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US 2006/0141096 A1Published application
Yogurt-cheese compositions
AssigneeFranklin Foods, Inc.
InventorsJon Gutknecht, John Ovitt
Life of this patent
Estimating the term…
Abstract
Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat Yogurt-Cheese-Oil Compositions.
Claims20
A process for making a Low-Fat Yogurt-Cheese-Oil Composition, comprising:
- forming a milkfat-oil composition including a milkfat fluid and an oil;
- combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition;
- combining milk protein with the yogurt-milkfat-oil composition;
- and
- forming a blend including the milk protein and the yogurt-milkfat-oil composition.
2 more elements
A Low-Fat Yogurt-Cheese-Oil Composition, comprising:
- butterfat at a concentration within a range of between about 17.5% by weight and about 6% by weight;
- oil at a concentration within a range of between about 20% by weight and about 5% by weight;
- yogurt at a concentration within a range of between about 30% by weight and about 10% by weight;
- and
- milk protein at a concentration within a range of between about 30% by weight and about 5% by weight;
- yielding less than about 1% by weight syneresis by weight after 15 hours at about 74° F. to about 75° F.
3 more elements
Dependencies are inferred from the claim text.