Flavored yogurt products and methods of making same

A method for preparing a fermented dairy product comprising steps of:

• a. fermenting a dairy base by lactic fermentation to a pH of 4.7 to 5.2 to provide a fermented dairy base;
• b. cooling the fermented dairy base;
• c. admixing a chocolate base component with the fermented dairy base to form a chocolate flavored fermented dairy product;
• and
• d. packaging the chocolate flavored fermented dairy product.

A method for preparing a fermented dairy product comprising steps of:

• a. fermenting a dairy base by lactic fermentation to a pH of 4.7 to 5.2 to provide a fermented dairy base;
• b. cooling the fermented dairy base;
• c. admixing a sweet brown base component with the fermented dairy base to form a sweet brown flavored fermented dairy product;
• and
• d. packaging the sweet brown flavored fermented dairy product.

A method for formulating a fermented dairy composition comprising:

• a. selecting a bacterial culture for fermentation of a dairy base;
• b. mixing the bacterial culture with a dairy base;
• c. fermenting the dairy base with the bacterial culture to achieve a fermented dairy base having an initial pH level;
• d. cooling the fermented dairy base to arrest fermentation and thereby form a fermented dairy product;
• e. maintaining the fermented dairy product at refrigerated temperatures for a selected time;
• f. subsequently determining a pH of the fermented dairy product;
• g. comparing the initial pH level with the pH of the fermented dairy product to determine a pH change;
• and
• h. selecting a bacterial culture that provides a pH change of 0.2 or less.