Cultured Dairy Products and Method of Preparation
AssigneeGeneral Mills, Inc.
InventorsJames D. Fischer, Lynne H. Nathan, Shannyn Stuart
Life of this patent
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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.
Claims23
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 carb yogurt.
A yogurt high in fat and low in carbs.
Dependencies are inferred from the claim text.