Loading patent…
AssigneeDairy Farmers of America, Inc.
InventorsCraig J. Schroeder, Joshua Paul Busby
Estimating the term…
High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. The products have a viscosity of from about 60,000-90,000 cP, and are produced by forming a solids-water mixture, heating and homogenizing the mixture, and then culturing the heating and homogenized mixture with a yogurt culture to a break pH of from about 3.5-5. The products can be mixed with any suitable flavoring agent before or during packaging, as desired. The products may be used as spreads or dips, for example.
A Greek yogurt product comprising a homogeneous mass including solids at a level of from about 20-35% by weight mixed with water, from about 85-97% by weight of said solids being dairy solids, said product having a viscosity of from about 60,000-120,000 cP at 100° F., said mass produced by heating and homogenizing a mixture of said solids and said water, followed by culturing the heated and homogenized mixture with a yogurt culture to a pH of from about 3.5-5.
A method of producing a Greek yogurt product comprising the steps of:
Dependencies are inferred from the claim text.