, whey separation, and helps obtain a smooth product with sufficient body. This is rather
Excessive amounts should be avoided as it is a counterproductive additive and tends to form lumps that damage the texture of the product.

() Citrate ion: This helps prevent sedimentation reactions during sterilization. That is, it provides a more stable protein dispersion. It functions as a PH buffer and sequestering agent for heavy metals. Such citrate ion can be added as a salt such as sodium citrate or as an acid, in which case it can be added if necessary.
It also plays a role as a PH regulator.

() Starch: This helps to obtain a smooth, homogeneous product with a suitable body. Due to the effect of the particular processing conditions used, the amount of starch required is relatively small.

() Sugars: In the present invention, sugars serve as essential dispersants and sweeteners for other additives such as gums to help prevent protein aggregation. Sugar is present at 3-6% by weight, preferably 4-5% by weight.

As mentioned above, these additives are preferably added in the form of an aqueous slurry. The water content of the slurry is the initial total milk solids content when the slurry and yogurt base are mixed, preferably
The 15-20% is calculated to be reduced to a predetermined value of about 10-15%, usually about 12-14%, preferably about 13% (wt%).

Protein Preconditioning Simply heating natural yogurt results in substantially complete aggregation of the proteins as the temperature increases. This results in hard, relatively large protein clumps, it is practically impossible to convert these clumps into smaller particle form, and the resulting yogurt product has an unacceptable quality or grainy mouthfeel. . A very important feature of the present invention is the temperature/time treatment step in the process, which ensures that the protein does not give the product a grainy texture in the subsequent specific homogenization step, but rather makes the product smooth and smooth. It is preconditioned into a shape that can be transformed into small shapes to make it creamy.
It is believed that in this preconditioning step, the protein is denatured into a soft curd-like form that can be transformed into a grainy, bland granule in the subsequent mild homogenization step.

Yet another factor to consider is the effect of this heat treatment on the starch. Gelatinization of a significant portion of the starch complicates the subsequent processing of the required proteins. According to the invention, this necessary protein preconditioning can be carried out in two ways without significant gelatinization of the starch after preparation of the yogurt base and additive mixture.

(a) Heat the mixture to 60-68.3℃ (140-155〓) for 5-50 minutes.
Hold for 20 minutes, then reduce the temperature as soon as possible when performing the next step of homogenization (f).
Raise to 76.7℃ (170〓). This operation is generally employed when carrying out the process of the invention in batches.

(b) The temperature of the mixture is rapidly raised to about 76.7°C (about 170°C) within about 60 seconds during the next one-step homogenization step (f). This method is normally employed when carrying out the invention in a continuous manner.

Homogenization Most of the conventional homogenization methods using a continuous two-stage method produce 1,054,500 to 1,406,000 Kg/m ² in the first stage.
(1500/2000psi) or higher pressure. In contrast, in the method of the present invention, approximately 1054500
~351500Kg/ ^m2 (about 1500-500psi) intermediate or low pressure, preferably about 527250-878750Kg/ ^m2
(about 750-1250psi), more preferably about 703000
A one-stage homogenization of Kg/m ² (approximately 1000 psi) is carried out.

The homogenization is carried out at an elevated temperature of at least 60°C (140°), advantageously from about 65.6°C (about 150°) to 76.7°C (170°).

As mentioned above, yogurt is a structurally relatively delicate product, and the relatively mild homogenization described above surprisingly results in a slightly increased viscosity and a smooth texture, with no protein particles remaining. A product with a smooth mouthfeel, a non-grainy size, and a dispersed state can be obtained. The standard two-step homogenization operation commonly employed breaks down the yogurt product and gives the product a grainy texture.

Sterilization Following homogenization, sterilization is performed by increasing the temperature of the mixture. This is preferably carried out in such a way that the work input to the yogurt is as low as possible, and tube heat exchangers and scraped surface heat exchangers have been found to be suitable for this purpose.

Then, the temperature was cooled to below 29.4℃ (85〓),
The mixture is aseptically filled into sterile retail size containers. Methods and apparatus for sterilizing such containers and aseptically filling fluids therein are well known and widely used. For example, Dole Aseptic Line Model 520 (Dole
Aseptic Line Model No. 520) manufacturing equipment is suitably used in the method of the present invention.

As is common in the processing of fluid foods, care should be taken to use equipment that eliminates the entrainment of air into the product as much as possible, e.g. mixing equipment, as air entrainment may destabilize the product. , mold growth and other negative effects.

It is not essential to immediately homogenize, sterilize and process the mixture obtained by mixing the yogurt base and the additives. The mixture may be cooled and then subjected to a protein preconditioning step, a homogenization step, etc. However, the above additives and yogurt
It is essential to start the mixing with the base at a high temperature above 35°C (95°C), otherwise it will not be possible to blend these ingredients uniformly throughout the yogurt.

In fact, to obtain pasteurized yoghurt in batches according to the method of the invention, the addition of the additives to the yoghurt base is started at the culture temperature, mixed and the resulting mixture is gradually cooled. The entire mixture is finally cooled to approximately 40 °C over 4 hours, and mixing of both components is completed in approximately 30 to 45 minutes before the temperature drops below approximately 85 °C. let

Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1 54.4Kg (120 pounds) of skim milk powder was mixed with 37.8kg of skim milk powder while stirring.
Whole milk (3.5% milk solids) heated to ℃ (100〓)
Added to 2585.5Kg (5700 lbs). The milk solids content of the mixture was about 17.8% and the milk fat content was about 2.6%. The mixture was then homogenized and heated to 87.8°C (190°C).
Sterilize by heating for 10 minutes at 43.3℃ (110〓)
It was cooled to This was inoculated with 816.9 kg (1801 lb) of cultures of Lactobacillus bulgaricus and Streptococcus thermophilus and mixed. 43.3 until the initial PH6 drops to about 4.4.
The cells were cultured at 110 °C (required approximately 4 hours). At this point, the temperature was rapidly raised to about 60°C (about 140°C) and an aqueous slurry consisting of the following ingredients was added:

Citric acid 2.7Kg (6 lbs) Carrageenan ⁽¹⁾ 3.6Kg (6 lbs) Sugar (powdered glucose) 163.3Kg (360 lbs) Pectin ⁽²⁾ 8.2Kg (18 lbs) Starch ⁽³⁾ 32.7Kg (72 lbs) Water 7.7Kg (17 lbs) (1): Lygomne CDS (Frank)
Dempsey & Sons Ltd., Toronto) (2): Pectin PM (A/S Kobenhavns
Pectinfabrik) (3): Rezista starch, Staley
Co.) 71.1 quickly (in about 15 minutes) the resulting mixture.
It was heated to ℃ (160〓). During this time, proteins are preconditioned,
That is, it was organized to the extent that a soft curd was formed, and the starch remained unchanged. The mixture was then subjected to one stage homogenization at a pressure of ¹⁰⁰⁰ psi for about 60 minutes.

The material at this stage was of course plain yogurt based and several similar batches were made using the method described above. To each of these batches was added the following combinations of piney fruit and natural fruit flavors.

Strawberry: Fruit 400.4Kg (882.65lb), Narrdan Strawberry Fruit Natural Flavor 2P-30981 10.0Kg
(22.12 lbs) (0.3%) Raspberry: Fruit 400.4 Kg (882.65 lbs), Raspberry Flavor 5.0 Kg (11.05 lbs) (0.15
%) Peach: Fruit 400.4 Kg (882.65 lb) (12%),
Peach Flavor 68.1Kg (150.1lb) (2.0
%) Orange: Fruit 400.4 Kg (882.65 lb) (12%),
Orange Flavor 3.3Kg (7.36 lbs) (0.1
%) The fruit was piure-like containing clusters of fruit. Mix the combination with natural fruit flavors with yogurt and heat the whole mixture to 87.8~93.3℃ (190~
200㎓) for about 5 minutes and heated inside to complete sterilization and gelatinization of starch. The desired pasteurized fruit/yoghurt product was then cooled to below 26.7°C (80°C) and prepared for filling in an aseptic filling line. In this example, the Doll sterile line model
520, the present invention does not require the use of a particular filling line or filling method.

Example 2 1.36Kg (3 pounds) of skim milk powder was stirred at 37.8℃
Whole milk (milk solids 3.3%) heated to (100〓)66
added to. The resulting mixture has a milk solids content of approximately 13.7
% and milk fat content was 2.2%. mixture
Sterilize by heating to a temperature of 87.8℃ (190〓) or higher,
It was cooled to 37.8-43.3°C (100-110°C) and 2% by weight (1.36 Kg, 3 pounds) of Lactobacillus bulgaricus and Staphylococcus thermophilus cultures were mixed with the mixture. Culture approx.
It lasted for 5.5 hours, during which time the pH of about 6 at the beginning was about 4.15.
It declined to . The temperature of the mixture was then raised to 60-62.8°C (140-145°C) over 20-25 minutes to precondition the protein. A dry mixture consisting of the following ingredients was then sprinkled thereon.

Citric acid 68.1g (0.1% by weight) Ligome CDS 190.5g (0.28% by weight) Sugar (powdered glucose) 2.38g (3.5% by weight) Pectin JM 204.3g (0.3% by weight) Register starch 816.6g (1.2% by weight) Obtained The mixture was homogenized in one step for ^15-20 minutes at a pressure slightly less than 1000 psi. This results in the desired plain yogurt68
Kg (150 lb) is obtained, then in the heat exchanger,
The mixture was heated at 87.8°C (190°C) for 2 minutes to complete sterilization and gelatinization of starch, thereby obtaining the desired tissue. Example 1
The product was cooled and filled aseptically.

As is clear, if desired, the product can be converted into a fruit-flavored product similar to Example 1.

Example 3 A batch of 53.5 Kg (96 lb) of whole milk (milk solids 3.5%) was heated to 37.8°C (100 ml) and, under stirring,
% skimmed milk powder (970 g, 2 lbs.) was added and the mixture was heated to 87.8° C. (190° C.) for 10 minutes. After sterilization,
The mixture was cooled to 43.3°C (110°C) and 970g (2 pounds) of the yogurt culture used in Example 1 was mixed. 43.3℃ (110
〓) The culture was continued (4 to 4.5 hours).

Separately, a dry mixture of the following components was prepared.

Citric acid 45.4g (0.1% by weight) Rigoum CDS 127g (0.28% by weight) Sugar 2043g (4.5% by weight) Pectin JM 136.2g (0.3% by weight) Register starch 544.8g (1.2% by weight) Mixture at 54.4℃ (130〓) Spray on the heated and cultured substrate, then allow the temperature to rise over about 20 minutes.
The temperature was raised to 62.8℃ (145〓). During this time, preconditioning of the desired protein occurred. Total mixture 703000Kg/ ^m2
Homogenization was performed in one step under pressure (1000 psi) for approximately 20 minutes, followed by sterilization at 87.8°C (190°) for 2 minutes.
The product was then cooled to below 26.7°C (80°C) while maintaining sterile conditions before filling into containers.

As mentioned above, the resulting product is a plain yogurt and can be easily converted into the desired fruit-flavored product as in Example 1.

Claims (1)

[Scope of Claims] 1. (a) maintaining a liquid milk substrate at a high temperature for a period sufficient to sterilize the substrate;
(c) Inoculate the substrate with yogurt culture bacteria that produce lactic acid, and culture the substrate at the temperature until the pH drops to about 4.5 to 4.0 to obtain a yogurt base. (d) While the yogurt base is still at elevated temperature, the following ingredients are added: carrageenan about 0.1-0.8% citrate ions about 0.05-0.2% starch about 0.5-1.5% sugar about 2.0-6.0% and as necessary. Then, add and mix an amount such that the milk solids content of the entire water mixture is about 10-15% (all percentages are % by weight based on the total mixture), (e) the resulting natural yogurt, (f) subjecting the mixture to a high temperature/time treatment that preconditions the protein without substantial gelatinization of the starch ^; (about 500~
(g) optionally add flavors and/or fragrances to the homogenized mixture; (h) heat the resulting mixture to at least 76.7°C (170°C);
A method for producing sterilized yogurt, characterized by: (i) cooling the sterilized yogurt to 29.4℃ (85〓) or below. 2. Raise the temperature of the natural yogurt to the homogenization temperature in about 0.5 to 5 minutes without lowering it below the culture temperature, and add the ingredients in step (d) until the temperature of the natural yogurt is about 62.8 °C (about 145 °C). ). 3. Set the temperature of the natural yogurt to about 60 to 71.1°C (approx.
140-160〓) and held at this temperature for 5-20 minutes to pre-condition the protein. 4. In step (d), the ingredients are added and mixed while the temperature of the yogurt base is reduced from the incubation temperature of about 37.8-46.1°C (about 100-115°) to about 29.4°C (about 85°). , if desired, adjust the temperature in step (e)
The process of item 1 above, wherein the temperature is further reduced before subjecting to the time/temperature treatment. 5. The method of any one of paragraphs 1 to 4 above, wherein in step (d), furthermore, up to 0.5% by weight of pectin, based on the natural yogurt, is added to the yogurt base. 6 Homogenization in step (f) approximately 562400 to 843600Kg/m ²
(about 800 to 1200 psi). 7. The method according to any one of Items 1 to 4 above, wherein in step (d), about 0.2 to 0.5% carrageenan is added. 8. The method according to any one of Items 1 to 4 above, wherein in step (d), about 0.075 to 0.05% of citrate ions are added. 9. The method according to any one of Items 1 to 4 above, wherein in step (d), about 0.75 to 1.25% starch is added. 10. The method according to any one of Items 1 to 4 above, wherein in step (d), about 4 to 5% sugar is added. 11 The culture temperature in step (b) is approximately 42.2 to 44.4℃ (approximately
108 to 112〓). 12 Sterilize the milk substrate in step (a) at approximately 87.8-98.9℃.
(about 190 to 210〓) for up to about 30 minutes. 13. The method according to any one of Items 1 to 4 above, wherein in step (d), the component is added as an aqueous slurry. 14. The method according to any one of Items 1 to 4 above, wherein the total milk solids content of the milk substrate is 17 to 19% by weight.