TECHNICAL FIELD

[0001] The present invention relates to a yoghurt composition. BACKGROUND ART

[0002] The following discussion of the background art is intended to facilitate an understanding of the present invention only. The discussion is not an acknowledgement or admission that any of the material referred to is or was part of the common general knowledge as at the priority date of the application.

[0003] Yogurt is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. The main ingredient in yogurt is milk. The type of milk used depends on the type of yogurt - whole milk for full fat yogurt, low fat milk for low fat yogurt, and skim milk for nonfat yogurt. Other dairy ingredients are allowed in yogurt to adjust the composition, such as cream to adjust the fat content, and nonfat dry milk to adjust the solids content.

[0004] Standard Greek Yoghurt produces one cup of yoghurt from three cups of milk leaving whey, which has an adverse environmental impact, to be disposed of. "Greek Style" yoghurt, where cream is added to reduce the same effect means that whey is still produced in the production of cream.

SUMMARY OF INVENTION

[0005] In accordance with the present invention, there is provided a yoghurt composition comprising 70 - 95 % animal based milk, 5 - 30 % coconut cream and/or coconut milk and yoghurt producing culture.

[0006] It will be appreciated that reference to 5 - 30 % coconut cream and/or coconut milk is reference to the combined amount of the coconut cream and coconut milk. [0007] Advantageously, the use of coconut cream and/or milk reduces the amount of waste compared to Greek yoghurt or Greek style yoghurt.

[0008] Advantageously, the coconut cream and/or coconut milk imparts flavour and it may not be necessary to add further ingredients.

[0009] It is desirable to have yoghurts with reduced animal fat content. The present invention meets such a demand without substantially affecting organoleptic properties. The use of coconut cream and/or coconut milk advantageously reduces the amount of butterfat from the animal-based milk. A large proportion of animal-based milk is comprised of long chain fatty acids associated with high cholesterol and heart disease. Coconut cream comprises medium chain fatty acids that are more easily absorbed into the bloodstream during digestion and are readily used by the body for energy.

[0010] While yoghurt can be prepared solely with coconut cream, such yoghurt is very high in fat, very rich and can be cloying and difficult to eat.

[001 1] It has been discovered that there is a limit to the amount of animal based milk that can be replaced with coconut cream and/or coconut milk while retaining desirable organoleptic properties. Where the portion of coconut cream and/or coconut milk exceeds about 30 %, the final product can become too rich and cloying.

[0012] More preferably, the yoghurt composition comprises 80 - 95 % animal based milk, 5 - 20 % coconut cream and/or coconut milk and yoghurt producing culture.

[0013] More preferably, the yoghurt composition comprises 85 - 95 % animal based milk, 5 - 15 % coconut cream and/or coconut milk and yoghurt producing culture.

[0014] More preferably, the yoghurt composition comprises about 90 % animal based milk, about 10 % coconut cream and/or coconut milk and yoghurt producing culture.

[0015] Preferably, the yoghurt composition comprises 70 - 95 % animal based milk, 5 - 30 % coconut cream and yoghurt producing culture.

[0016] More preferably, the yoghurt composition comprises 80 - 95 % animal based milk, 5 - 20 % coconut cream and yoghurt producing culture. [0017] More preferably, the yoghurt composition comprises 85 - 95 % animal based milk, 5 - 15 % coconut cream and yoghurt producing culture.

[0018] More preferably, the yoghurt composition comprises about 90 % animal based milk, about 10 % coconut cream and yoghurt producing culture.

[0019] Without being limited by theory, it is believed that by replacing a portion of the animal based milk with coconut cream and/or coconut milk reduces syneresis.

[0020] The animal based milk may be from cow, sheep, goat or buffalo. Preferably, the animal based milk is cow milk. The milk may be low fat, or standard or skim milk.

[0021] It will be appreciated that homogenisation and/or pasteurisation of the milk prior to inoculation may depend on the local food safety regulations. For example, some countries dictate heating at 70 °C for 5 minutes or 90 °C for 1 minute.

[0022] Preferably, the coconut cream comprises 15 - 37 % fat.

[0023] It has been found that if there is greater than 30 % coconut cream, the yoghurt preparation becomes unpalatably viscous and more difficult to manufacture.

[0024] The yoghurt producing culture may be provided in the form of any one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum,

Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus or Streptococcus thermophilus.

[0025] In one form of the invention, the composition comprises probiotic cultures.

Advantageously, probiotic cultures can improve lactose digestion, gastrointestinal function and stimulate the immune system. Examples include Lactobacillus

acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria.

[0026] In one form of the invention, the composition comprises pre-biotic cultures. Pre- biotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health. A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well- being and health. In one form of the invention, the pre-biotic is inulin.

[0027] In one form of the invention, the composition comprises at least one stabiliser. Stabilisers may improve the body and texture by increasing firmness, preventing separation of the whey (syneresis). Stabilisers may include alginates (carageenan), gelatins, gums (locust bean, guar), pectins and starch.

[0028] Where the composition comprises a stabiliser, said stabiliser may comprise 0.1 - 10 %, 0.7-7 % or 1 -5 % by weight of the composition.

[0029] In one form of the invention, the composition comprises a sweetening agent such as sucrose, fructose, saccharin or aspartame. Where the composition comprises a sweetening agent, said sweetening agent may comprise 0.1 -5 %, 0.3-3 % or 0.5 -1 % by weight of the composition.

[0030] In one form of the invention, the composition further comprises skim milk powder.

[0031] The composition may comprise additional ingredients such as colouring agents, flavouring agents or fruit.

[0032] The composition may further comprises added protein or protein used as a bulking agent, such as skim milk powder.

[0033] In accordance with the present invention, there is provided a method for the preparation of a yoghurt composition, the method comprising the steps of: heating animal based milk to a temperature between 25 to 60 °C; adding coconut cream and/or coconut milk; adding a yoghurt producing culture; fermenting the mixture for such time that the pH reaches a desired pH.

[0034] The method may comprise the additional step of: adding other ingredients after the step of adding coconut cream and/or coconut milk.

[0035] The method may comprise the additional step of: maintaining the temperature between 35 and 55 °C after the step of adding coconut cream and/or coconut milk.

[0036] Preferably, the milk is heated to a temperature of 25 to 40 °C. More preferably, the milk is heated to a temperature of 30 to 35 °C. More preferably, the milk is heated to a temperature of about 35 °C.

[0037] Preferably, the temperature is maintained at a temperature of 40 to 50 °C. More preferably, the temperature is maintained at a temperature of 40 to 45 °C.

[0038] Preferably, the desired pH is between 4 and 5. More preferably, the desired pH is about 4.5.

[0039] In one form of the invention, additional ingredients such as stabilisers, sweetening agents, skim milk powder, colouring agents, flavouring agents and fruit are added with the coconut cream and/or coconut milk.

[0040] In one form of the invention, the method comprises the additional step of: increasing the temperature to about 35 to 75 °C to homogenise the mixture after the step of: adding coconut cream and/or coconut milk.

[0041] Preferably, the step of homogenising the mixture is conducted at 35 to 55°C.

[0042] In one form of the invention, the method comprises the additional step of: increasing the temperature to about 65 to 95 °C to pasteurise the mixture after the step of: adding coconut cream and/or coconut milk.

[0043] Preferably, the step of pasteurising the mixture is conducted at 70 to 90°C.

[0044] Throughout this specification, unless the context requires otherwise, the word "comprise" or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

DESCRIPTION OF EMBODIMENTS

[0045] Throughout this specification, unless the context requires otherwise, the word "comprise" or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

[0046] To prepare a composition of the present invention, cows milk is added to a mixing tank and continuously stirred. The temperature is raised to 30 °C while bee stirred. Coconut cream is added along with other ingredients (glucose, skim milk powder, inulin, stabiliser) other than cultures and stirred/ hydrated for a further 5 minutes.

[0047] Milk composition may be adjusted to achieve the desired fat and solids content. Dry milk powder in skim or whole form may be added to increase the amount of whey protein to provide a desirable texture.

[0048] If homogenisation is required, the temperature is raised between 35-55 °C, depending on the local homogenisation safety regulations. If pasteurisation is required, the temperature is raised between 70-90 °C and held for between 5 minutes (for 70 °C) and 1 minute (for 90 °C), depending on the local pasteurisation safety regulations.

[0049] The mixture is cooled to 40-45 °C while been stirred. Yoghurt starter culture is added and the mixture stirred for 3-5 minutes. Other cultures may be added at this time. [0050] The fermentation process is continued for such time that the pH is in the desired pH of about 4.5. Incubation times can vary by temperature, thickness, specific culture amongst other properties. The mixture is incubated in a jacketed tank for 3-5 hours until the pH is approximately 4.5. Or such period as a pH of 4.5 is reached and it is classed as Yoghurt under the codex regulations. Any further flavours may be added at this time. The resultant yoghurt is packaged into containers and held at 0-4 °C at pH 4.5.

Alternatively, incubation may occur in directly in smaller, shelf ready containers, wherein after addition of cultures the product is transferred to containers, and held in a room at a temperature of approximately 40 degrees until the pH of 4.5 is reached. The final product is chilled to -10 °C and the pH checked to ensure it is less than 4.5.

[0051] Table 1 provides information about ingredient amounts for the preparation of full fat and reduced fat yoghurts.

Table 1