Ymer

Abstract: Fermented milks (FMs) have long been an important component of nutritional diet. During the past 90–95 years, especially after Elie Metchnikoff's hypothesis of longevity, considerable attention has been directed sporadically on benefits derived from the consumption of milk products containing lactic acid bacteria. FMs include Yogurt, Dahi, Acidophilus milk, Koumiss, Kefir, Stragisto, Leben, Ymer, cultured butter milk, and Ylette. The role of these products in human nutrition is well documented. Man knew the virtues of FMs even during the early days of civilization. In earlier days, these foods were produced by natural fermentations with the main objective of preserving milk. In Europe, Asia, and Africa, sour milk was known as being more stable and advantageous than fresh milk. Fermentation preserved the high-quality nutrients present in milk in a relatively more stable form. From prehistoric times, man learned to use milk as food, and though the origin of the art of preserving dairy products by lactic acid fermentation has been lost in antiquity, the biochemical and microbiological knowledge of fermentation is of comparatively recent date.

Abstract: A stabilizing additive for compositions, e.g., fermented milk products, is disclosed comprising xanthan gum and iota-carrageenan wherein the weight percentage of the xanthan gum in the stabilizing additive is higher than the weight percentage of the iota-carrageenan. The xanthan gum can be reduced pyruvate or non-pyruvylated xanthan. The stabilizing additive can further comprise a galactomannan. The composition can further comprise starch. Also disclosed is a method for making a fermented milk product comprising adding the stabilizing additive to milk and fermenting the milk or adding the stabilizing additive to already fermented milk. Fermented milk products comprising the additive can include, e.g., yogurt, drinkable yogurt, kefir or Ymer.