Cultured dairy products and method of preparation
AssigneeMidwest Yogurt, Inc.
InventorsJames D Fischer, Lynne H Nathan, Shannyn Stuart
Life of this patent
Estimating the term…
Abstract
A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.
Claims21
A method for making yogurt comprising:
- blending water, ultra-filtered milk, and condensed milk to establish a dairy base;
- fermenting the dairy base to establish an intermediate yogurt product;
- adding a fat into the intermediate yogurt product;
- and
- blending the fat and intermediate yogurt product to produce a high fat and low carbohydrate yogurt, an amount of fat being at least three times an amount of carbohydrates in the high fat and low carbohydrate yogurt.
A method for making yogurt comprising:
- blending water, ultra-filtered milk, and condensed milk to establish a dairy base;
- fermenting the dairy base to establish an intermediate yogurt product;
- adding a fat into the intermediate yogurt product;
- and
- blending the fat and intermediate yogurt product to produce a high fat and low carbohydrate yogurt, wherein the fat is a blend of an anhydrous milk fat and oil.
A method for making yogurt comprising:
- blending water, ultra-filtered milk, and condensed milk to establish a dairy base;
- fermenting the dairy base to establish an intermediate yogurt product;
- adding a fat into the intermediate yogurt product;
- and
- blending the fat and intermediate yogurt product to produce a high fat and low carbohydrate yogurt,
- wherein the ultra-filtered milk contains from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and
- wherein the condensed milk comprises at least one of condensed whole milk containing about 11.3% lactose, about 7.6% protein and about 15% fat and condensed skim milk containing about 19.4% lactose, about 12.7% protein and about 0.2% fat.
A method for making yogurt comprising:
- blending water, ultra-filtered milk, and condensed milk to establish a dairy base;
- fermenting the dairy base to establish an intermediate yogurt product;
- adding a fat into the intermediate yogurt product;
- and
- blending the fat and intermediate yogurt product to produce a high fat and low carbohydrate yogurt,
- wherein the ultra-filtered milk contains from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and
- wherein the intermediate dairy product contains about 1.6% lactose, about 3.9% protein and about 0.8% fat.
Dependencies are inferred from the claim text.