Preparation of a low-fat and low calorific fermented milk product for use as sauce of mayonnaise type or as a sauce base

摘要

1. Process for manufacturing a fermented milk product with a low lipid content and a low energy value, for use as a mayonnaise-type sauce or as a sauce base, cold or hot, containing at least 93% by weight of fermented milk and at most 7% by weight of ingredients composed of a fatty substance of vegetable origin, with a fatty substance content of less than 7% and a fatty substance content of vegetable origin of less than 3%, characterised in that it comprises the following steps : a) pasteurising the milk ; b) inoculating the pasteurised milk with a thermophilic lactic ferment and fermenting until a pH of between 4 and 4.5 is obtained ; c) incorporating ingredients comprising a fatty substance of vegetable origin in the fermented milk resulting from step b) ; d) progressive heating of the mixture obtained from step c) to a temperature below 100 degrees C.